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May food news: editor’s picks
May food news: editor’s picks
Corella, Barcelona, Spain
In an attempt to restore the public's trust in an industry tainted by several recent scandals, the family-owned Spanish butcher Corella has opened a butcher shop where quality, process transparency and the use of traditional meat preparation techniques are highlighted through design. Spanish design firm Sandra Tarruella Interioristas have designed the space that interconnects a butcher shop, a working kitchen and two food tasting bars in a former storefront in Sant Cugat del Vallès, just north of Barcelona. A meat-inspired red colour is the common thread, repeated in packaging, around the façade's wood framed windows and for the fluorescent lamps suspended over the counters.
Avinguda de la Via Augusta 2, Sant Cugat del Vallès; T: 34.936 74 93 60; www.corella.cat
Writer: Micha van Dinther; Photography: Maritxell Arjalaguer
Corella, Barcelona, Spain
In an attempt to restore the public's trust in an industry tainted by several recent scandals, the family-owned Spanish butcher Corella has opened a butcher shop where quality, process transparency and the use of traditional meat preparation techniques are highlighted through design. Spanish design firm Sandra Tarruella Interioristas have designed the space that interconnects a butcher shop, a working kitchen and two food tasting bars in a former storefront in Sant Cugat del Vallès, just north of Barcelona. A meat-inspired red colour is the common thread, repeated in packaging, around the façade's wood framed windows and for the fluorescent lamps suspended over the counters.
Avinguda de la Via Augusta 2, Sant Cugat del Vallès; T: 34.936 74 93 60; www.corella.cat
Writer: Micha van Dinther; Photography: Maritxell Arjalaguer
Corella, Barcelona, Spain
In an attempt to restore the public's trust in an industry tainted by several recent scandals, the family-owned Spanish butcher Corella has opened a butcher shop where quality, process transparency and the use of traditional meat preparation techniques are highlighted through design. Spanish design firm Sandra Tarruella Interioristas have designed the space that interconnects a butcher shop, a working kitchen and two food tasting bars in a former storefront in Sant Cugat del Vallès, just north of Barcelona. A meat-inspired red colour is the common thread, repeated in packaging, around the façade's wood framed windows and for the fluorescent lamps suspended over the counters.
Avinguda de la Via Augusta 2, Sant Cugat del Vallès; T: 34.936 74 93 60; www.corella.cat
Writer: Micha van Dinther; Photography: Maritxell Arjalaguer
Corella, Barcelona, Spain
In an attempt to restore the public's trust in an industry tainted by several recent scandals, the family-owned Spanish butcher Corella has opened a butcher shop where quality, process transparency and the use of traditional meat preparation techniques are highlighted through design. Spanish design firm Sandra Tarruella Interioristas have designed the space that interconnects a butcher shop, a working kitchen and two food tasting bars in a former storefront in Sant Cugat del Vallès, just north of Barcelona. A meat-inspired red colour is the common thread, repeated in packaging, around the façade's wood framed windows and for the fluorescent lamps suspended over the counters.
Avinguda de la Via Augusta 2, Sant Cugat del Vallès; T: 34.936 74 93 60; www.corella.cat
Writer: Micha van Dinther; Photography: Maritxell Arjalaguer
Corella, Barcelona, Spain
In an attempt to restore the public's trust in an industry tainted by several recent scandals, the family-owned Spanish butcher Corella has opened a butcher shop where quality, process transparency and the use of traditional meat preparation techniques are highlighted through design. Spanish design firm Sandra Tarruella Interioristas have designed the space that interconnects a butcher shop, a working kitchen and two food tasting bars in a former storefront in Sant Cugat del Vallès, just north of Barcelona. A meat-inspired red colour is the common thread, repeated in packaging, around the façade's wood framed windows and for the fluorescent lamps suspended over the counters.
