Beyond the Perfect Brunch: BoxCar Founder Ankur Wishart
Where can you get unique seasonal pastries? What's the best veggie parmesan? How do you avoid a boring avocado? How do you create an atmosphere people will queue for? What makes a unique coffee flavour? How do you run multiple businesses at once?
Ankur Wishart is Co-Founder and MD at BoxCar, Open House and the Italian Greyhound. He's also a director at Casey Wishart & Partners.
You probably already know BoxCar for their viral croissants and dreamy locations. Now we get to meet the newest addition BoxCar Bread & Wine, open in Connaught Village.
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Spilling the Ethical Tea: Roshana Gammampila
How is modern tea made? What is the history of Sri Lankan tea? How do we make sure the people who make it are paid well? What does it take to run a business? Where does cinnamon tea come from? What is a single tea estate? How does community shape a drink we all know and love?
Rosh and her partner Mike Bailey revived her family tea estate in Sri Lanka with a clear vision: respect for the people who have worked there for generations. They make over 20 million farm-to-table cups of tea every month. They also provide 50,000 cups to Crisis UK during Christmas.
Find Devagiri at www.devagiri-teas.com or on Instagram @devagiri_teas.
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What Makes a Great Bakery: Bread Ahead Founder Matthew Jones
What bread should you get? What's the ultimate coffee + pastry combo? How has London's food scene changed post-pandemic? Why are bakeries so good for us? What defines a London bakery? How should you consume a mince pie? How can you become a great baker too? We're biting off A LOT in the first episode.
Matthew Jones founded London's viral bakery Bread Ahead. They've up millions upon millions of views for their Creme Brûlée doughnuts alone. Bread Ahead's main location is in the heart of Borough Market, one of the most iconic food spots in the city, with an 11 year history.
Matthew has been in the industry since 1986, working alongside the likes of Shaun Hill, Simon Hopkinson and John Torode in restaurants including Bibendum, Pont de la Tour, Quaglino’s and finally as Head Pastry and Bakery Chef at Mezzo.
If you're interested in signing up to one of Bread Ahead's courses, you can find more here.
Österreich