Riley's
CUISINE
live • breath • food
ISSUE 2 DEC 2014
December INTERVIEW : Hemsley and Hemsley RILEY’S CUISINE
RECIPE: Christmas Cake
BRUGE CHRISTMAS MARKET 1
inside Riley’s Cuisine REGULARS
5 Editors Letter
27 JAN COVER For Riley’s Cuisine 2015 12 Healthy Living: French sausage with spagetthi and cream sauce
TRAVEL 26 Foodie Hamper 16 Book A TABLE Top 5 RESTAURANTS To Stay In This Christmas 12 Winter Cake 18 Taste of London Winter 2014
RECIPES 8 Courgette & Halloumi Skewers 30 Lemon Chestnu Eton Mess
INSIDE 20 Look Book 23 RILEY’S CUISINE PICK OF THE MONTH:Top Kitchen Set 8Foodie Calender
2
RILEY’S CUISINE
RILEY’S CUISINE
3
4
RILEY’S CUISINE
CUISINE December #Riley’sCuisine I am on a seafood diet. When I see food I EAT IT.
@Cathryn Quality content is the secret to inviting visitors to any web page, that’s what this site is providing.#rileyscuisine @ Elena Mousikou I didn’t really take to the taste of fruit it cake but regardless I enjoyed this cake and would make it again without the fruit.
Sweet cream cheese with spaghetti, sweet corn and French sausage #boroughmarket #spices #thyme #goodfood #cook #chef #rileyscuisine #lunchtime #french
RILEY’S CUISINE
A
t the very start of this project to put together Riley’s Cuisine first ever Christmas Edition, I knew getting a team together who are just as interested in ’Great Food Cuisine Publishers’ thankfully my team were just or more ready to take on my control-freakery. At this time of the year I find myself doing everything with a very homely feeling, I hope it come across in each recipe an essence of cooking for you friends and family. What I wanted for this edition was to address foodies of all levels by producing food content that all you eaters out there will enjoy. At Christmas I thought It was perfect to provide a delicious Christmas Cake recipe, for me the cake is for most import then the main meal; turkey, salmon, lamb, pork hunk (whatever your preference), and here I do – with a declaration of my love for salted caramel with the recipe from GU Pud, plus 6 new recipes. We went to Taste of London so inside is a little bit about the fun we got up to while we was there. The magazine is looking forward to the New Year to report on waves and waves of fusion cooking; travelling to city-to-city, interviews with chefs, and even working with other magazines. One of the more interesting changes will be an herb of the month and signature dish picked from one of our many request sent in by our website/ letter writer’s. We want to impact our readers before they can ’gobble’ up our last edition. In the age of Twitter and WhatsApp, it’s pretty obvious that information is coursing faster. Thus the growing need to consume and be entertained grows our magazine formulate and then reformulate our ideas about food and influence
world conscience about the diversity of food to keep reader and gain need readers whom will learn to embrace the wealthy variety of food that’s out there. But it’s also slowing down. We share videos on Vine that last six seconds. Devoting dozens of hours, unfolding over multiple seasons, a big story on an event; some shorter stories/ interviews that best fit those whom wish to read another format of news providing that’s not on a website. We like our speeds varied; and we think our readers do to. Of course, we are a new magazine and still very much a work in progress; even as we’re closing this issue, we can already see what we want to change in the next. And no doubt you’ll tell us what else we’ve done wrong.
From Kanndiss Riley and R.C Team:
”We would like to wish you a Happy Christmas and an even Happiest New Year”
Riley x KANNDISS RILEY EDITOR-IN-CHIEF
5
Riley’s Cuisine Editor-in-Chief Kanndiss Riley Contributing Editor Saher Malik
Photograoher Elena Musikou
Art Director Dennis Asare
Picture Director Chenika Neunie
Feature Assistant Yemi Davis
Chef Sub Editor Curtis Ashley
6
RILEY’S CUISINE
RILEY’S CUISINE
7
foodie
CALENDER REAL FOOD CHRISTMAS MARKET
The Winter Cabin Pop-Up at The York & Albany
The Winter Cabin pops up at The York and Albany for the autumn and winter months. Secreted away in the cosy courtyard of the Gordon Ramsay group’s 18th-century
Real food festival is putting on a foodie galor from the 19th - 23rd december. Doors open between 11:00 - 20:00pm taking places at southbank centre. The idea behind Real Food Markets is to try to provide as much convenience and access to great food producers, enabling britain to eat well this christmas. The market hosting over 33 stalls such as Bad Brownie, selling a wide range coaching inn, The Winter of quality, artisan food and drink. Cabin offers weary travellers On offer at the Real Food Christmas a welcoming hot apple cider. Market; gift ideas using seasonal 127-129 Parkway, Camden foods, all you need hampers, recipes Town, London NW1 7PS for youe perfect Christmas food, all gordonramsay.com wrapped up in one event!
