Issue 1
£4.00
June 2012
TASTE E noug h T o M a ke Y o ur M o u t h W a t e r
TASTE Editor, photographer, graphics and layout Stefanie mELETIOU
M a n y
t h a n k s
t o
Matthew sutch
aLICIA RAe LIGHT
My mum, josephine bishara
Dominique raclin and his staff
my dad, Pavlos meletiou
simone from Choccywoccydoodah
my grandparents, Sofoula and Robert Bishara
the staff at 69 colebrooke row
Greg Christod0ulu
Maria Ballester
christophoros and alexandros stavrinou
amy from the 50s style wedding blog
james anderson
louise Baltruschat from Whimsical wonderdland
robert de niet
wedding blog
MENU Starters
compliments from the chef . . . . . . . p5 Bite size nuggets. . . . . . . . . . . . . . . . p6
Mains- Grub and Glug
The bar with no name. . . . . . . . . . . . p12
Dans le noir . . . . . . . . . . . . . . . . . . . . . p14 eat.st . . . . . . . . . . . . . . . . . . . . . . . . . . . p18 whitecross street market . . . . . . . . . p22 choccywoccydoodah . . . . . . . . . . . . p24
Desserts
Vintage weddings . . . . . . . . . . . . . . . p28 After dinner food in all its glory inspired by the past.
Welcome!
This is the first ever issue of Taste so thank you for picking one up.
Let me tell you, I had so much fun making this first issue and visiting all
You may be wondering what on earth this is, well obviously a food magazine but
those amazing places and talking to some absolutely fantastic people that I hope I
why have I decided to start a magazine of this kind? Well I love food and it is
have expressed how great all of these places are through my photography, design
really that simple. I have always wanted to be a food critic but seeing as I am the
and writing and sure do hope that you thoroughly enjoy reading it as well.
pickiest person alive when it comes to food, I thought it would be better to review
restaurants and food shops instead where I am free to choose what I want to eat
Sutch, who accompanied me to a lot of these places and had to put up with endless
and not what the chef recommends. The whole process from beginning to end,
questions and waiting around. I would also like to thank everyone who answered
began back in January when I just had to come up with an idea for my Final Major
all of my questions and who provided me with complimentary drinks and food
Project, after a lot of thought, change of mind, back and forth, I settled on this idea
helping me to form a great article about such an extraordinary experience.
of the types of places that provided something different for everyone. I wanted to
provide the public with a magazine that they could pick up and find a restaurant,
making it. Oh and do not forget to scan all the QR codes, wherever you may find
bar or shop that was something unique and something out of the ordinary that they
one, which will instantly take you to the restaurant, bar or shops website If you
are not used to.
have any questions, please do feel free to e-mail me at s_meletiou@yahoo.com.
I would also like to say a massive thank you to my partner, Matthew
Hope you enjoy reading the First Issue of taste as much as I enjoyed
Now let me talk you through this menu of absolute delight; as with
any restaurant, you begin with your starters; this month, those are your bite size
Many thanks,
nuggets. You then have a choice of main course, or you can choose to have them all, that is your grub and glug. Finally, you have your yummy, good for you, desserts, where in this issue; it is our very special dish, Vintage weddings. Master chef of Taste Magazine.
5
Bite Size Nuggets
Laduree Where: Covent Garden Market Closet tube stop: Covent Garden What is it: Laduree is one of the most popular macaron makers in Paris. The queues are always out the door with people wanting even just a little bit of a taste. Whan I went to Paris, I was unfortunate enough to encounter the long queues so I thought I would try the one in Covent Garden At ÂŁ1.60 per macaron, I was hoping for some magic. Oh and they certainly tasted absolutely exquisite, especially the chocolate one. I am not sure if this is what they would taste like in Paris but I am sure it is a close alternative.
Despinas Food Store Where: Bowes Road, London Closet tube stop: Arnos Grove What is it: This is a traditional Cypriot supermarket in North London, which I was ever so happy to have been told about. As I am from Cyprus myself, finding pure Cypriot products in London is difficult unless you know where to go and up until now, I had no idea. So when a friend suggested I visit Despinas, I was very excited. Selling various Cypriot foods such as traditional Cypriot bread, olives, and halloumi all the way from the small Mediterranean country and many other Cypriot delicacies. So if you fancy a bit if Greek in your day, visit this incredible supermarket, you will not be disappointed.
8
Ella’s Bakehouse Where: Covent Garden Market Closet tube stop: Covent Garden Station What is it: Opened up by supermodel, Lorraine Pascale, though very small and with limited seating, a place with such a well-known name around London simply needs good food and that it has. I tried their Peanut Butter and Chocolate cupcake, eaten separately the cupcake itself is very moist but to get the full flavour, you have to combine it with the icing. This very rich tasting cupcake is ideal for sharing if you do not feel like having it all alone. As well as cupcakes, the bake cakes made to order just how you like them. Next time you find yourself in this area, head in to this store for a guilty snack.
