GULP

-U L P

Infuse your booze Take your vodka to the next level

p.44

P l us

Confessions of a bartender

Servers of drinks and juicy gossip

Un Espresso Perfavore

The GULP guide to the best Italian coffee

You r

e free London drink guid

@gulpmagazine

Meet the team Clare Zubkowska

Owen Voge

Originally from the USA, Owen discovered craft beer when he moved to London for Uni in 2014. He enjoys drinking and brewing creative and outlandish beers.

Southeast-London based, Media and Communications student who is passionate about gin. Her drink of choice would be a classic G&T.

ovoge001@gold.ac.uk

Sian Bourke

Proud northern journalism student Sian now based in Peckham is a huge fan of prosecco. She loves finding the best deals for drinks across London.

sian_bourke@hotmail.com

clare_zub@hotmail.co.uk

Cecilia Strada

Italian born but now based in London. It’s rare to see her without an espresso in one hand and a cigarette in the other.

Gina Powell

Although she originally moved to London to study a Media degree, it’s in fact the vast choice of brunch and happy hour hot spots that have kept Gina routed here. An absolute fitness and food junkie, for her nothing beats a classic cup of Yorkshire tea.

eu302cs@gold.ac.uk

gina.powell@hotmail.co.uk

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In In this this issue issue Get your BA in beans 4

5 -6 7 Need to Know Drinks Trends

Feeling bitter about not getting the most from your degree? The University of Coffee is offering BA’s in latte art.

Our insights on the latest

9-10 Take a shot

Feeling bitter about not getting the most from your degree? The University of Coffee is offering BA’s in latte ar

Un Espresso Perfavore 7-8

Learn the do’s and dont’s of coffee drinking from our resident Italian.

Brush up your latte art skills at the University of Coffee

7 Get your BA in beans

15-16 Tea-toxing or Tea-toxic?

Is the latest diet trend just a harmless cuppa, or something more sinister?

3021-22 Craft on your corner Drinks to eat

Eat, Sleep, Gin, Repeat 11-13

From mother’s ruin to spirit du jour, we speak to Jensen’s about doing Gin the right way.

Our insight on the latest drink trends

There’s more to your local off licence than youFeeling think bitter about not getting the most from your degree? The University of Coffee is offering BA’s in latte ar

8 Eight drink trends to know ,”A Latte Changed my Life” 19-20 Tackling London’s homelessness one cup of coffee

3227-28 Got mylk?

Craft on your Corner

10 Un espresso perfavore at a time.

Meet the brands healthy and deTheres more tobringing your local off licnese than you licious dairy alternatives to the Mylk New move- Cross could 31-34 In the spotlight: ment Feeling bitter about not getting the most from

Master the art of drinking coffee like an Italian

Infuse your booze 23-24

Take your vodka game to the next level with a few

12 Take a shot

your degree? The University of Coffee is offering BA’s in latte ar

simple pieces of equipment and some creativity.

Our run down on the Mylk? most photogenic Got 29 drinking holes in London Meet the brands bringing healthy and delicious

In the spotlight: New Cross 3439-40 Thirsty work Follow us down to New Cross for this months Feeling bitter about not getting the most from in the spotlight your degree? The University of Coffee is offering BA’s in latte ar

dairy alternatives to the Mylk movement.

14 Eat, sleep, gin, repeat

4148Heard the +new Bar of theabout Month: Sagar Wildewave?

From mother’s ruin to spirit du we speak Waves of jour, coffee 37 to Jensen’s about ginof the right way Introducing thedrinking third wave coffee

Introducing the third wave coffeethe most from Feeling bitter about not of getting your degree? The University of Coffee is offering BA’s in latte ar

Confessionsor of tea-toxic? a bartender 1841-42 Tea-toxing

42 Thirsty work

Feeling bitter about getting most from Is the latest dietnot trend just athe harmless cuppa or your degree? The University something of Coffee ismore offering sinister?

BA’s in latte ar

Freelancing has meant the capitals coffee shops have become office spaces. But does it really work?

20 ”A latte changed my life” Fresh hope in the form of a cup of coffee

44 Confessions of a bartender

22 Drinks to eat

Get the dirty details from the people serving the booze not drinking it

Gulp’s monthly recipe section

48 Bar of the month

28 Infuse your booze

Sagar + Wilde: a wine lovers cozy hide away in East London.

Take your vodka game to the next level with a little creativity

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Get your BA in beans Ever wondered how to kick start a career in serving your favourite drink? Gulp visits London’s University of Coffee to get a degree latte art ince 1933 Illy Coffee have dedicated its efforts to producing the best coffee that nature can offer. In 2000 Illy founded its first Coffee University in Trieste, Italy, and so far has schooled 7,000 students. The courses are designed to guide baristas, restaurateurs and coffee enthusiasts to master the art of coffee preparation and serve world-class drinks. The aim of the university is to spread knowledge of flavours, Italian traditions and ethics of coffee.

The Gulp team had the chance to visit their London campus in Islington and chat with two of the greatest names in coffee, chief executive Andrea Illy and Marco Arrigo, who explained to us the concept behind the University.

‘The logical starting point for the course is a discussion of the current UK coffee market, looking at America’s influence and it’s reclassification of coffee as a milky, sweet and frothy breakfast drink. The preparations favoured by American baristas and coffee houses are in total contrast to the traditional Italian methods of making a coffee. The emphasis of my tuition lies on purist Italian coffee, the way it should be’ Arrigo told Gulp.

With a teaching method that combines both practise and theory, University of Coffee aims to stimulate growth and continuous improvement of coffee production. Students are led by international experts in hands on learning to ensure not just a theoretical knowledge, but also a practical skills set in the coffee and service industry. This brings the best possible experience to all consumers in the world. ‘What needs to be taught is not just coffee, but the operation of a coffee bar’ he told Gulp magazine. ‘I spend hours watching how people work behind their bars and seeing how many times they collide with each other. As a result, we have

Words; Cecilia Strada Photgraphy; Laura Reiley

s

started drawing white lines on the floor of some sites, so if the bartender on one side crosses over, we say what did you do that for? If he says to get the syrup, we then put the syrup on his side of the line.’ This method may seem slightly extreme for the sake of a caramel macchiato, but this tried and tested formula works for the University of Coffee.

The courses are primarily designed for both entrepreneurs who want to enter the coffee industry and for bartenders and professionals who wish to update and improve their knowledge. If you’re wondering what modules are on offer, expect to learn about the entire production chain of a coffee bean from planting to roasting. Moreover, the business aspect of the course looks at the economics behind the market.

In addition, the University of Coffee offers Master degrees in Economics and Science of Coffee, aimed at graduates from all over the world with the goal of providing their academic and professional training on coffee. The University works alongside professionals who continuously provide the students with immediate knowledge, from preparation to service, from management skills and the promotion strategies of coffee. Equipping students with the tools necessary to be able to seize the best opportunities within the coffee industry.

For those that are not interested in a career in coffee, but want to enrich and refine their knowledge, there are short courses that teach coffee tasting and appraisal as well as the best brewing methods. If you want to impress your friends or even your date at your next dinner party, with some fancy latte art or even coffee trivia, short courses at the Islington campus are proving to be a success.

Like the thought of a BA in coffee? Visit our facebook page @gulpmagazine for prices and course information

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drink trends to know

5 6 7 8

We brought you jam jars before Shoreditch and freakshakes before Hackney. So dust off your parents’ punch bowl, for our monthly edit on what to drink

1 2 3 4

Contactless beer pump

Once a drink of the 70's, punch has been making a come back, this time around there's not a pineapple chunk in sight. Expect Instagram worthy punch bowels full of fresh fruit, edible flowers and botanical essences. We recommend The Punch Room at London Edition, this reservation only punch club offers a choice of ten different bowls. Feeling adventurous? Try the jasmine tea and oak moss gin bowl.

Barclaycard has developed the world’s first contactless, selfserve beer pump, “Pay @ Pump”. The prototype has been designed to help bars and pubs reduce queuing time for customers buying drinks during busy periods like Christmas.

The innovation was brewed up in response to one in four Brits (25 per cent) getting the “bar humbugs” when it takes too long to get served.

Orange wine

Cold brew coffee liqueur

T without the G

Beer cocktails

Skinny bubbles

Closed loop cocktails

The trend comes of the back of the increasing craft-ification of the coffee scene, where coffee lovers are seeking out small batch, on-the-spot roasted cold-brew coffee. It uses around 30kg of coffee beans to produce one 250ml bottle and due to the softer extraction process, the taste of the coffee is sweet but not as sickly as some alternative sugar-heavy liqueurs.

