Category Archives: Food & Entertaining

FUNCTION AND FORM | THE FIRST GATHERING

18 November 2015

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Our very first Function and Form event took place on a dark and damp Saturday in November. Exactly the sort of weather that makes you peek out of the window only to decide that it’s best to stay in bed and off the grid. Exactly the sort of weather we didn’t want for our first event!

BUT clearly the lure of a lovely brunch combined with meeting a great group of like-minded people was just too tempting to pull the duvet back over your head and follow a hashtag. After all there’s no substitute for old school face time and human interaction.

It seems that our guests, partners and sponsors agreed and everybody turned up in plenty of time to get settled with a hot drink and sink back into the comfy sofas at the Forge & Co Cafe at Heal’s before our first guest speaker potter Jono Smart kicked off procedures and made everybody immediately feel at ease with his easy going chat and anecdotes about his journey into designing and making.

 
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Starting out as a planner for an advertising agency before losing his heart (and almost his health) to garden design and finally arriving at his beautiful barn in rural Berkshire where his kiln is rarely empty and he keeps entertained with all manner of podcasts.

We were all taken by the simple shapes of his work in mostly natural colours. Rather unusually he likes to leave the outside matt and untreated, showing off the clay itself and making it warm to the touch which means that each piece will change slowly over time, showing the marks of day to day life.

An inspiring journey and one that makes you realise it’s never too late to start afresh.
 

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A sentiment our second guest speaker Sarah Quinn from Enrich and Endure could empathise with. She started a homewares company with her brother Lorcan back in 2013 with a view to reviving the local Northern Irish linen industry combining modern designs with traditional craftsmanship.

However, after their first collection they soon found a disconnection between their high end product and customers and eventually decided to start afresh with a product they can truly relate to: Aprons! A product that was under their nose all along through their passion for food and coffee in particular.

Linen is one of the toughest fibres on the planet and makes absolute sense as a fabric for aprons which Enrich and Endure have rebranded as the Makers Uniform. No matter how many times you rub your hands on it or wash it, it just gets better with age.

 

function and form, event, gathering, like minded, potter jono smart, northern irish linen company, enrich and endure, sarah quinn, guest speakers, relaxed, informal, brunch, dining, company, connections, face time, real conversation, heals, forge and co cafe, 31 chapel lane, hole and corner magazine, concrete jungles, style, styling, table setting, trend, hibernation
 

Both Sarah and Jono engaged and enthralled our guests with their passion and commitment to their craft and product and provided plenty of material for discussion during brunch afterwards.

It was such a pleasure to see everybody having a good time, making new connections and talking about their passions and experiences, whilst taking note of our table styling and busy spreading the word via social media with the hashtag #WeAreFunctionAndForm.

 

function and form, event, gathering, like minded, potter jono smart, northern irish linen company, enrich and endure, sarah quinn, guest speakers, relaxed, informal, brunch, dining, company, connections, face time, real conversation, heals, forge and co cafe, 31 chapel lane, hole and corner magazine, concrete jungles, style, styling, table setting, trend, hibernation
 

A special thank you has to go to our wonderful sponsors, online community at{mine} who believed in and supported our idea from the word go. Not to forget the generosity of our partners who had faith in us and happily provided products for our styling, namely linen napkins from 31 Chapel Lane, concrete planters and greenery from Concrete Jungles and Hole&Corner Magazine who share our passion for independent design and craftsmanship.

Tiff and I couldn’t be happier to see this budding community of like minds and can’t wait to bring you the next one in Spring 2016.
 

