Thegourmetgays are Stephen and Carl, we have been together now five years and engaged for one, Stephen has travelled to over 100 countries to date and has worked in catering for the majority of is life so is very qualified to have a voice regarding his love of food, Carl is the baker and adds a touch of sparkle and glamour!
I am Stephen, and I’m the one who runs all of the social media world.
One of the things that we both have in common is our love of food and all things related so we wanted to share our passion with you.
We are going to use this website as a kind of journal, a diary, a way of sharing our experiences, ideas and opinions with others. It will evolve and grow in time and it will be a nice little journey that we hope you will enjoy.
Our recipes are our own unless otherwise stated we hope that you will give them a go. They are recipes that will be suitable for the home cook with ingredients you can buy anywhere. We are not aiming to be the next big thing, we are unlikely to be the next quinoa queens or asking you to buy coconut aminos and definitely won’t be recommending you try yeast flakes as a substitute for cheese.
Our reviews will be based completely on our own opinions, honest, opinionated at times and worthy of a listen.
Anything we recommend will be genuine, we have been there, or bought it, maybe used it or just love it and feel it is worth telling you about it.
You can find us on Instagram where you can see lots of lovely pictures, you can find us on Twitter where we may be having some banter, a moan, posting updates or just generally being nosey. Facebook will generally by a collaboration of all our social media for those who just have Facebook. Pinterest is a work in progress at the moment but once this site builds, as will Pinterest. As for Youtube, well, you’ll just have to wait and see.
Should anything please you, encourages you to do something, visit somewhere, try something or even gets your back up and makes you blow smoke then please leave us a comment and let us know.
Logo created by Claire Dilworth.