treats Archives - Greenwich Pantry Blog
28 Feb

You can be as foodie as you feel

Cooking with Greenwich Pantry

 

You can be as foodie as you feel

Are you a cooking catastrophe who hasn’t reached any of the gastronomic gourmet goals you set for yourself in 2017  if so, don’t give yourself a hard time.

Don’t hold back, let the cooking continue

Banish those can’t do thoughts and this spring,  don’t let anything hold you back from getting your cooking hero badge from friends and family! At Greenwich Pantry, we say, ‘yes you can’ and instead of being told you can’t, we here at Greenwich Pantry are all about helping you so you can!

Cooking and eating healthy is double liberation.   Forget the biscuits and breakfast skipping, take outs and kfcs, maybe,  you’re just in need of a more diverse diet?  Whatever it is, please, try not to tell yourself off. We’re here to help and get you on your tracks, saying ‘yay yay’ not saying nay.

The key is, rewarding yourself for good behaviour and not acknowledging your bad habits. It only leads to guilty vibes and puts you on the path to resorting back to short term rewards.

Break the bad habits, one recipe at a time..

So breaking bad habits; how? Essentially, what you need is to replace the old habits with new and exciting ones. Take new challenges.

For starters, come on an exciting taste tour with us and find the foodie in you.

Banish dreary thoughts with these 5 simple steps and join us at Greenwich Pantry to make new habits a positive part of your life.

  1. Buff up on baking. Try a Bake it Cake it experience with someone you love, or come to a class and make new friends.
  2. Expand your repertoire! Perhaps come in secret while you learn to make scintillating Sushi to surprise  your guests at your next soiree.
  3. Swot up on how to create sumptuous savouries or simply learn how to maximise your nutritional intake and and eat clean.
  4. Do it with confidence. Our monthly cookery club is where you’ll experience the joy of learning a variety of eclectic homemade food techniques, ranging from French through to Asian cooking, taking you into 2016 with a new and exciting world of culinary delights you can replicate easily at home.
  5. Join in! Don’t do it alone. The art to Finding the Foodie in You is something to
     enjoy with others. We’ve oodles of cooking events this spring!
Finally, celebrate your successes! Share it with friends. Primp up your paltry pantry and fill it with exiting and nutritious delights and show everyone what great new yummy things you’re discovering  with us on Instagram.

So there you go! The best way of banishing a bad habit is to put your energy into another one make a habit out of trying all of the delicious things that you make – practice makes perfect..

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19 Jul

Weekend Baking Bundles; store cupboard savvy ingredients for bundles of fun.

Aren’t the weekends bundles of fun? Why not use the long light days to rise early and bake your own bread and cakes to go out and picnic with them in the sunshine with freshly fluffy loaves and springy soft cakes.

To get you started with some ideas we’ve put together two ‘Weekend Baking Bundles’.

There’s the  Savoury Baker’s Dozen which contains a trio of things to feel triumphant for when you next bake breads; artisan flour with dipping oils and spread for £13*

Start the day with a wholesome wholewheat loaf using Gilchester’s Organic Spelt Flour.

Once baked, try resisting the temptation of ripping a piece of fresh warm bread open letting the steam escape to dip it into a nutty flavoursome Olive Oil and there’s nothing tastier than Santiago’s Chilean Limited Edition exotic premium oil that really just tastes of the finest olives and is equally delicious with a hearty Red wine from a neighbouring Chilean vineyard.

Unfortunately fresh bread goes stale much quicker than processed store bought loaves, so there’s even more excuse to polish it off sooner. Don’t resist ploughing through the bread bin, slice some doorsteps off  for a hefty sarnie, cut a chunk off a crumbly creamy tangy cheddar and top it off with We Love ManFoods chunky Piccalilli.

Man Foods Piccalilli, Santiago Limited Edition Olive Oil, Gilchesters' Wholemeal Organic Spelt.

Savoury Baker’s Dozen Weekend Baking Bundle

If sweet treats are more your thing then there’s also the sweeter version: The Weekend Treat Baking Bundle, £20* containing store cupboard baking essentials; artisan flours for light cakes and loaves, along with marmalade and spreads too.

No baker or pastry chef should be without the best Vanilla Extract and Uncle Roy’s is one of the most fragrant and pure extracts and with this, a little lasts and goes a long way.