URBAN FOOD FEST Urban Food Fest on Shoreidich High Street has a Christmas theme for winter 2014. The Markets extravaganzas is open ever saturday until 20th December. The Urban Food Fest street food
8
& drinks trucks & stalls include converted horse-boxes, 60s French Citreon H vans, caravans, pick-up trucks, Italian Piaggios, Thai tuk tuks and US ambulances. Stalls vary from food cuisine
of bakery and hot food to ale, champagne and beer sellers. The market provide the finest gourmet global street food cuisines, entry is free open from 5pm until midnight.
RILEY’S CUISINE
NEW YEAR’S EVE FIREWORKS The annual New Year’s Eve Fireworks display, launched from the foot of the London Eye seen from every corner of the world. This New Years it first hand from the best view; Victoria Embankment, the South Bank, and Westminster Bridge and Waterloo Bridge. Tickets are available at www. london.gov.uk
LODGE D’ARGENT A traditional French chaletinspired space on the skyscraper terrace of City restaurant Coq d’Argent open until 28th February 2015. Severing a unique dessert menu of paris dishes like ice chestnut and Martinique rhum parfait with Hennessy Cognac. 1 Poultry, Bank, London EC2R 8EJ
WINTER MARKET Frankfurt Christmas Market The largest authentic German market outside Germany and Austria and the centrepiece of the Birimingham city’s festive event calendar this year it’s back with an option of 180 stalls selling gifts, jewellery, decorations, handmade toys, delicious German fare and of course the ever popular Glühwein! The elaborate and creative stand decorations, the scenis surroundings of the Römerberg and Paulsplatz and the huge christmas tree also. The winter market returns to Birmingham each
year in mid November for 5 weeks with heap to explore there are many faboulous hotels to stay around the citry center.
Open from 9:00 am – 5:00 pm at Victoria Square, New St, Birmingham B1 1BB.
DON’T MISS THIS 12th, 13th and 14th December - The Chocolate Festival
At Business Design Centre london an array of chocolatiers and artisan delights to tickle your
RILEY’S CUISINE
taste buds. 52 Upper Street, South Bank, London N1 0QH festivalchocolate.co.uk
Wednesday 4th - 5th February The Taste of the West Trade Show
As winter ends, Taste of the west trade show gives buyers opportunity to sample some of the
regions finest products in meat & diary. Westpoint Exhibition Centre Exeter tasteofthewest. co.uk
9
Prep:10 mins Cook:8 mins
Ingredients ½ tsp chilli powder/flakes ½ tsp parsley, chopped 1 tsp lemon 2 tbsp extra-virgin olive oil 2 courgettes, cut into 1cm rounds 225g pack halloumi cheese, cubed Skewers
Courgette & Halloumi Skewers
Simple
A simple starter or dish to enjoy as a mid day snack.
starters
Method 1 Mix the chilli, half the parsley, lemon zest and juice, oil, courgettes and halloumi. 2 Leave to marinate for 30 mins. Soak 8 wooden skewers for 2mins. 3 Thread the courgettes and Halloumi onto the skewers. Cook on the BBQ or Oven, for 7-8 mins, turning to Mark 6. (Scatter over chilli flakes to add an extra punch)
TIP: Halloumi cheese is a great alternative to feta; it has a thicker creamy taste as it is made from a mixture of goat’s and sheep’s milk.
10
RILEY’S CUISINE
Method 1. Lay slice of bacon that on the baking tray diagonally, take two or three pieces of asparagus stalks and lay on the slice of bacon straight 2. Cut strips of Halloumi cheese place one piece on top of the asparagus and rollover so the bacon is covering the cheese and repeat until you reach the end of the bacon ration and you can’t turn it over anymore. 3. Pop on to the highest shelf of the oven for just 5 minutes, or until the cheese begins to melt. TIP: Serve piping hot with a little grated Parmesan to sprinkle over.
with Halloumi A simple starter or dish to enjoy as a mid day snack.