La Fromagerie
Villandry
Where: Moxon Street, London
Where: Great Portland Street, London Closet tube stop: Great Portland Street Station
Closet tube stop: Marylebone Station What is it: Opened in November 2002 is their second shop here on Moxon Street. The shops feature in maturing cheese and have closed off walk in cellars for their cheese but let me warn you now, if you do not like cheese or the smell of cheese, I suggest you stay well away from their cellars as the smell if overpowering unless you are of course used to it. As well as cheese, their shop floor sells various other produce such as vegetables and fruit, dry ingredients and freshly baked breads. They also have a changing kitchen menu, which you are able to take away for enjoy in their café.
What is it: This is an all day French restaurant, café, food store and bakery all under one roof. Their restaurant offers a great place to enjoy French inspired dishes; they serve a lighter option for lunch as well. Their café also has seat outside so when that one sunny day of the month appears, customers have the option of enjoying it to the fullest. It features classic dishes such as cheeseburgers, fish, salads and sharing platters. It serves breakfast, lunch and dinner. Their food store is enough to make you visit this place just to buy some of the finest ingredients from independent and regional producers. They sell a range of products from cheese to teas and wine and chocolate.
TheNatural Kitchen Where: Marylebone High Street Closet tube stop: Marylebone Station What is it: A restaurant, café, food to go, delicatessen and fine foods store located on the high street. They sell a variety of different foods ranging from fresh chickens to spicy G’nosh dips as well (of which I had picked their spicy red pepper muhumarra dip, which I later thoroughly enjoyed with some pitta bread) as salads, Cornish ice creams and organic, natural products. The café and restaurant is where you can enjoy all the hot and cold food they serve if you do not feel like taking it home with you. They have a range of offers throughout the week. The downstairs exhibits unique and creative gift ideas revolving around food and gardening. This shop is an all rounder and definitely is worth a visit.
9
Grub&Glug
The Bar with No Name At 69 Colebrooke Row
When I first heard about the Bar with No Name (69 Colebrooke Row) I had so many questions going through my head so my first reaction was to contact their press team and arrange a visit to this mysterious bar. I was promptly e-mailed back by Maria Ballester arranging a visit. The man behind this bar, Tony Conigliaro is recognised as one of the world’s pioneering drinks creators working with some of the best chefs such as Heston Blumenthal to inspire himself to create these unique drinks. He has also worked with scientists and perfumers to help implement some of their knowledge in his drinks. When I asked the bar manager, Thoma, why it has no name, his response was simply “I am not sure, at the time Tony couldn’t think of one so he thought it would be cool for the bar to have no name.” I was told a story about when Tony was looking for some Pear Puree and was looking all over London for it but was unable to find it until someone told him that it would be cheaper and easier for him to just make it himself and that is when the experimenting began. Working in collaboration with Mark Sainsbury, Tony opened The Zetter Townhouse, a thirteen room Georgian townhouse and cocktail lounge in April 2011. Finding the bar was not too much of a problem as I am the type of person that likes to know exactly where I am going. Though this little gem is truly hidden away in Angel, London and without an obvious sign outside, this bar may be difficult to spot just make sure to look out for the number “69.” Upon entering the bar, there was one other table of four and there was a strong smell of incense
resembling a science laboratory. The waiter was wearing a scientific like uniform and was extremely friendly. We had our pick of where to sit so I chose to be as close to the bar as possible allowing me to watch how they make their drinks. Being given a menu and having to choose a drink I’d like to try was truly a difficult task so I therefore asked the waiter for their bestsellers, one of which was called The Prairie Oyster (which is what this bar is known for). We were first given two other drinks to try. One of which was called “Barbershop Fizz” and the other was a “Rhubarb Gimlet.” I began with the Rhubarb drink as it was pink and I do love anything pink but to my surprise this drink was not my cup of tea. It was too strong for my liking, which was probably down to the fact that this cocktail consists of three very simple ingredients; rhubarb cordial, Beefeater gin and a grapefruit peel. Now if you’re not a fan of gin, I do not recommend this drink. The Barbershop Fizz was a lot more refreshing and it just left me wanting more. This is one of their best sellers and I can see why. The waiter explained to us that this drink used to be served in barbershops back in the day and it was meant to give the men that refreshing feeling you get after being shaved. Finally, the drink I had been waiting for, The Prairie Oyster. This drink did not come from behind the bar; it came from their kitchen upstairs. The waiter came over with our drinks and proceeded to tell us how we were exactly supposed to drink this visually interesting drink. He explained that this drink is based around a bloody Mary, which everyone knows as the classic
