Hen Corner

Sara Ward and her family have transformed their West London Victorian terraced house into an urban smallholding, allowing them to have the best of both worlds - city and country. They are living the good life complete with 20 hens, two colonies of honey bees, a fruitful kitchen garden and a micro bakery making 30-40 loaves of bread each Friday along with hundreds of sticky buns, cakes and savoury treats. Whilst Sara and the family continue to expand their hands-on skills, they train and encourage others through their schools programmes and series of courses run throughout the year. Be it jam making, wood carving, bee keeping or bread baking, there’s always something new to learn at Hen Corner.

HenCorner.com

@HenCorner
www.facebook.com/HenCorner/
www.instagram.com/hencorner/


Tell us about yourself and your business

We are Hen Corner. We love the bee keepers, the veggie bed diggers, the jam makers and cider drinkers, the chicken fanciers and the real bread bakers. But not just in the deepest darkest countryside or the far, far away villages but right here in our cities and towns.

Many city dwellers and townspeople dream of a life in the country but feel tied to urban life for jobs, schools, family and convienience. My family and I truly have the best of both worlds in our cultivated corner of West London, living and working our urban smallholding. Whilst we enjoy the good life, we are  always keen to share it with others through our courses, schools work and bakery.

What did you do before starting this business

I worked for a local charity.

What were the main motivations for starting your business

As a family we were trying to live more sustainably and others expressed an interest to find out more, so we started running courses.

Whilst we bake bread for our family, harvest honey from our bees, gather eggs and make chutney we sell our spare produce to our local community.

What is your inspiration for what you do

It's so important to know where our food comes from. Everything we eat used to be alive, be that plant or animal, so being able to trace the products back to their origins gives us confidence for our health, our environment and our farmers.

What do you love most about what you do

Meeting lots of people and them enjoying what I've made.

What advice would you give to a new trader starting out

Offer samples, let people taste how good your food is. Know your story well so that you can tell it easily.

Do you have any links to Ealing

I'm a member of the Ealing & District Bee Keeping Association

Where's your favourite place to eat in London

The Griffin, Brentford

Sweet or savoury

Both

What's your essential dinner party ingredient

Wine

Where do you source your materials from and is this important to you

We use ethically sourced ingredients, organic where possible (our flour is from Shipton Mill in Gloucestershire), eggs are free range, sugar is British or FairTrade. We need to know where it's all come from and how it's production has impacted the animals & workers involved.

Where do you get inspiration for new products from

Amazing food is often the sum of three distinct ingredients, getting your base right is a winning formula.
Bread, Tomatoes, Cheese
Meringue, Raspberries, Chocolate
Cinnamon, sugar, butter

What's more important to you - colour or texture

Texture

 

July's W5 Food Market will be buzzing with information about honey, bee keeping and how we can help to protect the bee population in our community. Sara Ward of Hen Corner joins us with her bee keeping gear, to demonstrate how bees make honey, and how bee keepers later access it for our enjoyment. Sara will have honey available for tastings and buying, and will have kids' sized bee keepers uniforms on hand. So bring your little ones along to suit up and make like Winnie the Pooh!

 

Are you a trader? We have a number of events and markets throughout the year and are always on the look-out for exciting new traders to join our family. If you would like to be an Eat Me Drink Me trader please take a look at our Trader page.

Sfornato

Sfornato pizzanos are something totally new to the London foodie scene. They are wood-fired pizza-sandwiches, with fillings like mozzarella fior di latte, basil, tomato sauce and extra-virgin olive oil, or pulled rosemary chicken, balsamic caramelised onions, bacon, and tomato sauce. There's also something for the sweet-toothed, such as sliced wood-fired bananas and melting chocolate sauce. Owner David is French but being passionate about pizza, travelled to Italy to learn more about the craft of making pizzas. He discovered a dish called "panuozzo", and taking inspiration from that, he created the pizzanos. His ingredients are sourced locally where possible, from Italy where necessary, and packaging is eco-friendly.

www.sfornato.co.uk

@SfornatoUK
www.facebook.com/SfornatoUK/
www.instagram.com/sfornatouk/

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Tell us about yourself and your business

I am a French citizen who has been living in London for the last 3 years... I am passionate about food and travels! I have been to Italy multiple times and fell in love with the food over there which is why I dedicated quite a big time of my life in learning how to cook proper Italian food!