Asparagus & Halloumi Wrap Ingredients 8 asparagus spears 4 slices center cut bacon or pancetta 250g Halloumi Cheese
Prep:10 mins Cook:8 mins
RILEY’S CUISINE
11
12
RILEY’S CUISINE
“Wonderfully rich tasting, chocolate fruit cake with hidden treasures dark rum dowsed dried fruits. For anyone in your family who isn’t keen on traditional fruitcake, this fun rum option might be the compromise you are looking for Best consumed a few days after baking before cutting and serving!”
Ingredients 90 ml vegetable oil (6 tbsp) Brown sugar – 150 gm (¾ cup) Water – ½ cup (125ml) Dark rum – ¼ cup (60 ml) Dried Fruits Mix 1 cup (currants, Sultanas, Raisins, Mixed peel) Plain flour (maida) – ¾ cup (110 gm) Cocoa powder – 2 tbsp 2 tsps baking powder ½ tsp bicarbonate of soda Mixed spice – ½ tsp Nutmeg – ½ tsp Egg 1 – beaten lightly (room temperature)
Winter Cake methods 1. Preheat oven to 150 degree/275 -300 F. Grease 20 cm ring pan; line base with baking paper. 2. Combine vegetable oil, sugar, chocolate and the water in medium mixing bowl; mix thoroughly over heat until sugar dissolves. 3. Remove from heat; Let it cool for 10-15 mins. Stir in rum, nuts and fruit. 4. Add sifted dry ingredients and egg; stir until combined. Spoon mixture into prepared baking tin. 5. Bake in slow oven about 1 hour. 6. Take out of oven and leave cake in the baking tin to cool.
RILEY’S CUISINE
13
14
RILEY’S CUISINE
HEALTHY LIVING French Sausage With Spagetthi And Cream Sauce INGREDIENTS 30g Mushroom sausage 100g sweet corn 250g spaghetti 1 tsp black pepper 1 tsp salt tsp thyme 30g mature chedder (grated) 2 tbsp of philidephia 1 tbsp olive oil
METHOD: 1. Bring a large pot of salted water to a boil. Cook the Spaghetti half a minute less than the package instructions. Drain and add to finished pan sauce. 2. Preheat a large high-sided sautĂŠ pan over medium-high heat. When hot, add enough Olive Oil to coat the pan along with suasge, black pepper, salt, thyme, sweetcorn. 3. Cook until become translucent for, about 4 minutes. 4. Add cheese , philidephia and little more thyme to cream a rich cream cheese sauce stir the ingredients to melt into sauce and cook until reduced by half. 5. Next, add the cooked Spaghetti into the pan sauce at this time and cook an additional minute. 6. Garnish with drizzle with Olive Oil and serve.
RILEY’S CUISINE
15
THE PUDDING BAR
Laura Hallwood (ex-pastry chef at The Savoy) latest dessertonly pop up shop. Crazy for sugary creations such as earl grey panacottas, head to the ground floor café for a casual treat during the day, or book a table in the candle-lit restaurant upstairs and try the tasting menu, complete with wine pairings. Tues - Sat: 9am-12am, Sun: 9am- 11pm 26 Greek Street, SOHO W1D 5DE puddingbar.co.uk
Book
YOUR
image: T.E.D (THINK EAT DRINK)
TABLE NOW ... 5 of our top locations for all you foodies to spend christmas break
CITY SOCIAL
Tower 42, Jason Atherton’s (of Pollen Street, Berners Tavern, Social Eating House…) artdeco style restaurant will serve modern British cuisine: think asparagus salads with bone marrow crumbs and roasted quail with pancetta and sauce diable. Book a reservation of some of the 85 seat bar to dine along side the stately views of london’s high toppers such as the Gerkin and the Shard. Mon-Sun: 12pm – 5am Tower 42, 25 Old Broad Street, EC2N 1HQ citysociallondon.com/
16
RILEY’S CUISINE
FERA FIELDS
From the brains behind M1LK in Balham comes Fields, the latest opening to hit Clapham. A cafe with a simple all-day menu, Fields will focus on home-grown ingredients and micro-herbs (grown in it’s own roof garden, in fact). Much like its Balham sibling, expect the menu to have some interesting combinations such as smashed peas with hay-smoked goat’s curd and Nesquick mascarpone.
