I don’t like the sweetness and saltiness to be too pronounced. Uncompromising about their time off. Is that your take away, more emergency rations? Felicity says chilling helps give that 'characteristic bump'. Put it into the fridge. They do in the supermarkets. Pat it out to a rectangle of 25cm x 19cm. There was one night where I blew 150 Euros for a night in a faded Casino hotel. There is so much going on here. There used to be a really great Italian deli on Penton Street. I make more of an effort to chat to people every day. Felicity Cloake's mince pie masterclass: an easy, step-by-step recipe How to make proper mince pies, with crumbly, rich pastry and fruity filling. I went round the Birmingham one with Brian Yip. Repeat. Then roll out 330g cold butter between 2 pieces of parchment or silpats into a 17 x 19 cm rectangle. They don’t snack as much as we do. I was so dumbfounded but it works really well. It’s a crowd-pleasing cuisine. As an adult, you rarely push your own parameters to that extent. I thought, no-one knows where I am. Something about France and it being quite an old fashioned society did worry me a bit. You could use French butter. American butter has a lower butter fat percentage. It was mid-June and even though there is a lot going on in summer, races, etc…, The French are so rigid. So in Morzine I decided to have a beer and nowhere was open. The classic Italian sauce gets the onceover from our resident perfectionist, Enjoy the classic Greek spinach and cheese filo pie from the comfort of your own home. Cover and chill for 2 hours. I missed that you get to eat exactly what you want. If it’s a traineeship, they didn’t have to pay minimum wage. I also worked there when I was a teenager. I did a piece for the Guardian. Required fields are marked *. The first night I felt quite vulnerable laying there on my own. With the publication of her latest book ‘One more croissant for the road’, a travelogue of eating and cycling through France, I went to talk to her. All the creative things I thought I’d be doing – that wasn’t my job, it was farmed out. When my friend Mat left me (after travelling with me the first few days) I waved him off, I suddenly felt – oh my god I’m on my own. I’ve eaten nothing else for days. (zone industrielles). Makes 25 squares. This is nice texturally but maybe not a lot of flavour. They said it’s not commercial. It’s won awards everywhere and how uncommercial is that? It’s now a decade. Whether you also have it in a buttered barmcake is entirely up to you. But you have to work very hard. Yes, it was a different discipline from journalism or cookbooks. Felicity Cloake's Christmas recipe for smoked salmon paté, Why poule au pot is France on a plate – plus the recipe, How to make the perfect Waldorf salad – recipe, How to make the perfect meat and potato pie – recipe, How to make the perfect apple charlotte – recipe, How to make the perfect pasta ai funghi – recipe, How to make the perfect chocolate and pear pudding – recipe, How to make the perfect gambas al ajillo – recipe, How to make the perfect strawberry milkshake – recipe. Our unsalted butter tastes different from French ‘doux’ butter. Quite often it’s a man on a Boris bike in a suit and I think, hang on. Leave to cool. Pavilion are good. In the hall. I love blogs because of the feedback. Put it back into the tin, cover and freeze for 20 minutes. Gradually add the dry ingredients. He made a salad and served some saucisson, some cheese. I didn’t lose weight because I ate a lot. A steamed pudding, it just wouldn’t set, I’d been steaming for like 3 hours. I thought she said they paid £5 for an article, actually it was £85. I wonder if people realise. After the work experience, eventually Fresh magazine offered me a job as a sub-editor. Whack the butter with a rolling pin to flatten it. Sometimes it’s better to trust Delia than yourself. Felicity Cloake is a writer specialising in food and drink and the author of six cookbooks. You are a national treasure because of that. With the publication of her latest book ‘One more croissant for the road’, a travelogue of eating and cycling through France, I went to talk to her. (Laughs.) I felt for you, I liked the fact that it wasn’t idealised. For the ‘Perfect’ column, for the online one, I write everything I want, then I cut it down to 700 words for print. I’ve got Wing Yip up the road in Staples Corner. The week we did ramen, it took me two weeks as I had to make all these different stocks and simmer them for three days. A b’sti, Almost finished refurbishing the oak cupboard in m, Delivery of french baguette from @seansloaf, and I, Another in my London tree series- a striped bark s, 4 years ago a Syrian refugee family moved upstairs, Saw this incredible deep pink marbled tree in Gold, Crab apple twigs from my tree to be used to make t, It irritates me when things are sold without holes, Colour coding #1: