Now of course I purchased my meat from the fantastic Cumbrian Speciality Meats butchers which can be found at Borough Market (Thursday to Saturday), at Leadenhall Market (Monday to Friday), or of course you can order 24/7 from the BoroughBox website. Specialists in rare & heritage breeds I can really vouch for how special this meat is. Fantastic quality and sublime flavour. 

So let's start with the feather blade. This will feed 2 people and you're going to need:

2 beautiful Featherblade Steaks
2 White Onions
Half a Leek
2 Carrots
1 Clove Garlic
Sprig Rosemary and Thyme
1 Bay leaf
150ml Red Wine
150ml Ruby Port
1 Litre of Beef Stock
Glug of veg or rapeseed oil
God pinch of salt and pepper

To start with you should season the steaks well before frying them in a casserole dish at a high temperature with a splash of oil to get a beautiful caramalised exterior. Then remove the steaks from the pan and keep aside. In the same pan add your carrot, leek, onion and garlic (all roughly cut) to caramalise and get a lovely roasted look and flavour. Now add your herbs and cook for a few more minutes. If the pan starts to catch just add a splash of water. Definitely don’t change the pan as that's where all the flavour is at the moment! At this point you can add your steak back in, plus your alcohol to deglaze the pan. You want the liquid to reduce by half and then add your stock. Add a touch of seasoning and then bung in the oven with a lid on at gas mark 3 for around 4 and a half hours.

Now some chefs would say season at the end, but I say season throughout. That way the flavours build and layer. If you just season at the end you end up using more and it can be harsh on the palate! When it comes out of the oven, serve with some buttery mash and peas! And eat those delicious veggies in the braising sauce you’ve made, they will be absolutely fantastic. Full of flavour.

Let's move onto the Flat Iron steak ... possibly my new favourite cut of steak. It comes very close to Rib Eye and is a lot cheaper. Flat Iron where have you been hiding from me!? All you need for this is two good steaks which have been seasoned well. Oil them lightly, put them straight on a hot griddle pan for a minute and a half each side, then leave to rest for around 4 or 5 mins. Why rest you might be wondering? well I've learnt that the trick to great meat is to let it rest and relax, and that way the meat becomes a lot more tender to eat and all those lovely juices stay in the meat rather than swimming around on your plate at the table!

WOW. This will blow your mind. SO much flavour and melts in the mouth. At a fraction of the price of fillet, rump, sirloin and rib eye you get great value for money and the taste is better than many other cuts too!

So give these dishes a try and I guarantee you wont be disappointed!

Chef Pril xx

Today I am going to keep it short and sweet and let the food do the talking. The first dish I’ve got in stall for you is inspired by one of the places I visited in the last few months - JAMAICA!! Shamefully I had never eaten Jerk chicken before my visit to Montego Bay but thankfully we quickly sorted out that dilemma!! Everyday at around 12pm a guy would walk around our resort with a cart full of the spicy stuff. So my first experience was the authentic thing. SPICY!!! But tasty! Below I've created a Jerk Recipe of my own inspired by this delicious dish, but its not as spicy as the authentic stuff, so if your looking for more heat just add a scotch bonnet of two in there.

Pril's Jerk Chicken

8-9 Chicken Drumsticks/Thighs
1 Bunch Fresh Thyme Finely Chopped
3 Tsp Dried Sage
2 Tsp Cinnamon Powder
1 Tsp Mace
3 Tsp Garlic Granules
2 Tsp Ground Coriander
2 Tsp Cayenne
1/2 Tsp Black Pepper
1/2 Tsp Salt
3 Tbsp Dark Brown Sugar
4 Tbsp Soy
4 Tbsp Olive Oil
2 Tbsp Vinegar (White Wine)
2 Lime Zest
1 Lime Juice
3 Scallions
1 Red Onion Finely Diced
2 Ground Cumin

Put all the ingredients in a bowl and mix well. Leave to marinade on the chicken overnight. Then when you're ready to cook place them in a preheated oven at gas mark 5 to 6 for 1 hour, turning every 20 mins and basting with the liquid from the tray. It's best to do this in the oven to ensure even cooking, but what you can do is take them out of the oven for the last 20 minutes cooking and whack them on your BBQ for more of a smokey flavour and charred effect!! Simple and super tasty.

