FEGO Banstead:A Eatery Perfect For All The Family

How often do you walk past a restaurant or cafe and immediately dismiss it for not being ‘child friendly’?

For me this is something I do regularly with my brood, as lets face it eating out with small children isn’t always the most enjoyable and stress free experience.

For a while now I have passed by FEGO in Banstead gazing in at their stunning decor and  scrumptious looking cakes longing for a few childfree hours to while away my time.


It looked far to pristine to take my motley crew into and the thought of them in there would bring me out in a cold sweat before my feet passed the threshold!

With these thoughts still firmly in my mind when I was asked along to visit FEGO I was more than a little apprehensive as to how they would cater for us.

We arrived at FEGO on a busy lunchtime during half term and were greeted with a smile and shown to our table near the back of the restaurant that was buzzing with a great atmosphere and full of a real eclectic group of people…including children!

The menus were brought over and I was happy to see there were a good range of different meals without the menu being large and over bearing. We were also welcome to chose from the breakfast menu even though we were there for a late lunch.

I love flexibility in restaurants as lets face it a stack of warm pancakes are welcome at anytime of day!

There is something to cater for all tastes from full english breakfasts to delicious salads, juicy burgers to pizzas and so much more.

The boys were kept amused with the colouring sheets while waiting for their burgers that they picked from a great selection that offers something a little different to the usual chip heavy childrens menu.


I opted for spicy scrambled eggs that were a tasty combination of eggs, cheese, avocado and tomatoes with a fiery kick of jalapeño and my obligatory soya latte.

Frankie’s allergies were catered for brilliantly and not a scrap of their burgers were left on either of their plates.

Crispy fresh chicken breasts served in soft rolls with plenty of salad and juicy, homemade beef burgers would be hard to resist.


It wouldn’t be a meal out without a sweet treat to finish it off. The boys went for a bowl of creamy blueberry ice cream and a sticky waffle covered in vanilla ice cream and sumptuous chocolate sauce.

All my preconceived ideas of this restaurant were quashed the minute I entered the restaurant.

The staff were all warm and welcoming, the food was beautifully presented and a delight to eat and the decor is simply stunning.



FEGO has something to offer the whole family from grabbing a quick pastry to a cosy date night with a cheeky cocktail or two.

There is so much more that I want to try such with their infamous ‘coffee in a cone’ being top of my list.

*collaborated post.
 

 

 

 

 

Allergy Friendly Easter Cupcakes

Easter is always a tricky time for Frankie and his allergies but this year he is feeling it even more so.

For a few months he had been allowed dairy and it had opened up his eyes to the world of real chocolate.

We had all really hoped that this would be the first year he would be able to get a Easter egg the same as his siblings but sadly this isn’t the case.

Stomach problems, bad skin and mood swings had all come on in force again and the doctors decided it was probably down to the dairy so we had to say goodbye to it again.

It’s been a hugely tough couple of months as he was so enjoying everything that came will the inclusion of dairy so this Easter I’m going to have to go that extra mile to make it special for him.

These cupcakes that mimic a chick cracking from an egg have really put a smile on his face and could easily be converted to your usual ingredients.

Allergy Friendly Easter Cupcakes 

  • 100g gluten free self-raising flour
  • 100g caster sugar
  • 100g dairy free spread
  • Egg replacer for equivalent of 2 eggs
  • 1tsp baking powder 
  • Pack ready roll fondant icing 
  • 12 decorative chicks
  • 12 cupcake cases 
  1. Preheat the oven to 200C/Gas 6/400F and lay out cases into cake tin.
  2. Add all ingredients to a large bowl and mix with electric whisk until combined.
  3. Place ingredients into cases as bake for 13/16 mins.
  4. Once cook allow to cool on rack.
  5. Whilst cooling roll out a small amount of icing to about a thickness of 2cm.
  6. Cut out a circle slightly larger than the cakes and create a cross in the middle.
  7. Lay on top of the cake and peel up edges of the cross to open a whole in the centre.
  8. In this gap place one of the chicks to create the look of a hatching chick.

