GRAPHIC DESIGN, ILLUSTRATION PHOTOGRAPHY, & COVER IMAGE Zac Davidson zacdavidson09@gmail.com zacdavidson.co.uk
PHOTOGRAPHY
PAPER RECIPES
MODEL’S
Sophia Hannam sophiehannam@hotmail.com David Sykes david@davidsykes.com Emilie Guelpa griottes.blog@gmail.com
Zac Davidson Jessica Moorhouse & Ashley Wiltshire afwiltshire@hotmail.com ashleywiltshire.co.uk
Hannah Horn hannahhorn.com Lara Bowell lara.bowell@hotmail.co.uk
STYLING
A SPECIAL THANKS TO
ILLUSTRATION
Natasha Moorhouse natashamoorhouse.com April Burton burtonapril@yahoo.com Emma Baker emmalou.baker@yahoo.com Olivia Loeke Keelor liv-davies@hotmail.co.uk
Andy Hutchinson diagramdesign.co.uk F1 Colour Limited info@f1colour.co.uk London College of Fashion www.fashion.arts.ac.uk Kingston University www.kingston.ac.uk Karen McGibbon
Rob Griffiths rob-griffiths1@hotmail.co.uk Lewis Wade Stringer mr192er@hotmail.com www.lewade.blogspot.com Tim King timking88@gmail.com Melissa Bailey melissabaileyboo@gmail.com Margarida Girão info@margaridagirao.com
A Special Thank You I recently read somewhere that ‘the mark of intelligence is being able to surround yourself with people who know more than you do’. For this reason I would like to say thank you to all the people who shared their expertise and knowledge in order for me to create the pages of Sherbet. On top of this, I have been fortunate to share this long and winding journey with a wonderful companion Harriet Allmark. It seems every once in a while, a person is lucky enough to meet an unforgettable friend: you are this to me. And for that, let’s make a toast to our first Pimms and cupcake of the summer. I would also like to say a huge thank you to Brenda Polan, for shaping the beginnings of my future with your indomitable support and insightful advice. If it wasn’t for you, the concept of Sherbet would have never been born. To Zac Davidson, who probably didn’t know what he was getting himself into when he agreed to take on the role of graphic designer. I doubt there are many who could sit in a cramped room for 2 weeks and still come out with a dashing smile on their face. But of course, I owe more than just the layout to you. Thank you for being my rock over the past 4 years, and for holding the belief in me, even when I doubted it myself. And finally, I would like to thank John Moorhouse- my wonderful Dad, first and biggest fan, my sounding board, but most of all, my greatest friend. For this I dedicate the magazine to you. ...night Jono!
CAN A BUTCHERY COURSE BE SEDUCTIVE? p18-21
LIBERATING THE WORLD ONE LICK AT A TIME p24-25
We start with a look at Dawn Tan’s ‘Homebodies’ series, with the hope of shedding a new light on the way we perceive the processed food industry.
OUT OF SIGHT OUT OF MIND p14-17 Jessica Moorhouse was challenged by The Global Poverty Project to live off the total sum of £5 note for five days. Turn to page 14 to see if she completed the test.
Flip to page 18 to find out.
Would you be willing to sell your breast milk for the sake of someone else’s enjoyment. Jessica Moorhouse investigates.
JEAN CHRISTOPHE NOVELLI COUPE DE FOUDRE p30-35
THE FEAST FOR THE EYES p36-39
TWO OF A KIND BOMPASS&PARR p72-75
YOUR SCANNER IS TOO BIG FOR YOUR BELLY p62-63
A bloodhound’s nose is ten to one hundred million times more sensitive than a human’s, excluding Jean’s of course. Jessica Moorhouse spends the day trying to master the art of cooking with her nose.
David Sykes treats readers to feast upon spaghetti bolognaise, fish supper and full English breakfast, all without having to worry about the consequence of la grande derriere.
From breathable gin and tonic clouds to the alcoholic flooding of a listed Mayfair building, Sam Bompas and Harry Parr have spearheaded the renaissance of English Jelly. Jessica Moorhouse speaks to Sam Bompas about all things wobbly and what happens when you eat too many durian fruit.
While most of us perceive a sandwich as a hunger blocker, NewYork-based graphic designer Jon Chonko reflects upon the sandwich through a completely different set of eyes: a scanner to be precise.
YOU ARE WHAT YOU EAT p8-11
MARKET REVIEW BOROUGH
TALES OF A CHEESE MONGER
GLUTTON FOR GLUTEN FREE
A PIECE OF STEAK
We caught up with Veggie Table’s Adam and Anna Robertson in the hopes of getting a free bite to eat, but instead came away with the secret recipe to their delicious veggie burgers.
Zac Davidson takes us behind the scenes into the smelly world of selling cheese.
No wheat, no barley, no rye or oats. No, this isn’t the latest health food gag, but rather Laura McDermott’s struggle to come to terms with her gluten allergy.