Inspired by the constant changing of the seasons, Michelinstarred Fera at Claridge’s is a creative and natural take on modern British cuisine. Mon-Sun: All Day 49 Brook Street, London W1K 4HR claridges.co.uk/fera
Mon-Sun: 8am to 10pm 2 Rookery Road, London SW4 9DD benugo.com/restaurants/fieldsbar-kitchen
FERA T.E.D (THINK EAT DRINK)
A restaurant that has sustainability as its USP. The restaurant is proud of it’s ethically sourced British produce branding, the creators of T.E.D didn’t stop at the menu with it’s action to be as effical as possible. The restraurants two-floors are decked out with sustainably sourced fixtures and fittings, salvaged furniture, reclaimed tiles, and up-cycled tables, all from the design team behind Jamie Oliver’s Fifteen.
Chef du jour Simon Rogan (the Michelinstarred man behind L’Enclume), Fera is all about seasonal ingredients. On the à la carte and tasting menus are dishes like dry-aged Herdwick hogget, clay baked asparagus, and beetroot cake.
Mon-Sun: 10am-10.30pm 78 Caledonian Rd Kings Cross, London N1 9BU tedrestaurants.co.uk
RILEY’S CUISINE
17
T
aste of London Winter 2014 is a winter feast for the sense celebrating the thriving, diverse and truly exciting London restaurant scene. This year had 200 artisan producers and premium brands to stock up on seasonal gifts for family and friends or a special treat for you. Taste of London Winter welcomed Electrolux to this years winters festival at Tobacco Dock, London. Serving up classes with Michelin star chefs Tom Kitchin (The Kitchin, Edinburgh) Michael Roux Jr and Raymond Blanc, pick up top tips from an incredible line up of talented chefs. With Electrolux get hands on advice with some of your favourite chef’s. As well as interactive cookery classes by star chefs, cocktail making, tastings, master classes with top
18
dessert craftsmen such as GU Puds. This Christmas present delicious cookery ideas, be inspired by Asda’s extensive range of quality wine and festive foods for all the family and hourly live Christmas feast cooking with innovative Head Chef Mark Richmond. Cooking doesn’t stop this winter’s festival open fire pit throughout the weekend. Action Against Hunger is proud to be the charity partner for Taste of London Winter. Working closely with the UK food industry for over 16 years, Action Against Hunger unites top chefs, restaurants, critics, food producers and food lovers to raise funds and awareness to help get child hunger off the table.
Action Against Hunger is recognised as a leader in the fight against child malnutrition a leader in the fight against child malnutrition around the world, and is one of the UK food and drink industry’s charity of choice. The 5 Star Haute Dog – Gourmet hotdog in 5 varieties by Jason Atherton, José Pizarro, Valentine Warner, Alfred Prasad (v) and DJ BBQ - £5
RILEY’S CUISINE
RILEY’S CUISINE
19
Look Book.
THE BEST COOK BOOKS FOR YOUR SELVES THIS CHRISTMAS
by Hugh Whittingstall
by Jamie Oliver
by Lorraine Pascale
by Nadia Sawalha £16.00 Waterstone.com ISBN: 9781447266624
£20.00 Waterstone.com ISBN: 9781408853535
The Art of Eating Well (Hardback) by Jasmine Hemsley, Melissa Hemsley
£20.00 Waterstone.com ISBN: 9780091958329
by Nigel Slater £20.80 Waterstone.com ISBN: 9780007526154
by Gino D’Acampo £15.00 Waterstone.com ISBN: 9781447266624
by Gordon Ramsay
by Hairy Bikers
£20.00 Waterstone.com ISBN: 9781444780789
20
£11.99 Waterstone.com ISBN: 9780297608981
£20.00 Waterstone.com ISBN: 9780007489688
£15.00 Waterstone.com ISBN: 9780718159535
Historic Heston (Hardback) by Heston Blumenthal
£32.00 Waterstone.com ISBN: 9781408857571
RILEY’S CUISINE
RILEY’S CUISINE
21
Interview with Hemsley siststers
We spoke to the beautiful Hemsley sisters Jasmine and Melissa Hemsley’s about they’re newly released book ‘The Art of Eating Well ‘ at Taste of London 2014. 22
RILEY’S CUISINE
HEMSLEY + HEMSLEY is Melissa and Jasmine Hemsley. We are a London based family business for people who want to live healthier and more energised lives. We make whole, organic, nutrient filled, delicious homemade foods, free of grain, gluten, high starch and refined sugar. We want to share the food we love cooking and eating. Our first cookbook 'The Art of Eating Well' is out now. check pg.20
What brought you to Taste of London Winter 2014? They asked us, said there was going to be a giant fire pit that we could cook on and that just sounded amazing, because we don’t have one of those at home. We also wanted to meet Michael Roux Jr and all the amazing chefs.