Sweet things need not leave you a sickly taste in the mouth, especially when you use SugaVida. SugaVida is made from 100% pure, unrefined nectar from the Palmyra (Borassus flabellifer) tree.  It’s great for diabetics, vegan and vegetarian diets as it contains high levels of Vitamin B12, too.

If you’re dreaming of a Greek Island getaway this summer, then why not plan it over breakfast after you’ve splatted lashings of Mr and Mrs Greek’s Mandarin Marmalade over your morning loaf. Mmm! It’s yummy. From the sunny climes of the deli-Chios Island.

Another star store cupboard ingredient is from Gilchester’s, their Double Milled Semolina grains will ensure you never need fret over gravelly polenta cake again as Semolina makes for a smoother, lighter cake.

Now, this never fails to impress come rain or shine, it’s another delicacy by Uncle Roy’s; Passionfruit Curd! Simply summer in a Jar! If you don’t want to spoon it over ice-cream, it makes for an exotic topping for scones or you could try making this with the Semolina grain, my failsafe flavoursome cake recipe:

Passionate about Lemons? Say ‘Niente’ to Polenta-Cake.
Ingredients for the Cake:

225 g butter

225 g Tradecraft Fair Trade Organic Raw Sugar

3 medium eggs, beaten

250 g Plain Yoghurt

250 g Gilchester’s Double Milled Semolina grains

1.5 tsp baking powder

Zest of a lemon

Ingredients for the Syrup:

175g Uncle Roy’s; Passionfruit Curd!

3 small or 2 big lemons, juice & zest

100ml water


Directions

Preheat oven: 170°C, 325°F, Gas 3

1.Line a 23cm (9″) circular spring band cake tin with non-stick baking paper.

2.In a separate large bowl whisk the butter and sugar together until they are soft and creamy.

3.Beat in the eggs, whip in the yogurt (don’t worry if it looks a bit curdled), gradually stir in the semolina grains and sprinkle in the baking powder evenly. Beat it all in well until the mixture and I repeat, has evenly come together.

4.Pour the batter into the lined cake tin and bake for about 80 minutes. Check it at 1 hour, then at about 7 minutes intervals after the allotted time. When the cake is done the surface should be golden biscuity brown and firm, but give a bit of spring back. Insert a bamboo skewer. If it comes out clean it’s done.

5.Leave in tin. Let it cool.

6. While the cake is baking, make the syrup. Put the Passionfruit Curd into a saucepan along with the juice of the 3 lemons and the water. Bring the liquid to boil and simmer until the mixture has a thicker syrupy texture. Stir in the lemon zest, then be cool and cool it.

7.Spoon the syrup over the cooled cake while it is still in the tin, and then allow the cake to really cool completely.

8.The cooked grains will have swelled with the syrup. Remove from the tin and slice.  Serve with a blob of Greek yoghurt or vanilla ice cream.

Oh Yeah!

*Psst, prices shown do not include delivery, but if you’re a local and want to collect or have shopped with us before then use code GPCUSTOMER at the checkout for free delivery.

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29 May

Dive in that tin for Biscuit Day!

As if you needed another excuse?!

Crumbly, crunchy, soft and fruity, gooey perhaps, crispy, buttery, covered in chocolate, sandwiched with jam; even the mighty gluten free or wholesome vegan biscuit can’t atone for the feeling of sin when scoffing a stack of golden rounds after pots and pots of tea.

Hey, today though, it’s not naughty, you can let yourself off.

Yes you can reach for that biscuit tin! It’s ok if you had a cookie with coffee, a rich tea at morning-tea, a cracker with lunch and short affair with shortbread in the afternoon. What ever your fancy, you can very well ‘take the biscuit’ today.

I usually try to be ‘good’. I usually start a packet of biscuits a week or two prior, carefully unravelling the rolled wrapper, to only take the first few from the top to return them to the dark cupboard for when needed again.  However it’s always the same. On my desperate return for a biscuit, there’s always a softened stale pile? Why? Oh Why, if it’s not stale biscuits, it’s a half-biscuit drowning tea disaster. Peter Kay knows what I mean. “Quick! Mum! Get a spoon, my b-i-s-c-u-i-t, he plays in slow motion. I think we’ve all been there, Peter.