If this sounds like your cup of tea drop us a line via the contact form on the website. We’d love to hear from you.
 

function and form, event, gathering, like minded, potter jono smart, northern irish linen company, enrich and endure, sarah quinn, guest speakers, relaxed, informal, brunch, dining, company, connections, face time, real conversation, heals, forge and co cafe, 31 chapel lane, hole and corner magazine, concrete jungles, style, styling, table setting, trend, hibernation

function and form, event, gathering, like minded, potter jono smart, northern irish linen company, enrich and endure, sarah quinn, guest speakers, relaxed, informal, brunch, dining, company, connections, face time, real conversation, heals, forge and co cafe, 31 chapel lane, hole and corner magazine, concrete jungles, style, styling, table setting, trend, hibernation

function and form, event, gathering, like minded, potter jono smart, northern irish linen company, enrich and endure, sarah quinn, guest speakers, relaxed, informal, brunch, dining, company, connections, face time, real conversation, heals, forge and co cafe, 31 chapel lane, hole and corner magazine, concrete jungles, style, styling, table setting, trend, hibernation

function and form, event, gathering, like minded, potter jono smart, northern irish linen company, enrich and endure, sarah quinn, guest speakers, relaxed, informal, brunch, dining, company, connections, face time, real conversation, heals, forge and co cafe, 31 chapel lane, hole and corner magazine, concrete jungles, style, styling, table setting, trend, hibernation

function and form, event, gathering, like minded, potter jono smart, northern irish linen company, enrich and endure, sarah quinn, guest speakers, relaxed, informal, brunch, dining, company, connections, face time, real conversation, heals, forge and co cafe, 31 chapel lane, hole and corner magazine, concrete jungles, style, styling, table setting, trend, hibernation

 
MORE INFORMATION | Function+Form
PHOTOGRAPHY | Tiffany Grant-Riley
 
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STYLING COMPETITION WITH ATMINE AND FALCON

1 November 2015

atmine, online community, falcon enamelware, styling, style, styling competition, black, monochrome, styleatmine, table settings, table styling, apple crumble, recipe, food, dessert, creme fraiche, vanilla infused, smell, taste, nigel slater, autumn

 

When online community atmine asked me if I wanted to take part in their monthly styling competition I jumped at the chance, not least because I got to use Falcon enamelware which now comes in a lovely black – can’t resist a bit of monochrome.

November is all about table setting on atmine.com and I do enjoy creating an inviting environment for friends and family. Especially as the days draw in and we all get cozy inside I like to fill the house with some reassuring smells wafting from the oven.

Don’t get me wrong I’m by no means a domestic goddess and I’ve opted here for a autumn and winter staple with a bit of extra spice: A hot apple crumble with vanilla infused creme fraiche. What can I say? The smell and taste was divine and I could just about stop my dudes from licking the plates.

You can find the recipe, based on Nigel Slater, below

So let me tell you about the COMPETITION and your chance to win a Falcon product set of your choice. Plus there are two runner ups who will receive a pie dishes & tea towel gift set in quintessential pillar box red. Whop, whop!

For your chance to enter you’ve got to upload your table setting to the at{mine} community in the ‘Table Setting’ category and use the hashtag #StyleAtMine in the comment to your picture. You can also play along and enter on Instagram by uploading your table setting styling. Just make sure you use the hashtag #StyleAtMine so we know you’ve entered and follow and tag @atmine and @falconenamel.

The competition runs throughout November and is open worldwide so double your chances by uploading to both atmine.com and Instagram.

 

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atmine, online community, falcon enamelware, styling, style, styling competition, black, monochrome, styleatmine, table settings, table styling, apple crumble, recipe, food, dessert, creme fraiche, vanilla infused, smell, taste, nigel slater, autumn

atmine, online community, falcon enamelware, styling, style, styling competition, black, monochrome, styleatmine, table settings, table styling, apple crumble, recipe, food, dessert, creme fraiche, vanilla infused, smell, taste, nigel slater, autumn

atmine, online community, falcon enamelware, styling, style, styling competition, black, monochrome, styleatmine, table settings, table styling, apple crumble, recipe, food, dessert, creme fraiche, vanilla infused, smell, taste, nigel slater, autumn

atmine, online community, falcon enamelware, styling, style, styling competition, black, monochrome, styleatmine, table settings, table styling, apple crumble, recipe, food, dessert, creme fraiche, vanilla infused, smell, taste, nigel slater, autumn

atmine, online community, falcon enamelware, styling, style, styling competition, black, monochrome, styleatmine, table settings, table styling, apple crumble, recipe, food, dessert, creme fraiche, vanilla infused, smell, taste, nigel slater, autumn