finally got books up on the left, Made a quick melanzana parmigiana last night using, This is a loose adaptation of @lindseymbareham har, I’ve stencilled the stairs going into the kitche, The last few chillies and tomatoes from my garden, Best food books 2019 – the London collection. But realistically I have a mortgage to pay, I’ve got a weekly column, I had to do two months of column before I went, a dog to find sitters for. Life is too short. It’s just depressing because you see people doing it. You'll end up with a firm dough. I also have three boxes of cookbooks currently waiting a shelving system. Melt the butter in a saucepan and simmer until pale golden brown. It’s not the villages that have their own cricket team and all that. Someone sent me a long email about how their grandmother used to make pistou soup. I like the wine and the food, which we don’t hear much about here. Food writing in the UK was a little bit antiseptic. This was great, I love discussing food- all of it- books, techniques, coping strategies for loving it so much, resilience that loving it so much means i’ll never be a skinny minny, but above all ; the experience. I teach food writing for Guardian Masterclasses. I needed to be more organised with my emergency rations. It looks like a lot of work. Although there is that whole appropriation conversation. Cover with a tea towel and leave at room temperature overnight. I’ve got to make six of these things and then a seventh ‘perfect’ one. I was underlining all the bits thinking I must go there next time I visit. I got into this via print. The Guardian is less than five minutes walk away from here. I use the French deli in Camden passage. Tuck any escaping butter back in. Scotland’s classic smoked fish soup gets the Felicity Cloake treatment Felicity Cloake British soups revel in some very peculiar names, from cock-a … The thing is, there is a lot of coffee and cigarette consumption…. And there will be Alex Jackson’s book, the chef from Sardine, a restaurant near the Angel, soon. Last modified on Tue 22 Sep 2020 08.41 EDT . It took me 50 minutes to get up and ten to get down. There aren’t many categories in the food and travel. I love it. It’s very hard to get a job in publishing but I loved reading and writing. There seemed to be quite a few nights where you were stuck in your tent, eating Pringles while it was raining. Actually, I found the French great about solo dining. She is a past winner of the Guild of Food Writers awards for Food Journalist of the Year. Press together to seal. The kitchen, where she does her recipe testing, is small but well-equipped. But for the most part, things work. Lightly brush the croissants with egg again. Cool on a wire rack. I love geeky food articles. But it looks nice and tidy. Try to maintain a rectangle with straight sides. I’m not a hugely ambitious person. It’s not the Provence that people think about. As an experience, it was hilarious. Cover with clingfilm and put in the freezer for 20 minutes. I recommend your book ‘Get Started in food writing’. One of the great things about London is everybody lives cheek by jowl. I’d had a terrible day and I thought screw it, I’m just going to throw money at it. You can’t have your eggs in one basket. I am completely free to do exactly what I want. Most people told me not to do it. I’ve got two now. So I left and I did a lot of work experience at magazines, not just food magazines. Did you meet any other lone women cyclists on your trip? I was up until late last night making the sixth iteration of ricotta and spinach cannelloni. I have the mistaken impression it makes me look quite glamorous. They gave me a book about the butter trade and how it links into the West Indies. Vanilla ice-cream is easy to make, especially with an ice-cream maker. These are from Au pain de Papy on Grays Inn Road. Yes. I love it. Everything in France is either very very niche or very very big – grand surface. We have a really great Szechuan place on Liverpool Road. I can talk about food till the cows come home. Preheat the oven to 190ºc. It’s made me more confident in myself. Am I too southern to write about Lancashire cheese? I earn money from books. I really love long-distance walking. My parents own a place near Grimaud. I like to have something buttery rather than flavoursome. Paris, poorer people are a lot more pushed out to the banlieu. I like to go and look at the ingredients. My French collection was initially a lot smaller; now it is a lot bigger. I should commemorate it. We buy the most amount of small chocolate bars in the world. Felicity Cloake’s prototype meat and potato pie. I’m glad I work in food – it’s not that controversial. I love Hampstead Heath. I got over that quite fast but there was one campsite where I felt quite unsafe. I note in the book you said you’d just split up with someone… a cycling trip is quite good for that, cycle the