Local news and culture magazine
‘I just really want people to know that this is an inclusive, family-friendly place and being attached to the brand might hopefully make people realise that.’
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‘For the longest time, it felt like no one was listening. I was trying really hard to show being zero-waste is possible. Then suddenly there was an episode about waste on Blue Planet and then suddenly it was everywhere.’
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Despite the wider forces in the world working against the hospitality sector, Sayliss is keeping a cool head and her eyes fixed forward. But with so much responsibility for a young person, do these worries keep her up at night?
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When you walk towards Whole Fresh, the first thing you notice is fruits and vegetables lining the front of the shop enticingly in rustic, wooden buckets to attract passers-by. There are also shelves of olive oil, vinegar and every other imaginable condiment, herbs and other deli-style items. There is a constant cool breeze from the refrigerators and the sound of soft jazz wafting over from the shop radio.
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Local Le Cordon Bleu pastry chef Tamsin Robinson has treated us to the ultimate vanilla scone recipe, just in time for summer cream teas in the park.
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A tribute to East End family bakery Percy Ingle, which is closing its doors after 60 years of serving breads and pastries to people in East London & Essex.
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The beef was tender, complimented well by the peppery horseradish sauce. The crackling on the pork belly was the perfect mixture of salty and crispy, and very moreish.
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his basic cheese scone recipe can be adapted to suit your tastes or whatever you have in the cupboards, and although buttermilk is best to use, you can use sour cream or regular milk too.
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Fiesta Cafe also noteworthy for being the most spacious cafe on the Roman, with its large windows adding to the sense of openness. One can imagine sitting by those windows looking onto the market, people watching over a coffee and a full English.
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The latest addition to our Quarantine Cooking series is a mouth-watering choc & biscoff cheesecake with nectarine compote by local chef Tamsin Robinson.
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‘After earning rave reviews by hard-to-impress critics in the Telegraph and the Nudge – they earned their place on the GQ shortlist, alongside other internationally renowned food establishments like Sketch and Connaught Bar. And then, Covid-19 hit.’
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We are indulging in our sweet tooth this week with a recipe for an apple olive oil cake by our new contributor, Tamsin Robinson.
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