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The Underground Farmers & Craft market in pictures

March 29, 2010 34 Comments Filed Under: Uncategorized


Cocktails in the bedroom on the ironing board

Rachel McCormack, evil door pixie, being filmed by BBC Moneywatch crew. She even tried to make my neighbours pay to get in the house! Her: it’s a fiver to get in. Neighbour: But I live here! Her: Oh allright then.

Crowded bedroom (pic: Gavin Rodgers)

Little Miss Delicious and her jewellery

Cupcakes on the bed…Afternoon Tea at 410

Margaret Rodgers paintings in the bedroom (pic: Alissia Durbridge)

Crumbelina’s cakes on the mantlepiece

Suki & me’s sweet stuff

The Laundry

Belgian Waffling, a picture in black and white

and her witty Tourette’s biscuits…

Supperclub hostess White Room supperclub…fantastic cheesecake

The crowded demo’s in the kitchen: Porridge Lady (pic:Gavin Rodgers)

Porridge lady in the kitchen (pic: Gavin Rodgers)

A porridge love-in, everybody tasting, the bowl being passed around.

Mama Lan’s glowing wok

Supperclub hostesses Mama Lan and Baby Lan

Mama Lan getting to grips with the Aga. She gave a demonstration of freshly made chinese dumplings which everybody shared. I did a foccaccia demo, but don’t have pix of myself doing it…so if anybody has some…
Making fresh halloumi

@handyface prepping the halloumi…it was delicious, will write more on this. He made it over the course of the day, then we tasted.
Astrologer and writer Neil Spencer talking about the links between astrology and food, holding a copy of Culpepper. There were alot of Librans in the room, who, when they go to a restaurant, are more concerned about how it looks, the table settings, the plating than the food. He ran through the charts of some of the top chefs: Gordon Ramsay, a fiery Scorpio; Jamie Oliver: an adaptable Gemini, with great communication skills.
My own underground muesli for sale

Supperclub hostesses Carla & Lesley of The Secret Gardens, very popular empanadas in the pantry

Balcony: It’s alive! Carolyn and Laura, ex Pogo, home made sauerkraut and kimchi. Fermented food is very good for you.

Supperclub hostess Lexeats with her specially made 50s fabric napkins (pic: Alissia Durbridge)

Crowds (pic: Alissia Durbridge)

A good review (pic: Alissia Durbridge)

Samphire farm shop (“pig in a box lady”) came down from Norfolk to sell their pies…and had to leave early to get back for ‘lambing’.

House of Chutney. Met these former supperclub hostesses at a Euroburners event (the European branch of Burning Man attendees)

James of Dose coffee. Don’t say ‘expresso’ to him, he’ll snap. It’s ‘espresso’.
Terence McSweeney showing how to make a basketry fish

Supperclub The Shed in the shed. Wouldn’t want her out of her comfort zone, would we? Cocktails out of a teapot.

The Shed’s mum, those dolls are toilet roll holders! She made my teen have one!

Marcia Vidal’s jewellery in the shed

Isis imaginings in the shed, demonstrating how to make cards…

Little girl wearing Little Miss Delicious’ doughnut hair clip

The obligatory burnt Aga offering, something I left in after my demo

Bar in the bathtub
A nice little present was left by my bedside at the end. I ate the cupcakes in bed!
200 people and 38 stalls. People came from Leeds, Norfolk, Warsaw, Wales. The sun shone. I learnt to put up a gazebo. There was a bonfire. The demonstrations went brilliantly, people crowding around to taste, to learn, to listen. I did my first live cooking demo. Stallholders made friends. We met people from twitter in real life. Lots of food was scoffed. My brother got really drunk. A BBC crew spent hours filming. Giddy with triumph, I ended up talking complete bollocks about my plans to take over the planet...”me for prime minister” I think I said, propped up by the Aga. I think it will be screened in July.
More pictures to come…(but many of mine didn’t come out…too darn rushed off my feet)
Other accounts of the day:
The Evening Standard
Scarlett Heavenly Healer
BelgianWaffling
Crumbelina
A forkful of spaghetti
The laundry
Kaveyeats
Moelfaban supperclub
Treehugger.com
Mama Lan supperclub
Hatcham supperclub

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Comments

  1. Anonymous

    March 29, 2010 at 9:37 pm

    Brilliant, wish I could have been there. Who's the cute mixologist? 😉

    Reply
  2. littlemissdelicious

    March 29, 2010 at 9:41 pm

    Everything looked so amazing!

    Would you mind if I post a few of these pics on my facebook page (http://www.facebook.com/littlemissdelicious)?

    Obviously I'll credit you in each of them 🙂 x

    Reply
  3. MsMarmitelover

    March 29, 2010 at 9:51 pm

    Yeah everybody was asking that …
    lmd: sure…credit and copyright msmarmite

    Reply
  4. rockmother

    March 29, 2010 at 9:54 pm

    Wow. Wow. WOW! xx

    Reply
  5. Sarah, Maison Cupcake

    March 29, 2010 at 10:01 pm

    Looks like a brilliant success, I was kicking myself when I realised I was away on this weekend as I definitely would have come over. Can't wait to see it on tv. When's the next one?!

    Reply
  6. Kavey

    March 29, 2010 at 10:17 pm

    Did you happen to get any of me at my stall? No worries if not… Ta

    Reply
  7. bakelady59

    March 30, 2010 at 7:24 am

    This was well worth my trip down from Leeds. I met some lovely people, ate some delicious food,took home some delicious food.I enjoyed the demonstrations and made some new friends. A truly enjoyable day.

