Who: Rob Dunne and Victor Frankowski
What: Founders of Protein by DunneFrankowski
Why: Tucked away behind the main thoroughfares of Shoreditch within Protein’s 18 Hewett Street gallery, DunneFrankowski not only makes great coffee, but serves to explore café culture and the relationship between barista and consumer. Taking inspiration from the ritualistic service of tea, Rob and Victor’s hi-tech approach is matched only by their penchant for design. More than a little obsessive about their craft, the duo have even created a live visual feed to track each and every coffee sold.
What they say: “Protein by Dunne Frankowski is a cosy yet contemporarily sparse modular coffee bar that focuses very much on quality over quantity.” – London Unlike
What Rob and Vic say: “DunneFrankowski is a creative coffee company that utilises café culture to bring subgenres of society together. There are over 800 flavour notes in coffee. The idea is to deconstruct that and present it to the customer in the simplest fashion so that they can understand and enjoy it even more."
What: Founder of Rubies in the Rubble
Why: Producing chutney and jams from the surplus fruit and veg discarded at markets, Rubies in the Rubble employs people in the local community who need help getting back into employment. From the scraps of material used as labels to the jam jars, everything is recycled. A food business with a conscience, it addresses the critical issues of unemployment, social exclusion and waste.
What they say: “Rubies in the Rubble offers a unique new brand of mind-bogglingly good chutneys with a difference – and a conscience.” – Market Life
What Jenny says: “I want Rubies in the Rubble to be the Ben & Jerry’s of the chutney world. I’d love it to be replicated around the country. I want the idea to spread.”
What: Owner of The Butchery
Why: Passionate about using British rare breeds from small farmers, Nathan is the only butcher in London buying exclusively whole carcasses. A true believer in nose to tail eating, he experiments with different ways of cutting up the carcass (and even holds classes if you want to try it yourself). By buying direct from farmers, focusing on rare breeds and using every part of the animal, he provides healthier, tastier and more ethical meat to his loyal fans at Maltby Street market.
What they say: "I really admire Nathan’s promotion of rare breeds and his butchery philosophy. Fingers crossed that the London consumer is wowed by him!" – Sue Money-Kyrle of Llanwenogs, Walkers Farm
What Nathan says: “Nose to tail eating is trendy in restaurants, but the actual reality of it seems to have bypassed butcher shops (where it is really needed) and the average home cook. This doesn’t have to mean eating offal. There are so many hidden cuts within a whole animal carcass that only a butcher knows about.”
Who: Martin Morales
What: Founder of Peruvian restaurant Ceviche
Why: Martin’s pop-up Peruvian dinners helped spark London’s latest food trend and now he’s making the move to bricks and mortar. Opening in March, Ceviche in Frith Street, Soho will be the first gourmet Peruvian restaurant in the capital. Cerviche, anticuchos and Pisco Sours will soon be the tastes on every food lover’s lips thanks to Martin’s enthusiasm for his country’s cuisine.
What they say: “London is overdue a quality Peruvian Restaurant. I am confident Martin Morales and his team will deliver something special.” – View London
What Martin says: "We're cooks not chemists. We're not here to do molecular gastronomy or fusion, we're just here to make delicious food. Our mission is simple – to offer a home for the best Peruvian cuisine, drinks and culture in London."
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