Gulp recommends Mr Black, 70cl for £28.95 available on 31dover.com

Orange wine’s reputation received a boost when The Ritz head sommelier, Giovanni Ferlito, was bold enough to add five orange wines to the restaurant’s wine list last year. While orange wine will always be niche, it’s tipped to surge in popularity this year as savvy Londoners seek to broaden their wine knowledge and experiment outside of the safe realm of red, white and rosé.

Grab a £6.99 bottle of Brown Brothers from Waitrose.

Tonic water is now the fastest growing soft drink category in the UK. After several years of strong growth for the craft gin scene, it’s time for tonic to come out of the shadows and go it, maybe not alone, but with an array of new partners. As a result, tonic is now teaming up with whisky, sherry, madeira, white port and rum.

Try 1724 dry Tonic Water. 24 x 200ml bottles on Amazon £35.47.

People are growing fond of making cocktails that combine both beer and liquor to create completely new drinks. Beer has also started to be used instead of classic mixers such as tonic and coke when mixed with spirits like rum and tequila.

A popular mix being the combo of Jack Daniels with an apple flavoured ale to create an ‘Apple Jack’. Another favourite is a Black Velvet, created by mixing champagne and stout beer.

We’ve had molecular cocktails and savoury cocktails, and now a trend is emerging for ‘closed-loop’ cocktails made with ingredients which usually would be thrown away. At Duck & Waffle, liquid alchemist Rich Woods released a daring cocktail menu last summer featuring banana skins, tomato stalks, avocado stones and burnt toast in order to shine a light on ingredients chefs and bartenders tend to throw away.

The launch of Skinny Prosecco immediately became Selfridges fastest growing product. Tipped as the ultimate ‘basic bitch’ drink, you could pretty much call it a health food. The alcohol industry is attempting to keep up with the new interest in healthier alternatives to the traditional calorie laden glass of wine. Alcohol with fewer calories is definitely on the up.

Try the Thomson and Scott range from £18 on their website.

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Words; Gina Powell Photgraphy; Nathanial Davis

Punch

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un espresso perfavore Gulp’s guide to the best Italian coffee

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Turin has been visited by characters such as the well know philosopher Nietzsche. The United Kingdom is stereotyped a tea loving nation, but the 70 million cups of coffee consumed in the UK each day tell a different story, confirming that coffee has peaked in recent years. In the past 15 years, chain stores including Costa and Caffe Nero have occupied every corner of the high street, familiarising the British palette with the drink. Despite the growing appreciation for a caffeine kick, it turns out that the Brits may still be considered rookies when it comes to making the perfect coffee. But do not worry, the Gulp team will make you an expert in no time, with our go to guide on how to work your way around a coffee menu.

icture waking up in Rome, the sun shining and the only thing missing is a good cup of coffee. Luckily for you, Italy is considered the spiritual home of coffee, as Italians are known to have created the ways in which the rest of the world confects, serves and drink it. Indeed, this drink draws its origin in the city of Turin, where in 1884 Angelo Moriondo invented the first coffee machine. The so called celebrity loved Frappuccino is seen as a violation of coffee to many Italians and this is why international chains such as Starbucks struggle to open in Italy. Besides, the coffee made in Italy relies on old traditions, Caffè Fiorio in

Master the art of drinking coffee like an Italian THE ORDERING DRILL

THE FLAVOUR

Think of your first Italian coffee order as an unofficial initiation ceremony. Rule number one: don’t ask for a large double shot skinny vanilla latte with whipped cream on top. Most Italian coffee orders can be made by uttering a single word. A caffè is a strong shot of espresso (the term ‘espresso’ is rarely used in Italian coffee bar parlance). There are no size differentials in Italy. Requests for a grande or a venti will be followed by looks of confusion. The humongous 20oz latte, a staple drink in North America, could caffeinate a whole business meeting in Naples. Also, take care when ordering lattes. The word “latte” means milk in Italian; order one and that’s what you’ll get. A caffè latte is a glass of warm milk with a drop of coffee in it.

One of the best things about Italian coffee is that, no matter where you are, an obscure mountain village or a picturesque square in Rome, you can be sure that the quality will be consistent. As much as Italians like their pasta ‘al dente’, they like their coffee to have a heavily roasted, bittersweet flavour with a brown foam on top. Smooth, fruity notes and fancy latte art is an abomination to most Italians. The absence of foreign chains is mirrored by the absence of any third wave hipster coffee bars. No one is willing to wait ten minutes for a barista to prepare a personalized ‘pour over’, graft a maple leaf on top of their cappuccino.

Indeed, the speed that Italian baristas operate during the breakfast rush is a sight to behold.

MOLINARI Sambuca

Words; Cecilia Strada Photgraphy; Juls’ Kitchen llustration; Cecilia Strada

Ristretto

Lungo

Corretto

Espresso

Cappuccino

Macchiato

COFFEE VARIATIONS

THE PAUSA

Although simple is generally best in the Italian culinary world, coffee culture allows room for a few minor variations. A caffè ristretto is a short espresso with less water but equal potency. An espresso is a strong shot and it is the most common coffee you will get when in Italy. A caffè lungo is a double espresso, perfect if you’re hungover or sleep-deprived. A macchiato is an espresso with a milky foam. While a cappuccino is served in a large cup and consists of a shot of espresso, milk and a delicious milky foam. Corretto is an espresso ‘corrected’ with a dash of liquor, usually grappa, and typically enjoyed later in the day. Everything is served with a little glass of water.

Stations and cafes rarely stock disposable take out cups. Hurry or no hurry, you’ll be expected to prop up the bar with the locals, or for a slight premium, perch at a tiny table. Italians aren’t accustomed to hanging around in cafes for hours. A coffee break is known as ‘una pausa’ (a pause) and that is quite literally what it is. Take a few bites from a flaky pastry, sip your boiling hot espresso (three gulps maximum) and pontificate about the latest corruption scandal with the barista. It's uncommon in Italy for people to while away whole afternoons in cafés tackling their dissertation, or loading their holiday snaps onto Facebook.

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Take a shot Make your next pit stop an Instagram moment and pop into our pick of the most photo-worthy drinking holes in London

Where: Palm Vaults, Hackney. E8 1HY

Where: Cahoots, Soho. W1B 5PW

Instagram: @palmvaults

Instagram: @cahootslondon

Why: Hackney’s answer too pretty in pink. Expect pink

Why: Be transported back to 1940’s post-war London and

lattes, strawberry cakes, milkshakes, gold and pink cutlery and vintage furniture. A fashion bloggers paradise.

sip on a retro cocktail of the day in a disused underground station. Head their on Saturday’s for a night of swing.

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Words; Gina Powell

Where: Flat White, Soho. W1F 0PT

Where: King’s Head pub, Tooting. SW17 7PB

Instagram: @flatwhitesoho

Instagram: @kingsheadtooting

Why: Flat White has become a rendez-vous for Soho locals

Why: Head here for its victorian tile and etched glass. A

and a haven for expats and travellers desperate for a good cup of coffee in the capital.

superb beer garden out back makes it perfect for those upccoming spring nights.

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From left; Chritian Jensen, Anne Brock, Hannah Lanfear.

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5

eat, sleep Gin repeat We sat down for some gin-spiration with Jensen’s brand ambassador Hannah Lanfear, to understand more about their answer to the spirit du jour

Words; Clare Zubkowska Photgraphy; Hannah Lanfear

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ith bar shelves bulging and cocktail menus all looking rather gin-centric, it’s clear the popularity of the spirit once labelled ‘mothers ruin’ is here to stay. Many of London’s new distilleries are riding the latest gin wave with contemporary answers to the classic spirit.

Just look at anty-gin, each bottle distilled with the essence of 62 wood ants. But sat in the Jensen’s Bermondsey distillery with world class mixologist Hannah Lanfear, it is clear that Jensen’s is very much about a revival of the past, creating gin ‘as it should be’. Never intending Jensen’s to be a commercial business, it began as an exploration into gin by Christian Jensen, a self-confessed gin enthusiast and IT consultant, who became obsessed with discovering the forgotten recipes of London’s gin distilleries.

Starting in a bar in Tokyo, which Lanfear added ‘has a glorious cocktail culture’; Jensen would go to the same bar every night after work for a classic gin martini, the showcase cocktail for a gin. The young bartender, who had been serving Christian his gin martinis, pulled out a bottle of 1960’s Gordon’s and made him a martini that would change the way he tasted gin for good. He became fascinated with the flavour that the old styles of gin offered and taking the last bottle to go, Jensen began to collect these forgotten vintage gins.

