NEXT week, we publish our next London food producer interview: Adrienne Treeby of Crown & Queue. Here is a preview of our interview with one of Spa Terminus's newest resident.
When I first meet Adrienne Eiser Treeby of Crown & Queue, she is pondering the origins of cayenne pepper. Was it a late addition to the 19th century recipe that she is currently studying or an original ingredient? This is not a question that you normally find yourself being asked but then again this trained chef, cheesemonger and salumiere is someone who defies conventions.
Trained in the northern Italian style of curing under master salumiere Kristopher Doll, Adrienne is in her own words the “managing director, pork whisperer and fearless heroine” behind Crown & Queue, a British charcuterie business specialising in cured and preserved meats that opened in October last year.
You can learn more about Crown & Queue here.
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