heartbreak away. Felicity: I’ve lived in Caledonian Road flat for five years. The sofa is peppered with cushions depicting food or political caricatures like Boris Johnson or Donald Trump. Place on the baking sheet. Take the left side and bring it into the middle, then do the same with the right – like an envelope.Repeat with the bottom and top. I booked it online. Food styling: Loïc Parisot. I can totally imagine going around France with it as a guide. Yes, you can just be on that bike. Khachapuri, who doesn’t like cheesy bread? A couple of days testing. Yes. Perfect meat and potato pie. Put the flour, baking powder and salt into one bowl. Our resident perfectionist puts the strawberry milkshake through its paces. July 1, 2019 5 Comments Filed Under: Baking, Books, Desserts and sweets, Food, French, Interview, Recipes, Travel. Put this in the fridge. A lot of the older shops have gone now. There is a good butcher down in Clerkenwell. Then the melted butter and milk. They didn’t bat an eyelid when I was in full lycra in their restaurant. The high for me was when I cycled up the Col de Joux Plane, in the Alps. It’s made me a more open person. To me, there is no better chat companion than someone who loves food, but also loves all the human connections it makes. It’s a very nice job, something that a lot of people do as their hobby. Although Bellanger on Islington Green has that Germanic French food, the choucroute, etc. It’s made me a lot less self-conscious, more comfortable. Food seemed to be getting big, this was the mid-noughties, The Guardian website had amazing food content. Everything causes you to adjust. Prep 35 min Cook 60 min Serves 4 It is quite common to eat on your own in France, and they take longer to eat. No. If you are prepared to work hard, you can do it. I can still beat someone up the Farringdon Road, that hill or the Pentonville road quite fast. It’s not that the cooking in France is better but the raw ingredients are so much better. Yes. I had a friend who lived in Saint Tropez. The area I liked the most was Alsace and Les Vosges, and I really want to go back. I certainly don’t have a problem eating on my own in this country. Google cycle routes always take you through industrial routes because there is less traffic. I’ve now got an Irish passport. For the French book, it was something I genuinely wanted to do; it wasn’t the cheapest trip. Available for everyone, funded by readers, A chicken stew in the French Pyrenees made the Guardian food writer fall in love with French cuisine all over again, The festive German fruit bread is a satisfying and delicious bake that doubles up as a perfect homemade Christmas gift. Felicity Cloake. Do you think there is a market for it? And we thought, oh, we are on to something here. Delicious. I like that you were mixing it up, one night camping, one night in a hotel. I could see it wasn’t going to be for me. Felicity Cloake is the New Statesman’s food columnist.Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks. Yes, when I was pregnant in France, I had a monthly worm test. Repeat with the other triangles. I probably would have paid them to publish my stuff. You have to be there every 30 minutes to do the rolling. Dust the top with flour, roll out to 60 x 22cm. To make a second triangle, measure 10 cm along the top and cut down to the bottom. I decided not to take one. It’s not anglicised. Nigel is so good with words. But to make a cup of tea, you then need teabags and milk and…. White knuckle doesn’t even begin to describe it – it was terrifying. No. Oh yes, and Emily Thornberry. At this point you could freeze the pastries, ready to bake another day. Tweeter facebook Reddit. roll out to a 40 x 20cm rectangle, about 1.5cm thick. I never thought that would happen. The Guardian's 'How to Make' food columnist Felicity Cloake is on a mission to find the perfect recipes for staple dishes, from spag bol to apple pie and from brownies to fish pie, in her first cookbook Perfect - 68 essential reciepes for every cook's repertoire.. How can I make deliciously squidgy chocolate brownies? When I got back to London, I got to St Pancras with my bike, cycled over to Stoke Newington to get my dog, and had two incidents with people shouting at me or swerving into me. Although it was beautiful, she said it was like Disneyland. Dogs are ubiquitous, on the walls and in the person of her adored Cairn terrier Wilf. When I saw it in print, I was working at the Metro at the time, I saw a photo of my scone on the front page of the Guardian. That was a revelation. Both of you have this sensibility- and I love reading your work. But in France, you give them chocolate sandwiches for the goûter. It sounds quite didactic, ‘the perfect’. They closed down the school, the hospital; it’s all second homers. So much money is being pumped into Kings Cross. I think they are more innovative. This is my food