Flavour Profile Q&A: Emily Cuddeford of Edinburgh's Twelve Triangles bakeries

This baker and business owner shares her favourite ingredient, first food memories and more

Monday, 15th March 2021, 7:00 am

What’s your favourite ingredient?

Salt, it makes everything taste like the best version of itself.

Do you have a guilty food pleasure?

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Iced finger buns.

Tell us about your first food memory?

I remember fighting with my sister when I was five years old. We were having an argument about which one of us got to ice the Christmas cake, which involved using a fork to make the snowy peaks on top.

What’s your favourite Scottish restaurant, deli or cafe?

Emily Cuddeford (right) with her friend and business partner Rachel Morgan

I'm a big fan of El Cartel and their takeaway offering through lockdown has been amazing, especially the milk cartons of frozen margaritas.

What would be your last supper?

It’d be a roast chicken with all the trimmings, as there is nothing more comforting in life.

Starter or pudding?

El Cartel

I’d always go for pudding!

Do you have any food hates?

Under-seasoning. One of the reasons why food in restaurants tastes so good is the amount of butter and seasoning used.

What starters, main and dessert would be served at your dream dinner party and who would you invite?

Easter Road branch of Twelve Triangles

I’d go for a starter of cured trout with homemade sourdough and butter, with a main course of seared flat iron steak with salsa verde, tenderstem broccoli and baby potatoes. Pudding would be custard tart. I would invite my friends, as it's been such a long time since we could all just sit down, eat good food and be together. Also, a lot of them are still due to meet my little boy who was born in lockdown.

What's your favourite geographical foodie destination?

Japan. I went travelling there a few years ago and the attention to detail in their cooking and provenance of ingredients is incredible. I had ramen at a restaurant where they milled the flour fresh each morning to make the noodles and brought the water in especially from another part of Japan, as it was the right flavour/softness to use in both the ramen broths and to make the noodles. It was truly amazing.

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