Chi Kitchen:Review

Ordinarily if someone asked you to come along to have lunch at at a department store I’m sure you wouldn’t be filled with excitement.

Admittedly when I was asked along to a review a restaurant inside Debenhams, Oxford Street my imidiate thoughts were curled up sandwiches in plastic wrappers and serve yourself coffee.

Upon arriving at Chi Kitchen this couldn’t be further from the truth.


With a completely separate entrance at  the back of the store as well as an internal entrance that welcomes you straight into a super cool champagne bar that overlooks the sushi preparation area, it wasn’t like anything I had experienced before.

The attentive staff saw us to our table and talked us through the vast menu that is a real voyage through South East Asia; offering dishes from Thailand, China, Japan, Vietnam, Malaysia and Korea.

My husband who is a real sushi lover opted for the salmon and tuna sashimi and California rolls.


The presentation was absolute perfection! The fish was served on a bed of perfectly handcrafted vegetables with clouds of billowing dry ice.


I opted for prawn dimsum and Thai green curry.

The dimsum were light and airy balls of perfection they just melted in the mouth.


The curry was the perfect blend of creaminess with a spicy kick that wasn’t to over powering.


I don’t normally go for puddings in Asian restaurants as I’m normally a bit disappointed with the small choice and factory supplied choices that are normally on offer.

Chi Kitchen however didn’t fall short in this area and it was at tricky choice between a passion fruit cheesecake and a mango creme brûlée.

The brûlée won and the crispy topping hid a delightfully creamy centre that I didn’t want to end.


Our meal was a complete experience for all the senses and completely smashed my preconceived ideas of superstore dining.

It is certainly somewhere to try whist out and about shopping or somewhere to make more of an evening of which is on our list to do next time!

Celebrating National Pizza Day With Sweetpea Pantry

Who doesn’t like pizza would be an easier question to ask than who does.
Pizza is the the most popular choice when it comes to takeaways with pepperoni coming in as the top choice; and if you thought pizza was a relatively new thing you would be very far from the truth as the first ever pizzeria was opened in Italy way back in 1738!

There are a whole variety of toppings available now and as a family we love evenings of making up our own combinations.

It is the perfect meal to allow everyone to get hands on and pick the things they they really like.

To celebrate National Pizza Day I have joined up with the lovely people at Sweetpea Pantry who challenged us to create on own pizza using their fab Playful Pizza Dough Mix.

A while ago we were lucky enough to try out their Ginger Giggles Biscuit Mix and were more than impressed with the child friendly mixes that are easy to prepare, healthy and great fun.

The Playful Pizza Mix lived up to what I expected and created the perfect base to make our creation.


I decided to steer away from the norm and create a sweet pizza but keeping  sugar to a minimum with a few products that are low in sugar but still taste good.

Take a look and see if it is something you fancy giving a try, it would actually be the perfect treat for Valentine’s Day!

Chocolate Heart Pizza

  • Pack of Playful Pizza Dough
  • 4 tbsp olive oil
  • 50g dairy free milk choc chips
  • 50g dairy free white choc chips
  • 300g Jim Jams reduced sugar hazelnut spread
  • 50g freedom vegetarian mini marshmallows
  • Handful of raspberries
  1. Mix the dough according to the instructions.
  2. Once ready take one of the three dough balls and create a heart shape leaving a slight lip around the edge to create the crust.
  3. Prick the dough with a fork and cook for 10 mins.
  4. Take out and allow to cool slightly.
  5. Next take the hazelnut spread and cover the base.
  6. Sprinkle over the chocolate chips first, followed by the marshmallows and finally add a few raspberries to the very top.
  7. Place under the grill until the marshmallows have slightly toasted and the chocolate has melted slightly.

Let me know if you give this a try as I would love to know what you think!

Vegetable Broth With Ginger And Chilli Meatballs 

My life sometimes seems to be filled with me wondering what I am going to cook for the family, and most importantly when I do are they all going to eat it!

I can count on one hand how many meals I prepare that please them all, but eating out is always a different matter.