Lastly I have a dish from a different part of the world but one that I absolutely LOVE and is perfect for your grill! BABAGANOUSH! This middle eastern smokey aubergine dip with tahini, lemon and mint is perfect as a side dish to lamb and chicken but is also a wicked veggie dish to eat with grilled flat breads! I hope you enjoy! Video link is below!

See you soon! And enjoy the BBQ weather coming our way!!

Pril xx

This is a restaurant serving tasting menus of pure delight by chefs full of skill using British ingredients that are often overlooked. I was lucky enough to have spent the last two weeks at The Clove Club, and wanted to share my experience with foodies like you. So my rather chuffed state has seen me working amongst a very talent medley of Chefs and Support Team at The Clove Club restaurant. It struck me immediately how skilful the kitchen team were. Whole animals and fish arrive in the morning deliveries and the chefs proceed to break them down with ease and sheer confidence; with total respect and understanding of what’s in front of them. All were talented and refreshingly there wasn’t an ego in sight! True craftsmen and women.

I worked on the snack section during my time at the The Clove Club, creating the first mouthfuls the guests eat as they begin their gastronomical journey and experience the mind-blowing tasting menu.  Everything is fresh for every service, and an extremely high standard to live up to. It was a challenge but I loved it and learned an enormous amount. From making the most delicious buttermilk fried chicken, with salt made from pine....

... to a delightful cod roe mousse with coriander and asparagus stems. This food was created by serious chefs with a lot of skill.

I was fascinated by the fact that there wasn’t any shouting in the kitchen - not something you often come across in this industry. But you see they didn’t need to shout, they all knew exactly what they were doing and cracked on with the job in hand with a calm and positive attitude. It was an incredibly infectious kitchen to be in. What an atmosphere.

As you walk in to The Clove Club you will notice charcuterie hanging from the bar and in the restaurant itself. Yes ladies and gents, they even do those themselves!  The most beautiful cured meats all made in house hanging for you to see and admire before you order and it’s sliced in front of you. I won’t waffle on how much I enjoyed working in the kitchen and how much I learned as we’ll be here until Christmas. But I will tell you about the meal I had at the end of my two weeks with one of my best friends, Antonia Morosi from Grub Garden, who I’ve blogged with previously and is a fellow chef. We had the 9 course tasting menu and I can genuinely say that I thoroughly enjoyed every scrumptious mouthful.

We began with the delightful snacks and homemade bread and butter and began to make our way through the courses. Every course was incredible, but for me a few in particular stood out. Firstly, the Pea Mousse with Goats Cheese Granita that had a thin layer of cured ham and croutons underneath. WOW! The balance was phenomenal. I mean who knew peas could taste so good!!

The next course to blow my mind was the Sea Bass dish, served with Jersey Royals, morels, broad beans and a curry leaf and cinnamon foam. Oh. My. Lord… this was THE softest fish I think I have ever eaten and the gentle warmth of the curry leaf completely lifted the dish. This really was cooking at its finest.

I was intrigued to see that one of the following courses featured the collars of Sea Bass we had previously been served. Lightly floured and deep fried, served simply with a small wedge of citrus. Absolutely delicious.  It struck me at this point, after already noticing from my stage how clever the cooking just how much respect Isaac Mchale and his team have for the ingredients. It was about eliminating product waste and respecting ever element of that produce. The collar was, of course, delicious! So much flavour and meat still left on it… a cut most chefs would surely throw away.