Other than loosing your bicky overboard in a hot beverage, another reason for biscuit disappointment is that apparently, the sugar in biscuits is absorbent and biscuits are generally high in sugar. So it’s the sugar content’s fault it’s absorbing moisture from the atmosphere. So when biscuits are left out, or stored in un-airtight containers their sugar content mops ups the moisture in the air and hence why biscuits, high in sugar (who knew) go disappointingly soft.

Now, there’s no way on Earth that having biscuits like these are going to last past going stale.

Traditional Torta de Aciete Handmade(!) biscuits are lightly spiced with flecks of anise for a surprisingly different sophisticated twist on a biscuit, made with deliciously fruity Spanish Olive oil and the Almond variety is delicate and not at all over sweet, too.

Going Against The Grain, but totally satisfying my cravings, there are these utterly scrumptious Gluten Free, Organic chocolate chip cookies, they’ve kept all of the nasties out of their recipes to enable them to cram toasted hazelnuts and generous chocolate chips in the mix. Against The Grain’s berry delicious cookies are also a bit special; again gluten free they’re sweetened with apple juice to avoid the need of adding refined sugars; sweet cranberries and tart raspberries do all the flavouring to leave your taste buds singing. I’m sure these fine treats will leave not-so-much of a crumb trail, let alone being left to soften. The only thing that will soften is my sides, should I find myself unable to resist polishing off more biscuits than usual today.

 

against-the-grain-organic-berry-delicious-cookies-278-ptorta-de-aceite-traditional-842-p

 

torta-de-aceite-almond-841-p

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29 May

Local Gourmet Pantry Products Pop-Up on Your Doorstep. We Deliver too!

May the sauce be with you.

It was lovely to be welcomed back when we opened the doors of our Spring Colourtastic Pop-Up Shop last month. You welcomed us back with open arms and even brought back your green reusable Greenwich Pantry jute bags ready to stuff with goodies from when you visited our last Pop-Up event at Greenwich West.

We’d like to thank you lovely local Greenwich residents and a few of you who’d journeyed from far and wide, (well Welling to be precise) to fill your shopping bags up again with our delicious authentic gourmet pantry pots and jars and packets to stash away.

You dipped and crunched and scooped through our newest range of artisanal, in some cases hand crafted adventurous ingredients like Beer Jelly, yes a spreadable gel made of ale. Created by We Love ManFoods, (great on cheese on toast or as a sticky sweet marinade too),

Beer Jelly

We Love ManFoods

 

However their creative creation was no match for your intrepid taste buds. You made it no secret that you loved all of Granny’s Secrets wholesome Serbian spreads and sidled up to the shelves to stash away things like Flax Farms silky Linseed Oils (“The Best Present you’d ever received”, one of our lovely customers exclaimed!).

We loved sharing with you some of our new future favourites and some of you little birdies from the Belleville residents association even continued singing our praises, so thank you for all of your support and popping into our Pop-Up shop again. Now word on the street is that you miss us already? So guess what? We’re coming back. We’ll be popping back every Friday over the Summer months. Exact Dates TBC, but please watch this space.

Now we’re not the only ones trying new things, taste explorers. It was so lovely to meet some of you who also have your own foodie adventures around the corner too! One thing I’m really excited about is a new Brazilgerian venture coming to Greenwich. Yes, you heard it. Brazilian-Algerian homestyle food AND it’s going to be vegetarian!

Speaking of which, in retrospect of last weeks theme of it being Vegetarian Week, I’d like to shine a light on some of one of my Veggie Hero Ingredients.

Black Tahini

  Vegetarian Hero Product!

Sun and Seeds Raw Black Tahini , great for a binding base to Falafel, essential to emulsify home made Humous and makes a stunning dark centre piece if you blend it with some cooked cooled red Hodmedod’s Haricot beans or Black chickpeas to make a sophisticated dip.

Fava Beans

Ditch those crisps for Hodmedod’s crunchy healthy snack!

It’s delicious when mixed in equal quantities with Jam Rock’s gourmet pepper sauce, stirred with a dash of another of your new favourites, Sun and Seeds Pomegranate Vinegar  or simply add a spoonful to some lemon juice for a delicious dressing.

One thing we did learn at this last last Pop-Up, is that you all seem to be such a healthy bunch as one of our best sellers was the range of roasted Beans: Hodmedod’s tasty snacking Roasted Fava Beans, which are in fact lots more fun not to mention healthier than an equivalent serving of crisps and salted nuts.