Avinguda de la Via Augusta 2, Sant Cugat del Vallès; T: 34.936 74 93 60; www.corella.cat
Writer: Micha van Dinther; Photography: Maritxell Arjalaguer
Corella, Barcelona, Spain
In an attempt to restore the public's trust in an industry tainted by several recent scandals, the family-owned Spanish butcher Corella has opened a butcher shop where quality, process transparency and the use of traditional meat preparation techniques are highlighted through design. Spanish design firm Sandra Tarruella Interioristas have designed the space that interconnects a butcher shop, a working kitchen and two food tasting bars in a former storefront in Sant Cugat del Vallès, just north of Barcelona. A meat-inspired red colour is the common thread, repeated in packaging, around the façade's wood framed windows and for the fluorescent lamps suspended over the counters.
Avinguda de la Via Augusta 2, Sant Cugat del Vallès; T: 34.936 74 93 60; www.corella.cat
Writer: Micha van Dinther; Photography: Maritxell Arjalaguer
Pitt Cue Co. Cookbook
Beginning life as a modest pop-up trailer on London's foodie mile (better known as Southbank), Pitt Cue Co. has been dishing out delicious barbecue grub for nearly two years. Now with a permanent eatery in the heart of Soho, the restaurant has established itself as a firm favourite amongst central London's carnivores. Knocking out mouth-watering Southern American fare, such as pulled pork and smoked brisket, the Pitt Cue team are finally revealing some of their recipes in their inaugural cookbook. The guys behind the restaurant are all experts in their own fields: Richard Turner and Simon Anderson are veteran restauranters, Turner holds Michelin credentials, while Anderson is behind the successful Roost restaurant. Former The Ledbury chef Tom Adams is the man cooking up the delectable grub, while bourbon expert, all-round cocktail connoisseur and matire d', Jamie Berger, serves up well-devised cocktails including our favourite, the Pickleback. Top dishes such as the sweet pulled pork, tender ribs, bone marrow mash, Kimchi hot sauce and the Sticky Bourbon & Cola Pudding are revealed in the compendium, which is more than enough to warrant a pre-order from us.
Published by Octobus Books, available from 6 June, £20; www.pittcue.co.uk
Writer: Romy van den Broeke
Pitt Cue Co. Cookbook
Beginning life as a modest pop-up trailer on London's foodie mile (better known as Southbank), Pitt Cue Co. has been dishing out delicious barbecue grub for nearly two years. Now with a permanent eatery in the heart of Soho, the restaurant has established itself as a firm favourite amongst central London's carnivores. Knocking out mouth-watering Southern American fare, such as pulled pork and smoked brisket, the Pitt Cue team are finally revealing some of their recipes in their inaugural cookbook. The guys behind the restaurant are all experts in their own fields: Richard Turner and Simon Anderson are veteran restauranters, Turner holds Michelin credentials, while Anderson is behind the successful Roost restaurant. Former The Ledbury chef Tom Adams is the man cooking up the delectable grub, while bourbon expert, all-round cocktail connoisseur and matire d', Jamie Berger, serves up well-devised cocktails including our favourite, the Pickleback. Top dishes such as the sweet pulled pork, tender ribs, bone marrow mash, Kimchi hot sauce and the Sticky Bourbon & Cola Pudding are revealed in the compendium, which is more than enough to warrant a pre-order from us.
Published by Octobus Books, available from 6 June, £20; www.pittcue.co.uk
Writer: Romy van den Broeke
Pitt Cue Co. Cookbook
Beginning life as a modest pop-up trailer on London's foodie mile (better known as Southbank), Pitt Cue Co. has been dishing out delicious barbecue grub for nearly two years. Now with a permanent eatery in the heart of Soho, the restaurant has established itself as a firm favourite amongst central London's carnivores. Knocking out mouth-watering Southern American fare, such as pulled pork and smoked brisket, the Pitt Cue team are finally revealing some of their recipes in their inaugural cookbook. The guys behind the restaurant are all experts in their own fields: Richard Turner and Simon Anderson are veteran restauranters, Turner holds Michelin credentials, while Anderson is behind the successful Roost restaurant. Former The Ledbury chef Tom Adams is the man cooking up the delectable grub, while bourbon expert, all-round cocktail connoisseur and matire d', Jamie Berger, serves up well-devised cocktails including our favourite, the Pickleback. Top dishes such as the sweet pulled pork, tender ribs, bone marrow mash, Kimchi hot sauce and the Sticky Bourbon & Cola Pudding are revealed in the compendium, which is more than enough to warrant a pre-order from us.
