Austere and playful, satirical and symbolic, scarce and opulent – Irving Penn’s work connect us with the ephemeral quality of life – objects, people and things.
East London is the new food mecca of London. It seems as though every warehouse or abandoned space has a ramen joint or a cocktail bar popping up in it, but being residents of the East, we are ok with that… it means endless food options on our doorstep.
Fermentation, cricket flour, water sommeliers and more – what we can expect to find on menus and getting attention in 2015.
“Looking at these macarons took me to the highest level of dreaming! I developed a thousand analogies. At first I thought they seemed like boobies or earrings, but then, thinking about the structure, the image appeared.. Sugar domes! And which if not Brunelleschi’s dome?!”
This blend of nuts, dried fruit, brandy and cinnamon has a rich, sweet and delightfully musty flavour. A welcome addition to any cheese plate!
This creamy but light and refreshing soup is a great start to a meal, break between courses, or served in little cups as a part of your party nibble offerings.
Warming olives seems to bring out the meatiness of them, making their flesh more tender and succulent and their flavour more intense. A moreish addition to any platter.
These little bursts of flavour are great to accompany roasts, mix through salads and grain dishes, serve with a cheese board and can be served pureed too.
A range of ideas to make your platter pop – warm olives, spiced nuts, grape & apple jelly, fig salami, dips, crackers and bread.
This festive-looking number is fresh and crunchy, with hints of sweet and sour flavours. A perfect accompaniment for Christmas roasts, summer picnics and BBQs.
When in doubt, caramelise.
This sweet and nutty side of brussels sprouts and aromatic sage is a great accompaniment to pretty much all roasts.