B E L L S’ B R O A D C A S T #1
September has officially gate-crashed summer’s party, and while some might be mourning the departure of balmy days, I, for one, am thrilled for the incoming season of putting everything left in the fridge into a soup. But before I dive into autumn, in typical British fashion I’m going to cling on and pretend that summer isn’t really over yet. After all, there’s still time to stock up on tins of Perello olives for those impromptu picnics and to continue making salads for dinner just because it’s simply “too hot for anything else” (yes, anything over 19 degrees still counts as ‘scorching’ in my book).
So, while August felt like it zipped by in five minutes flat, this past month I managed to stumble upon some delicious discoveries that will be sure to keep the summer spirit alive. Since this is the very first edition of my ‘newsletter-style’ Broadcast, here I’ve rounded up some of my ultimate August heroes—think of it as a longer-form kickoff, because summer deserves a proper send-off, in my opinion.
Definitely Eat
The Canned Cocktail Craze
Who hasn’t been sipping their way through summer and engaging with the canned cocktail revolution? Special thanks to the likes of MOTH and Whitebox’s ‘Pocket Negroni’ for their outrageously aesthetic packaging). My top pick? Arumba Cocktails, a rum-fuelled gem that hails from Manchester. Founded by a couple of mates who started slinging their signature ‘Rum Punch’ at BBQ’s, Arumba is fast becoming a go-to drink on the go for rum lovers. With few rum-based canned cocktails on the market, this one is definitely worth keeping an eye on.
You can grab six Rum Punches online directly from Arumba Cocktails here. Thank me later.
A Fuss-Free Way to Dip into Korean Flavours: Enter BOMBOM Market
If your taste buds are screaming for a little spice, meet BOMBOM Market. The founder, Seji Hong, started with Supper Clubs and now she’s here to bring Korean flavours into your kitchen with an easy and mouthwatering twist. The brand’s Kimchi Mayo is a smoky and umami revelation, but don’t sleep on their Gochujang or Ssamjang either. Needless to say, Seji’s BOMBOM is a saucy newcomer that perfectly embodies her goal: staying “rooted in Korean tradition” while fitting into the ease we crave in modern-day cooking. Equally, be sure to check out their Instagram page for countless recipe ideas and funky ways to experiment with the sauces.
BOMBOM’s sauces are now available on Ocado or from BOMBOM Market directly.
An Eggs-cellent Find: Cacklebean Eggs
Meet Cacklebean Eggs - or as I know them, the even boujier, better, and independent older sister of everybody’s favourite Burford Browns. Straight from Cacklebean Farm in Gloucestershire, once you try these beauties, regular eggs simply just won’t cut it. These yolks are gorgeously rich, their flavour unmatched, and let’s not overlook the incredible name. I have to thank my fellow friends at Mini Miss Bread for this one, sold in the deli, how could I resist adding these to my permanent rotation.
Sadly these eggs are only available to the Cacklebean stockists. However, if you’re ever in the Cambridge area, be sure to head to the Mini Miss Bread Cafe & Deli to buy a box or see them being used in action.
Please Don’t Eat (Yet Still Devour)
Just when consuming food wasn’t enough, in between mealtimes mainly involves consuming food (content). I must admit, not as tasty, maybe as mouthwatering though.
App Obsession: DELLI
Forget Depop for clothes - there’s now DELLI for the foodies! Launched in 2022 by the Depop founder, Simon Beckerman, alongside Marie Petrovicka, this app is a one-stop shop cultivating all your independent food and drink related desires in one place. Saturated with products that sport aesthetic packaging and catchy names, DELLI is all about spotlighting undiscovered food brands. Besides their impressive marketing, a standout feature is its dedicated ‘Makers Page’, where you can dive into the backstories behind each artisan. They also curate their own foodie boxes to order straight to your door: the DELLI ‘Stay In’ Box is a personal favourite of mine. Top picks inside? Russell Up Co Aubergine Pickle to match with your Happy Place Provisions Smoked Cheddah Sourdough Crackers.