He now boasts a collection of over 900 bottles that go as far back as 1904.

For context, Lanfear explained that before the First World War there were over 50 family owned distilleries in London, all selling great quality gin. It was the two world wars that

disintegrated the burgeoning London gin scene, as distilling was banned due to the rationing of grain. She explained that grain is the alcohol base that you then imprint your botanical on to. It was after the Second World War that some of the London distilleries managed to re-open but with limited success. ‘Post-war was all about new experiences and gin became very much, a drink of the past. But it’s so great that we are now experiencing a revival of gin and the market is flourishing once again.’ But rather than looking to create something new, Jensen’s mission was to discover the forgotten classic gin recipes of the past.

At a juncture in his career, Jensen had the time to explore gin full-time and so he began talking to Charles Maxwell, the master distiller from Thames Distillery. Maxwell was from a family distillery that had been brought and shut down in the 1970’s and so together they began to recreate some of the classic gin recipes. ‘They hit upon the recipe and Christian fell in love with it completely, it was just like the old fashioned gin he had been collecting. He’s got an obsessive character I suppose. When he falls in love with something that’s it.’

Having to either walk away from the recipe or have 1,000 bottles of gin made, he chose the latter, but even for a gin enthusiast he was overwhelmed by the quantity. So Christian went to London cocktail bars, ordering a martini but asking for it to be made with his own gin. ‘I used to be bartender at the time and I know that it would have been really distinctive to have someone walk in with their own bottle of gin, because at that time there were only the known brands available. But bartenders really fell in love with Jensen’s, as its classic 15

make a Classic Jensen's Gin martini Equipment

A shaker or stirring glass A bar spoon (or teaspoon) A strainer

Ingredients

I part Vermouth 5 parts Jensens Bermondesey Gin Ice (for mixing)

recipe is a perfect base for cocktails.’ As requests for more orders flooded in, Jensen decided to expand the team and open his own distillery in Bermondsey. ‘It was back in 2013 that me and Anne Brock, the distiller, joined the company and Jensen’s was born.’

Combining Lanfear’s knowledge of mixology with Anne Brock’s practical experience, an Oxford PHD in organic Chemistry, the team now have two products available, their classic Bermondsey Dry and an Old Tom Gin. But the process hasn’t come without its difficulties, ‘there have been times when we said we would look back and laugh about it and we do. There were instances when we were putting the gin distiller together and Anne was doing it all by hand and its an enormous thing, very heavy, health and safety would have had a field day. But our neighbours have all come together to help us, so it was a community effort in a way.’

Ten years on and Jensen’s has developed from a vintage bottle in a Tokyo bar to a staple London gin. Jensen's is available in venues such as Balthazar, The Savoy, Selfridges, Fortnum & Mason, The Connaught Hotel, Fera at Claridges and The Mandarin Oriental among many others. Jensen’s can also be purchased online via their website.

We all know how to make a basic gin & tonic with a dash Schweppes and a squeeze of lime. But next time you’re reaching for a bottle of gin, why not step up your game and make a classic Jensen’s gin martini.

To garnish: Green olive or lemon rind.

1. Place a cocktail glass in the freezer to chill.

2. Add plenty of ice and the vermouth to the shaker/stirring glass and stir briefly, then use your strainer to pour away the excess.

3.Combine the gin and vermouth in the shaker/stirring glass, fill it halfway with ice and stir vigorously until chilled.

4. Strain into the chilled cocktail glass and garnish with either a twist of lemon peel or some green olives.

Still stuck? Don’t worry, Gulp has made a video on how to make a classic Jensen’s gin martini, just head to our Facebook @gulpmagazine

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Tea-Toxing or

Tea-Toxic?

Tea-toxing is the latest diet trend spamming our Instagram feeds. But what seems like a harmless cuppa is filled with an addictive toxic laxative or a nation that drinks over 165 million cups of tea a year, we never associate a cup of tea with danger. In fact us Brits really do feel like a brew can solve anything, from peppermint tea for stomach aches and camomile tea for relaxation and stress, the health benefits for a cuppa seem endless. The phrase ‘put the kettle on’ seems to be the solution for every modern day stress. So it’s no surprise that some companies have clocked on to how much we love tea and have incorporated tea for the next diet revolution. What if a cup of tea could deliver you a dream body in just 28 days for as little as £30? The trend ‘tea-toxing’ has hit the UK’s multi-billion pound diet industry, with social media working as the catalyst behind the phenomenon. The tea promises a quick fix to aid weight loss, energise and motivate you to achieve your goals. All this and you only have to drink two cups of the fat melting tea a day. This may seem like a win-win situation for ordinary folk who simply don’t have the time, patience or money to follow Gwyneth Paltrow’s cook book to a fulfilled healthy lifestyle.

Kourtney Kardashian credited her post baby weight loss too tea-toxing. In fact the whole Kardashian clan have endorsed tea-toxing companies such as Skinnymint, SlenderTea and Bootea on social media. Going on a detox tea regime looks glamorous, easy and accessible. Combine this with the cheapish price tag of a 14-day detox starting at £10.99 on sale at Holland and Barrett, this is much cheaper than the price of a detox spa. Bootea states that they don’t encourage people to diet, they focus on a ‘modern women’s lifestyle’ instead, and offer a fitness plan that should also be followed alongside drinking two cups of daytime and night time tea. Bootea consists of ginseng for energy, dandelion for urinary health, psyllium for healthy digestion and valerian for sleep. The company said, ‘this clever blend of gentle herbs harnesses nature’s power to give you a helping hand.’ The rise of tea-toxing seems like the answer we’ve all be waiting for. But of course nothing is ever as simple as it seems, this

‘helping hand’ they claim to give is a polite way of saying the word laxative. This dangerous addictive laxative ‘senna’ is in their night time teas, and can cause serious bowel and digestive issues, and even paralysis.

Dr Lauretta Lhonour a medical doctor turned health journalist has recently starting a campaign to regulate the weight loss teas. ‘Laxatives like senna used in the teas need to be used with caution because long-term use can cause dehydration and loss of electrolytes that can lead to muscle, liver and heart damage. Long term use can also affect normal bowel function, making you dependent on laxatives in order to be able to open your bowels.’ So once you stop taking the laxative your body will absorb water once again gaining weight, convincing you to re-buy the tea in order to feel slim.

Combine this with severe diarrhoea, due to sending your colon into spasm tea-toxing may not be as easy or as glam as Kourtney Kardashian made it out in her endorsed Instagrams.

Medicines in the UK must be proven safe and effective before being sold, unlike weight loss and health food companies such as Bootea who don’t have to prove any science before placing their product on the market.

Bootea claims that in order to achieve weight loss results, customers must drink the daytime detox tea bag which includes chinese oolang, fennel seeds, nettle leaves and caffeine. Combine this with the bedtime cleanse teabag, which includes senna leaves (a natural laxative), peppermint leaves and liquorice root. The senna leaf stimulates the bowel and forces it to empty, however there is no scientific evidence that shows that laxatives cause fat loss or detox the body.

The only medically supported use for laxatives is treating constipation, in fact there is no such thing as detoxing the body unless your treating drug addictions or chemical poisoning. The US National Library of Medicine states, ‘Do not use senna for more than two weeks. Longer use can cause the bowels to stop functioning normally and may cause dependency on laxatives.’ Tea-toxing companies such as Bootea promise weight loss in just 28 days, meaning that

f

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customers will be taking the senna laxative for 28 days, over two weeks more than the medically recommended amount.

Regardless of this evidence of danger, Bootea’s profits have more than tripled since 2014 and are now turning over £8.5 million a year. The senna laxative plays a key role in this profit boosting. Laxatives work by boosting bowel movement and making the exist process in your colon a lot quicker, therefore interrupting the process of your body absorbing electrolytes and water. The loss of water weight naturally makes you feel lighter and cleansed but only temporarily, once you stop drinking the tea you will automatically feel bloated, making you re-buy the health tea once again.