So I hope we can still interest you when we come back soon with all of your brand new favourites and rumour has it, that there’ll be coffee. Yippie. We’ll also be testing your virtuous, healthy compasses under the famous Greenwich time-line with some locally baked tempting cakes. We look forward to seeing you again soon. For seconds… of cake, I’m sure.

Until then, enjoy the last few days of the merry month of May.

Joyce and Lara xx

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09 Apr

Sun’s Out, Buns Out.

Oh how that big shiny yellow ball in the sky gladdens my heart.

Another thing that brings joy to my soul is Jam. Simply good Jam, with a pot of tea. Jam on buns and on finger sandwiches; oh yes it’s time for the timely old tradition of Afternoon Tea.

I’m not talking silver service, stuffy expensive afternoon tea at a hotel with your Aunty Mabel. Although I’m known to have a penchant for dollies once in a while, we should do it more often. At home, alone, at work even or outside; especially when today is as beautiful as today. Go on have Afternoon Tea, al fresco if you can.

Start by putting down that thing you’re doing. Right now and just get your buns out. Spread them with juicy delicious, tangy sweet delightful jam and have a moment. That’s it, just you and your buns.

Well, share this moment if you will, just excuse yourself if in company but try to make a date of it at least once a week.

Brew a decent cuppa, let the caffeine gently perk you up whilst the sugars do the thing that sugars do and you’ll be right as ninepence. Well at least until supper time.

Right now, I’m indulging in Campbell’s Perfect Tea and the delectable honey-like consistency of Granny’s Secret Rosehip Light Jam on a scone or two.

Rosehips are full of vitamin C, Tea is naturally high in antioxidants and sitting in front of the windows wide open bathed in glorious Spring sunshine, I’m getting a much needed dose of vitamin D, too. You could say that taking Afternoon Tea is practically beneficial to your health, well you could.

Time for Tea

Time for Tea

Ahh, that’s more like it. Now, back to the grindstone for now.

Have a Sunny Afternoon.

x

 

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11 Feb

Love is in the air at Greenwich Pantry

Rather a lot of roses will be ordered this week. If you’re lost for ideas, don’t let clichés hamper your creativity. Create a surprise order for someone you’re fond of and send a  foodie gift that someone will fall for.

I particularly love the refreshing Mr. Fitzpatrick’s Rhubarb & Rosehip Cordial. He’s particularly passionate about vintage drinks and I think this one’s certainly got a touch of old fashioned romance about it, (it’s also rather good as a cheeky sort of Kir base for a flirty fizzy cocktail.)

I’ve definitely fallen under the spell of the  Conscious Chocolate Love Potion, it’s made with sensational essential rose oil and it’s divine density is like no other chocolate. It contains exotic silky coconut butter; in all of our good books at the moment. This is a treat to fall in love with.

Now forgive me for being a little saucy, but there are too many things to get excited about at Greenwich Pantry.

However, if this weekend you just want some time alone and to perhaps cosy up to nothing more than a good book, this Sweet Freedom Chocolate Shot Sauce will certainly satisfy. For other occasions this sauce is rather versatile; drizzled over ice cream,  you can bake with it and apologies for the anti-climax. It’s sugar-free. But, Yay.

 Good things for the heart other than romance of course are always a jolly good swoon worthy splash of Omega Oils or perhaps for some true indulgence, a one-for-all treat, a massage for any occasion 

Whilst online pondering ways we can share our affections via the medium of food; I found the wonders of Welsh Love Spoons, ubiquitous Belgian Chocolates, copious French Champagnes and when I thought I’d seen it all; I recently gathered nothing quite expresses ones affection like sweet smelling… Bacon Roses. Yes, when a garage bunch, or an artisan floristry bouquet wont do.

bacon-roses-bacon-roses-demotivational-poster-1271547252

(Surely I must be the last person with internet to learn of this? If not Google it.)

Next week, more vegetables I promise and for my vegetarian friends I’ll think of ways to get your pulses racing…

Get Your Pulses Racing

Pulses at the ready, nearing the finishing line.

Lots of Love, Joyce x

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26 Jan

The Dr-iet. You’re in the home stretch.

Come on, you can do it! You’re in the home stretch. By the end of the week it’ll be a new month. No more being a slave to dry-January and the latest combination/elimination or de-socialisation diet. It’ll be so-long to the season of the Dr-iet.