Asked why should everyone by their new book ‘The Art of Eating Well’? If you like good food, and you want to feel amazing too this is the book for you because everyone likes to eat Wdelicious food but you also want to feel good afterwards, ‘its about it tasting good, doing you good, nourishing your body because it is the only one you have. This is healthy food but not as you know it super easy we are all about batch cooking, we are about making it work for people everyday healthy eating.
What is your favourite recipe in the book? Probably, avocado lime cheese cake, paradise plaza and the bone marow
RILEY’S CUISINE
23
24
RILEY’S CUISINE
Riley’s Cuisines
TOP KITCHEN SET
John Lewis Copper Cookware £60 - £125.00 johnlewis.com
Tefal Jamie Oliver Hard Anodised Cookware £25.90 - £119.99 johnlewis.com
Le Creuset Toughened Non-Stick Milkpan and Frying Pan 3 Piece Set £210.00 johnlewis.com
Simply Perfect by Raymond Blanc Cookware £32.00 - £68.00 johnlewis.com
GreenPan Venice Cookware £30.00 - £60.00 johnlewis.com
ProCook Gourmet Steel Cookware Set £239 procook.co.uk
Linea Excellence Three Piece Saucepan £90.00 houseoffraser.co.uk
Morphy Richards Accents 5 Piece Pan Set - Copper £99.99 thehut.com
Tower 5 Piece Ceramic Coated Saucepan And Frying Pan Set £ 59.99 thehut.com
RILEY’S CUISINE
25
Harrods - The Regent £575.00
M&S Champagne & Belgian Chocolate Luxury Gift
£45.00 Perfect christmas gift for your love one; this gift includes Veuve hennerick champagne, Belgian selection chocolates with the option of adding a personal message to your love one.
foodie
pamper your pallet this Merry Christmas
BHS Festive Food Christmas Hamper
£25.00 This Luxury Festive Food Christmas Hamper from Thornton & France makes a great gift at Christmas
26
M&S Christmas Selection Hamper £175.00
RILEY’S CUISINE
This hamper brings together superior produce from all around the world – British Stilton, South African red wine, Belgian chocolates and tropical mango tea.
Harrods Daylesford Crate
£100.00 Family sized Christmas, includes an all butter iced rich fruit cake, chocolates, tea, Wiltshire ham, cheeses
HAMPERS with one of these scrumbtious baskets of goodies
The baked Wiltshire ham, chickenliver pâté, salmon and selection of cheeses are perfect for a light Boxing Day meal.
RILEY’S CUISINE
Selfridges Festive family hamper
£100.00 Including the famous Christmas pudding that’s topped taste lists a great gift to give thanks to a client
27
M&S ADVERT
28
RILEY’S CUISINE
image: left Collex Del Principe Prosecco Case of 6 £71.94 right A Raspberry & Prosecco Pannacotta Terrine £15.00
RILEY’S CUISINE
29
Lemon Chestnut Eton Mess Ingredients: LEMON CHESTNUT CURD 2 eggs 100g caster sugar 100ml fresh lemon juice Zest of 1 lemon 3g gelatine 100g unsalted butter 250g chestnut spread 150 chestnut puree
LEMON CHESTNUT CHANTILLY 300ml whipping cream 400g lemon chestnut curd
MERINGUE 3 large eggs whites 140 caster sugar 140 icing sugar
METHOD: LEMON CHESTNUT CURD 1. In a saucepan, gently cook the eggs, sugar, lemon juice and zest while mixing constantly until the mixture thickens. 2. Pass through as sieve. 3. Soften the gelatine to cold water, then add to the egg mixture 4. When mixing using a hand blender or whisk, 5. Beat the chestnut spread and the chestnut puree together. When the mixture is smooth add the lemon cream and mix well 6. Keep refrigerated
30
LEMON CHESTNUT CHANTILLY 1. Lightly beat the curd, add the whipping cream and whipto medium peak consistency. 2. Keep refrigerated.
MERINGUE 1. Using a whisk, beat the egg whites on a low speed to create an even consistency. 2. Add the caster sugar gradually until the mixture resembles shaving foam 3. Using a spatula, incorporate the icing sugar. Pipe in a dome shape on top of small dome silicon mould or whatever shape you fancy. 4. Cool in a pre-heated oven at 90ËšC for 60 minutes. Keep in a airtight container until needed.