Laxative abuse is prolific in eating disorders. The UK

Words; Sian Bourke Illustration; Ilya Kazakov

"

"

This dangerous addictive laxative ‘senna’ is in their night time teas, and can cause serious indigestion issues

based eating disorder charity BEAT estimates that 66.7% of people in the UK with eating disorders abuse laxatives, since 2014 BEAT’S helpline has seen a 25% increase in calls of people mentioning laxative teas. Dr Lauretta’s campaign for regulation works with BEAT, ‘I decided to start the Bootea campaign because of my awareness of the glamorisation of the use of laxative teas by teatox companies. The trend of using popular young celebrities to endorse these products on social media seemed to be making laxative use for weight loss seem normal, safe and glamorous,’ she says. ‘Normalising the use of laxatives for weight loss may make these individuals feel that their disordered behaviour is actually normal and prevent them from seeking, what could be, life-saving help in good time without the help serious harm can occur.’

This normalised behaviour of laxative use in glamorous health teas was felt by 20-year-old Emma. Emma first was introduced to Bootea when she read an article about actress Michelle Keegan’s wedding-day weight loss, which she credited to a tea-tox, inspired Emma did the same before her Summer holiday. However after ordering the 28-day tea twice in a row, she decided to buy senna pills to speed her weightloss up. This dangerous decision over a year later has resulted in a dependency on laxatives, pregnancy scares due to her contraceptive pill not working, and a trip to A&E with severe abdominal pains and lasting intestinal damage. She said, ‘I am suffering chronic problems with my bowel as a result of this abuse, although I knew they were not helping with weight loss, the feeling of being empty afterwards was enough for me to carry on taking them. Tea-toxes may not harm you for two weeks but can encourage young girls such as myself to move on to stronger laxatives that I could purchase in bulk over the counter at Boots. I kept thinking it’s clearly not harming the celebs so why would it harm me?’

Since Dr Lauretta’s campaign started in 2016 there has been a change in formulation in Slendertea and a relabelling and offering of a senna free option for Bootea. But it’s clear the market for tea-toxing is still expanding, celebrities with a young female following are still regularly endorsing the teas. Bootea has launched a new range of products including slimming snacks, shakes and pills. It’s clear that this glamourized fad of weight loss is not going anywhere, however the awareness for these teas is spreading. Miracle teas and detoxes don’t exist, the Kardashian’s rely on a balanced diet and a professional trainer not a cup of tea. Stick to a cup of English breakfast and your 5-a-day and you’ll soon look like a Kardashian in no time.

Instagram us a picture of your cup of tea with #sennafree @gulpmagazine

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'a latte changed my life' Change Please is a new social enterprise charity serving up fresh coffee and even fresher hope, training London’s homeless as professional baristas

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new social enterprise charity, ‘Change Please’ endorsed by The Big Issue, are selling Londoners flat whites with an extra shot of optimism. In the last ten years there has been a 188% increase in homeless sleepers in the streets of London and it now costs an average £765 to rent a room in Greater London. Change Please aims to create a long-term solution to the homeless crisis and you too could participate by changing your morning coffee routine.

The Guardian recently reported that over a quarter of us coffee junkies also care about whether our coffee is sourced ethically. Matching this to a need to address the city’s homeless problem, statistics from the homeless charity ‘Crisis’ show the number of rough sleepers in London alone is 8,000 a night, this figure has doubled in the last five years. Once a nation of tea lovers, London has become a nation of caffeine fiends with over 3000 coffee shops expected to open by 2020. Change Please combines coffee, the homeless crisis and ethics to deliver a brand new social concept that anyone can collectively contribute to. Do you feel like the coffee industry is leaving a bitter taste in your mouth? Change Please has the answer.

The initiative is the brainchild of Cemal Ezel, the co-owner of Peckham’s Old Spike Roastery and aims to put people over profit by empowering homeless people with the skills to become a fully-fledged baristas on coffee carts across London. The business model is a logical step forward in a sustainable plan to combat homelessness one cup at a time.

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Ezel, once a former city trader feels driven by pushing to prick the social conscious of other business. He has combined humanitarian work with excellent coffee for over a year now and believes this combination is a ‘win- win strategy’ for all parties involved.

Charities such as The Big Issue and Crisis refer potential employees, whom they think would benefit from the structure of ‘Change Please’. Professional baristas then help to train the homeless in the art of coffee making. Sarah Bourke a professional barista who recently joined Change Please said, ‘it was an exciting opportunity to combine all the things I love about being a barista within an environment that’s about more than just making coffee. I love the concept that you can change somebody’s life just by changing where you buy your coffee.’ It is employees such as Sarah that enable ‘Change Please’ to function, whilst every employee no matter how skilled is paid the London living wage, which is currently at £9.75 an hour. The charity also works with landlords to allow employees to secure accommodation, and equip individuals with the right skills to enter the mainstream work force.

Words; Sian Bourke Photgraphy; Risko Sainaz

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Combining humanitarian work with excellent coffee for over a year now this is a win-win strategy for all parties involved

over a year ago. Originally from Romania, Lucy found it hard to apply for jobs and soon became reliant on The Big Issue, but she simply didn’t have the confidence to talk to passers by. Ezel saw Lucy everyday and got to know her and her story, he took a chance and offered her a job working in the Old Spike Roastery in Peckham. Four months after her training Lucy was one of the first employees out on the coffee carts.

Meeting with Lucy a year on ‘Change Please’ has drastically improved her English skills and given her a new passion in her life. She even jokes that when she sees customers coming out the station she knows how they like their coffee and has it ready for them. Some customers even know her by name and come just for a chat. ‘Change Please’ has worked as guarantors to ensure that Lucy can find a place to rent, and she believes her positive work ethic is the main reason for her success. ‘I get to work at 6.30am in whatever weather, I’ll just wrap up warm, I finish around 4pm and can’t tell you how much I love my job and how grateful I am that Cemal helped me.’ Lucy didn’t even let February’s Storm Doris effect her, refusing to close up, ‘people will still want coffee’, she says.

Lucy’s husband Marian has just begun training on the coffee cart at London Bridge. They hope one day they can set up a social enterprise of their own together.

The Change Please coffee carts are located in areas such as Canary Wharf, Borough Market, London Bridge station and are available to hire for events. Contact hello@changeplease. org for further information.

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When purchasing a coffee from ‘Change Please’ you are contributing to turning an individuals life around. The daily small talk with your barista may mean nothing to you, but this simple social intertaction can work as a lifeline for many employees at ‘Change Please’.

Lucy is one of ‘Change Please’ first employees to benefit from the barista training. Now working on the coffee cart outside Canary Wharf station, it’s likely that she’s served you a specialty latte or two. Cemal Ezel, first met Lucy when she was selling The Big Issue on Tooley Street in London Bridge

Inspried to visit Change Please? Gulp wants to see!

Tweet us your pictures with @gulpmagazine

Change Please carts are avaiable to hire for events. Contact hello@changeplease.org for further information or visit their Facebook page.

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drinks to eat A cup of tea or pint of beer are staple items in the diets of the British public.

Us Brits drink around 15,000 pints of beer every minute, what if we started putting some of these pints into our cakes?

If you’re not a fan of beer, how about a calming cup of tea?

Turn the page for our monthly recipes

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Photograpgy; Valentina_G

Cups of teas and pints of beer are staple items in the diets of the British public.

Us Brits drink around 15,000 pints of beer every minute, what if we started putting some of these pints into our cakes? Try our Guinness themed chocolate cake.

If your not a fan of beer, how about a calming cup of tea? Try our chamomile themed cupcakes, the perfect combination of tea and cake.

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guinness chocolate cake

‘If you are replacing a liquid that has fat, like milk or cream, with beer, you need to compensate for that lost fat. For instance, if you replace one measurement of whole milk with one equal measurement of stout in a cake, put two tablespoons of oil in a measuring cup and then fill the cup with stout to make up for the milk fat you’ll lose.’

Blogger Jackie Dodd, aka The Beeroness.com

equipment

method

12 hole cupcake tin Paper cupcake cases Large mixing bowl Saucepan

1. Pre-heat the oven to 180C, gas mark 4.

2. Sift the flour, baking powder and bicarbonate of soda into a mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.

3. Then simply add all the other ingredients, except the stout.

4. Now, using an electric whisk, combine them for about one minute until you have a smooth creamy consistency.

5. Stir in the stout, a little at a time, until it’s all incorporated.

6. Next, divide the mixture between the two prepared tins and bake near the center of the oven for about 30-35 minutes.

7. Once cooked, remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray.

8. To make the icing: melt broken chocolate with the stout in a bowl set over a pan containing 5cm of barely simmering water.

When its melted (around 5 mins) take it off the heat.

9. Beat in the butter and leave to cool a little before beating in the icing sugar with an electric hand whisk.

10. After the icing has cooled to a spreadable consistency, sandwich the cake with one third of the icing and a layer of halved raspberries.