Whilst it’s necessary to tighten our belts in a notch, being sensible has never really been sexy has it. Or is a little of what you fancy does you good; the answer? I’m a mean moderator of moderation, gifted with being thrifty and must admit I’ve caved for a bit of cake and left over Cava here and there, but my answer this month is making treats transform. Yes, happiness has been leftovers.

If you had some delicious and traditional roast beef on Sunday, I’m sure you’ll agree that there’s no greater joy than cold sliced beef sandwiches with lashings of sunny yellow mustard to make a Monday, or even a Tuesday if you have an ounce of January’s restraint left. I love to endure the savage sinus singeing hot stuff and Greenwich Pantry dost kindly provide * (Tattoo drum roll please)… winner of a world sauce award and especially piquant; Uncle Roy’s Rabbie’s Burnie Mustard and since it was Burns Night just this weekend, I’d like to pipe on, that it is not only fiery and flavoursome, but it’s wheat and gluten free too.

Now, straying on the subject of celebrations; Happy ‘Straya Day to our Antipodean friends and I’ve learned they’ve more love for the lamb Down Under.

So, if lamb roast is what you love most, perhaps that lamb on the bone was slow to go? If so, tear that meat from the bone.

  • Caramelise some roughly diced onions and garlic.
  • If you’ve leftover roast veg; say carrots, dice what’s left and add a bit of extra veg if it’s at the bottom of the fridge, forgotten like a shopping trolley in a duck pond, (I always buy fennel and celery and forget to use it, this is a great reviver for bendy celery.) dice that too and add it with the meat to the sweet smelling onions.
  • Then to make a satisfying tangy stew, I sprinkle over a couple of generous handfuls of peppery Puy Lentils.
  • Add tinned chopped tomatoes and a rinsed tin full of water to just cover it all and simmer for about 20 minutes. Season to taste and et voilà!

‘Puy’ is also the Provençal word for volcanic hill. So in keeping with the spirit of things, I’m sure you’ll erupt with gladness with this dish and if you’ve been virtually virtuous so far this month, perhaps a 2010 Barossa Red would go down nicely, especially if you are celebrating today.

Now,  thinking back along the lines of a cinched in waist; we’re back to tightening that belt remember and there is still room to stretch it out. No, not you. It’s not back to the box set and the sofa yet. I meant stretching out the left overs. Hark, you’ve got no leftovers left you say? Well to exercise my most tasty advice, the stubborn pots aren’t the only things that need to be left to soak. I bathe them bones, either low in a slow cooker all night or you can simmer them low on the stove for a few hours whilst you catch up on the latest crime thriller. You’ll have a thrilling stock for sure. This is the very starting point for the thriftiest and quickest of midweek dishes; risottos, healthy soups and can be frozen for gravy next week.

More from me on #MeatMonday later.

Hope it’s all Gravy with you!

;  )

Spice up lacklustre leftovers

Spice up lacklustre leftovers

 

*A Grace Before Dinner, Extempore. Robert Burns.

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18 Dec

One week to go! Don’t Panic…Much.

I don’t think I’m alone when in any month before October, it irks me to see Christmas jumpers and selection boxes on shelves in shops. Then comes November. Yup Christmas is officially in full swing according to the shops and yet still I loudly tut.

You are either a “Yeah I’ve got loads of time” type, or you’re one of those very organised people who by now have things wrapped and hidden with food ordered and on it’s way and perhaps your zen-like state of christmas calm is due to the constant flow of mulled wine that’s been on offer… since September.

Now we’re just an exciting/alarming week away and being threatened with final delivery dates for ordering on-line. Well dears, don’t worry! Much. You’ve got until Saturday 20th December at 12:00 noon to order your Christmas Goodies from the Greenwich Pantry!

I am one of those “it’s too-early” Christmas cynics. Every time I’ve gotten within sniffing distance of a shopping mall or the dreaded West-End I’ve come out in a cold sweat. Turns out however it was the sniffles, I’d been brewing a fever and now I’m laid off with a lovely dose of the Christmas Lurgy and now in bed.

Fear not my festive friends. I have a laptop, wifi and I’m finally getting some peace, comfort and joy- in bed, well every cloud.. and I’m Christmas Shopping (yay) and planning our New Years Pop-Up Shop (watch this space).

So whether you’ve got this season under control and need to recharge or if you’re feeling the Yuletide Yikes here are some of my favourite things that have kept me healthy, warm and fuzzy inside.