Sfornato serves artisanal quality pizzanos that could be described as pizza-sandwiches cooked at lightning fast speed in a wood-fired oven and filled with savoury or sweet ingredients depending on the season and creativity of our bakers.

What did you do before starting this business

I ran a restaurant back in France about 8 years ago. Then I went to Asia (Hong Kong) where I worked in the event industry and helped charities to raise funds. Then I travelled across Asia for almost a year before relocating to London where I pursued my career in the charity industry up until today.

What were the main motivations for starting your business

I have always had a dream to be self-employed, to realise a vision and hopefully to give to people what I expect when visiting a business - great product and customer service at a fair price!

Since I always love cooking, starting a food van business seemed like the natural 'next-step'.

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What is your inspiration for what you do

Some traders/pizza specialists all over the world are doing great things and I keep looking at them for inspiration and new ideas.

My past travels are also a great source of inspiration and I will try to take advantage of this experience by offering (from times to times) original recipes!

What do you love most about what you do

I love cooking, I love sharing and discussing with customers especially since people are always curious when it comes to food. And it's really great to be away from an office. Ultimately, I like to have these 2 jobs at the same time, working on realising my dream with the van whilst continuing my activities in the charity industry. It's really fulfilling!

What advice would you give to a new trader starting out

Be different, love your food, love cooking and love people because at the end of the day, it's all about serving them and making sure that they're enjoying your food!

Do you have any links to Ealing

I am a happy Ealing resident!

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Where's your favourite place to eat in London

it's hard to pick just one place really... well friends/family come over for a visit, I'd say that I like to go to Richmond and find a nice spot by the Thames for a lunch outside... there is a German place there which is quite a good place for a beer and some Wiener Schitzels! Reminds me of my trips in Germany and Austria. Again, it's all about food AND travel memories!

Sweet or savoury

Savoury, every day!

What's your essential dinner party ingredient

Pasta? Probably!

 

Are you a trader? We have a number of events and markets throughout the year and are always on the look-out for exciting new traders to join our family. If you would like to be an Eat Me Drink Me trader please take a look at our Trader page.

Capo Caccia Fine Food

Capo Caccia Fine Food bring a taste of Sardinia to London with their unique range of charcuterie and cheese sourced directly from Sardinian producers. Firm favourites include Pecorino Sardo; Pane Carasau –traditional Sardinian flatbread; gluten and lactose-free salami seasoned with fennel, myrtle leaves and sun dried chilli; and more unusual items such as Bottarga, a wonderful dried fish roe known as Sardinian caviar, which can be added to pasta or shaved directly onto vegetables for your next dinner party.

www.capocaccia.co.uk

@capocacciafinef

Tell us about yourself and your business

I started Capo Caccia in 2012 so that I could bring my love of traditional Sardinian food to London. We regularly travel throughout Sardinia meeting cheese producers, butchers and farmers and sourcing the finest regional staples to bring a unique range of charcuterie and cheese to London.

We sell the finest Pecorino cheese, Ricotta Mustia, a smoked dried Ricotta alongside Pane Carasau, a traditional Sardinian flatbread. We often sell out of our popular range of gluten and lactose-free salami seasoned with fennel, myrtle leaves and sun dried chilli and marinated in red and white wine.

Another hit with meat lovers is Mustela, a traditional southern Sardinian cured pork loin, and Bottarga, a wonderful fish roe known as Sardinian caviar that can be added to pasta or shaved directly on to vegetables as a starter.

Another tasty delight is Malloredus gnocchi, tiny dumplings with an elongated, elegant conch shape and Fregola, semolina dough that has been rolled into fine balls and toasted in an oven.
You’ll find us across London at the finest food markets and you can also find our charcuterie and cheese at restaurants and food shops in the Capital.