11. Then spread the remaining icing on the top of the cake, using a palette knife.

12. Finally, decorate with remaining raspberries and malteasers

ingredients For the beer cake

200ml sweet stout (Gulp used Guinness) 110g spreadable butter 50g cocoa podwer (sifted) 275g dark brown sugar 175g self-raising flour 2 large eggs ¼ level tea spoon baking powder 1 level teaspoon bicarbonate of soda 1 Handful malteasers

Words;Gina Powell Photgraphy;Richard Semik

For the icing

110g white chocolate (minimum 70% cocoa) 2 tablespoons sweet stout 110g icing sugar, sifted Punnett of raspberries

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Tea is now much more than just adding sugar and milk in a mug, its finely tuned flavour particularly with camomile tea bags proves excellent to bake with. The health benefits of camomile tea are endless, helping with sleep deprivation, stomach upsets and even stress.

These cupcakes are the perfect pick me up for anyone feeling blue. Gulp recommends using high quality camomile tea bags, we used Teapigs Camomile loose flower tea bags.

vanilla camomile cupcakes

equipment

method

Two 20cm loose-based round sponge tins (greased with base liners) Two wire cooling trays

1. First pre-heat the oven at 180C/350F/Gas mark 4, and line a 12 hole cupcake tin with cupcake paper cases.

2. Place the butter, milk and teabags in a small saucepan on low heat. Allow the butter in the mixture to melt before stirring it and simmering for 10 minutes.

3. Set the mixture aside and allow for it to cool again for around 10 minutes. Once the mixture is cool remove the remaining tea bags. Don’t worry if some of the mixture is absorbed in the tea bags or evaporated there will still be plenty.

4. Using only half the butter and milk mixture, and setting the other half aside to make the buttercream later, stir in the sugar, eggs and vanilla extract.

5. Next sieve the flour and baking powder into a separate bowl and stir.

6. Slowly sieve the flour and baking powder into the rest of the mixture gradually folding it to ensure the cupcakes are light and fluffy.

7. Divide the batter into the 12 cupcake cases ensuring each case is evenly filled.

Bake for around 15-20 minutes until the cupcakes are golden brown. If you are unsure whether they are ready insert a knife into the middle of the cupcakes and see if it comes out clean. Allow the cupcakes to cool for 15 minutes.

8. For the buttercream take the remaining infused butter and slowly add the icing sugar beating until thick and creamy.

9. Spread the buttercream on to the cupcakes and decorate with raspberries and blueberries, alternatively whatever fruit is in season.

ingredients

Words; Sian Bourke Photgraphy; Any’s Bakery

225g unsalted butter 160ml milk 6 camomile tea bags 3 large eggs 2 tsp vanilla extract 210g plain flour 160g icing sugar Punnett of raspberries

Are you Gulping for more? Find more recipes on ‘Drinks To Eat’ by visiting our Facebook page @gulpmagazine

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Infuse your booze Take your vodka to the next level

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ondon’s craft beverage scene has not only swept up beer drinkers, but artisanal spirits are taking off as well. In the last six years, the number of gin distilleries in London has doubled, and 2014 saw the opening of the city’s first whiskey distiller in over a century.

With small scale distilleries like Sipsmiths consistently getting shelf space in major retailers, it is apparent that Londoner’s are developing a taste for quality spirits.

Although gin has been having its moment in the sun recently, vodka is still the worlds most consumed spirit, with 4.4 billion litres consumed annually. Even with most of London’s artisanal distilleries, vodka makes up a large portion of their production line. Our/London, a micro distillery based underneath a railway arch in Hackney only produces one type of vodka. Now that people are realizing that quality spirits are readily available, they are starting to take an interest and some creative license in what they are drinking. One recent trend that has become popularized by the likes of Pinterest is the practise of infusing vodka. Many distilleries produce their own fruit infused vodka, but the DIY ethos of the craft alcohol movement

as well as the ease of process has meant that more people are doing it at home. Some distilleries have caught onto the trend and have even started selling DIY infusion kits. Our/London pairs a bottle of their house vodka with a strainer bag and different botanicals, including bergamot, citrus, juniper and oak. Mariuz, from Poland recently bought a DIY vodka infusion kit, he explains that he first tried infusing his own vodka out of nostalgia. ‘In Poland, we are a vodka drinking nation, and are spoiled for choice. I wanted to recreate some of the different flavours that you might see at a bar back home.’

While distilling your own vodka at home is near impossible and down right dangerous, infusing a quality store bought bottle is an extremely simple process. Gwen, the head distiller at Our/London, explains, ‘The alcohol breaks down the fibres of whatever you put into it and leaches more flavour, much faster than a water or tea infusion’. You can potentially use Gin or rum too, but according to Gwen, ‘the neutral nature of vodka provides the perfect blank slate to work with and let your added ingredients shine.’ It’s recommended to avoid using brown and barrel aged spirits, as they tend to be too complex and clash with the infused flavours.

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All you need to step up your vodka game at home is a little creativity...

4. Once all your additions have infused for the right amount of time, pour everything through a strainer.

You can store your newly rebirthed vodka in the same mason jar you infused it in, or transfer it to a trendy swing-top glass bottle. Keep it simple and serve in a tumbler on ice, or substitute it for plain vodka in any of your favourite cocktail recipes.

1. To start with, you need a white base spirit such as vodka.

Words; Owen Voge Photgraph; Owen Voge

2. Choose which ingredients to flavour your spirit. This is your chance to get creative and show off. Fruits like blackberries and cherries are most commonly used by distilleries. This is partly because they know the familiar flavours will sell, but berries also give off the most colour, which translates to an attractive bottle on the shelf. At home though, where appearance and familiarity might not be your priority, you can use anything from fruits and spices to herbs and plants. Some common ingredients are blackcurrants, raspberries, cherries, lemon, lime, orange, peach. But also, herbs such as mint, basil, coriander, rosemary, elderflower, lavender. If you want to spice your vodka up you could also use cinnamon, nutmeg, vanilla, clove, ginger, cardamom. If you’re feeling adventurous, play around with combinations of more than one ingredient.

3. Combine your chosen ingredients in a large mason jar. It is important to note that different ingredients take different amounts of time to impart flavour. Potent spices and strong citrus fruits only need one day.Softer fruits like peaches and berries can take several weeks to reach their potential, as their juices need time to diffuse. Milder additions like herbs and florals can take an entire month to leave their mark. If your flavour pairing has ingredients that take different amounts of time, you can always open your mason jar part way through the process and add things as you go.

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Craft on your corner Independent off licences making London’s beer scene more accessible

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ith craft beer becoming more and more popular its rare not to come across at least one good quality beer on tap in any half decent pub. For diehard craft beer fans, one option is just not enough. Real beer lovers go out of their way to drink in specialty craft beer bars.

A specialty craft beer bar has three things guaranteed. An overwhelming number of taps on the bar, prices that break the bank and a large number of bearded hipsters. Those that already love craft beer don’t mind paying the above average prices. Imagine walking into this type of bar off the street, knowing nothing about craft beer and being forced to navigate crowds of pretentious beer snobs. You wouldn’t know where to start with the massive amount of choice, and the prices alone would give a Yorkshire man a heart attack. It’s these things that makes the craft beer community too exclusive and deter people from joining in.

The key to converting the masses to craft beer is access. Most supermarkets stock a basic pale ale and a mediocre imported IPA, but they are dominated by major breweries that don’t account for the full spectrum of choice. One trend that could help bring quality craft beer to people not yet exposed to it is ‘Craft beer off licenses’. On the outside, they look like your typical corner shop.

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They sell cigarettes, sweets and lotto tickets, but a closer look in the fridges reveals more. Sitting on the same shelves as Heineken and Red Stripe are colourfully labelled bottles and cans of flavour packed craft beer.

This lack of mico-brewed beer is due to the fact that most off licenses are on contract with major distributors and big name breweries. The few rare ‘Craft beer offies’ are independently owned and stock craft beers out of choice.

Ibrahim, a shopkeeper at Offie and Toffee in Bethnal Green, explains that they were just like any other shop until a few years ago when they realized craft beer was kicking off. Located in the beer savvy East End, they wanted to capitalize on the influx of young trendy people moving into the neighbourhood.