    Reply
  8. Jules

    March 30, 2010 at 7:48 am

    Looks like a fantastic day. When will it be on TV?

    Reply
  9. MsMarmitelover

    March 30, 2010 at 9:26 am

    Kavey: the one I took of you is one of the ones that didn't come out, must have pressed a button wrongly when running about….

    Reply
  10. The Curious Cat

    March 30, 2010 at 11:02 am

    It sounds like it was an absolute hit! So sorry to have missed it! I broke my foot recently so housebound somewhat! Sorely upset that I missed out! Hope you all did well from it! xxx

    Reply
  11. Kavey

    March 30, 2010 at 11:05 am

    No worries!

    Reply
  12. shayma

    March 30, 2010 at 11:24 am

    congratu-effin-lations! this is wonderful, wonderful, wonderful. it looked like a gorgeous day- what a success. x shayma

    Reply
  13. BribedwithFood

    March 30, 2010 at 11:35 am

    It was a brilliant day – Thoroughly enjoyed the seeing the goods we spent so long preparing appreciated, meeting new people, discussing food stuffs, etc. etc.

    And WHAT an organiser!

    Once again, Ms Marmite Lover leaves us amazed with one of her events 🙂

    Reply
  14. mangocheeks

    March 30, 2010 at 11:35 am

    Wow. It looks like it was a Fantastic day. Very innovative. I love the whole idea, the atmosphere must have been wonderful.

    Reply
  15. mangocheeks

    March 30, 2010 at 11:38 am

    PS You should have delegated and got someone to play Photographer. nevertheless I'm impressed.

    Reply
  16. Scarlett the Heavenly Healer

    March 30, 2010 at 11:51 am

    Loved it! What a great day for all of us. I think I had the best spot in the house with constant sunshine for most of the afternoon.

    Thanks for being brilliant.
    X

    Reply
  17. Helena Lee

    March 30, 2010 at 11:51 am

    Congrats – this looks absolutely incredible. Can't wait to see on TV!

    Reply
  18. Anonymous

    March 30, 2010 at 11:52 am

    but they are not your pictures for you to take credit for, surely little miss delicious should be crediting Gavin, at least for the pictures.

    Reply
  19. MsMarmitelover

    March 30, 2010 at 12:05 pm

    Always a nasty one isn't there? I took the picture of little miss delicious…

    Reply
  20. TheFastestIndian

    March 30, 2010 at 12:17 pm

    All looks fab- well done you! And also when's it going to be on the telly then??

    Reply
  21. shooz

    March 30, 2010 at 1:11 pm

    I was there and it was FAB! I really hope you do it again sometime

    Reply
  22. Alison Cross

    March 30, 2010 at 1:32 pm

    What a fantastic idea! But I need to ask you – weren't you worried about stuff being nicked from your home?

    Ali X

    Reply
  23. Jenny

    March 30, 2010 at 1:33 pm

    Looks like everyone had a brilliant day!

    Did the stallholders make money? There's so many barriers stopping people doing stuff like this, so it's good to see a bit of community spirit taking over rather than rules and regulations.

    Reply
  24. MsMarmitelover

    March 30, 2010 at 1:39 pm

    Alison: I think I'm immune to the whole concept of strangers being in my home. It's become a live museum, a site specific theatre. No I don't worry about it. I don't count the dvd's after the guests have gone. There's nothing to nick really. Unless you are a bit horrible and actually, you know what, most people are nice.
    Jenny: exactly…from stickittotheman productions…

    Reply
  25. Tamara

    March 30, 2010 at 2:49 pm

    Congratulations – looks like a fabulous time was had by everyone, what fun. I look forward to hearing more about the Haloumi.

    Reply
  26. Gloria

    March 30, 2010 at 3:34 pm

    Fab day to be part of. I've written about it on my blog

    Reply
  27. Understanding Alice

    March 30, 2010 at 4:09 pm

    I just came over from "a fork full of spaghetti" this looks so amazing – and it must have been such hard work… but I am inspired to do something in my own locality all the same!

    Reply
  28. aforkfulofspaghetti

    March 30, 2010 at 4:20 pm

    Brilliant day, Kerstin – such fun, and great to meet so many people. Thank you!

    More pics up on my blog: http://aforkfulofspaghetti.blogspot.com/2010/03/uks-first-underground-market.html

    Reply
  29. Anonymous

    March 30, 2010 at 8:51 pm

    wow it looks like it was a bad miss for me. Will be looking out for next one to sell my crafties.

    tinyinc

    http://www.tinyinc.o.uk

    Reply
  30. Denise, Moel Faban secret supper club

    March 31, 2010 at 11:13 am

    I have also blogged the day (www.moelfabansecretsupperclub.wordpress.com) which was a fantastic experience….and so will my teen (when she emerges from her bed!)xx

    Reply
  31. Mediterranean kiwi

    April 1, 2010 at 11:26 am

    thanks for a peek into your world – lovely to see so many crafty people joining up

    Reply
  32. Helen

    April 2, 2010 at 12:17 pm

    p.s love the fabric bunting – been eyeing some up myself recently.

    Reply
  33. Helen

    April 2, 2010 at 12:17 pm

    This is absolutely amazing. What a brilliant thing you all did. I wish I had been there. Bloody well done.

    Reply
  34. Anonymous

    September 12, 2010 at 12:12 pm

    Revolutionary! Keep on keepin' on an' on an' on!

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouey curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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