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The Underground Christmas Market: the autopsy

December 7, 2010 17 Comments Filed Under: Christmas, Uncategorized

How to organise 100 stallholders, helpers and demonstrators and 350 or more guests? Don’t ask me, I don’t bloody know. It seemed to have worked though, despite ever-lengthening round-robin emails from me to all the stallholders, with points 1 to 60 of what to do, what not to do, some of it written in red, bold and an increasing amount written in CAPITALS TO REALLY MAKE SURE THEY HAVE UNDERSTOOD. Yes I have become a market Nazi.

The goodie bags were a mammoth team task; once stuffed and stamped with a marvellous design by Maria Grist, they crowded my bedroom to the point that it looked like Santa’s Grotto. My hair went unbrushed for a week as I couldn’t find anything…

The day itself:

Let me take you on a photographic journey through the Underground Christmas market, a maze of surprises, disasters, pleasure, creativity, Dionysian tipsiness, epicurean chomping, business know-how, festival bonfire hippydom and music.

The Entrance:
Meantime’s London Lager taxi dispensing beer from the caravan
The front door with beautiful wreath by Achillea flowers.
The Bedroom: a craft area
Papermash, check out their shop. 
Me old china, I bought a vintage bus blind for Kilburn High Rd.
Achillea flowers, a new local flower shop on Mill Lane, beautiful wreaths and decorations.
Alvarae’s unique bird jewellery, I got one for me and one for my mum.
Juiceology’s cocktail bar
Marcia Vidal’s silver jewellery and cosy mohair socks
Hallway: no space went to waste…
Candyflosscreated’s crocheted Christmas decorations
Madame de l’ Cartomancer did plenty of readings in her cubby hole and also psychically protected the toilet area from bad happenings.
The Toilet: just as the market opened I was made aware that there was no water. Visions of a Glasto style shit pit occurring in my shabby chic bog led me to run around shouting “No poos in the loo!”
Someone used the loo for a nice sit down and a chat with their mum.
Living Room:
The amazing gingerbread house by Foodforthink
Bake me happy’s Christmas cupcakes
Ubuntu chocolates
Rambling Restaurant eating bacon sandwiches
Tan Rosie: chilli and ginger fudge, delicious, and chutneys.
Bristol vintage: cake stands and vintage crockery
Hubbub’s lucky dip: some people got Ottolenghi cakes, I got a satsuma.
Cherry Pippin made mulled cider and mince pies. She makes home made butter puff pastry for the restaurant industry.
French made: skull chocolates and fancies
The Balcony:
Mrs Monk’s delicious salad dressing. 
Alissia and the teen selling my mulled wine, quince membrillo and home made vinegars.
The Pantry:
Jo of The Deli Station selling their wonderful cheeses (a chestnut cheese, a truffle cheese)
The Kitchen:
Jane of Virtuous Bread gives a talk on sourdough and makes drop scones
Porridge Lady makes a warming Christmas porridge
Becca of the charity Foodcycle talks about recycling food
Other demonstrations by Rachel McCormack of Catalan Cooking making chestnuts with chocolate; Hiromi Stone with Japanese cooking and Kitchen Jezebel with home made cosmetics.
The Dragon’s Den: (Left to Right) Jose of Harvey Nichols; Tim Hayward of The Guardian and Fire and Knives Magazine; Rosemary of Frost’s and Jo of The Deli station, consider a product.
Sam of The Other Side Magazine asks for feedback on his almond pesto. The panel talks of labelling, marketing, size of jar, whether it can be stored chilled or ambient, how long it lasts, where to get it tested.
Hiromi Stone presents her Japanese nuts, having taken some advice from Jo since September’s Underground Market, she has now reduced the size of her bags of nuts. Jo said “the products we saw were so good, I loved the way Hiromi totally took on board all of our advice. Very inspiring”.
For the applicants and gathered audience, it was a master class in how to succeed in food. Tim Hayward talked of new media’s role in promoting your product “tweet alot”
The top patio:
Providence Organic coffee
Simon of Ten Green Bottles wine
The Garden:
Abi Ward sold lots of knitted christmas trees…
Treflach farm took orders for Christmas turkeys, sold bacon sarnies and fresh eggs.
Terence McSweeney’s hand carved spoons and bowls went down a storm…
Spice Caravan’s Eritrean food: she also went before the Dragon’s Den, very nervous, but gave a good presentation.
The Real Bread campaign
2chicks egg whites in a box. Madonna lives on these apparently.
Adam Pinder and Brett sold rillettes and home smoked salmon and bacon: I will use some for my Christmas eve and New Year’s eve dinners.
Flo and Rebecca’s spiced plum crumble: just the thing for a chilly day. Crumble day was always my favourite school dinner!

HandtomouthB sold home made Baileys and buttered rum. Yum!
La Cremerie sold out of her British and Irish cheeses.
Down by the bonfire, John the poacher sold oysters and music by Charles Yang and Carrie Fletcher was played which created a lovely atmosphere. In the background is Squisito! frying up some of their home made sausages.
The Summerhouse:
Scarlett sold Tshirts and vintage seed packets; perfect gift for a gardener.