One of our favourites is Wagamamma and what I love about this restaurant is their use of fresh and healthy ingredients that also taste great.

I timidly tried to do my own take on this with a mildly spicy broth filled with rice noodles and tasty meatballs.

If you want to have a go yourself then take a look at my super easy recipe. It is also free from most major allergens so great for my little allergy boy.

Vegetable Broth With Ginger And Chilli Meatballs


  • 450g minced chicken
  • 225g rice noodles
  • 3 pak choi
  • 8 spring onions 
  • 2 cloves crushed garlic
  • 400ml vegetable broth 
  • 1 tbsp wheat free soy sauce
  • 2 tbsps grated ginger
  • 1/2 tsp chilli flakes
  • 1 tsp grated lemongrass 
  1. Place the chicken into a large bowl and then with you’re hands mix in the garlic, ginger, lemongrass, half the spring onions and half the chilli flakes.
  2. Roll into balls that are about 3cm in diameter and place into a hot pan to cook for around 10mins, turning occasionally.
  3. While the meatball are cooking I a large pan lightly fry the pak choi and remaining spring onions for a couple of mins.
  4. Add to this the broth, soy sauce and remaining chilli flakes and bring to the boil.
  5. Reduce the heat and add the rice noodle and meatballs and simmer for a further five minutes.
  6. This will now all be ready to serve in deep bowls…with chopsticks if you are brave enough!

As My Blog Grows So Does My Waistline

It is coming up to nearly two years since I started my blog and my love for it is a strong as the moment I hit publish on my first post which now seems like a lifetime ago!

Blogging has bought me so many wonderful opportunities and I never in a million years thought it would be something that I could turn into a job and I am absolutely over the moon that my little pipe dream has become a reality.

The only downside to staring this journey has been my ever increasing waistline!

All my time and energy are being engulfed by my family and my blog and my passion for exercise has fallen to the wayside and been replaced with a far more sedentary lifestyle. 

I was always a five times a week girl when it came to training in the gym and this would always be a priority, which in turn managed to keep my love for food under control.

In the past two years I have managed to gain a considerable amount of weight that has been really getting me down…yet apart from some sporadic training I have done little about it.

With the New Year started I have decided that with some organisation and getting my butt out of bed they little earlier in the morning I have the ability to give just as much effort to losing weight as I do to my blog and I’m feeling really positive about the changes I have been making.

Last year I attempted to get my old self back by tracking my progress on here.

This was an epic fail so this time I am going to put less pressure on myself, throw away the scales and just get back to a healthier and happier new me.

Wish me luck X

Jackson And Rye Guilford:Review

Just before Christmas we made our way into Guilford to the launch evening of the brand new Jackson and Rye restaurant that has just hit town.

Jackson and Rye are already a very well established chain that have bought a touch of London style dining to the heart of Guilford.

The dimly lit restaurant and dark decor set the tone for the New York style dining they are famous for.

Once seated we were shown a menu that was so hard to chose from as the variety was so great.

We started with mini corn dogs that had caught our eyes a few minutes before ordering, a huge plate of flavoursome crunchy chorizo prawns and some wonderfully crispy buffalo chicken wings.

Our eyes may have been bigger than our bellies as the portions were so generous that after the appetisers we were already pretty full.

Mains arrived promptly and my Cajun spiced chicken was super succulent and accompanied perfectly with a fresh sweetcorn succotash that was a welcome change from the richness of the starters.

My steak loving husband picked his favourite fillet steak and was more than happy with the juicy cut of meat and the crispy fries that set it off perfectly.

Literally bursting at the seams I still made room for a sticky potted cheese cake that was served with a tart berry compote.

We went along as a couple but this restaurant would also cater well for our large family; we looked on at a table full of little ones throughly enjoying a large variety of food from the menu.

Jackson and Rye was a welcoming, relaxed restaurant that still had that feeling of something a little special. They have taken the usual American dining experience and given it a touch of class.

After chatting with the friendly waiting staff we found the restaurant is infamous for their weekend brunch and we will certainly be back soon to sample this soon!