We’re passionate about the amazing food that comes from Sardinia and it’s a pleasure to be able to share our passion with you and work with small, artisan producers to bring a taste of Sardinia to London.

What did you do before starting this business

Since I moved to London 15 years ago, I've been working in the fine food business. I started selling Sardinian products at Borough Market for 3 years and I worked for other Italian fine food importer like Guidetti fine food and Ham&Cheese Co. In Italy I was an agronomist working with farmers and I did a PHD in climate change. I started my own business 5 years ago with the objective to import the finest food from Sardinia to London, working very closely with my producers and farmers, supporting them and the Sardinian culture.

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What were the main motivations for starting your business

As I said before, since I moved to London, I had the idea to import Sardinian products. I'd been working with producers and farmers in Sardinia and I saw a good potential and an amazing range of products and solid family business with a great background, story and produce. I specialise in Sardinian products because I would like to tell the story of Sardinia through its products. Every area or town has its own bread, recipe or cheese that tell you about the place, the people and the traditions.

What is your inspiration for what you do

After 15 years I still get excited when I receive the delivery from Sardinia and I can't wait to be at the market to talk about the new products with my customers.  I've discovered new products, farms and places in Sardinia and I've also started to bring my clients to Sardinia to meet the producers. I'm still inspired by my homeland and I'm proud to support it!

What do you love most about what you do

Finding new products, bringing them to London and trying them with my customers.

What advice would you give to a new trader starting out

Have in mind a clear idea of what you would like to sell and why you would like to sell it. Think where you want to be with your products in few years time. On top of that, Passion and Love for your own business.

Do you have any links to Ealing

A few good friends living there.

Where do you source your materials from and is this important to you

Sardinia

Where do you get inspiration for new products from

I do a lots of research and I speak a lot with my producers. I meet new products and I visit Sardinia at least twice a year, looking for new products and trying new menu and restaurants.

What's more important to you colour or texture

Texture and colour

Where's your favourite place to eat in London

Anchor and Hope Waterloo
Platform 1 East Dulwich
Mamma Dough Peckham
Patron Kentish town

Sweet or savoury

Savoury

What's your essential dinner party ingredient

Sharing platter with cheese and salami, good wine, craft beer

 

Capo Caccia are taking part in the W5 Food Market: Cheese Fest.

An official event in the Evening Standard London Food Month, Eat Me Drink Me’s monthly Sunday food market is ramping up the excitement with an event worshipping cheese. 

Find out more

Are you a trader? We have a number of events and markets throughout the year and are always on the look-out for exciting new traders to join our family. If you would like to be an Eat Me Drink Me trader please take a look at our Trader page.

Jennifer Cattlin

Ealing native Jennifer fell into fascinator design when she struggled to buy an original headpiece for a wedding. She decided to make one for herself and became hooked! She was tutored by the late Queen Mother’s milliner in London before developing her own designs, which are sure to inspire your upcoming wedding, race or special occasion attire.

jennifercattlin.com

@JenniferCattlin
facebook.com/people/Jennifer-Cattlin-Fascinators/100009111800486
instagram.com/jennifercattlin

Tell us about yourself and your business

I moved to Ealing three years ago from Henley on Thames in Oxfordshire.
I design and make bespoke fascinators for Ascot, Henley regatta, and weddings from my Ealing studio.

What did you do before starting this business

For many years I have been involved in the world of fashion, modelling, film and print work in London, New York and Tokyo.

What were the main motivations for starting your business

I fell into fascinator design when I struggled to buy an original headpiece for a wedding I was attending. I decided to make one and was hooked! I was then tutored by the late Queen Mother's milliner in London before embarking on an extensive period developing my own designs.

Jennifer Cattlin
Jennifer Cattlin

What is your inspiration for what you do

I'm very passionate about designing Fascinators I love to make my clients feel vibrant and glamorous all season round.

What do you love most about what you do

I design a broad range of pieces to cater to everyone; from the lady who wouldn't normally feel confident wearing a headpiece, to the Ascot attendee who wants a bespoke show-stopper. It's so rewarding when a client wears a  piece that makes her feel attractive.