Published by Octobus Books, available from 6 June, £20; www.pittcue.co.uk
Writer: Romy van den Broeke
Pitt Cue Co. Cookbook
Beginning life as a modest pop-up trailer on London's foodie mile (better known as Southbank), Pitt Cue Co. has been dishing out delicious barbecue grub for nearly two years. Now with a permanent eatery in the heart of Soho, the restaurant has established itself as a firm favourite amongst central London's carnivores. Knocking out mouth-watering Southern American fare, such as pulled pork and smoked brisket, the Pitt Cue team are finally revealing some of their recipes in their inaugural cookbook. The guys behind the restaurant are all experts in their own fields: Richard Turner and Simon Anderson are veteran restauranters, Turner holds Michelin credentials, while Anderson is behind the successful Roost restaurant. Former The Ledbury chef Tom Adams is the man cooking up the delectable grub, while bourbon expert, all-round cocktail connoisseur and matire d', Jamie Berger, serves up well-devised cocktails including our favourite, the Pickleback. Top dishes such as the sweet pulled pork, tender ribs, bone marrow mash, Kimchi hot sauce and the Sticky Bourbon & Cola Pudding are revealed in the compendium, which is more than enough to warrant a pre-order from us.
Published by Octobus Books, available from 6 June, £20; www.pittcue.co.uk
Writer: Romy van den Broeke
Pitt Cue Co. Cookbook
Beginning life as a modest pop-up trailer on London's foodie mile (better known as Southbank), Pitt Cue Co. has been dishing out delicious barbecue grub for nearly two years. Now with a permanent eatery in the heart of Soho, the restaurant has established itself as a firm favourite amongst central London's carnivores. Knocking out mouth-watering Southern American fare, such as pulled pork and smoked brisket, the Pitt Cue team are finally revealing some of their recipes in their inaugural cookbook. The guys behind the restaurant are all experts in their own fields: Richard Turner and Simon Anderson are veteran restauranters, Turner holds Michelin credentials, while Anderson is behind the successful Roost restaurant. Former The Ledbury chef Tom Adams is the man cooking up the delectable grub, while bourbon expert, all-round cocktail connoisseur and matire d', Jamie Berger, serves up well-devised cocktails including our favourite, the Pickleback. Top dishes such as the sweet pulled pork, tender ribs, bone marrow mash, Kimchi hot sauce and the Sticky Bourbon & Cola Pudding are revealed in the compendium, which is more than enough to warrant a pre-order from us.
Published by Octobus Books, available from 6 June, £20; www.pittcue.co.uk
Writer: Romy van den Broeke
Pitt Cue Co. Cookbook
Beginning life as a modest pop-up trailer on London's foodie mile (better known as Southbank), Pitt Cue Co. has been dishing out delicious barbecue grub for nearly two years. Now with a permanent eatery in the heart of Soho, the restaurant has established itself as a firm favourite amongst central London's carnivores. Knocking out mouth-watering Southern American fare, such as pulled pork and smoked brisket, the Pitt Cue team are finally revealing some of their recipes in their inaugural cookbook. The guys behind the restaurant are all experts in their own fields: Richard Turner and Simon Anderson are veteran restauranters, Turner holds Michelin credentials, while Anderson is behind the successful Roost restaurant. Former The Ledbury chef Tom Adams is the man cooking up the delectable grub, while bourbon expert, all-round cocktail connoisseur and matire d', Jamie Berger, serves up well-devised cocktails including our favourite, the Pickleback. Top dishes such as the sweet pulled pork, tender ribs, bone marrow mash, Kimchi hot sauce and the Sticky Bourbon & Cola Pudding are revealed in the compendium, which is more than enough to warrant a pre-order from us.