Every self-respecting meat-eater loves steak. Unfortunately, most of us are afraid to cook it at home because of its hefty price tag along with the difficulty of cooking of it. This is why Sherbet called upon Benji Roebuck, to hilariously guide us through the method step by step.
p27
p12-13
LOCAVORES IN THE CITY
p56-59
When other adolescents were pestering for Playstations and iPods, Imogen Harriet Thomas was launching her own personal campaign for chickens. This is why Sherbet set her the task of sourcing cheap and affordable local produce in the setting of the big bad city.
FORKIN’ELL
p68-70
p28-29
p60-61
An illustrative guide to forks.
I’M NOT SKINNY, I’M JUST BORDERLINE ANOERXIC
COUNTRY GIRL FARM FASHION
p92-93
THE F WORD
p64-65
p40-53
p80-91
Do you have a fridge full of leftovers after making Sherbet’s delicous recipes? Don’t let any of the food go to waste by turning them into other, taste exploding dishes.
Jonathan Birchall shares with us an unsympathetic perspective on the meaning of the word fat.
In stark contrast to Jonathan, Kristina Ralph shares her battle with borderline anorexia.
Sherbet spends the day, soaking up the summer delights at Yew Tree Farm. Turn to page 40 to see the breathtaking results
Delicious recipes photographed in a unique way, because let’s face it, no one has a chef and studio on hand to create the unachievable images we see plastered in other food publications
LEFTOVER LEFTOVER’S
p66-67
EAT ME
p76-79
A photographic study on the importance of eating locally
PAPER RECIPES
For further details visit dawn-tan.com
Set in the oldest part of the London Borough of Southwark, the location was once famous for its bawdy inns and unsavoury lifestyle. However after its rebirth as a retail market just over a decade ago, Borough Market has become a sprawling treasure chest for people who happen to love food and drinking. Tourists and chefs alike spend hours trawling through its vast grounds, soaking up its atmosphere and sampling the delicious British and international produce on offer. However it’s not just the sheer quality of the food that makes Borough Market special but rather its community of remarkable individuals that make up the place. Ranging from the UK, Europe and all four corners of the globe, stallholders rejoice in sharing the intimate details of how they grow, rear or bake the food they sell. This issue, Sherbet sampled the delights of the Veggie Table, a husband and wife team who take pride in selling only local vegetables and organic grains; which means turgid quorn, tofu and manufactured soya proteins are explicitly ruled out. The idea came about after spending years searching for exciting vegetarian and vegan food to no avail, Adam and Anna Robertson decided they might as well have a bash at it themselves. Therefore, with the help of vegetarian guru Dan Hughes, the trio have reinvented the veggie burger into a wholesome and delicious meal that even a meat-eater would devour.
For further details and location visit boroughmarket.org.uk
Bruce
Jason
Phillip
Photography by Sophia Hannam. Styling: Jessica Moorhouse & Olivia Keelor Hair: April Burton Makeup: Emma Baker Model: Lara Bowell
dress by BHS necklace vintage STYLISTS OWN
black dress by BEYOND RETRO, hat fascinator by OLIVIA KEELOR
dress by H&M, flower hat by OLIVIA KEOLOR, pearl necklace STYLISTS OWN, gloves by BEYOND RETRO
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scenes, To see behind the re photos mo there are plentynow online, from the day ek at so take a pe
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Red Snapper from FISH! KITCHEN Kingston Upon-Thames www.fishkitchen.com
photography by Attila Zsargo Makeup: Rosiecheek Model: Faytel
Rabbit from BEVANS BUTCHERS Kingston Upon-Thames www.bevansbutchers.com
Octopus from FISH! KITCHEN Kingston Upon-Thames www.fishkitchen.com
Cabbage from OVAL MARKET EVERY SATURDAY Oval, Kennington weareccfm.co.uk
This recipe is so simple, even Jess didn’t manage to stuff anything up. She effortlessly glided through each step to produce a taste exploding dish.
Jess assumed she had a packet of tinfoil in, but when it came to the essential process of wrapping the chicken in foil, to ensure all the moisture stays in, she had a bit of a breakdown. To avoid a similar moment, make sure you have all the ingredients and utensils before you start cooking. That way you won’t have to dash to the store like a headless chicken; unlike a certain Sherbet editor.
Despite being a keen carnivore all her life and even taking part on a butchering course, Jess struggled to fillet the fish due their glaring eyes staring back at her. If you’re put off by ‘the eyes’ too, opt for fillets instead. It just means they take less time to cook. So, roast the potatoes for 15 minutes before adding the mackerel in for 10 minutes.
Jess has a habit of her eyes being too big for her belly so she decided to divide the mixture into 6 massive burgers. However, after careful consideration she realised they’d probably be impossible to cook all the way through and would leave very little room for salads and sauces.