I could explain every course in detail to you and how the night went on but I would be ruining the experience for you all when you visit yourselves, so I won’t.

I can’t recommend a restaurant in London any more highly at this moment in time. Very much worth a visit. And this right here is a restaurant that is only going to grow, with chef Isaac Mchale and Tim Spedding leading one of the most talented brigades I’ve worked with. Taking chefs to new highs, cooking from the heart and changing the menu daily to ensure the best experience for you, the customer. So what are you waiting for??? Go book a table at The Clove Club!

Love to all you foodies,

Chef Pril xx

Sarah Greeff came to the UK from Zimbabwe and runs Isle of Wight Biltong with her husband Nick. All of the lovely biltong is made by these two pairs of hands from British beef in a small butchery unit on the lovely Newnham farm.

Nick learned how to make biltong aged just 6 years old by his grandfathers side on their cattle ranch near Bulawayo, and has loved eating his Oupa’s flavoured biltong ever since. It's so good it won a Great Taste 2 Star award!

There are also four other tasty flavours all available in Selfridges in London, or from the lovely BoroughBox website. Sold in perfect pocket sized packets of nutritional goodness (no nasties). Garlic with Great Taste Award, Sweet Chilli with another Great Taste Award, Black pepper and the divine Oak Smoked flavour – all the yumminess of Original topped off with the lovely flavour of smoked meat.

We hope you enjoy snacking on our lovely biltong as much as we enjoy making it. If you have any questions please do not hesitate to contact us.

Nick & Sarah Greeff

If you let the coals cool down a little and close the lid it is good for cooking joints, and if a little cooler slow roasting joints and hot smoking. To smoke something simply add wood chips. Cumbrian Speciality Meats uses maple but there are plenty to choose from. The strength of the smoke flavour depends on the size of the meat and length of time you smoke it for. It is best to experiment for your own personal taste. My recommendation if buying speciality meats like ours is to do a delicate smoke so it doesn't overpower the rare breed. Rare and heritage breed has a much fuller flavour in comparison to cheaper, tasteless meat.

Some are a little scared of poisoning people but if you take all your good food hygiene practices from the kitchen to the BBQ you should be ok. All the same rules apply.

1. Make sure your meat is over 75 degrees Celsius - buy a probe if unsure as it will also help you not overcook your meat. No one wants dry, tough meat. They are very inexpensive and available from most supermarkets.

2. Keep raw and cooked meats separate to avoid cross contamination.

3. Wash your hands regularly by taking a bucket of hot soapy water next to the BBQ.

4. Avoid chicken and pork if not confident as these are a higher risk than cooking beef and lamb, which can be eaten rare.

5. As a general rule get your meat closer to room temperature before cooking for a more even cook throughout.

We've just launched our Sermon on the Grill pack at Cumbrian Speciality Meats to celebrate the start of BBQ season, and it's currently on special offer for the rest of May. Well worth a shout!

Stay safe and enjoy the BBQ season.

As far as people are concerned, birch water was originally a valuable source of nutrition after a harsh, lean winter. And it was worth the wait, because as well as being chock-full of good things, it tasted fantastic! Which is why we're blowing our own trumpet here. So go ahead: enjoy our delicious, low-calorie drink without a single iota of guilt. Because you know that it's a gift straight from nature's table. 

Fresh and delicious, TreeVitalise comes already packed with a natural range of micronutrients to give  you the perfect boost. For those who like a little more variety, there are three types to choose from -  Original, Mint & Lemon -  pure as well as infused birch sap. No flavours added, only natural ingredients -  a first in the UK.

See the full Treevitalise Birch Water range here!

Now you're probably like me, a sucker for a bar of chocolate which your gobble down in seconds. But when you learn about the characteristics of good chocolate you soon find your palate appreciating better chocolate and a lot less of it. For me personally I really like Green & Blacks and Original Beans ... but by learning a bit more I now appreciate them even more. Of course I can't talk about the chocolate that we were judging but instead I thought I would give a little guide for you to do some chocolate tasting yourself! You'll be suprised how your view of chocolate begins to change.