Published by Octobus Books, available from 6 June, £20; www.pittcue.co.uk
Writer: Romy van den Broeke
Design to Serve
For Clerkenwell Design Week, RCA alumni Jo Davies and Haidee Drew, supported by the Craft Central, curated an exhibition entitled Design to Serve. Inspired simply by the new prevalence of entertaining at home and the fetishisation of food, they invited a number of young independent designers to deliver fresh product design on the theme of food prep and presentation. The offering included knife blocks, preparation boards, paper bowls, ceramic plates, and this beautiful collection of table top pieces by Peng You, a current RCA student, midway through his MA. The collection, entitled 'Living will be a Material', are the result of an exploration of new ways to treat old materials. He combines twigs and branches with contrasting materials in the series, which includes an egg cup, salt and pepper pinchpots, pasta jars, oil and vinegar set and small platters, taking care to ensure functionality and durability alongside novelty, sustainability, and some rather lovely aesthetics.
Pictured: Egg cup, by Peng You; www.benwustudio.com
Writer: Emma Moore
Design to Serve
For Clerkenwell Design Week, RCA alumni Jo Davies and Haidee Drew, supported by the Craft Central, curated an exhibition entitled Design to Serve. Inspired simply by the new prevalence of entertaining at home and the fetishisation of food, they invited a number of young independent designers to deliver fresh product design on the theme of food prep and presentation. The offering included knife blocks, preparation boards, paper bowls, ceramic plates, and this beautiful collection of table top pieces by Peng You, a current RCA student, midway through his MA. The collection, entitled 'Living will be a Material', are the result of an exploration of new ways to treat old materials. He combines twigs and branches with contrasting materials in the series, which includes an egg cup, salt and pepper pinchpots, pasta jars, oil and vinegar set and small platters, taking care to ensure functionality and durability alongside novelty, sustainability, and some rather lovely aesthetics.
Pictured: Egg cup, by Peng You; www.benwustudio.com
Writer: Emma Moore
Design to Serve
For Clerkenwell Design Week, RCA alumni Jo Davies and Haidee Drew, supported by the Craft Central, curated an exhibition entitled Design to Serve. Inspired simply by the new prevalence of entertaining at home and the fetishisation of food, they invited a number of young independent designers to deliver fresh product design on the theme of food prep and presentation. The offering included knife blocks, preparation boards, paper bowls, ceramic plates, and this beautiful collection of table top pieces by Peng You, a current RCA student, midway through his MA. The collection, entitled 'Living will be a Material', are the result of an exploration of new ways to treat old materials. He combines twigs and branches with contrasting materials in the series, which includes an egg cup, salt and pepper pinchpots, pasta jars, oil and vinegar set and small platters, taking care to ensure functionality and durability alongside novelty, sustainability, and some rather lovely aesthetics.
Pictured: Bottle set, by Peng You; www.benwustudio.com
Writer: Emma Moore
Design to Serve
For Clerkenwell Design Week, RCA alumni Jo Davies and Haidee Drew, supported by the Craft Central, curated an exhibition entitled Design to Serve. Inspired simply by the new prevalence of entertaining at home and the fetishisation of food, they invited a number of young independent designers to deliver fresh product design on the theme of food prep and presentation. The offering included knife blocks, preparation boards, paper bowls, ceramic plates, and this beautiful collection of table top pieces by Peng You, a current RCA student, midway through his MA. The collection, entitled 'Living will be a Material', are the result of an exploration of new ways to treat old materials. He combines twigs and branches with contrasting materials in the series, which includes an egg cup, salt and pepper pinchpots, pasta jars, oil and vinegar set and small platters, taking care to ensure functionality and durability alongside novelty, sustainability, and some rather lovely aesthetics.
Pictured: Bottle set, by Peng You; www.benwustudio.com
Writer: Emma Moore
Design to Serve
For Clerkenwell Design Week, RCA alumni Jo Davies and Haidee Drew, supported by the Craft Central, curated an exhibition entitled Design to Serve. Inspired simply by the new prevalence of entertaining at home and the fetishisation of food, they invited a number of young independent designers to deliver fresh product design on the theme of food prep and presentation. The offering included knife blocks, preparation boards, paper bowls, ceramic plates, and this beautiful collection of table top pieces by Peng You, a current RCA student, midway through his MA. The collection, entitled 'Living will be a Material', are the result of an exploration of new ways to treat old materials. He combines twigs and branches with contrasting materials in the series, which includes an egg cup, salt and pepper pinchpots, pasta jars, oil and vinegar set and small platters, taking care to ensure functionality and durability alongside novelty, sustainability, and some rather lovely aesthetics.