And now to the best smelling recipe that conjures up autumn like no other. *drumroll*
 

HOT APPLE CRUMBLE WITH VANILLA INFUSED CREME FRAICHE
INGREDIENTS

1kg/2lb 3½oz Bramley apples
pinch sugar, to taste
1 tbsp water or apple juice
100g/3½oz plain flour
75g/2½oz butter
50g/2oz rolled oats
100g/3½oz demerara sugar
½ tsp ground cinnamon
½ tsp ground cloves
grated nutmeg
500g creme fraiche
1 vanilla pod

METHOD (adapted from Nigel Slater)

Preheat the oven to 200C/400F/Gas 6.

Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them into a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about five minutes, until the apples start to soften. Transfer the apple mixture to a shallow ovenproof pie dish.

Mix the flour and butter until the mixture looks like breadcrumbs. Stir in the oats, the brown sugar and your sweet spices (cinnamon and cardamom) and sprinkle over the cooked apples in the pie dish. Grate some nutmeg on top and transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top and, hopefully, some juice has soaked through the crust.

Scoop out your vanilla pod and stir into the creme fraiche.

Serve, savour, indulge, add another log to the fire and put your feet up. It’s time to hibernate.
 
 

PHOTOGRAPHY | Annie Kruse
PRODUCTS | Falcon enamelware in black

FOOD STYLING | LOTTA AGATON

28 September 2015

food styling, lotta agaton, photography, kristofer johnsson, swedish, residence magazine, autumn mood, simplicity, hearty meals, warm, comforting, comfort food, poetic, picturesque, style, trend

 
Let’s kick off this Monday morning with some beautiful food styling by Lotta Agaton for Swedish Residence Magazine. Kristofer Johnsson took the shots and I love the autumnal mood and simplicity.

It makes me want to start cooking hearty meals and soups and make pastry and pies. Warm and comforting food that I can dive into after a brisk walk during cold crisp days.

Ah… I could deal with autumn if it was always this poetic and picturesque. Let’s just hang on to this for a while before the next wet weather front hits the UK.

 

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STYLING | Lotta Agaton
PHOTOGRAPHY | Kristofer Johnsson
 
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PEOPLE TO WATCH | THE PRESSERY

8 May 2015

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The Cowboy has been drinking almond milk as an alternative to cows milk since I’ve known him so when I came across The Pressery I got in touch with the dynamic duo from East London and found out about their rise to almond milk fame.

Natali and Chi met 10 years ago and bonded over a crazy love for food and drink. Disenchanted by the products available, they set about making their own almond milk at home which was so well received by friends and family that they decided to take the jump and start producing and selling almond milk full-time.

For them it’s about finding a connection between ‘natural living’ whilst also authentically integrating with the society and culture that we live in. Everything is made in East London. Nutritionally-engaged, locally-minded and community-driven.

“We use raw and organic Spanish almonds which means they haven’t gone through a heat process, so all the healthy oils remain intact and the nutritional content of the almonds have not been compromised.”

So, of course I couldn’t write this post without tasting the real deal and I can honestly say it is delicious! They come in four flavours (original, cacoa, berry and tumeric) and I tried the cacao one on the go which filled me up for a whole afternoon with no cravings for a snack. The Cowboy had a taste of the original flavour in his breakfast cereal and says it’s so much nicer than other shop-bought brands which is a massive compliment (if only you knew how fussy he is *rolles eyes*).

But the best bit is that they’ll be launching a high-quality and pure, long-life almond milk in the next few months so you can have some at home whenever you want. Yipee! No more traipsing around London for my Pressery fix. I’ll be first in line for a bulk order!