Let's begin and set the scene. Sat with a few friends in a lovely quiet road (no distractions) all you have to focus on is tasting and appreciating the wonderful thing that is chocolate. Before you start make sure that the room you're in is cool and odourless (chocolate picks up flavours and can become contaminated). If you're in the same room you just ate chicken kievs in I would strongly advise you to change rooms. No one wants to be eating Garlic flavoured chocolate!!

Next, make sure your palate is clean. This is one of the most important things I learnt. We used soupy wet polenta as a palate cleanser - not the most tasty thing Ill admit but it does the job! Or you could just have a little bread or sparkling water. Your chocolate should be at room temperature because if it's being tasted straight from the fridge it will hinder your ability to detect the flavour. Get it out a few hours before your tasting to allow it to come to room temperature.

Start by smelling and looking at the chocolate. The aroma of the chocolate is really important. It's going to start getting all of your senses going. Aroma is a key component of flavour. Its nice to compare the smell and taste after and if it carried through. Once you've captured the smell you should focus on the visual aspect. It should have a nice shine where the tempering process has happened, and shouldn't have any white marks. This is called bloom and is affected by moisture on the sugar or fat.

Finally, the tasting itself. The first thing I learnt was that when you try chocolate you should let it melt in your mouth. That way you get all of the sensations and flavours of the bar. Chocolate tasting isn't too disimilar from wine tasting. In fact the flavour profile in dark chocolate exceeds those in red wine. It's really important to remember that every palate differs BUT you should still pick up the same sensations. It's a simple case of whether you like them of not!

By letting the chocolate melt you release all of the cocoa butter and flavours evenly in your mouth. If you munch it you only release the sugary flavours and the bitterness if there is any, so you miss out on a lot of the beautiful flavours. Depending on the origin of the bean you will get different flavours - some may have citrus notes, others more woody, and some fruity. You tend to know if the chocolate isn't great if you get a strong sensation of coconut and if it has tannings (you'll recognise this sensation as your pallate goes very dry and bitter). This could be because the beans were not fermented properly or were over roasted.

Once you have finished the tasting it's great to discuss with your friends over what you enjoyed, did you pick up on nice fruity characteristics, was it a bad batch of coconutty flavour and bitterness, did it leave you mouth feeling clean or dry and tacky, etc?

My advice is have a go! I mean what better way to catch up with friends than over chocolate! And I notice that BoroughBox have just added Wicked & Wonderful chocolates to the website, which is a brand owned by Ben Axford, a former Masterchef finalist. Got to be worth a try!

See you next time.

Chef Pril X

When I was 15 I walked into a kitchen for the first time and by the time I was 16 I was working as a Saturday girl. I didn’t always want to be a chef, which comes as a surprise to many, but after deciding to spend two weeks in a kitchen “for a laugh and to learn a new skill” at the age of 15 for my work experience I instantly gained a pure love for the craft and industry. I guess you could call it a light bulb moment. At that moment I realised that cooking was super rad, and something I wanted to be able to do. Really well. Now I'm not going to bore you with my life story… let's fast forward 5 years to where I am now. A 21 year old chef who has had a brilliant, albeit incredibly tough, few years working as a chef in top restaurants in London - working under incredibly talented chefs to try and make it. But I decided this year I'm going to take a slightly different approach. I'm going to travel the world stage with chefs that I admire and do lots of free work to really broaden my knowledge of food and become that bit better. So if you're stil reading, now we are getting to the good bit. I want you to join me on my travels and I'll tell you all about whats happening in the wonderful world of food, whether it's stories of my adventures, tips on places to check out and eat, or pictures, videos and recipies inspired by my travels! So here we go…..