Pictured: Storage jar, by Peng You; www.benwustudio.com
Writer: Emma Moore
Design to Serve
For Clerkenwell Design Week, RCA alumni Jo Davies and Haidee Drew, supported by the Craft Central, curated an exhibition entitled Design to Serve. Inspired simply by the new prevalence of entertaining at home and the fetishisation of food, they invited a number of young independent designers to deliver fresh product design on the theme of food prep and presentation. The offering included knife blocks, preparation boards, paper bowls, ceramic plates, and this beautiful collection of table top pieces by Peng You, a current RCA student, midway through his MA. The collection, entitled 'Living will be a Material', are the result of an exploration of new ways to treat old materials. He combines twigs and branches with contrasting materials in the series, which includes an egg cup, salt and pepper pinchpots, pasta jars, oil and vinegar set and small platters, taking care to ensure functionality and durability alongside novelty, sustainability, and some rather lovely aesthetics.
Pictured: Storage jar, by Peng You; www.benwustudio.com
Writer: Emma Moore
Finest Roots Spirits, Greece
Traditional spirits typically come in antiquated packaging, but thankfully that is not the case with new Greek brand Finest Roots. It decided to revive and revise four traditional local liqueurs with the help of one of Greece's oldest working distilleries and local design house, Bob studio. The designs have won two prestigious Golden 'EBGE 2013' awards, one for the best alcoholic drinks packaging and the other for the overall graphic design concept. The spirits themselves are reworks of concoctions dating as far back as the 12th century. The packaging is modern and visually intriguing, with each bottle being stamped with a symbolic representation of the primary ingredient within. 'Rakomelo' is a 12th century recipe of raki and honey and the hexagon on the bottle symbolises the high honeycomb content. 'Mastiha' carries a rhombus on its front, which is representative of the crystals that form in the resin of mastic trees (native to Chios Island) - the main ingredient. 'Tentura' is a spicier brew containing subtle notes of cinnamon, cloves and nutmeg, and the circle represents the oval shape at the bottom of a stick of cinnamon. The herb spirit was created using dittany, a herb of the mint family native to Crete, which gives a fragrant peaty taste, and the cross on the bottle reflects monastic connotations often related to the herb.
www.finestroots.com
Writer: Romy van den Broeke
Finest Roots Spirits, Greece
Traditional spirits typically come in antiquated packaging, but thankfully that is not the case with new Greek brand Finest Roots. It decided to revive and revise four traditional local liqueurs with the help of one of Greece's oldest working distilleries and local design house, Bob studio. The designs have won two prestigious Golden 'EBGE 2013' awards, one for the best alcoholic drinks packaging and the other for the overall graphic design concept. The spirits themselves are reworks of concoctions dating as far back as the 12th century. The packaging is modern and visually intriguing, with each bottle being stamped with a symbolic representation of the primary ingredient within. 'Rakomelo' is a 12th century recipe of raki and honey and the hexagon on the bottle symbolises the high honeycomb content. 'Mastiha' carries a rhombus on its front, which is representative of the crystals that form in the resin of mastic trees (native to Chios Island) - the main ingredient. 'Tentura' is a spicier brew containing subtle notes of cinnamon, cloves and nutmeg, and the circle represents the oval shape at the bottom of a stick of cinnamon. The herb spirit was created using dittany, a herb of the mint family native to Crete, which gives a fragrant peaty taste, and the cross on the bottle reflects monastic connotations often related to the herb.
