Ruth Nieman – Culinary Author & Cook
Today we are in conversation with Ruth Nieman who will be joining us at The Grain Store on September 8th for our very first Cookery Workshop.
Lovely to speak with you Ruth, can you tell us about your connection with East Sussex and The Grain Store?
I am a culinary author of Middle Eastern titles, having lived in Northern Israel for a number of years.
After training as a nurse and working in the NHS, I embarked on my culinary journey, retraining at Leiths School of Food & Wine and setting up my own catering company ‘Truly Scrumptious’ Catering, delivering delicious food with a Middle Eastern flavour, to private and corporate events.
I then turned my hand to writing and completed a Diploma in Food Journalism when the opportunity to write The Galilean Kitchen fell ‘onto my plate’. Freekeh, Wild Wheat & Ancient Grains followed and at a promotional Supper Club promoting the book and its recipes, I met Anni Townend who told me about The Grain Store and it’s stunning East Sussex location and how great and apt it would be to run an ancient grains Workshop there. The rest as they say is history…
How did your career start and what piqued your interest in ancient grains?
Having lived and worked with food on a kibbutz in Northern Israel as a young woman, I was always interested in healthy, nutritious food with a Middle Eastern flavour.
Freekeh is an ancient agricultural process of harvesting unripe, green wheat and a delicious, healthy carbohydrate that is a staple in Arabic cuisine. My interest in wild wheat and ancient grains grew as I discovered their versatility, health benefits and above all flavour.
What are some of your favourite recipes from the books you have published?
My favourite recipes from the book undoubtedly contain freekeh and include Freekeh, Heritage Carrots & Medjool Date Salad, Freekeh Risotto & Freekeh with Roasted Cauliflower & Tahini Dressing. Ancient Grain Granola is also a great favourite of mine as I start the day with a bowl of it mixed with yoghurt, fruit & date syrup.
What and who inspires you and your work?
My culinary inspiration has always been Claudia Roden and the value she attributes to connecting with people through food and recipes. I have also been inspired by an Arabic woman, Nof Atamna Ishmail the first ever Arabic winner of Israeli Masterchef in 2014, who promotes food as a neutral platform for all to share.
Tell us about the workshop you are doing at TGS on September 8th
My workshop at TGS will be a hands-on cooking class using freekeh, spelt, barley and rye in delicious vegetarian and vegan recipes from the book. We will talk about the historical, cultural and biblical uses of these grains, their health benefits and the agricultural challenges of today.
What’s next for you?
I am currently writing my next book “Feasting upon the Biblical Landscape”, a plant-focused cookbook with delicious, healthy recipes using the fruits, herbs, legumes & wild edibles of the ancient land.
How do people find you?
I am never far away from a photograph on Instagram @RuthNieman or visit my website: www.israelgoodfoodguide.com
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Article by mydecomarketing.com & Pip de Villiers