One reason that shops like this could potentially turn a lot of people onto craft beer is that they don’ t trade exclusively in it. ‘People come in here all the time to buy cigarettes, or a 6 pack of cheap lager, and then they see this entire fridge full of crazy looking beers they’ve never tried before. Not enough people are exposed to the full potential that beer has to offer.’ Ibrahim thinks that maintaining the normal purpose of the shop helps draw in people who would never be exposed to craft beer, which also helps keeps prices low.

Jack, the cashier at a off license in New Cross that has a dedicated craft

Not enough people are exposed to the full potential that beer has to offer

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Words; Owen Voge Photgraphy; Owen Voge

For craft beer offies to check out in London like our Facebook page.

beer fridge, explains ‘because most of our sales still come from cigarettes, food and other alcohol, it’s not the end of the world if craft beer doesn’t sell well.’ This allows them to take risks on what they stock and keep prices relatively low.

Specialty ‘bottle shops’ that trade exclusively in craft beer are popping up all over London. The problem these shops face when entering such a niche market is that all of their profit comes from one product, which forces them to keep prices high. Only extremely beer passionate people will fork out £4 or more for bottle. ‘We know people are going to come in anyway so we keep prices low enough to give that person who isn’t quite sure some incentive to try it’ explains Jack.

Whether its just a keen eye for business or a conscious attempt at spreading the good word of craft beer, we should be grateful that off licenses like these exist. They create a less intimidating space for newcomers to try it out without the judgemental glare of a know it all hipster, as well as a casual environment for everyone to buy great beer, away from all the fuss and pretentiousness of speciality bars.

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Got mylk? n

on-dairy alternative milk has slowly been making its way from the depths of health food stores into our fridges and cafés. Made from grains, plants and pulses, alternative milk or mylk is now being slurped at a rate of more than 42m litres a year in the UK. But why should we switch our usual cows-milk pint for an imitation?

The UK’s consumption of cow’s milk has fallen by a third in the past 20 years, forcing farmers to defend the benefits of a classic full-fat pint. Many are turning their backs on cow’s milk in an attempt to solve their dietary woes. Studies conducted by allergy UK found that as many as one in five now have an intolerance to dairy, but alternative mylk is finding its way into the shopping baskets of more than just the lactose intolerant and vegan and we know how much we love them.

Chi-San Wan, opened The Pressery, which had become the UK’s first producer of almond mylk. Created using a blend of organic Spanish almonds and filtered water. It has proven a success amongst the expanding clique of London ‘clean eaters’, desperate for an unprocessed dairy-free coffee, complete with latte art. But how do you sort your almond milk from your hemp? Emily Boyce, the operations manager at London based company Rude Health, explained that it’s about finding a product that complements an individual’s lifestyle. ‘It’s best to try a few different types as they all taste different. One mylk might be better in your coffee than over your cereal.’ And now it’s becoming even easier to make the switch, as businesses look to expand their mylk selection. Rebecca Di Mambro, the innovation manager at ‘the natural fast-food chain’, Leon, has been developing its menu to accommodate the increasingly dairy-free customer palette, trialling a range of coconut milk coffees in five stores across London. ‘We started the trial because we had a lot of demand for non-dairy milks beyond the organic soya we offer in restaurants and coconut was the tastiest non-dairy, nonnut milk we’ve tried. We did test a number of other options like hemp, rice and oat; but coconut milk performed the best on taste.’ Having received positive feedback so far, soon customers will be able to order a coconut milk latte in any of Leon’s stores. But if you are still struggling with the prospect of pouring a pea-based alternative into your morning coffee, we have made it easier by rating our top mylks.

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I follow a plant based diet, which is why I like alternative milks and I much prefer the taste from dairy

Deliciously Ella The low fat content of mylk has made it a staple amongst the health and beauty blogging community, up there with avocados and quinoa, mylk is being used in everything from breakfast to baking. With a 100ml of Alpro almond milk containing just 24kcal, compared to 64kcal in the same amount of full fat milk. Ella Mills founder of the clean-eating blog 'Deliciously Ella', is a firm follower of a non-dairy diet. ‘I follow a plant based diet, which is why I like alternative milks and I just much prefer the taste.’ After being diagnosed with Post Tachcardia Syndrome in 2011, Ella removed all processed foods from her diet, ditching dairy for mylk alternatives such as almond and coconut.

With the mylk market rapidly expanding, new businesses are seeking to milk the latest trends. Last year, Waitrose reported that their sales of almond milk had overtaken soya, the once most popular mylk alternative on the market.

Noticing this trend East-London duo, Natalie Stajcic and 32

Creaminess

sweetness

best for

oat

7/10

6/10

baking

pea

5/10

7/10

baking

hazelnut

6/10

8/10

Cereal

brown Rice

8/10

6/10

tea

almond

7/10

8/10

Coffee

Words; Clare Zubkowska Photgraphy; Motherland Blog

Meet the pioneering brands of the new mylky movement

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In the spotlight:

neW CROss For this month’s edit we head to the bright lights of New Cross, Southeast London, to bring you our take on where to drink in the forgotten borough

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a few craft beers. After sampling the drinks and food menu, we recommend ordering one of their eight oz steaks with spicy harissa and fries.

ew Cross is a vibrant and diverse area with a thriving music and art scene; this is reflected in its unique array of cafés and bars, no one night is ever the same.

Birdie Num Nums

11 Lewisham Way, London SE14 6PP

New Cross House

Drinking has always been a family affair for two sister’s Sevjan Melissa and Akjen Havali who converted their uncle’s liquor store into the charming watering hole that is Birdie Num Nums. Come evening, a constant flow of (increasingly more-ish) refreshment is maintained as tea and coffee eases comfortably into shots and cocktails. Walking into Birdie Num Nums feels like going to spend an afternoon (and probably long evening) in the sister’s shabbily luxe living room. Bright white décor is accented by a jewel coloured wall, faded mural and gold lights which all hint to the family’s Turkish heritage and give a warm and honeyed ambience.

A piano nestled into the corner is used regularly for the live music events, most recently a Lithuanian folk band. For a quirky and heart warming experience amongst fellow lazy drinkers settle into one of the mahogany sofas for the long haul. Cocktails are served from 6pm and doors are open until midnight from Wednesday to Sunday. These sisters really care about their beverages, and the excellent and ethically sourced coffee is from Hackney-based company Climpson, whilst the tea comes from London-based Birchall’s. Food wise, Birdie Num Nums successfully combines more exotic flavours such as falafel and Turkish pastries with nursery school favourites like beans on toast to create a menu as comforting as a duvet.They also do a brilliant take on the classic full English breakfast washed down with an excellent array of teas.

316 New Cross Rd, London SE14 6AF

The days when this was a sticky, studenty gig spot are now history. The place is usually filled with funky young professionals with a bottle of wine knocking you back £20. On a Friday night we recommend making a reservation otherwise you can be sure to find yourself hoovering at the bar intensely searching for free tables. Towards the back of the pub bay windows pour light on to green and white tiled dividers, red calfskin stalls and a big wood-terminated pizza stove. The menu offers a variety of dishes, from the classic American fast food burgers, hot-dogs and fries, to their famous sour dough pizzas. We recommend the chorizo followed by the squidgy marshmallow calzone.

The Fat Walrus

44 Lewisham Way, New Cross, SE14 6NP

The Fat Walrus is the newest addition to the New Cross pub scene, but it’s fast becoming a go to drinks destination amongst students and locals alike. The pubs new interior was built and designed entirely by the front of house, who are desperate to brag about the Cinderella-esque transformation, that has made The Fat Walrus a stylish Hipster haven.

Combining exposed brick, with relaxed booths and bar stool seating, it’s a great place to bring your tinder date and trial

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The Rose

Words; Clare Zubkowska&Cecilia Strada Photgraphy; Owen Voge

272 New Cross Rd, London SE14 6AA

Located across the road from New Cross Gate station, The Rose has a great selection of craft beers, wines and cocktails.

The huge covered garden is a summer hot spot with fairy lights lining every wall, you'll be lucky to grab a bench or outdoor sofa. The outdoor bar is The Rose's main attraction making it even easier to order a pitcher of pims whilst lapping up the sun. But in Winter, if you get there early enough, you can settle into one of their many armchairs with a beer and a wood-fired pizza, the artichoke and blue cheese is the best seller. For a post-night out soother we recommend ordering a Bloody Mary or if you’re feeling adventurous a Red Snapper, made with gin instead of the classic vodka. The Rose also do a hugely popular Sunday Roast, be sure to book beforehand.

This page: Far left bottom; Out of the Brew Far left top: New Cross House, Birdie Num Nums. Opposite page from top left: Out of the Brew, The Rose, The Walrus.