www.finestroots.com
Writer: Romy van den Broeke
Finest Roots Spirits, Greece
Traditional spirits typically come in antiquated packaging, but thankfully that is not the case with new Greek brand Finest Roots. It decided to revive and revise four traditional local liqueurs with the help of one of Greece's oldest working distilleries and local design house, Bob studio. The designs have won two prestigious Golden 'EBGE 2013' awards, one for the best alcoholic drinks packaging and the other for the overall graphic design concept. The spirits themselves are reworks of concoctions dating as far back as the 12th century. The packaging is modern and visually intriguing, with each bottle being stamped with a symbolic representation of the primary ingredient within. 'Rakomelo' is a 12th century recipe of raki and honey and the hexagon on the bottle symbolises the high honeycomb content. 'Mastiha' carries a rhombus on its front, which is representative of the crystals that form in the resin of mastic trees (native to Chios Island) - the main ingredient. 'Tentura' is a spicier brew containing subtle notes of cinnamon, cloves and nutmeg, and the circle represents the oval shape at the bottom of a stick of cinnamon. The herb spirit was created using dittany, a herb of the mint family native to Crete, which gives a fragrant peaty taste, and the cross on the bottle reflects monastic connotations often related to the herb.
www.finestroots.com
Writer: Romy van den Broeke
Finest Roots Spirits, Greece
Traditional spirits typically come in antiquated packaging, but thankfully that is not the case with new Greek brand Finest Roots. It decided to revive and revise four traditional local liqueurs with the help of one of Greece's oldest working distilleries and local design house, Bob studio. The designs have won two prestigious Golden 'EBGE 2013' awards, one for the best alcoholic drinks packaging and the other for the overall graphic design concept. The spirits themselves are reworks of concoctions dating as far back as the 12th century. The packaging is modern and visually intriguing, with each bottle being stamped with a symbolic representation of the primary ingredient within. 'Rakomelo' is a 12th century recipe of raki and honey and the hexagon on the bottle symbolises the high honeycomb content. 'Mastiha' carries a rhombus on its front, which is representative of the crystals that form in the resin of mastic trees (native to Chios Island) - the main ingredient. 'Tentura' is a spicier brew containing subtle notes of cinnamon, cloves and nutmeg, and the circle represents the oval shape at the bottom of a stick of cinnamon. The herb spirit was created using dittany, a herb of the mint family native to Crete, which gives a fragrant peaty taste, and the cross on the bottle reflects monastic connotations often related to the herb.
www.finestroots.com
Writer: Romy van den Broeke
Junmai by Small Sake
Good things come in small packages, such as this premium rice wine, now available in a 163 ml mini-can from Small Sake. Junmai sake, which means 'pure rice' in Japanese, is a truly international effort - brewed near Nara in Japan (said to be the birthplace of the Japanese beverage) it is the invention of Pontus Karlsson, a Swede based in Hong Kong. Best served chilled, the pale beverage, with its notes of nuts and tropical fruit, gets its subtle flavour from the Hitomebore rice grain. The grain is carefully polished, leaving only 70 per cent of its desirable starchy centre, before the natural fermentation process takes place through the addition of water and heat.
SEK44; www.smallsake.com
Writer: Micha van Dinther
Junmai by Small Sake
Good things come in small packages, such as this premium rice wine, now available in a 163 ml mini-can from Small Sake. Junmai sake, which means 'pure rice' in Japanese, is a truly international effort - brewed near Nara in Japan (said to be the birthplace of the Japanese beverage) it is the invention of Pontus Karlsson, a Swede based in Hong Kong. Best served chilled, the pale beverage, with its notes of nuts and tropical fruit, gets its subtle flavour from the Hitomebore rice grain. The grain is carefully polished, leaving only 70 per cent of its desirable starchy centre, before the natural fermentation process takes place through the addition of water and heat.
SEK44; www.smallsake.com
Writer: Micha van Dinther
Junmai by Small Sake
Good things come in small packages, such as this premium rice wine, now available in a 163 ml mini-can from Small Sake. Junmai sake, which means 'pure rice' in Japanese, is a truly international effort - brewed near Nara in Japan (said to be the birthplace of the Japanese beverage) it is the invention of Pontus Karlsson, a Swede based in Hong Kong. Best served chilled, the pale beverage, with its notes of nuts and tropical fruit, gets its subtle flavour from the Hitomebore rice grain. The grain is carefully polished, leaving only 70 per cent of its desirable starchy centre, before the natural fermentation process takes place through the addition of water and heat.