“He thought it would be cool for the bar to have no name.” - Thoma
12
leaving I took a quick trip upstairs to the toilet; it is a unisex toilet and even that had a very olden days feel to it. The way to flush the toilet was to pull the string hanging from the tank, which was placed up high on the wall. I would definitely love to go back to this bar and have a few more prairie oysters soon and at a stunning price of £5.50, making it the cheapest drink on the menu, I say why not? I will probably need another one the morning after to cure my hangover. Though as great as that drink was, I cannot stop think about the barbershop fizz and how refreshing that was. I can still taste it in my mouth every time I think of it. I would definitely though not suggest the Rhubarb Gimlet unless you are big fan of Gin because the gin overpowers this drink. If you are not up for a drink but would like to learn some tips and tricks from the owner himself, Tony often hold master classes at the bar as both public and private so be sure to keep checking their website for more information on when these are being help. So next time you’re not sure of where to go and you want something different, maybe it’s for a date or maybe for a few drinks with the girls or boys do not forget about this hidden gem off the Islington. For more information scan the QR code or visit http://www.69colebrookerow.com. hangover cure but in the olden days, they used to crack and egg yolk in the drink as well. Making their own version of this drink, they use a tomato yolk, which is the same colour as an egg yolk giving customers the impression that they may be drinking an egg. Around the yolk is a mixture of horseradish vodka, sherry, pepper sauce, celery salts, micro herbs and sprinkled on top, shallots and an oyster leaf making this drink emulate the taste of an oyster. Upon hearing that, I immediately had to re think this drink, I hate oysters but in the end I was convinced that I must try it, after all it is the main reason I am here. We were told how to drink it correctly, and yes there is a technique to this drink. You have to drink it in such a way that you get all the flavours in your mouth at once. As the waiter explained “the tomato yolk will explode in your mouth as soon as it touches your tongue” and it did. As I took a big swig of this drink, I could taste every little bit of it, the spiciness, the oyster leaf and the shallots but luckily, it did not have a strong oyster taste, which I was very happy about. This drink has an absolutely fantastic flavour and as soon as the tomato yolk breaks open, you can feel it taking over in your whole mouth. The lab in which the drinks are made, I later found out is just around the corner where as it used to be upstairs. That is where all the magic happens and it was suggested by Thoma that I arrange a visit which unfortunately could not be arranged before this article was written but I have no doubt about how breath taking the lab must be. I was told that on a Saturday evening there is no place to stand or sit for that matter and that during the weekends, it is fully booked. Before 13
Dans Le Noir ?
Have you ever imagined what life would be like if you, all of sudden, one day, lost your eyesight completely and to you, the world was now pitch black? Well now you can experience that very exact feeling at this unique restaurant. Dans Le Noir is located near Farringdon station in London. This restaurant has been open for six years here in London and has restaurants in four other countries. I can certainly see why it has expanded internationally. Before beginning this exceptional experience, I had a lovely chat with the general manager, Mr. Dominique Raclin who explained that there are three concepts behind this idea. The first one is personal experience; it relies purely on taste, smell and touch as your sight is non-existent. On a day-to-day basis, 80 percent of the information that we receive is by our eyes but in this dark room, it all comes from your three other senses. This experience is there to raise questions about sight and its predominance in our relationship with the world, which is why they have placed a question mark at the end of their name. The second concept, a social experience. If your group is less than eight, you will undoubtedly be sitting next to someone else, it could be anyone of any race and of any social class. It helps break the prejudice that a lot of people have because everyone is the same in the dark. You cannot see whom you are sitting next to, you can only hear, making it very difficult to judge someone. Once you enter the room, your guide will be your eyes.