TO SERVE Pipe some curd on to the bttom of a meringue or inside a glass of your choice. Decorate with Chantilly, sprinkle some candied chestnut and add gold leaf for a very luxurious feel.
RILEY’S CUISINE
RILEY’S CUISINE
31
asda extra festive kitchen Extra Special
‘Capture the magic of the middle east using leftover turkey’
32
RILEY’S CUISINE
BAHARAT SEASONING INGREDIENTS 1 tbsp black peppercorns 1 tbsp cumin seeds 2 tsp coriander seeds 1 tsp whole cloves ½ tsp cardamon seeds 1½ tbsp allspice 1 tbsp paprika 1 tsp ground cinnamon ½ tsp ground nutmeg method 1. Crush the peppercorns and seds. 2. Combine with the other spices 3. Store in an airtight container and use within 3 months
RILEY’S CUISINE
SPICED PERSIAN TURKEY
By chef mark richmond
INGREDIENTS 20g Chosen by you koroman paste Juice of ½ lemon 100g Chosen by you natural yogurt 1 tsp Chosen by you clear Honey 150g Chosen by you Mayonnaide 4g Sumac Powder 4g Baharat Seasoning (see recipe, on left) 3g chopped coriander, (plus 5g to go with carrots) 400g Asda Extra Special Corn Fed Turkey 288g carrot ribbons Splace of lemon juice 1 tsp Extra Virgin Olive Oil
METHOD:
1. Combine the korma paste, lemon juice, yogurt, honey, mayonnaise, spices and coriander. Leave for at least 4hrs. Ideally, make the day before and cool in the frifge. 2. Dice leftover turkey and mix into the sauce 3. Place carrot ribbons on the plate and dress with chopped coriander, lemon juice and oliver oil. 4. Top the carrot with spiced turkey. Garnish with almonds, pomegranate seeds, dates and coriander. Serve with chargrilled flat breads.
33
‘Spiced Beef Meatballs Riley’s Cuisine special blend of spices to create a tasty sauce to mix with our homemade beef meatballs.’
34
RILEY’S CUISINE
Ingredients: 500g lean minced beef 4 garlic cloves, crushed 100g fresh white breadcrumbs 4tbsp chopped flat-leaf parsley 1tsp dried chilli flakes 40g freshly grated Parmesan 1tsp dried chilli flakes ½tsp paprika Salt and freshly ground black pepper 1 egg 1 x 720ml bottle of sieved tomatoes (passata) 10 basil leaves 3tbsp olive oil 300g cooked spagetti, to serve
Method 1. Put the minced beef, garlic, breadcrumbs, parsley, chilli flakes and paprika in a large bowl. Season with salt and break in the egg. Mix all the ingredients thoroughly with your hands, then shape into 12 equal sized balls. Place on a plate, cover with clingfilm and leave to rest in the fridge for 20 mins. 2. Meanwhile, tip the pasta into a large saucepan and place over a medium heat. Season with salt and pepper, add in the basil leaves, bring to the boil then remove from the heat.
3. Heat the olive oil in a large nonstick frying pan and gently fry the meatballs over a medium heat for 5 mins until golden brown all over. 4. Once ready, place the meatballs in the tomato sauce and return the pan to a low heat. Cook for 1 hr with the lid half on, stirring occasionally. If the sauce becomes too thick, add a little water. 5. To serve, divide the rice between six serving plates, place 2 meat balls on each serving and spoon over the tomato sauce. 6. Serve hot or at room temperature.
RILEY’S CUISINE
35
36
RILEY’S CUISINE
Riley's
CUISINE January
RILEY’S CUISINE
37
Stocklist A
J
V
asda.com
johnlewish.com
vinopolis.co.uk
Asda
John Lewis
Vinopolis
B
K
W
benugo.com/restaurants/ fields-bar-kitchen
karaway.com
waitrose.com
Benugo
C
City Social London citysociallondon.com/
Claridges
claridges.co.uk/fera
F
Foodies festival
foodiesfestival.com
G
Gu
Gu.com
H
Harrods
harrods.com
38
Karaway
P
Waitrose
Waterstones
waterstones.com
Pudding bar
puddingbar.co.uk
R
Real food festival realfoodfestival,co.uk
T
T.E.D restaurants tedrestaurants.co.uk
U
Urban Food Fest
UrbanFoodFest.co.uk
Urban Junkies
urbanjunkies.com
RILEY’S CUISINE
RILEY’S CUISINE
39
40
RILEY’S CUISINE