Download the DELLI App for free on the Apple App Store or on Google Play.
Showstopper: Jamie: What to Eat This Week
Simple, cost-effective, and inventive - Jamie Oliver is back, cooking with seasonal produce that makes even the humblest of ingredients feel like royalty. I’ve binged the summer series which has seen Oliver elevate the panzanella salad with sweet, seasonal chargrilled peppers. In another episode, he uses sweet strawberries to create the most delectable rice pudding, akin to creamy Eton Mess goodness. If you haven’t watched and tried it yet, it’s time to get on board - especially before strawberries go out of season and we’re all stuck eating pumpkins and root veg (though I know Oliver will smash this too).
You can stream the first two seasons of Jamie: What to Eat This Week on demand here at Channel 4. Oliver’s third installment titled Autumn returns Monday 9th September at 8pm on Channel 4.
Insta-worthy: @the_goodegg_
If you’re not following Anna Whitley’s @the_goodegg_ account yet, then you’re missing out on some seriously beautiful recipes. Anna works as a recipe developer for @wearecherrypick, but her personal account is a true treasure trove of her simple yet elevated meals. My personal favourites? Crab and Fennel Toast or her Cavatelli with Sardines, Tomatoes, and Pine Nuts - both pure magic. Follow her and prepare to salivate.
Podcasts for Foodies: The Food Programme on BBC Radio 4
Investigating the subject of food in all weird and wonderful ways, this past month I listened to a fascinating episode titled: Pastry Nation: Hype Bakeries on the Rise. Delving into our growing obsession with extravagant baked goods - the episode begins by exploring popular spots like TOAD Bakery in Peckham, Quince Bakery in Islington, and fast becoming the crown jewels in anything that involves butter and lamination - Lanan Bakery in Edinburgh. The hosts explore whether this love for pastries is merely a short-lived trend or if traditional bakeries have always reigned supreme. Spoiler alert - 20th Century bakery institutions in the likes of Fife and Dundee showcase that the British adoration for baked goods has always stood the test of time.
Listen to this episode of The Food Programme on BBC Sounds or here on Spotify.
Places to Be: Goodbye Horses, Islington
Goodbye Horses is new to the scene this August. Tucked away in De Beauvoir, it’s quickly becoming a must-visit for those seeking great food, standout natural wines, and an all-around cool vibe. This restored pub is the mastermind project of Alex Young and George de Vos, with the kitchen helmed by Jack Coggins (formerly of Papi) and wines curated by Nathalie Nelles (ex-Noble Fine Liquor). Their funky record collection and expansive artwork hanging above the bar only appear to add to the magic even more. Also, be sure to check out the team’s coffee shop @daytripcoffeeldn , adjacent to the restaurant. I’m hoping to pop by to both later this month - stay tuned for pics.
Follow @goodbyehorsesldn on Instagram here.
What You Should Attempt Eating
One of the recipes I’ll be trying next week is Ottolenghi’s Pomegrante and Lemon Harissa Sticky Sausages. Part of his new range at Waitrose that dropped earlier this summer, I’m convinced that this dish could become mt go-to meaty main at the last of the summer barbecues.
And… because September in my heart will always feel like more of New Year than January, I’m channelling that fresh energy into my baking. A couple of weeks ago, I saw some little ones tucking into the ‘OG’ Dorrington’s Iced Buns, let’s just say the nostalgia hit hard. Thinking about these pillowy clouds of brioche, covered in their sugary glaze, instantly transport me back to my childhood. A couple days later I found this Waitrose recipe for Lemon Iced Buns and I’m already planning on how I can elevate them: Candied lemon peel? Poppy seeds in the mixture? Adorned with redcurrants? Or maybe even sandwiched by a layer of thick lemon curd? Variations are endless, I’m excited to experiment. Let me know if you try them out!