The Pressery is currently available in Ben’s House (Fitzrovia), Black Truffle (Belsize Park), Curio Cabal (Haggerston), Daylesford Organic (Notting Hill, Pimlico, Kingham, Gloucestershire, Selfridges Concession), The Detox Kitchen London, Eat17 Spar (Hackney), La Fromagerie (Marylebone), Holborn Dining Room Delicatessen (Holborn), Hubbub London, (The Grocery) Shoreditch, Hackney Fresh (Hackney Central), Macintyre Coffee (Hoxton), Melrose and Morgan (Primrose Hill, Hampstead), Sourced Market (St.Pancras International, Pop-Up Old Street Underground) and Tiosk (Broadway Market).

 

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the pressery, people to watch, east london, almond milk, four flavours, long-life almond milk, authentic, food and drink, natural living, plant based, community driven, nutritionally engaged, raw, organic, spanish almonds, cold pressed, trend, alternative to cows milk, natali and chi, super natural goodness

the pressery, people to watch, east london, almond milk, four flavours, long-life almond milk, authentic, food and drink, natural living, plant based, community driven, nutritionally engaged, raw, organic, spanish almonds, cold pressed, trend, alternative to cows milk, natali and chi, super natural goodness

the pressery, people to watch, east london, almond milk, four flavours, long-life almond milk, authentic, food and drink, natural living, plant based, community driven, nutritionally engaged, raw, organic, spanish almonds, cold pressed, trend, alternative to cows milk, natali and chi, super natural goodness

the pressery, people to watch, east london, almond milk, four flavours, long-life almond milk, authentic, food and drink, natural living, plant based, community driven, nutritionally engaged, raw, organic, spanish almonds, cold pressed, trend, alternative to cows milk, natali and chi, super natural goodness

 
MORE INFORMATION | The Pressery
PHOTOGRAPHY | The Pressery shared with kind permission
NOTE | Their instagram account is pretty awesome too
 
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FOOD HEAVEN | GINGER AND CHILI SALMON

9 February 2015

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Happy Monday peeps. Let’s start with some food inspo today before we work up to V-day on Saturday. Yes, Valentines Day is not my favourite as you might remember from last year [read my rant here] but I am declaring my love for nudes this week – the colour, not the artistic term – which is my concession to romance this week.

Back to food: I regularly run out of ideas of what to cook for our main meal which is my cue to find some inspiration online. Somehow I always end up at Donna Hay and her fabulous section of fast weeknight suppers. They all look so delicious and are super easy to make.

The cowboy likes to have a light and healthy meal on Sunday nights and I think this ginger chili salmon might just hit the spot. I like the combination of a sweet and spicy marinade for the salmon and it’s such a fast meal to whip up. I think this one might be a keeper.

 

GINGER AND CHILI SALMON WITH NOODLES
INGREDIENTS:

¼ cup (60ml) kecap manis (sweet Indonesian soy sauce)
2 cloves garlic, crushed
3cm piece (15g) ginger, peeled and finely grated
½ cup (125ml) water
1 tablespoon dried chili flakes
1 tablespoon sea salt flakes
4 x 180g salmon fillets, skin removed
1 tablespoon vegetable oil
200g Swiss brown mushrooms, halved
200g dried rice noodles, cooked
1 cup coriander (cilantro) leaves

DIRECTIONS:

Place the kecap manis, garlic, ginger and water in a bowl and mix to combine. Set aside. Place the chili and salt on a tray and mix to combine. Press both sides of the salmon into the chilli salt to coat. Slice each fillet into 1cm-thick pieces. Heat the oil in a large wok or non-stick frying pan over high heat. Add the salmon and cook, in batches, for 1 minute each side. Remove from the pan and set aside. Add the mushroom and cook for 2 minutes. Add the sauce and cook for 4 minutes or until the mushroom is tender. Top the noodles with the salmon, mushroom and coriander to serve. Serves 4.

 
RECIPE & PHOTOGRAPHY | Donna Hay with thanks
 
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