What advice would you give to a new trader starting out

Always be professional.

Do you have any links to Ealing

I live and work in Ealing.

Jennifer Cattlin
Jennifer Cattlin

Where do you source your materials from and is this important to you

As a UK designer I like to utilise locally produced materials.

Where do you get inspiration for new products from

I get lots of my Inspiration from my travels around the world.

What's more important to you colour or texture

Colour

Where's your favourite place to eat in London

Roka - Canary Wharf

Sweet or savoury

Savoury

What's your essential dinner party ingredient

Wine!

 

Are you a trader? We have a number of events and markets throughout the year and are always on the look-out for exciting new traders to join our family. If you would like to be an Eat Me Drink Me trader please take a look at our Trader page.

Kaffee Culture

Kaffee Culture's Stephen offers hand-roasted artisan coffee beans sourced from Fairtrade or Rain Forest Alliance suppliers. Each batch of green beans is roasted at various levels to best bring out the flavours of the bean. Kaffee Culture also offers a bespoke roasting service, so if you like your Monsooned Malabar dark with some oil showing, then that's how they will roast it for you.

www.kaffeeculture.co.uk
@Kaffeeculture

Tell us about yourself and your business

I’ve roasted my own coffee for more than five years. When I was made redundant from working as a Business Improvement Manager in the chilled food industry, I decided to follow my passion -- coffee.

Since January I now roast coffee as my business. I offer an online bespoke roasting service where you select the bean, the roast level and whether you want the whole bean and I roast it to your preference the next day and send it first class post. As it is bespoke, your name is printed on the bag, or if it's for a friend, I print their name.

I supply both Fairtrade and Rain Forest Alliance beans and single farm estates. I also have a decaf option as well. For markets, I roast to a medium roast, and I also offer flavoured coffee beans, a selection bag and most recently, Cold Brew coffee in bottles to take home, or by the cup with ice, syrup and cream - when its warm enough! At the market, I have an Information Corner where I try to help with any coffee related questions, plus I display various brew methods and grinders.

The difference between freshly roasted coffee and what you can get at the supermarkets is night and day, so I really encourage everyone to try freshly roasted.

Kaffee Culture
Kaffee Culture

What did you do before starting this business

For 20 years I was a Business Planning Manager and then a Business Improvement Manager for the UK's largest chilled food manufacturer, making ready meals for M&S, Waitrose, JS and Tesco. Before that, I  was also in the food industry, from fresh chilled soups to a brief foray into frozen.

When I was made redundant I decided to follow what I loved and started roasting coffee beans.

What were the main motivations for starting your business

The love of coffee and being able to control exactly how it tastes by bringing out the best in the bean.

All the flavour in coffee is brought out through the roasting process and I decided to turn my passion into a business by offering a bespoke service which is difficult to get from the current offerings in the market.

What is your inspiration for what you do

Seeing others turn what they love into a business and controlling their own destiny. If you follow what you love to do, making a success of the business is more likely. With my business improvement background I can ensure that my operation is efficient and the numbers are realistic which helps in the early stages of a start up.

What do you love most about what you do

Seeing a green bean turn into something delicious. Being in control of my future and backing my own ideas and decisions. Seeing something that was an idea turn into reality.

What advice would you give to a new trader starting out

Go for it. Get as much advice as you can and don't be afraid to ask for help. There are many organisations out there that are designed to help start ups. Identify your weakness and get help in those areas first. Get the basics right with a good business plan - even if numbers may not be a strong point, an accurate cash flow is a must. This will be obvious if you run out of money.

If possible, depends on your idea, start lean as the risk is less, although some plans do need major investment.

Do you have any links to Ealing

I live in Ealing and go to the Ealing Business Forum monthly.

Kaffee Culture
Kaffee Culture

Wheres your favourite place to eat in London

Too many and they change all the time

Sweet or savoury

Both

What's your essential dinner party ingredient

Good company (and good coffee to end!)

 

Are you a trader? We have a number of events and markets throughout the year and are always on the look-out for exciting new traders to join our family. If you would like to be an Eat Me Drink Me trader please take a look at our Trader page.