SEK44; www.smallsake.com
Writer: Micha van Dinther
Junmai by Small Sake
Good things come in small packages, such as this premium rice wine, now available in a 163 ml mini-can from Small Sake. Junmai sake, which means 'pure rice' in Japanese, is a truly international effort - brewed near Nara in Japan (said to be the birthplace of the Japanese beverage) it is the invention of Pontus Karlsson, a Swede based in Hong Kong. Best served chilled, the pale beverage, with its notes of nuts and tropical fruit, gets its subtle flavour from the Hitomebore rice grain. The grain is carefully polished, leaving only 70 per cent of its desirable starchy centre, before the natural fermentation process takes place through the addition of water and heat.
SEK44; www.smallsake.com
Writer: Micha van Dinther
Les Bébés Cupcakery, Taipei, Taiwan
The once all-American cupcake craze is now sweeping Asia. Taipei's Les Bébés Cupcakery is the latest bastion, tucked away on a small street in the heart of the city. The shop is the brainchild of Elaine Tseng (owner of local food lab cum cooking school Mise-en-Place), whose cooking credo is to re-create memories of home baking with simple ingredients and classic recipes but often with a twist. Flavours range from the classic Red Velvet to the more innovative Earl Grey and Black Sesame, while the look is elegantly minimal, with frosting arranged in small polished domes or piped peaks.
Tseng commissioned Johnny Chiu's Taipei-based architecture firm JCA to design the interior, which is both playful and intimate. The glass façade features a solid black door opening onto a brightly-lit whitewashed space, with accents of brown and yellow and a long counter on which the cupcakes neatly sit, awaiting hungry mouths.
149-4 Chao Chou St, Taipei, Taiwan; www.lbb.com.tw
Writer: Rosa Bertoli
Les Bébés Cupcakery, Taipei, Taiwan
The once all-American cupcake craze is now sweeping Asia. Taipei's Les Bébés Cupcakery is the latest bastion, tucked away on a small street in the heart of the city. The shop is the brainchild of Elaine Tseng (owner of local food lab cum cooking school Mise-en-Place), whose cooking credo is to re-create memories of home baking with simple ingredients and classic recipes but often with a twist. Flavours range from the classic Red Velvet to the more innovative Earl Grey and Black Sesame, while the look is elegantly minimal, with frosting arranged in small polished domes or piped peaks.
Tseng commissioned Johnny Chiu's Taipei-based architecture firm JCA to design the interior, which is both playful and intimate. The glass façade features a solid black door opening onto a brightly-lit whitewashed space, with accents of brown and yellow and a long counter on which the cupcakes neatly sit, awaiting hungry mouths.
149-4 Chao Chou St, Taipei, Taiwan; www.lbb.com.tw
Writer: Rosa Bertoli
Les Bébés Cupcakery, Taipei, Taiwan
The once all-American cupcake craze is now sweeping Asia. Taipei's Les Bébés Cupcakery is the latest bastion, tucked away on a small street in the heart of the city. The shop is the brainchild of Elaine Tseng (owner of local food lab cum cooking school Mise-en-Place), whose cooking credo is to re-create memories of home baking with simple ingredients and classic recipes but often with a twist. Flavours range from the classic Red Velvet to the more innovative Earl Grey and Black Sesame, while the look is elegantly minimal, with frosting arranged in small polished domes or piped peaks.
Tseng commissioned Johnny Chiu's Taipei-based architecture firm JCA to design the interior, which is both playful and intimate. The glass façade features a solid black door opening onto a brightly-lit whitewashed space, with accents of brown and yellow and a long counter on which the cupcakes neatly sit, awaiting hungry mouths.