“I want people to understand that there is no difference between the blind and us. They want to be involved, they need to work. it's just a way of life for them.” Dominique Raclin Most of the guides are already blind so you just have to trust them. The third and final concept is ethical. Dans Le Noir is not a charity, Mr. Raclin stated that a lot of people seem to think this restaurant is run by charitable donations, when in fact it is run just like any other restaurant making it profitable. He wants to prove that there is no disability when it comes to your job and that everyone has equal rights. Ten percent of all his profits from the restaurant go back to various charities. So not only is he providing the disabled with jobs, which they actually need, but he is also providing the charities with money. He then went on to explain that fifty percent of his staff are blind and they need to work because they want to be involved in this society. ““I want people to understand that there is no difference between the blind and us. They want to be involved and more importantly they need to work. It's just a way of life for them,” explained Mr. Raclin. They do not want to sit at home all day having someone else look after them. Just like us, they want to help other people and want to make a difference and this is the one way that they can help us. Now as I mentioned, the guides are blind. They go through four days of
constant training, which is very difficult, and are trained by previous, older guides. You may be wondering about safety, well I was assured that the dark room is very safe and is monitored by infrared CCTV cameras. They have had to work closely with the local authorities to ensure that there was no health and safety risks to the diners. After this brief chat with Mr. Raclin we were asked to wait downstairs for about an hour until the first sitting, naturally I did not eat alone but had someone come with me. Waiting in the lounge was very nerve-racking as I am naturally quite scared of the dark and have been ever since I was little so the thought of being plunged into complete darkness scared me stiff. They then asked us which menu we would like. The four options are; the white menu which is a surprise menu meaning you have no idea what you will be served leaving you to guess until the end. The next is the blue, which is mainly for fish and seafood lovers. The red one is the meat option so there will be no fish. The final option is the green one, which you probably guessed is the vegetarian one. I went for the safe option and chose the vegetarian one with a glass of the surprise white wine while my partner, Matthew Sutch, chose the meat one. We were introduced to our guide Robeto and were made to place our hands on his shoulder so he could guide us to our table. He made sure to state that after the second set of curtains it would be completely dark which at this point, I was somewhat prepared for. When we as humans are put into a dark room, after a few minutes, our eyes will adjust so that we are able to see but not in this room. There is no hint of light anywhere in the room and I was terrified, as I was constantly repeating to the guide, while he kept on re-assuring me that everything was going to be okay. I never stopped to think that this is what he sees everyday of his life. He is constantly in the dark with no idea of what everything looks like around him.
“It must have been a very long table. I felt I was walking around it for ages. I had no idea where I was going.” - Matthew Sutch We walk around the room and then he places my hand on my chair and helps me sit down. Roberto then takes Matt around what he claims “must have been a very long table as I felt I was walking around this table for ages” and sat him right across from me. Roberto then proceeded to tell us where the cutlery was and where the napkin and glasses were. He then said “put your napkin on your lap, it will save you a five pound dry cleaning bill,” to which I giggled making me feel more at ease. Once he left us, all we could hear was voices in the distance and every so often we would hear “watch out” from one of the guides. Another couple were placed next to us and surely enough we got chatting, that could have been Duke 15
and Duchess of Cambridge (who should I mention have visited the restaurant before and have been sat with everyone else). Shortly after, they brought out our starter and this is where the guessing games begin. I thought it would be a smart idea to go in with my knife and fork but what a mistake that was. I quickly abandoned the cutlery and went in fingers first without a clue what was on my plate. Not being able to see and having to eat something without knowing what you were eating was difficult. I was very wary about the food on my plate finding myself many a times biting an empty fork after I thought I had picked something up when really, I had just jabbed at the plate. Having a conversation in the dark was difficult as well due to the fact that not only was the restaurant busy but when people have conversations they tend to look at each other, making it easier to hear each other but without sight, I found myself having to yell across a thin table. I do not know how Roberto can take our plates away without knocking anything over, he is used to it but surely it still must be very tricky to always get it so spot on. Soon after we had finished our starter, they brought out our main course. Once again, I decided to use my fingers first as it was much easier. I did not bother with my cutlery as I knew it was pointless, I would have been unlucky. After a while of being in the dark, I began to feel queasy not knowing what I was eating so I tried to get through it as quickly as I could so that we could leave. Once finished, I called Roberto over to the table to let him know that we were finished. He took my hand first and I once again panicked and had to grab onto him as I was worried I was going to knock into something. We went to get Matt and then we proceeded to walk towards the curtains. Upon exiting the dark room, my eyes took a little while to adjust to the light and were greeted by a very friendly hostess who asked us if we had any idea what we were eating. I guessed a couple of mine correctly but Matt had no clue. She then showed us pictures of what we had each eaten and how it was laid out on the plate. I will not spoil the surprise for you because if you decide to go, and already know what you will be eating, it will take the fun out of the whole experience. I definitely recommend this restaurant if you want something different to your normal everyday restaurant. Though a bit pricey, I would save this restaurant for a very special occasion. The food tastes good, more intense than usual and it makes you learn to appreciate your eyes. It will show you how much all of us who are blessed with great eyesight take it for granted. I cannot possibly explain this experience to the fullest as you need to really experience it for yourself to really know what I mean. Before leaving the restaurant, I was let in on a little secret; someone very famous would be dining there that night but I promised not to let it slip but you never know, maybe when you decide the occasion is special enough to go to this restaurant, you may be sitting next to someone extremely famous. Dans le Noir? C’est fantastique. For more information scan the QR code in this article and will take you straight to the website or alternatively, visit www.danslenoir. com.