Wonjo Natural Hibiscus Drinks

  • High in vitamins and full of antioxidants, the delicious hibiscus is helping me lick this lurgy. There are lots of varieties and I’m loving the Ginger Hibiscus, topped up with hot water to keep me hydrated. In the name of research I have however prior researched more ways to enjoy this drink in the form of Punch and non alcoholic Sangria : )

Uncle Roy’s Passion Fruit Curd 

  • Just because! See my review, it’s exciting exotic sharpness is perhaps the only thing keeping my failing fluey tastebuds awake.

Granny’s Secret Apple and Cinnamon Fruit Spread 

  • Natural and not too sweet this warming delicately spiced jar of loveliness is very versatile; a great desert cheat for a baked pastry filling, over ice-cream, spread on toast or simply warmed on its own as what my American pals call ‘pudding’. Very popular with my friends little ones.

Nourish Skin Balm

  • Seasonal stress, weather and heating cause havoc to skin. Treat yourself or a loved one to this precious golden star product. I’ve been massaging this myrrh and frankincense rich balm into my skin to mitigate damage, repair and hydrate. Ahem! WISE MEN!!! This is a great present idea!! HINT HINT!

And on that note my dears, I’ll let you get on with it!

Don’t forget you can shop online until Saturday 20th December at 12:00 noon for delivery of your goodies from the Greenwich Pantry before Christmas!

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01 Dec

Popping into the Pop-Up Shop for a treat

Thank you to everyone who came to visit the Greenwich Pantry pop-up shop having seen our tweets. It was great meeting you and I hope you’re enjoying yummy and rediscovered nostalgic treats. Isn’t it nice to treat yourself sometimes?

Greenwich Pantry proprietress Lara’s ethos is that we should be treatwise, but we should treat ourselves. Lara comes alive thinking of the world of possible nutritional enjoyment out there, what we can eat and how we can treat ourselves, daily. Yes, daily!

“Indeed it is possible to wisely treat ourselves everyday, it just means we need to spend money wisely and most importantly recognise the value of what we’re eating”.

Not just a pantry patron;  she’s  a truly well researched curator of foods, a busy working mum who proudly possesses a high integrity for food and is a promoter of produce where she can vouch for the provenience of items sold and their ingredients. She even knows her product providers personally. In fact she’s pretty much pally with all of her suppliers. Praising them, there’s nothing she doesn’t love on the stockroom shelves. Having tried a few things, I couldn’t agree more. My mouth still waters at the thought of trying Uncle Roy’s Passionfruit Curd.

Now, we’re in advent, it’s the run up to a busy festive time. If you’re anything like me, you’ve probably spent all year balancing work, family and your social calendars; where it’s hard to keep up with fashion, or even the house. (Maybe the kids wont let you keep the house tidy?) Whatever your lifestyle, Greenwich Pantry can allow you to feel like the kitchen is a place where you can find solace again.

“The kitchen is a place where we can surround ourselves with beautiful things, even perhaps where we can have order where we can’t necessarily have it in the rest of the house”.

Greenwich Pantry’s  packets aren’t just pretty containers, they contain inherently good things; ethically sourced, which is why Lara is so proud of all of the products.

“Finding value in our food is important: There is its nutritional value, then there’s value of it having pride of place in our cupboards. It’s about treating yourself with the time to prepare. We are all capable of running our lives; jobs and homes. So treating yourself is simply about organising  yourself and what you’re going to eat, it’s just about running your life and body, being decisive about what you want to eat.

So Lara, I agree, aspirational eating is liberating, it’s not just about having pleasing pretty packets.

“How we present ourselves with clothes, how we chose to appear is liberating. Like clothing, I think choices of food can allow you to liberate yourself. Believe in bold choices, experiment with change, make that break from your usual brand, say I’m not going to spend my money on my regular brand of … I’m going to try something that is better quality, beautiful and try enjoying a little bit of luxury through the medium of good food.”

Once again it was great to meet you, those of you who popped in to the Pop-Up shop. The good news is that Greenwich Pantry will be back @57arts for the Christmas Market next week on Saturday 6th December where you can really stock up on Christmas Treats.

Uncle Roy's Wonderful (and it is) Passionfruit Curd

Uncle Roy’s Wonderful (and it is) Passionfruit Curd

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