The Greenhouse

481 New Cross Rd, London SE14 6TA

The place to go for brunch and a coffee catch up in New Cross if you are looking for instagram-able interior of plants and Scandinavian furniture. This small community cafe is run as ethically as possible serving directly sourced speciality coffee and running on a green energy supply, so you can enjoy a late brunch guilt-free. We recommended their take on the breakfast classic, smashed avo on soughdough toast, pefect when combined with one of their green smoothies. It’s friendly un-intimidating atmosphere means it's a great place to bring children, and plus for any dog lovers out there, The Greenhouse is a hot spot for dog walkers and puppies. Don’t forget to pick up your coffee stamp card to receive a free hot drink or smoothie on your 5th purchase.

Out of the Brew

306 New Cross Rd, New Cross SE14 6AF

Combining creative projects and events with a selection of locally sourced food and drink, this small and quirky cafe is a great place to whittle away an afternoon. We recommended gathering your friends together and heading to one of their comedy nights, a great excuse to try a few of their local craft beers. Alternatively if comedies not for you, try their Stitch 'n' Bitch night, a beginners lesson in knitting followed by a bottle of wine and a choice of cake. Although the cafe is quite small on the inside and bagging a prime window spot may prove hard at lunch time, head to the garden which really is a hidden gem. Home to two rabbits and a mismatched rainbow collection of garden benches, the impressive lawn is a great place to relax and sunbathe with friends.

Next month In the Spotlight will be on Clapham.

Heading up Southeast London we want to see, post your picture on Instagram @gulpmagazine #inthespotlight

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Heard about the new wave?

Take a history lesson from us and find out about the latest coffee revolution

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ith queues tailing around street corners, new backstreet cafés and hipster-eco coffee spots are causing a wave in the London coffee scene. It seems as though attempting to spark conversation with any commuting Londoner before they have had their second fix of coffee that morning would be one for the brave. But what is making people detour an extra 10 minutes on the

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website and you will see keywords such as single origin, micro-lots, and roast dates. Specific information about your coffee is highlighted, such as the altitude where it is grown and the method of processing that was used, which in turn comes at a greater cost. So why is it that regulars are no longer batting an eyelid at the rising coffee prices? Number 6 in the 8.30am queue outside Monmouth coffee shop said, ‘I buy good coffee because it’s something I drink on a daily basis. Usually, no more than a cup or two a day, but because I drink it sparingly I feel like I can splurge on expensive coffee.’

Another queueing customer also mentioned that, ‘I don’t mind paying more for better coffee, especially if it trickles down to the people employed by the producer. However, if it does ever get to £10 a cup, I will probably not drink much anymore.’

Lets now talk about the first and second waves of coffee to see if we can arrive at some sort of explanation for this coffee revolution. The first wave of coffee can be traced back to the 1800s when entrepreneurs realised that there was a new market for providing coffee that was affordable and available at home. This was the beginning of the mass coffee market where vacuum packaging and instant coffee were two major movements. Meaning that instant coffee no longer required brewing equipment, making coffee a regular staple within peoples homes. A major force behind the shift to the second wave of coffee was the reaction to the bad coffee that was being sold in the first. There was more desire from consumers to understand the roasting style of specialty coffee. This was also when coffee shops started to pop-up and become big business, most famously Starbucks, who after opening in 1971 had 2000 outlets by the year 2000, becoming the face of the second wave.

With the average male coffee drinker in the UK consuming 13 cups of coffee a week, that easily racks up to £40, reaching £160 a month and nearly £2000 a year. With market prices for the unroasted stuff hitting record highs, Londoners do not seem to be feeling the burn just yet. Who knows what the fourth wave will bring?

Words; Gina Powell Photgraphy; Brooke Holm

Specialty coffee right now is all about taking the harder-edged, ‘artistically pure’ DIY ethos and making it more accessible to the general public

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way to work for a drink with a £3 price tag? Especially when there is a Pret on every street corner. So what is a wave of coffee? Well, there is a common idea that the way we produce and consume coffee has gone through different ‘waves’ or patterns in recent years. The idea of the third wave was created due to a backlash surrounding the marketing of coffee and the idea that consumption should be less of a focus with the actual product taking centre stage. During this time there was also an emphasis on transparency within the industry with regards to the sourcing and harvesting of coffee beans. There was a turn towards independent roasters and coffee shop owners who roast their beans in house. Many of these entrepreneurs focus on product quality, sustainability and local trade whilst also concentrating on educating the consumer. That brings us to the long spiralling queues of todays local, independent coffee shops. The idea that you no longer have to be a big name within the industry to have an influence on the coffee market. ‘Specialty coffee right now is all about taking the harder-edged, artistically pure DIY ethos and making it more accessible to the general public’ said seasoned barista competitor and Everyman Espresso manager Samuel Lewontin. Check any independent coffee

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thirsty

With more of us working from home or becoming self employed the capital’s coffee shops have become the new office space. But does it really work?

media technologies, more people are working remotely outside of conventional office spaces. While this can mean more freedom to organize their own time, it can also be isolating and so people look for shared work spaces, often in commercial venues like coffee shops.’ Fashion freelance illustrator Meg Morgan believes that coffee shops are crucial for her sanity and production of her work, ‘I could never sit in my small flat and produce work, the white noise of coffee shops help me think. I would be happy to even pay a freelancer tax to ensure I get a seat by the plug socket in my favourite café such as The Department of Coffee

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Over two million people in the UK no longer have an office space to work from

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ow do you feel about the buzzword ‘coworking’? Does it fill you with anger and frustration that your local coffee shop now looks like an advertisement for Apple, are you feeling guilty for talking to your friend in case you interrupt someone ‘coworking’ across the room? Or does the prospect of a nursing a skinny latte and a slice of carrot cake in a café for five hours whilst working appeal to you?

This ‘third way of working’ half way between an office and the home is what experts are calling ‘Coffee Offices’.

The rise of the creative class and the highly individualised army of modern day freelancers, have descending upon our coffee shops. These Mac-book clutching, wifi-hogging, cafe squatters have revolutionised what was once a social space into a co-working coffee office. Furthermore statistics show that 78% of freelancers feel that they have a better work and social life than those who work a typical 9-5, and 81% feel like freelancing has had positive effects on their families. But are the owners of these coffee shops now loosing out to what seems like a privileged glamourised workforce. Hostilities and tensions between owners who embrace the urban workers and those who don’t have now started to brew.

Doctor Deborah Grayson, who specialises in social spaces in anthropology, said ‘with changes in

and Social Affairs.’ The particular coffee shop Meg loves describes itself as a ‘coffee focussed social hub’, with meeting rooms, communal tables and private booths. Since reclaiming physical structures that offices once offered, a large majority of freelancer’s have even reported their network has grown by 61% and earnings by 51% since co-working in coffee shops.

The Association of Independent Professionals has estimated there

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are now over 2 million people in the UK who freelance; furthermore 87% of students graduating in humanities would also prefer to freelance. This style of employment is obviously here to stay and particularly for those who work in the creative sector, with 60% of all freelancers working in media, advertising or design. This results in over 2 million people in UK no longer having an office space to work from.

Instead these workers are seeking to create spaces influenced by a SanFrancisco style work ethic. Built on the principle of being employed but allowing workers to conduct their work and daily routine side-by-side with professional peers examining how people connect with space. Based on four common values, collaboration, openness, community and sustainability.

But how sustainable are these workspaces for the actual owners of these coffee shops?

This supposed phenomenon of creatives working in coffee shops is nothing new, in fact coffee shops gained fame as places for intellectual discussion and political debate as early as the 1700s. Literature fans have coffee houses to thank for fuelling their favourite writers with the right caffeine buzz. In 1760, Antico café in Rome was John Keats favourite spot when producing some of his best poetry. Moving forward towards the 1920’s in Paris, La Closerie des Lilas café in Montparnasse was a hotspot

Our top 4 coffee offices Vagabond 105 Holloway Road

Words; Sian Bourke

work for F. Scott Fitzgerald and Ernest Hemingway, with the first reading of The Great Gatsby read to the owner of the café. Hemingway even had a beard, a hipster before his own time. New York in the 1960’s, café Reggio in Greenwich Village was where Bob Dylan was inspired to write some of his greatest hits, whilst sipping a cup of coffee. J.K Rolling using The Elephant House café in Edinburgh to create the world of Harry Potter. So what is it about coffee shops that help stimulate the brain?