18
19
Eat.st
"driving British street food forward"
Where: Eat.st Kings Boulevard When: Thursday’s Lunchtime between 11:00 – 2:30 The story: The owner, East Londoner, Mark Gevaux has been a butcher since he was fifteen years old. He knows the importance of good quality meat and how much that assists in the taste of his ribs. After an accident resulting in the loss of his left leg, he decided to focus his attention on “what he does best,” Ribs. He began by cooking rib racks and then decided to begin shredding them and to serve them in buns along with his Holy Fuck hot sauce or sweet barbeque sauce. The Ribman begins cooking at 3am the day before trading, as his ribs require a slow cooking process. There is also an immense queue every day of his trading and we now know why. This stall has a bit of a cult following, it seems most people who eat his food are regulars as he seems to know them all really quite well. He’s there rain or shine but when it gets very busy and runs out of meat, he will pack up and go early, especially on a sunny day when business is at it’s fullest.
The Grub: Buns and wraps from South London Davie’s Baker ,which are filled up to the top and overflowing with rib meat. You are able to choose your sauce as you wish; Holy Fuck Spicy Sauce or sweet barbeque sauce, depending on how adventurous you feel. The price: £5 for a rib roll, a rib wrap or a rack My thoughts: This was the one main reason I was heading down to eat.st, to try this food as I had heard rumours about how good this was so I was naturally very excited. The queue was the longest there but I decided to wait it out. I am not sure that there was anything at the stall but a rib roll so naturally, that’s what I had ordered. I was not as adventurous so I stuck with the sweet barbeque sauce and had to run to Kings Cross Station for some cover from the pouring rain while I tucked into this meat feast. The first bite was amazing and the ribs were just so tender that they just melted in my mouth and the sauce, oh so sweet and the bun was ever so soft. It was the best five minutes of food I had ever had. I definitely recommend it if you find yourself near eat.st.
Where: Eat. St at Kings Boulevard When: Usually Thursdays and Fridays The story: Arturo Ortega Rodriguez makes authentic Mexican food with the same flavours as his Grandma used to cook using different spices, chillies and various ingredients from Mexico as well. He has been doing this for three years and usually sets up his stall near Waterloo station. He usually cooks various sauces, a few meat ones and a few veggie ones so that everyone can have a choice of what they prefer. He usually heats the soft tacos on a hot plate before serving them up onto your plate with your choice of sauce. Where: Various locations around London. Check www.anna-maes.com for more information. When: Usually Thursdays and Fridays The story: Anna Mae’s is all about southern inspired street food specialising in pulled pork and Mac n Cheese. The pork is slow cooked for fourteen hours making it nice and tender. Tony and Anna, the owners went on a voyage across Texas and brought back all the good food from the Southern States back to London. They have definitely succeeded in doing so as well. You get a real feel of the American Spirit when you visit their stall. The Grub: Depending on where they are located, there are a few different options on the menu. The first one is their Mac and Cheese with a choice of toppings. You can have their classic choice with three cheeses, the Kanye Western that includes a beef hotdog, BBQ sauce and chives, the Spice Juan, which is chipotle, jalapenos, sour cream and coriander, and finally the Don Macaroni which includes pesto, bacon and basil. The price: £5 for the classic Mac and Cheese and £5.50 for the rest. My thoughts: I always go for the classics and I am never all that adventurous when it comes to food so for this, I went with the Annie Mac which their classic three cheese elbow macaroni. The first bite was like a little bite of heaven and the three chesses were easily spotted. This is the closest I have come to proper Mac and Cheese from the United States so I would definitely recommend this stall if you are wanting a little taste of the southern states.
The Grub: You have a choice of what you can eat at this stall. You can choose to have a soft taco, which he will fill with your choice of filling as well as a deep mole sauce and then you have the freedom to choose what else you want in it. You can choose from guacamole, hot salsa, onions, and his own salsa asada, which is a mix of roasted tomatoes and chipotle. The price: Prices range from about £2.50 to £6.00 depending on what you decide to have. My thoughts: I decided to try a taco when I came across this stall. I want to try the meal box, which includes rice and on the day I was there, he had no rice so I went with the Chicken chorizo taco and on top, added lots and lots of guacamole as well as onions and the salsa asada. I am not generally a big fan of chorizo so that flavour somewhat ruined the taco for me personally but the person I was with seemed to love it. The guacamole was what caught my taste buds; oh it was ever so tasty and very creamy. Best guacamole I have tasted in years.