149-4 Chao Chou St, Taipei, Taiwan; www.lbb.com.tw
Writer: Rosa Bertoli
Les Bébés Cupcakery, Taipei, Taiwan
The once all-American cupcake craze is now sweeping Asia. Taipei's Les Bébés Cupcakery is the latest bastion, tucked away on a small street in the heart of the city. The shop is the brainchild of Elaine Tseng (owner of local food lab cum cooking school Mise-en-Place), whose cooking credo is to re-create memories of home baking with simple ingredients and classic recipes but often with a twist. Flavours range from the classic Red Velvet to the more innovative Earl Grey and Black Sesame, while the look is elegantly minimal, with frosting arranged in small polished domes or piped peaks.
Tseng commissioned Johnny Chiu's Taipei-based architecture firm JCA to design the interior, which is both playful and intimate. The glass façade features a solid black door opening onto a brightly-lit whitewashed space, with accents of brown and yellow and a long counter on which the cupcakes neatly sit, awaiting hungry mouths.
149-4 Chao Chou St, Taipei, Taiwan; www.lbb.com.tw
Writer: Rosa Bertoli
Les Bébés Cupcakery, Taipei, Taiwan
The once all-American cupcake craze is now sweeping Asia. Taipei's Les Bébés Cupcakery is the latest bastion, tucked away on a small street in the heart of the city. The shop is the brainchild of Elaine Tseng (owner of local food lab cum cooking school Mise-en-Place), whose cooking credo is to re-create memories of home baking with simple ingredients and classic recipes but often with a twist. Flavours range from the classic Red Velvet to the more innovative Earl Grey and Black Sesame, while the look is elegantly minimal, with frosting arranged in small polished domes or piped peaks.
Tseng commissioned Johnny Chiu's Taipei-based architecture firm JCA to design the interior, which is both playful and intimate. The glass façade features a solid black door opening onto a brightly-lit whitewashed space, with accents of brown and yellow and a long counter on which the cupcakes neatly sit, awaiting hungry mouths.
149-4 Chao Chou St, Taipei, Taiwan; www.lbb.com.tw
Writer: Rosa Bertoli
Les Bébés Cupcakery, Taipei, Taiwan
The once all-American cupcake craze is now sweeping Asia. Taipei's Les Bébés Cupcakery is the latest bastion, tucked away on a small street in the heart of the city. The shop is the brainchild of Elaine Tseng (owner of local food lab cum cooking school Mise-en-Place), whose cooking credo is to re-create memories of home baking with simple ingredients and classic recipes but often with a twist. Flavours range from the classic Red Velvet to the more innovative Earl Grey and Black Sesame, while the look is elegantly minimal, with frosting arranged in small polished domes or piped peaks.
Tseng commissioned Johnny Chiu's Taipei-based architecture firm JCA to design the interior, which is both playful and intimate. The glass façade features a solid black door opening onto a brightly-lit whitewashed space, with accents of brown and yellow and a long counter on which the cupcakes neatly sit, awaiting hungry mouths.
149-4 Chao Chou St, Taipei, Taiwan; www.lbb.com.tw
Writer: Rosa Bertoli
Oak Smoked Water by The Anglesey Sea Salt Company
The reach of the food smoking trend is widening ever further. The latest product to get the treatment is water. Marvellously simple in concept, oak smoked water is being sold in a sealed sachet by The Anglesey Sea Salt Company, the brand behind the award-winning Halen Mon sea salt. The convenient water pouch is ideal for those who don't have time to smoke their own grub and can be used to bring flavour to soups, stocks and rice dishes. And for those partial to a Bloody Mary, the water can be frozen in an ice tray and the cubes added to the drink to bring a smoky depth.
£2.75 for 150ml; www.harveynichols.com
Writer: Romy van den Broeke
Oak Smoked Water by The Anglesey Sea Salt Company
The reach of the food smoking trend is widening ever further. The latest product to get the treatment is water. Marvellously simple in concept, oak smoked water is being sold in a sealed sachet by The Anglesey Sea Salt Company, the brand behind the award-winning Halen Mon sea salt. The convenient water pouch is ideal for those who don't have time to smoke their own grub and can be used to bring flavour to soups, stocks and rice dishes. And for those partial to a Bloody Mary, the water can be frozen in an ice tray and the cubes added to the drink to bring a smoky depth.
£2.75 for 150ml; www.harveynichols.com
Writer: Romy van den Broeke