Urtema Dolphin selling her Goddessences (uplifting sprays using natural oils and coloidal silver) and Creation chocolates. I’ve known Urtema since I met her in Egypt in 2002. Travelling alone with my daughter I was overjoyed to meet another single mother on the road with her son, only a year younger. We spent the next six weeks together, it made travelling so much easier and more enjoyable. Urtema is a brilliant cook and singer, in fact she’s good at whatever she puts her mind to… Her council flat in Brixton is decorated like a magical forest. She impressed the Dragon’s Den panel with her beautifully crafted raw chocolates which have aura transforming properties!

Kitchen Jezebel sold hot toddies…

The shed at night: the garden looked very pretty as night fell, twinkling candles and a flickering bonfire.

Here’s me with a guest!
11pm Monday night: I have finally got the water back on. The floor is clean, my computer is set up. 2am: Written this blog post. Next: clear up the garden and gazebos.
Other posts on The Underground Christmas Market:
http://handtomouthkitchen.wordpress.com/2010/12/07/the-underground-christmas-market/
http://www.foodrambler.co.uk/?p=2517
Scarlett: Heavenly Healer
http://foodforthink.com/2010/12/09/msmarmitelovers-christmas-market-oof/
http://foodforthink.com/2010/12/03/msmarmitelovers-undergound-christmas-market/
http://hiromistone.com/2010/12/07/the-underground-christmas-market/
http://meoldchinablog.blogspot.com/2010/12/ms-marmite-lovers-underground-christmas.html
Kitchen Jezebel’s ‘How to make your own cosmetics on a stovetop’ demonstration at the #ucm featured in this article.
Coming up this Saturday 11th of December: 
Quiz night with Marcus Berkmann: not too hard, not too easy …still seats left…book now here.

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Comments

  1. James

    December 7, 2010 at 2:51 am

    Is that all? 😉
    Aaaaaah should have come back – so much stuff you don't see anywhere else.
    Do those stallholders know how lucky they are getting in for free?
    Must be fun for the neighbours too.

    Reply
  2. Sarah, Maison Cupcake

    December 7, 2010 at 8:50 am

    Looks like a rip roaring success… I'm gutted that despite getting tickets we were not able to make it on the day. Those knitted Christmas trees are brilliant!

    Reply
  3. Food Urchin

    December 7, 2010 at 8:55 am

    Pretty damn amazing, well done!

    Reply
  4. Jane

    December 7, 2010 at 8:59 am

    brilliant! What a lovely memory of a really fantastic day. You see – everyone had a good time – no need to stress. Camp fire, singing, lots of food to eat, lots of things to buy – why limit it to Christmas?!

    Reply
  5. Jane

    December 7, 2010 at 9:00 am

    Brilliant! What great photos. Camp fires, singing around the camp fire, eating and singing around the camp fire – lots to see, do and buy – things to learn: All in One Place!

    Reply
  6. Anonymous

    December 7, 2010 at 9:17 am

    Congratulations on what looked like a very successful day all round.

    Reply
  7. Anonymous

    December 7, 2010 at 10:09 am

    Congrats, great job!

    Reply
  8. Gourmet Chick

    December 7, 2010 at 10:35 am

    Well done you! It looks absolutely brilliant – great variety of products so it seems like it was all very well curated!

    Reply
  9. Scarlett the Heavenly Healer

    December 7, 2010 at 12:00 pm

    It was a brilliant day. I loved it and met loads of great people, and made a wonderful reconnection too. Thanks so much for inviting me to participate. I love your market nazi persona! How could it happen otherwise?

    I'm emailing you some pics of mad goodie bag making.

    Yes, James – we DO know how lucky we are…. most of us anyway. You must come back next time!

    Great day all round.

    Reply
  10. Rima

    December 7, 2010 at 12:18 pm

    Bravo, it looks excellent!
    Wish I could've been there…
    You must have a very large flat! 🙂

    Reply
  11. Katrina@TheGastroMe

    December 7, 2010 at 5:10 pm

    Sitting on a log, skoffing a delishoumous bacon sarnie and singing along (well almost) to Jingel bells – I wanted to stay and camp out:) Well done, Ms, true (ex?:) pank style!

    Reply
  12. Helen

    December 8, 2010 at 8:25 am

    This is such an amazing achievement. Bloody well done. Gutted I missed it.

    Reply
  13. theundergroundrestaurant

    December 8, 2010 at 9:13 am

    Thanks everybody…it's taken me until today to raise the energy to reply…
    The gazebos are still out in the garden…need help to move them.
    (The perils of being a single woman)
    Rima: I hope you will come to the next one April/May as I love your work.

    Reply
  14. foodrambler

    December 8, 2010 at 6:06 pm

    Brilliant day, food, people – loved it! Amazed by all your hard work x

    Reply
  15. Michelle

    December 8, 2010 at 7:46 pm

    Looks amazing. I wanted to come but we had booked to go to Paris. Next time though! xx

    Reply
  16. Kate Quigley-Ruby

    December 14, 2010 at 11:02 pm

    Well done – what a fantastic idea, so sorry we missed it.

    Reply
  17. The Curious Cat

    December 15, 2010 at 9:03 am

    Oh! So sorry I missed this! So want to come to another one of your events soon (as soon as I am not broke anymore and have a job!). Nice to see Scarlet there too – love her blog and silly but just adds to the sense of community to see other bloggers/people you feel you have become a little familiar with! Looks like you had some amazing things being sold -the cupcakes look divine!!! xxx (and may I say you are looking very happy and pretty in that last photo too!)

    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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msmarmitelover

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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