Whitecross Street Market
22
Where: Whitecross Street Market When: Monday to Fridays The story: This market stall has a restaurant as well, which is located on Old Street. The restaurant was founded in 1970 by Marisa and Gabriele Palumbo and is family run with managers Pasquale amato and Antonio Sartori. This restaurant has received many award including a gold medal from the Mayor of Ravello in Italy in 1999. The Grub: They serve lots of authentic Italian food from meatballs with pasta to lasagne as well as gnocchi and various other pastas. The also sell cannelloni, tortellini, sardines, rigatoni, penne and all the other famous Italian eats. The price: The range from about £3.50 to £5.00 depending on which size you decide on, small or large. My thoughts: I felt that a classic Italian dish was in need at this stall so I went for the meatballs with pasta. The small container was overflowing with the amount of pasta they put in there and on top of that they put about four large meatballs in there and top it all off with cheese. My first thought was how quick they get it all ready, from the moment I had ordered until the time I paid, I must have only waited about a minute or so keeping in mind that there was a decent amount of people in from of me as well. The man serving me in his 60s was very friendly and very Italian giving this stall a touch of authenticity. I needed to open up this container as soon as possible as I felt it was about to burst open. As soon as opened it, I was overcome by this amazing smell and the first bite was pure Italian goodness. The meatballs were my favourite part as they were soft and just fell apart in your mouth; the sauce was superior as well. Just thinking about it now makes me want to go back for more. Whether you decide to visit the stall or the restaurant is up to you but please do visit at least one. You will not be disappointed.
Where: Whitecross Street and Eat. St at Kings Boulevard When: Monday to Fridays at Whitecross and just Friday at Eat.st The story: The people behind Luardos are Simon Luard, John Bell and Sarah Maxwell. He began selling burritos in 2010 when Simon had 10k in his bank and could not think of any other way to spend it. So he bought a van and slowly turned it into a mobile burrito van and what a great idea that was. Even on a rainy day when I went to Whitecross Street Market, this queue was the longest. Though there is more than one van. Jesus H is the permanent resident at Whitecross while Mary is the one who travels and you will have to check their twitter (@Luardos) to find out where she will be. The Grub: Burritos are their speciality; a twelve inch soft tortilla filled with rice, black beans, cheese, tomato salsa, sour cream, lettuce and fresh coriander with your choice of a meat or veggie option and if you so feel, you can add guacamole and chorizo for a small extra price. The price: £4.50 for a veggie burrito, £5.00 for a chicken, beef or pork burrito and an extra £0.50 for guacamole or chorizo. My thoughts: I went for the chicken burrito with no sour cream and added guacamole; it is a must when having this kind of food. Watching them prepare it was mouth watering; I may have even drooled a bit. We were lucky enough to find a ledge just off this street, though raining at times; I was determined to eat this right away. First bite was out of this world as I was able to taste everything in there, which does not happen often when you are eating anything in a wrap. I was quite happy with this one, it just tasted like everything I had always hoped it would and as I had been waiting to have this for a few months now, I must say, I was very content. This comes highly recommended so I suggest everyone takes a trip to Whitecross street if they are ever stuck for an idea for lunch.
Choccywoccydoodah
If you love chocolate more than anything in this world then this is the
before they were to open, they filled the shop with Belgian Chocolates but realised
place for all you chocoholics. There is more chocolate in this quaint store than I
something was missing, “so we baked 30 cakes through the night. As the night
have ever seen before in my life. “Choccywoccydoodah is a chocolaterie straight
drew on, the cakes became madder and madder – with cherries and Cadbury’s
of out a chocolate lover’s wildest dreams,” explains Zoe Craig, of Londonist
chocolate fingers sticking out all over the place. But they looked good and were the
website. They make bespoke cakes, chocolate sculptures, slabs of chocolate, solid
embryonic form of our trademark style. From there, the cakes and chocolates just
chocolate pets and many more. What is even better, everything on their cakes (well
got crazier.”
except the base) is edible, as they do not use structuring to hold everything up.
The boss and master chocolatier, Christine Taylor, claims her team’s designs are
is where all the goodness is baked, is located just off Carnaby Street. Their window
“Christine closes her eyes and it is like watching magic happen.” - Simone
I visit their London branch, as they have one in Brighton as well which
display is nothing short of fabulous with chocolate sculptures and beautiful cakes gracing the displays. Upon entering, a very friendly and very bubbly lady greeted us, Simone and offering us a small taste of their chocolate, which we gladly took it and gulfed down so quickly; it tasted like heaven. Looking around the store, you
“quite, quite bonkers.” They have previously made cakes for Kylie Minogue, who
see lots of cakes, chocolate slabs and solid chocolate dogs which I am told are very
was celebrating her birthday with a bespoke cake adorned by the Green Fairy she
heavy so to test this, I do try to pick one up and let me tell you, even the smallest
played in Moulin Rouge, Vogue, who requested a cake for their magazine party in
one is difficult for me to lift up from the floor, I do not think it even moved an inch.
honour of Christian Louboutin which many of you can guess was a 5ft tall cake
Talking to Simone about the store was a pleasure, not only did she offer us more
with two legs wearing his distinctive red sole shoes and just another name on their
chocolate but she was more than happy to answer any of my questions. She pointed
list, Boy George who was celebrating his 50th birthday. Other celebrities include
out a cake at the back that feeds one thousand people but when I asked her how
the Royal Family, Elton John, Zoe Ball, and Simon Cowell.
much it costs, I was not sure I wanted to hear the price and I was right.