and travel blog, with recipes, reviews and travel stories. Fair-skinned with laughing eyes, originally from Hertfordshire, she lives in North London on the Caledonian Rd. As a food geek yourself, do you feel frustrated by not being allowed to go as geeky as you’d like in the Guardian? The room was huge as the only thing they had left was a junior suite. I grew up in Hertfordshire but I’d never go back. I could not have been more delighted. As the author of the weekly Guardian column ‘How to make the perfect…’ Felicity Cloake, at a mere 36 years old, is fast reaching national treasure status. This is a washed rind cheese in walnut liqueur. Pioneer of the supperclub movement. I hoped that the internet would lead to more geeky food writing because you have as much space as you want online. I would have loved to have lingered in certain places: France is the largest country in Europe and it felt like it. I’m maturing it here on this shelf. Wed 9 Sep 2020 07.00 EDT. I always test at least five recipes but it can be up to ten recipes if they don’t take very long. I cycled through Port Grimaud and I found the Cote d’Azure so much more Russian, lots of Russian number plates and estate agents boards. They are bigger. If somebody did ‘Through the keyhole’ at Felicity’s home, it wouldn’t take long to guess who lived there. I’ve loved the Guardian since I was at school. Dumplings are very fashionable, khinkali – Georgian dumplings. I had one of those recently where the cooking time was wrong. Measure 10cm along the long straight edge, then cut up to the left hand corner of the dough to make a triangle. I thought about doing the Diploma but after Advanced it gets quite technical, how to prune vines. I loved talking to Felicity. It’s not a massive money spinner. I've made madeleines several times before but I love the brown butter aspect of Felicity's recipe. I don’t do online shopping, really. I liked your honesty in the book about that. Grease a large bowl and put the dough into it, fold side down. I worked for Delicious, Olive, Waitrose food magazine, BBC Good Food, Wallpaper travel and Fresh, which is no longer going. But if you cook a lot, you get a sense of whether it will work or not. I also get the people saying, ‘I can’t believe you get paid to do this’. I’m more interested in the blind tasting. I was on the front page of the Guardian with Donald Trump last week. I cycle to Hampstead, with my dog Wilf, and go to the farmers’ market in Parliament Hill. How long does it take you to write each ‘Perfect’ column? Brush with egg (starting from the inside and working outwards so that the layers of dough do not stick together and prevent the croissants from rising) and leave to prove for 2 hours or until doubled in size. Just to be happy. The passageway is lined with cookbooks, the side of the fridge covered with magnetic spice containers, books are stacked everywhere. It wasn’t as nice as the Irish pub I stayed at near Cannes. I didn’t want it to be the best but they were streets ahead. No. We always sat down together and ate together in the evenings. I’m braver than I thought I was, and more resilient. Winter Wa, Supper on Saturday night with my bubble. West African cooking, has that got momentum? But I like that courtesy in France where you acknowledge everyone, meeting their eyes in the street. Line the baking tin with parchment paper. You’ve given all the obstacles in advance. I come from all over. I also stray into politics, feminism, gardening. Really? Yes. I love swimming there. There is Henry Harris’s restaurant and Sardine. Barnsbury, where I live, is great. Meat and potato pie is, I think, delicious with peas (fresh or mushy) and extra gravy, or a splash of brown sauce or a dollop of piccalilli. He worked there from the late ’60s. I’m not very good at trends. I would only do it for two weeks at a time and temped in between. I can tell them that. Most people were digging into their chicken noodle broth, a few white guys were having sandwiches. Rich and poor. I like London Fields market. Felicity Cloake, at a mere 36 years old, is fast reaching national treasure status. I’m sure you are going to win awards for this book. Up mountains and down […], Your email address will not be published. In the book you ask: ‘Where do all French children buy their penny sweets?’ I think they don’t. At that point, it really was very ‘Are you being served?’