South Africa. The first place I visited this year on my travels. I flew over to Plettenberg Bay for a friends wedding (she's a chef too for her sins). What a country! If you've been there you’ll know its beautiful, but my gosh, the food was bloody marvellous!! We were in Plettenberg Bay for Chelsea and Alex’s wedding and it was epic. Really magical. On the beach. Very quirky. Perfect.  One of the things that blew my mind was on the morning of the wedding. As I strolled down to the beach to help with the last touches to the tent I noticed all the guys by the rocks fishing. I walked over (curious as ever) to see they had caught a HUGE fish! Apparently Tinks (Chelsea's Dad) is famous for catching these. Check out the pics - they are called “Black Muscle Crackers”!!! Now Muscle Crackers are massive things with teeth just like humans. Very strange!

We filleted through its leather like skin the following day and ate it on the Braai (a typical south African bbq). Absolutely delicious. The smokey flavour from the braai was amazing. If you want to try cooking fish like this at home and you don’t have a BBQ (or the weather obviously!) you can burn some wood chips over a fire in a sieve till its flaming then put the sieve in the bottom of the oven you're cooking your fish in and it will gently smoke the fish! Delish! It would work really well with Grey Mullet and Pollock!

So Ill wrap that up for today and tell you about more of my travels next time! But before I go one  of my best friends (Antonia Morosi) has a youtube channel called “Grub Garden” which you should all totally check out! Every Thursday she puts up a new video on how to make easy, healthy dishes, and this week it just happens to be a collaboration with me! We are making “ Healthy Fish Taco’s”. Simple and delicious!

You can get most of the ingredients from Borough Market including fanastic fish from Paul’s (the fisherman who is ALWAYS singing ) stall “Sussex Fresh Fish”. Enjoy and see you next week for more foodie talk!

Chef Pril x

Cumbrian Speciality Meats from London's Borough Market are one of many Independent retailers throughout who took part in the week, which ran from 23-29 March. Shoppers were reminded that butchers remain the number one choice for range, service and convenience when it comes to purchasing meat.

Ed Bedington, editor of Meat Trades Journal, which organises and promotes the week, said: "The focus on independent retail and particularly butchers continues to grow as consumers look for increasing assurance and the personal touch of dealing with shorter supply chains".

Jared Green, the butcher at Cumbrian Speciality Meats said "I think people should try the less popular cuts of meat like the various shoulder cuts. The shoulder of any animal is my favourite cut because it has so much flavour and is incredibly versatile in cooking. The shoulder has more fat, which contains more flavour and sinews which break down in long-cooking. The flat iron is best cooked medium-rare to medium in a hot pan, but you treat the feather blade completely differently, it can be cut differently and braised for four to five hours. The end product will be amazingly tender and flavoursome, more so than any fillet steak.

I love the fact that you can get two such different cuts from the same joint. It just shows you how much there is to discover when you look at the lesser known cuts".

Top tip: If you don’t see the cut you want, just ask the butcher. If they don’t have it that day they will be happy to get in for you.

Find Cumbrian Speciality Meats on the BoroughBox marketplace for a growing range of online products to match the super range of rare breed meats available at their Borough Market stall.

We know what you're like - you're like us. You love exquisite food. You love knowing its origin and that it's pure and fresh and is exactly what it says it is on the tin. Well you will LOVE the Truffle Hunter.

The Truffle Hunter is the latest vendor to join BoroughBox and you guessed it ... they sell Truffle stuff! In fact they sell an exceptional range of truffles, truffle oils, truffle butters and other exceptional truffle products all sourced directly from Northern and Central Italy - the finest truffle growing area in the world - and then made available for you to buy truffles online at BoroughBox.

Truffle Hunters is a UK based family food business, sourcing Truffles from our Sibillini Mountain location in Central Italy and their sole business is specialising in all things truffle. From selling the absolute freshest high quality Italian Truffles through to truffle oils, truffle butter and other delicious truffle products.