Christine is the one who does the consultations for the bespoke cakes
This cake is sold at £7500 making it the most expensive cake I have ever
and according to Simone, from the front of house team who has watched one of
come across. Though if you share it with one thousand people, you will only have
the consultations, “Christine closes her eyes and it is like watching magic happen.”
to pay £7.50 each which for a slice of a cake from England’s yummiest chocolatier
So how did this idea first come about? Well according to the Daily Mail, Christine
is not a bad price to pay. Before leaving, we were told that we definitely need to
Taylor’s original plan was to open up a chocolate shop next to the café she owned
pay a visit to the café upstairs and have some pure hot chocolate, I was not able to
with her business partner, Christine Garratt after having too much gin one night.
resist especially on such a cold day. We took a seat on the top level of the café and
The name only came about after they had finished the whole bottle. The night
were brought the menu which was simply a blackboard with the word “Menu” on it
24
and everything they sold was on there as well.
They placed it on the chair next to us and we were able to have a look
at it for as long as we liked. Once ready to order, they took the board away and took our requests; milk chocolate hot chocolate. It came with cream on top and marshmallows inside as well as a chocolate stick on the plate, which if you are adventurous enough, you could use as a straw. Now this was no powdered hot chocolate, you can tell that it is made from pure chocolate, thick and creamy. When I visit places like these, I have to take a trip to the bathroom just to see what they are like and this one really represented the theme of the cafĂŠ; cute, homely and inventive. They even have a racehorse named after them which shares a stable with twenty two other horses for which Christine Taylor baked a concoction of ingredients for them all including, polo mints, molasses, horse feed and carrots.
To enjoy a taste of this exquisite chocolate, visit either their London
branch or their flagship in Brighton and I can assure you that you will not be disappointed in the slightest but instead, you will be amazed and left in awe. I am looking forward to the day when I can not only visit their Brighton store but be able to afford one of their mind-blowing cakes as well. For more information, scan the QR code or visit http://www. choccywoccydoodah.com/
25
Issue One Special
28
Vintage Weddings
29
Every issue we will include a special feature that relates back to food in some way and for this issue, we have decided to focus on Weddings and more specifically Vintage Weddings. Why did I choose vintage weddings? Well every since I was a young girl, just like every other girl out there, I have been planning my wedding. As my mum used to tell everyone, “She has found the dress, the venue, and every other detail is planned, now she just needs to find the husband.” So when I first started this magazine, I knew I wanted to include weddings in it and the only way I could do that was to relate it back to food. Now I was never planning a vintage wedding but after a lot of research, I have realised that vintage weddings are actually really fun and I can imagine that planning one or even
“The whole look and feel of a vintage style wedding can make for a unique experience and really inject some of the bride and groom’s personality into proceedings.” Amy
just going to one would be great. Everything is so unique and has a personal touch to it and that is why I have grown to love them. Louise from Whimsical Wonderland Weddings believes that “more and more people are discovering a wider choice when planning their wedding now. Once couples find resources such as blogs they become more experimental with their wedding choices. I am definitely seeing more and more UK couples finding their own stamp and personalities and reflecting that in their wedding.” A lot of people still choose traditional weddings over vintage weddings these days and Amy from The50sWeddingBlog believes that people pick traditional weddings “probably for the very reason they are traditional and most couples don't want to veer away from this. Vintage weddings are ever popular but still a niche I would say. Vintage is not everyone's cup of tea!” Amy first got into this industry three years ago when planning her own wedding. She is a graphic designer by trade but thoroughly enjoyed planning her very own 50s wedding that she decided she wanted to do this as a career. Amy told me that she has always been into vintage clothing and naturally she wanted something vintage for her own wedding dress and whilst doing research she stumbled upon a 50s style wedding dress and decided to base her whole theme around that. So you may be wondering the same thing I was when I first began writing this piece, which is what food do they normally serve at vintage weddings. After doing a lot of research on this topic, I have come across some strange but yet exciting food catering for themed weddings. Some of the food served can be afternoon teas, like sandwiches and cakes, or it could go the opposite way and they would serve a very American 50s style of food like hotdogs and hamburgers. The Wedding Community website have laid out a few menu ideas for Vintage weddings. For a 1920s wedding, the menu style should be “Elegant food for elegant people,” and they suggest serving “finger sandwiches edged in fresh herbs decorated with edible flowers,” as well as stuffed egg and celery, pineapple cake and florentines. To drink they recommend Pimms, tonics and teas in matching tea sets. If you are thinking of a 1940s wedding, the menu style is “A buffet of cakes and afternoon tea from mismatched vintage cups.” Lemon drizzle cakes, scones, flapjacks and fruit cake for a lighter afternoon option followed by pie and mash for the evening buffet paired with ales, teas and ginger beer. For a 1950s wedding, “fabulous fun finger food” is on the menu for this one such as mini burgers and hot dogs, popcorn chicken in colourful pots and chiffon cake with bottles of pop with stripy straws, milkshakes, coke floats and cocktails. For the evening buffet, the suggest coronation chicken,
