It's nearly twelve months since we started London Food Essentials, So we've decided that it's time to revisit some of our favourite haunts to see what's new and to experience some of the places we love. We will be updating our guide to Belgravia and Pimlico in a week or two but in the meanwhile, here are some pictures from our walk this weekend.
Discovered today at Pimlico Road Farmers' Market - fresh pestos and hand-made pasta by Phil Stanley of the aptly named, Phil's Pestos. We love his chermoula, classic pesto range - basil and spinach & sorrel, and of course, spelt flour pasta and the pictured tagliatelle. Perfect weekend fare.
You can contact Phil on firstname.lastname@example.org.
Pimlico Road Farmers' Market, Orange Square, corner of Pimlico Road and Ebury Street, SW1W 8UT
Every Saturday 9am-1pm
Provenance has found its home in the village of Notting Hill. Co-owner Erin Hurst talks about the importance of provenance, grass-fed wagyu, and what’s in her London larder.
Step inside Provenance in Notting Hill and expect a warm welcome. Records play in the background, there’s the local gossip to catch up on. Recipes are shared and photographs of suppliers hang on the wall like a family album.
Husband and wife team Erin Hurst and Guy Gibson have made their business a very family affair since opening Provenance last year. As the children of New Zealand farmers, both know the importance of provenance having grown up on farms. “It’s the one fundamental thing that is so important to us. We know the origins of every single product and each of our suppliers personally,” explains co-owner Erin Hurst.
Specialising in grass-fed, free-range produce including wagyu beef, this is a butcher that is committed to quality, with each of its award winning and often generational suppliers true to its philosophy of “great animal welfare, sustainable farming and meat reared free-range and grass-fed for taste”.
Having established their business in an area of London they have called home for the last fifteen years, the feel of the butcher was always going to be important. “In creating the butchery, I wanted it to feel like you were walking into someone’s kitchen,” says Erin. Modern in design, the serve-overs are low; the counters, waist high. There’s no glass between the counter and the team. The result is a very hands-on friendly space with “the boys knowing nearly everyone that comes through the door”.
With daffodils a blooming, we can't help but be excited about the new season's produce and artisans we're likely to meet on our walks throughout London. So this weekend grab your basket, visit one of London's great food markets and see who and what you can find. Above is our checker board of some of London's great food artisans that we've discovered over the last 12 months. You can read about them below:
Nathan Mills is a man that knows meat with his nose-to-tail approach to modern butchery. With an emphasis on provenance, buying in whole carcasses from British suppliers, The Butchery has a distinctively Aussie approach to its produce and food philosophy. With twenty years under his butcher’s belt in both Australia and London, he knows “not all meat is created equal”. Not only does he source his from smaller farms and in conjunction with Traditional Breeds Meat Market but the meat is butchered traditionally in-house. Inside its stores, you’ll discover new cuts that show a deep appreciation for predominately rare and native, pasture-fed breeds. For the food adventurous, there’s a range of butchery classes including the aptly named “sausage wrangling” and “love the lamb”. On a Saturday, you’ll find Nathan at Spa Terminus and during the week at his new premises in Forest Hill, where he does regular tastings like a true Aussie on a barbie.
Locations: Spa Terminus: Arch 13, Spa Terminus, Dockley Rd, SE16 3SF; Forest Hill: 49 London Rd, SE23 3TY;
Brockley Market, Lewisham Way, SE4 1UT; Horniman Museum Farmers Market.