The Truffle Hunters are truly passionate about truffles and the other the products that we produce to sell and like all BoroughBox vendors they believe in them totally. The Truffle Hunters and us guys here at BoroughBox just want more people to get the very maximum enjoyment out of what is an absolutely unique experience. The truffle is like no other food on the planet, I mean what other funghi has a name for their 'hunters'! We give you the trifolau! The truffle hunters of Italy!

In case you didn't know, truffles grow in the cool dirt between eight and ten inches below the surface in certain areas of Italy (and a few other places) but the Italian truffle is the real deal and the truffle requires specially trained dogs of a certain breed - Lagotto Romagnolo - to successfully seek them out before the wild boar do! The truffles occur naturally in the soil surrounding certain trees and although many have tried to grow them artificially, a farmed truffle remains elusive, hence their exclusivity and the seriousness that goes in to truffle hunting!

Through partnering with BoroughBox they are hoping to reach a whole new audience if discerning foodies who have quite probably sampled truffles in their favourite restaurants or bistros, like the flavour, enjoy the thought but have never cooked with them themselves at home. Well now you can impart that distinctive flavour into a wide variety of dishes.

As we have stated above, the fresh truffles that TruffleHunter sell are hunted in Northern and Central Italy, they are then cool packed and shipped immediately for the absolute optimum freshness. Here at BoroughBox we believe that they are quite simply THE finest fresh truffles available in the UK and with BoroughBox you can now buy your truffles online. BoroughBox will deliver TruffleHunter truffles and truffle products to their lucky buyers within just two or three days of being found and packed. From the TruffleHunter offices located in the Cotswolds, they have also developed an exceptional range of their very own absolutely incredible Truffle Oils.

Once the public grew to know of their truffle products like the oils and they sold out, they were encouraged to produce more truffle products to buy online. The Truffle Hunter is now producing a wide range of other truffle products using the finest Italian Truffles coupled together with a selection of some of the very best artisan Cotswold ingredients.

The TruffleHunter range of truffle products is ever expanding and their full range is available to buy through BoroughBox. Some of our favourite products in their truffle range includes White truffle butter and Black Truffle Butter, Preserved Truffles, some AMAZING White Truffle Honey as well as Black Truffle Salt, Truffle Mustards and some awesome dried porcini mushrooms. You can buy all of these truffle products online at BoroughBox.

TruffleHunter are the ONLY company in the United Kingdom who manufacture truffle products in the UK and we are proud to offer TruffleHunter goods for sale through BoroughBox. Their products are becoming widely recognised throughout the UK restaurant scene and you can now recreate that in your own home. Quite simply a Sunday morning scrambled eggs will never be the same again once you slice a dash of black truffle over the top. Luxury now begins at home. The range of TruffleHunter quality products cannot be beaten.

Buy yourself some awesome truffle products online here.

The Godminster Heart to Heart Cheese Box is strictly limited edition... so if you don't want to risk just winning one, then you can buy Godminster Heart to Heart Cheese Box here. The Godminster ‘Heart to Heart’ Set is a loving combination of our delicious 200g Vintage Organic Cheddar and 150g Heart-Shaped Organic Brie, presented in its very own unique gift box. Our cheddar is rich in flavour, both sweet and savoury, with a smooth texture. Our brie is carefully handmade by our skilled cheesemakers with Godminster milk delivered daily from our farm, giving it a fresh creamy flavour.