“Vintage weddings are ever popular but still a niche I would say. Vintage is not everyone’s cup of tea!” - Amy
herbed rice pilaff, quiche Lorraine and a tomato and orange salad. Though there are many other options available that a bit of research will find. Vintage Tea Sets in association with the McBaile catering company have come up with era-themed catering packages. These include traditional afternoon teas served on vintage three tier cake stands with champagne and canapés with dinner to follow in the theme of your choice. Some of the themes they provide for include Mad Hatter’s tea party and the swinging 60s amongst many others. While doing my research, I stumbled upon the 100 Layer Cake website in which there was a picture of what I think is a very innovative way of serving food to your guests. It was a light picnic individually boxed up for each guest with wooden cutlery and a little nametag, which gets many cute points in itself. If you are feeling more adventurous, you would also be able to hire camper vans and street food stalls for your wedding and with the ever-growing popularity of street food in the UK, this may not be a bad idea. The Wedding Fish And Chip van will happily cater at your wedding so you can enjoy the more traditional food in an alternative way. Another wedding catering van is Crêperie Nicolas serving up, as the name suggests, French crêpes. The Tea Set also provides ice cream bikes for hire as an alternative to dessert or just to occupy guests while the pictures are being taken. The ice cream is home made and is available in a range of flavours and the price includes the bike, the ice cream and a server with it. They are also willing to decorate the bike with bunting and anything else you desire. They also cater other food as well, “Hog Roast and Salads, etc. can also be catered. What with that and the ice cream bike no one should go hungry!” If you are indeed looking for a camper van for your catering, Lulabelle is the 1959 split screen camper van serving cakes and tea from vintage china. Though they mainly do desserts, there are plenty of street food vans that will be more than happy to cater for your wedding. After briefly discussing food, I want to now discuss the cakes that are usually seen at these themed weddings. Well Amy states that “cakes are usually a bit quirky and cupcake towers
or giant cupcakes are popular.” Vintage wedding cakes can be very elegant but fun and creative at the same time. The thought of a giant cupcake is something that very few would even debate to have at their wedding but it provides a whole different atmosphere to your wedding. Some other vintage wedding cakes include a lot of colourful layers and icing, edible flower, ribbons with a jewel on them and many more. So food at Vintage weddings is really something extraordinary but it is not for everyone so even if you do not want a vintage themed wedding, you can always just go for a vintage style cake because you can be sure that hardly anyone will have the same one as you. Amy believes that, “the whole look and feel of a vintage style wedding can make for a unique experience and really inject some of the bride and groom's personality into proceedings.” What makes Vintage weddings stand out so much? For Louise it’s “couples that are totally in love…and to see couples with big smiles planted on their faces.” Harmony Walton, founder of the Bridal Bar, believes that Vintage weddings are on their way out and claiming that vintage weddings have now been robbed of their authenticity as they become more and more popular and it began to lose its meaning as the photoshoots all became more staged. Harmony believes that people can still include a vintage element in their wedding if it truly has a personal meaning to the couple. In a recent interview with Love and Lobster, Harmony suggests, “If you’re looking to make vintage elements feel authentic, then look to the things that speak to your lives that reflect the style. After getting engaged, a couple should sit down together and discuss what holds meaning to them, both together and individually.” Even though vintage is not for everybody, I definitely do believe that everyone should look into adding an aspect of it that is personal to each couple, whether it is the food, the decorations or the wedding favours, as it will add a unique touch to every wedding.
100 Layer Cake [@]
Bridal Bar [@]
CrĂŞperie Nicolas [@]
Love and Lobster [@]
lINKS
TO WEBSITES LISTED IN THE vINTAGE WEDDINGS ARTICLE Simply Scan the QR Codes
Lulabelle [@]
The Tea Set [@]
The 50s Style Wedding Blog [@]
The Wedding Fish and Chips [@]
The Wedding Community [@]
Vintage Tea Sets [@]
Whimsical Wonderland Weddings [@] /