Emily who works for Blackbird Bakery in Peckham believes that these digital nomads are dampening the atmosphere of social spaces, ‘I am happy for people to work here, however when it gets to the point where people are unplugging our lamps in order to plug in their chargers, I say bye bye.’ Freelancers or free-loaders, London coffee shop owners are yet to agree in where this excess work force should go.

But for some business particularly outside London this fragmented work profession is something that simply isn’t sustainable for their business model.

Clare Nye the owner of Marmadukes Cafe in Sheffield said, ‘Food is the primary reason for customer visits, it just isn’t conducive to allow co-workers access to tables and wifi for unlimited time especially during the peak lunch hour. A cup of coffee does not cover the cost of a table the server, the heating on building, the server and use of toilets. Some coffee shops even limit

Timberyard 7 Upper St Martin’s Lane

wifi usage to combat this. Cities such as London have built their business model entirely on co-working existence.

There is a higher saturation of coffee shops and therefore thrive on freelance visitors’. These visitors are exactly what Ziferblat café rely on, the pay by the minute café in Old Street. Everything inside is free and customers become ‘micro-tenants of their own space.’

Ziferblat is a purpose built co-working, co-anything space. Customers can even work behind the counter for 2 hours and gain 2 hours work time back for free. Alternatively SL28 in Highbury and Islington is London’s first membership co-working coffee bar. For £10 month you get none-judgmental co-working space with other individuals and three free coffees of your choice. You also have to be buzzed in which makes it even more exclusive, offering workers an alternative than paying for a soulless boring hot desk in a cramped office.

But whose responsibility is it really to ensure these workers have a roof over their head? Evidence shows this freelance way of working is a breath of fresh air from the restraints of a heartless office block. Freelancers should ensure they do not let this privilege exploit independent businesses.

Next time your faced with a hipster sat peacefully whilst your grabbing a sandwich and heading back to the office, don’t be too quick judge they could be writing the next big thing.

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The Lido 56 Dulwich Road

Ace Hotel 100 Shoreditch High Street

Forget the confessions of a call girl, the real sleezy insights lie with the people serving the booze, not drinking it

Confessions of a Bartender ou may or may not have noticed by now, that our team here at Gulp spend a great deal of time in local pubs/hip bars/quirky restaurants (all in the name of research of course). This means, that between us we have a hefty sum of bartenders that we would now call friends heck of a lot of funny stories to go along with it. So, below is a story of one particularly funny evening, told through the eyes of experienced cocktail maker extraordinaire and tactical Jack. flirter, Jack.

these super happy party goers that have been the highlight of the night's entertainment reel. I remember a particularly interesting time involving a cheating partner and a shot of tequila to the face. A small note to everyone that you should always check for a wedding ring when searching for 'the one' at the bar, in order to avoid stinging eyes from reluctant tinder dates and jealous partners.

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By 9pm the place is packed, to the point where I have to strategically plan my toilet breaks. The music is cranked up and the lights are lowered, making it even more difficult to hear the slurs of drinks requests across the bar. However, by this point the boss hasn’t noticed the 2 shots we knocked back behind the bar, which makes communicating with those the other side much more enjoyable.

By this point in the night, more of the mischief is going on behind the bar. One of my colleagues, I’ll call her Sarah to save the embarrassment, has taken a shine to a tall geeky looking guy who she has been serving beers to for most of the evening. She was only explaining for the third time about how much he definitely fancied her, when a blonde girl pulled up the stool beside him and wrapped her arms his waist before...well you know, cue the PDA. Needless to say that Sarah does not take well to this as she precedes to double the alcohol in the blondes next order of vodka, lime and lemonade, in an attempt to get her drunk so that she can go back to chatting to this poor girls boyfriend. I also want to add that I was not aware of this drink sabotage going on until after the blonde girl had left unfortunetely with her boyfriend.

7PM

'My Saturday night normally starts at around 7pm, kicking off with a little catch up with the 2 regulars who prop up the bar until about 9pm. 2 balding sixty something guys who love to tell me about the havoc they used to cause, 'back in their day'. Although I have heard the story about them ending up on a flight to Brussels after a crazy stag do in East London enough times to write a novel on it myself, I still force a light chuckle in a hopeless attempt to cut the conversation short.

So by now the place is starting to pack out and although I have been working in pubs on and off for 3 years, I still get filled with dread when someone leans over the bar to ask for a long island iced tea or a flipping mojito. In fact, no, it’s even worse when people say 'just surprise me', in a tone that tells me already that the drink I magically whiz up right in front of them, will not be the one they telepathically ordered in their head. I would normally add 'birthdaaaay shotssss' to the bottom of this, pretty please do not order list, but recently it’s

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Words; Gina Powell Illustration; Lauren Tamaki

9PM

11PM

1PM

Returning from my break, content and full of risotto that was left over from the dinner service, I am ready to tackle the bar once again. I am not however, prepared for the conversation that took place with a slim snooty looking woman, with what looks like some kind of dead rodent wrapped around her neck. She asked me for a gin and soda, which I happily pour and serve straight to her. She then says, 'I want the ice at the bottom of the glass, please' I reply to tell her that I did infact put the ice in first but that I have little control over the laws of gravity. She replies 'I want it at the bottom otherwise it hurts my teeth when I drink’, I simply laugh and offer her a straw as the best solution. 'Who the f*** do you think you are to talk to me like that?! Your boss will hear about this.' She said with a disapproving look on her face. She definatley did not look impressed as she walks away shaking her head and tutting to herself. She must have only stayed for the one drink as she does not come back to the bar after that, perhaps she went on the hunt for some magic sinking ice at one of the pretentious hipster spots next door. Either way I feel sorry for the next poor soul to serve her.

That being said, the night does end on a good note as the mosh pit made its way from the middle of the dance floor to the bar. The lights have turned up and I was already 4 shots in so decide to get involved and have a little boogie to show the guests how it’s really done. Luckily my manager doesn’t seem to mind as she also gets up onto the stool behind me. Everyone gets involved (minus Sarah who left early feeling rather heartbroken) and we end the night with a staff dance off, making the most of the half opened bottles of Prosecco left by a group of show off reality TV cast members.

Admittedly, not all nights at work are this adventurous but I can always count on there being at least one funny story to tell. It also confirms that dropping out of uni was the best decision because these quirky bar experiences give me more enjoyment than any 1st class degree would have.

For more information on Jack's bartender shenanigans, check out the full video interview on our Facebook page.

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Bar of the month

Sager + Wilde Paradise Row’s cozy urban den dishes up a confidntly simple fine dining menu with a wine list to match ager + Wilde, named after its founding duo Michael Sager and Charlotte Wilde, sits snugly beneath a large railway arch on the trendy cobbled lane that is Paradise Row in Bethnal Green. In similar fashion to its neighbouring arches, Sager + Wilde dishes out a confidently simple menu of Brit-Euro fusion fine dining fare with the added bonus of one of London’s best wine selection. It’s immediately apparent that wine is the star of the show here, as the entire wall behind the bar is filled with bottles stacked high on rugged iron racks. The industrial feel of the archway is balanced with simple wooden tables lit by candles and low hanging incandescent bulbs. You can order at the bar, or wait to be served at a table, making it a perfectly balanced environment for both after work drinks and a fine dining experience.

More like a passport than a menu, the expansive wine list touches every corner of the globe. Although a large portion of the menu is dedicated to tried and tested winemaking regions like Italy and France, there are some fantastic examples of New World vineyards. The wine list can be a bit intimidating, so make sure to ask the knowledgeable staff for a recommendation and, if feeling peckish, a food pairing suggestion. Some highlights include the Montsant Blanco from Catalunya paired with ricotta and honey on toast or the Nelson Chardonnay from New Zealand with the Lamb and mint sauce. When in doubt, the rotating house white and red, curated each week by Michael and Charlotte, are always safe bets. Because the food menu is seasonal, the wine list is constantly changing to compliment it, meaning wine-savy regulars can always get their hands on something exciting.

The food menu is mostly British cuisine with a Mediterranean

presence. The pleasant atmosphere of Paradise Row and unparalleled wine selection transform the space into more of a casual wine bar in the later hours. Crowded tables spill out onto the outdoor patio space and heaters ensure everyone gets their wine fix deep into the winter months. You’ll be sure to have a memorable experience.

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You can find Sager+Wilde at 250 Paradise Row E29LE.

Words ;Owen Voge.Photgraphy; Sager + Wilde

Have you got a suggestion for our next bar of the month? Tell us @gulpmagazine

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