So you like the sound of that? Then get involved in our Valentine's Day Twitter competition.  Simply FOLLOW us on Twitter and then when we Tweet out all about this great competition just give us a RETWEET - that's it!  Make sense? Find us on TWITTER here and keep your eyes peeled for our Godminster Heart to Heart Cheese Box competition! The perfect cheese gift for the cheese lover! Terms: Contest closes 8th Feb at midnight GMT - BoroughBox decision is FINAL  

Awesome hats! What's that you say? You think we should move into fashion design ;-) No no no... food, fine artisan food from small producers and specialist importers remains the BoroughBox raison d'etre so relax and be confident that 2015 will see the BoroughBox site develop and evolve and most importantly our exceptional range of incredible foods from outstanding producers will increase exponentially - we have some VERY exciting new products coming on soon - so keep checking back! But back to the present and the COLD! YOU could WIN one of these awesome and unique BoroughBox Beanies! We will be giving away the Black and Gold number - one of which is modelled by the best looking member of the BoroughBox team below... and also the Blue on Blue beanie hat.  So - sign up to the newsletter here - and / or Follow us on Twitter and stay tuned for our latest giveaway to you, our valued BoroughBox customers! Keep warm out there! Oh! one more tip! If you wanna nice warming something to comfort you of a night? Try one of these mug brownies from BakedIn - exceptional - like a lovely cuddle!

First off, we are talking about a £500 custom BoroughBox that is absolutely packed to the rafters with amazing artisan produce from a number of our favourite suppliers... everything from Mustards and Chutneys to Juices and Vinegars, this is a food bundle to start your new year with a bang! Secondly, as if £500 of incredible goodies is not enough... we have an amazing rare breed meats selection from our preferred BoroughBox butchery, Cumbrian Speciality Meats. Cumbrian Speciality Meats is a BoroughBox vendor that is truly dedicated to rare breed meat and heritage produce. They love foods which are specialists in their field - if you'll pardon the pun - ethically farmed and incredibly tasty. Some of the core rare breeds on the Cumbrian Speciality Meats farm in Cumbria include Galloway, Dexter, Longhorn and Shorthorn Cattle making up the beef selection.  Then there are Saddleback Pigs and they are also now proud to offer Herdwick Sheep.  

This incredible produce is of course available to order online through the BoroughBox site and Cumbrian Speciality Meats also have a very popular stall within Borough Market itself.  The guys at Cumbrian Speciality Meats consider themselves to be truly fortunate to work alongside other such committed foodie specialists. So that's the second part of this UBER prize and if you win this and have never sampled the likes of Galloway Beef, Herdwick Lamb or Saddleback Pork then we consider you lucky – for you’re about to discover flavour, texture and superb quality the likes of which is hard to match... andd if you win, it's even FREE! The final part of our spectacular year end giveaway?  Well it's an onsite bread making and baking class based within Borough Market itself.  We've been lucky enough for the guys at Bread Ahead Bakery School to contribute a place at one of their amazing baking classes. The class will take place in the Bread Ahead, new purpose built bakery school, slap bang at the heart of Borough Market and it is the ideal place to experience artisan baking, first hand. Whether you see yourself as a bit of a Paul Hollywood or you're just a beginner, the truly world class expert bakers at Bread Ahead will be able to offer you something new and they want everyone that attends to experience that tingle of excitement (and the smell) of your own freshly cooked bread. So what the devil are you waiting for???  We'll even give you TWO chances to win... you can get one entry to the draw when you sign up to the BoroughBox Newsletter here and then you can DOUBLE your chance of winning by following us on twitter and retweeting one of our tweets... that's it!  So what are you waiting for... get out your shamrock, rabbit foot and lucky chinese cat and join the newsletter and follow us on Twitter. We really think this is a SPECIAL prize, so good luck to EVERYBODY!!

The NEFF / BoroughBox promotion runs from 07/11/2014 until 31/01/2015 and all claims must be received by Neff before 28/02/2015. This promotion is only available through participating NEFF Kitchen Specialists and so you'll have to seek out one of those if you want to get your hands on an awesome BoroughBox in addition to your fantastic new oven! Here's a handy little link to their dealers listing.

Oh... and this offer is limited to one application per product purchased... so if you need two or three ovens then that's two or three free BoroughBoxes ... although I'm not totally sure what you'd do with 3 ovens?!?