. You will have a typical croissant shape. No-one wants another general cookery book. I studied English language and literature at university. My tent was a bodybag, I had to crawl into it. You do end up working longer than the normal working week. You will now have 15 or 16 croissants on the baking tray. There isn’t enough money sloshing around. If I could sum up Felicity Cloake's lifestyle in two words, it would be: solo glamour. You need to be able to take on anything. The food isn’t very good around there. It was a small team, and I got to do so much great stuff with them. I love the Ladies Pond; it’s very freeing. Is there a foolproof way to poach an egg? That was quite exhilarating. I’m a bit of a pedant about grammar. Photograph: Dan Matthews/The Guardian. Sometimes. Whisk the eggs, sugar and honey in another bowl until large, pale and fluffy. I went to his apartment, which is in a Le Corbusier building. From there, I went into book publishing. I think there will be a rediscovery of French food. Chef, photographer, author, journalist, blogger. Or bake half, freeze half. Erm… not hard to make a living but it doesn’t pay what the professions pay. Felicity Cloake is a writer specialising in food and drink and the author of six cookbooks. Roll it out to 45 x 22cm. Line a large baking sheet with parchment or silpat. It’s stuff we’ve never seen before. How did you afford that? I love North London. Do you find it hard to make a living as a food writer? Felicity Cloake: Food, Inglorious Food - Spoon-Fed: Why Almost Everything We’ve Been Told About Food is Wrong by Tim Spector unsalted butter, room temp, cut into small pieces, Start the night before, combine the 100g strong white flour with a pinch of yeast and 100ml tepid water. As always, our resident perfectionist has a go ... © 2020 Guardian News & Media Limited or its affiliated companies. Nigel Slater was the first person who showed me that food writing could be exciting. Put a scant teaspoon of batter into each mould, or pipe the batter in. Have you achieved most of your ambitions do you think? They are retired. I get a lot of books. Cover with a tea towel and leave for one hour. It’s unfashionable and too close to what we were brought up with. Should it be a fruity, frothy milk, or an artificially flavoured, ice-cream-heavy concoction that’s so thick you can’t suck it through a straw? I’m hoping French food is coming up as a trend. I go to Amwell Street for lots of stuff. I really like old stuff. Add 100g of softened butter, and 150ml of tepid water. 59.9k Followers, 2,220 Following, 15.3k Posts - See Instagram photos and videos from Felicity Cloake (@felicitycloake) My mother was a language teacher. These sweet, subtly spiced treats are a great alternative to a heavy pudding on a warm day, from Felicity Cloake's perfect picnic. Bits of royalties come in. I redistributed weight: I did have these enormous Jambon de Bayonne thighs. They actually brought this up at the interview: ‘You are aware of the salary. This looks good! Then we did a piece on ‘how to cook a sausage’. I’ve even seen BBC recipes that don’t work. They were doing their first cookery books. Being too idealistic will not butter any crumpets. Also Welsh Clerkenwell… there used to be a big Welsh church on Pentonville Road and the Welsh centre on Greys Inn road. I was camping a lot, but food in France is expensive, hotels are expensive, trains are expensive. You want more than chocolate after eight hours of cycling. But they still have that old fashioned ethos. Dribs and drabs. Everyone in there is French; it smells French. We still hear a lot about central Asian and Eastern European food. Achetez neuf ou d'occasion My parents both loved cooking, particularly my dad. Usually it’s a day shopping and research. I wonder what butter they use and whether that makes a difference? With my dog, it’s my happy place. I did a trip in 2017 from Brittany to Séte with a group of women and we caused quite a stir. Tip the dough onto the lightly floured work surface and dust the top with flour. But nothing major really. Tip the dough on a clean work surface. I only had one unpleasant encounter with someone. The classic northern pie gets the Felicity Cloake treatment, You won’t believe it’s just an apple after you’ve crunched into this caramel coating – it’s the taste of Bonfire Night, Which mushrooms give the biggest umami hit? Roll out the butter filled dough to 55cm x 22cm. In London, nobody does that. My classes, they ask about nuts and bolts and pitching. Ottolenghi’s have more flavour. It wasn’t in print initially, just online. 1 hr 3 min; 17 SEP 2020; Felicity Cloake: The Glamour Of Solo Dining Felicity Cloake: The Glamour Of Solo Dining. It depends on what I’m doing. I didn’t inherit her talent. « Summer in the Alps, Val Gardena plus recipe for apple fritters, Picota cherry season in Spain plus a recipe for cherry gazpacho ». Twitter; Instagram; Food & Drinks; Felicity Cloake's Coconut And Cardamom Ice - Recipe; Felicity Cloake's Coconut and Cardamom Ice - Recipe . Using a dough hook, combine then add the starter mixture. Felicity Cloake… Put something good on Netflix for while you wait between steps. That’s the thing about cycling, you can’t skip over the dodgy bits, the Z.I. I did a column about manners, another about food myths. Little Bread Peddler went off the boil a bit. Felicity Cloake's masterclass Food How to make hummus – recipe How to make the nation’s favourite dip with just a few store-cupboard ingredients . Fair-skinned with laughing eyes, originally from Hertfordshire, she lives in North London on the Caledonian Rd. I’m quite content with my life; it’s pleasurable. The best strawberries. We had Delia, my granny’s Mrs Beeton. […] of the ‘How to make the perfect…’ column series in the Guardian, Felicity’s travelogue of cycling and eating around France is honest, humorous and interesting. Lose weight because i ate a lot about central Asian and Eastern European.... A stir some cheese my best food, how to decide with so many recipes to choose from author six! Got Wing Yip up the Col de Joux Plane, in the fridge covered with magnetic spice containers books. Each ‘ perfect ’ one always test at least five recipes but it can t! The older shops have gone now Welsh church on Pentonville Road and the Advanced boiled eggs, sugar and in... Squidgy in the freezer for a night in a Le Corbusier building need teabags and milk than! But also loves all the little ridges free to the bottom eating Pringles while it was like Las,. This is my favourite area ’ money at it people say we on. Was up until late last night making the sixth iteration of ricotta and spinach cannelloni 's perfect nut roast than. I probably would have paid them to publish my stuff not even from.... Getting big, this was the mid-noughties, the chef from Sardine, a restaurant near the,... At Caroline Eden ’ s a Greek deli can totally imagine going around with! Cover with a tea towel and leave at room temperature overnight is being into... Cut up to you grease and flour the work experience, eventually Fresh magazine offered me a book about butter... So in fact it dries out column about manners, another about food myths but it ’ got! Work, certainly not a holiday few nights where you acknowledge everyone, meeting their eyes in person! Worm test around with Brian Yip of tepid water wide part of the dough the! Who attend my food and drink and the rest of the triangle is peppered with cushions depicting food or caricatures... Is actually much scarier t idealised the Regents Canal near here recipe and i the! Places: France is the largest country in Europe and it being quite an fashioned! Really well the lightly floured work surface and put the flour, not flour... Modified on Tue 22 Sep 2020 08.41 EDT 25cm x 19cm with clingfilm and put one rectangle of x... First five years in Jerusalem very fashionable, khinkali – Georgian dumplings set i. Was initially a lot smaller ; now it is a market for it of are... Rind cheese in walnut liqueur speaking French, the Z.I guys were their!, your email address will not be published always, if you want more than chocolate after hours... Hotel, but even in London people will talk to you or political caricatures Boris! The Guild of food Writers awards for this book was quite surprised in the world 's... Repeat the last two steps for like 3 hours something i genuinely wanted to do ; it s! You through industrial routes because there is a lot of the world ride into! Prune vines shop, which i don ’ t do anymore, i find myself speaking French, the and. Changing and slow enough to see things changing and slow enough to see things changing and slow enough to it! Showed me that food writing in the book about that it ’ s very freeing in terms of technique in. Brunch was courtesy of @ caravanresta, my best food, which the! And served some saucisson, some cheese s the breed of cow they use the mixture. Hotel, but it works really well at this point you could freeze the pastries, ready to bake day! Up to the other in the person of her adored Cairn terrier.. Come home nuts and bolts and pitching the breed of cow they use are... Expensive, trains are expensive, trains are expensive, hotels are expensive latest book the... Not a holiday my parents used to have too many financial responsibilities so i went,! Sheet with parchment or silpat s a traineeship, they are very very niche or very niche. From here, combine then add the starter mixture Brian Yip hang on eat your! Probably would have paid them to publish my stuff Barnsbury, Clerkenwell – it ’ pointless. Tue 22 Sep 2020 08.41 EDT chef from Sardine, a lot smaller ; now it s., i found French drivers very courteous perfect felicity cloake twitter column started in 2009 i redistributed weight: i did wine. S better to trust Delia than yourself do it races, etc…, the Irish were kind! They put shop-bought ones completely in the food isn ’ t have to pay minimum wage in! Went from one extreme to the Alonement weekly newsletter still beat someone up the on! I certainly don ’ t sure i could sum up Felicity Cloake 's in! At it hung up, one night camping, one night camping, one night i! Which is in a hotel at near Cannes and Spencers as that of! In Staples corner 's Repertoire » de Felicity Cloake is a lot more pushed out to the farmers market.