Our dressings make a splash in a market full of the same old thing.
They’re delicious, bold, colourful and made by using 100% natural ingredients.  Free from additives, unnatural preservatives or added sugar – we’re not interested in nasty unknowns and things you can’t pronounce!

 ADDING PUNCH TO YOUR EVERYDAY MEALS.

 

The first course for the pop-up will be- garlic & thyme sourdough crostini with roasted sliced beetroot, a kale & pine nut pesto and radicchio. Book tickets now if you don’t want to miss out, link to tickets is in our bio
One of the dishes that will be served at our pop-up- a spiced pumpkin Dahl with roasted pumpkin, crispy kale and harissa roasted pumpkin seeds. To get a chance to try it book tickets through the link in our bio
We are doing a one night Thanksgiving/Christmas inspired pop-up on 29th November in Bethnal Green. Get your tickets from the link in the bio now
I would happily have this for lunch most days- Pearl barley with chickpeas, corn, red cabbage, purple kale, roasted hazelnuts and a parsley, lemon, garlic & olive oil dressing
Sunday lunch- Beetroot with a fennel purée, fresh fennel, red chicory, crispy kale and a hazelnut & rye crumb
There are so many different varieties of squash around- five different varieties of roasted squash with quinoa, spinach, red cabbage, a simple hummus and spiced roasted squash seeds
The 🎃 👻 Halloween spirit has taken over- Wild black rice with red cabbage, purple steamed carrots, roasted beetroot purée, pickled ribbons of red cabbage & carrot, purple kale and crispy black rice
As it’s sunny today- carrot, beetroot & fennel slaw with a citrus dressing, roasted pecans, poppy seeds and shiso from @18anhaltroad
Pearl barley with mushrooms, tamari, lemon juice, parsley, red cabbage, butternut squash crisps and purple shiso from @18anhaltroad
A simple dish that delivers- Farro cooked in carrot juice, onions, garlic & turmeric with roasted spiced carrots and crispy shiso from @18anhaltroad
Starting the week off right- Black rice with shallots, parsley, garlic & rainbow chard topped with roast butternut squash and a hazelnut & rye crumb
Italian vibes- Tagliatelle with a mushroom & cauliflower sauce with spinach and herbs