The Jellied Eel is the quarterly magazine for sustainable food in London, produced by London Food Link and Hand Up Media, available to pickup at over forty locations around the city. Come and have a look around - we hope the Eel will help you discover all the tasty goings-on in town. If you would like to subscribe to this, and to see the other benefits of joining London Food Link, click here.
Date for the diary!
The next Making Local Food Work conference will take place on Wednesday 30th September at the Marriott Hotel, Bristol City Centre. Titled community enterprise and the future of food, it will explore the role of community activism in making healthy, sustainable and equitable food the norm in future. Speakers include eco-chef Barny Haughton, Professor Kevin Morgan and Dr Tom MacMillan of the Food Ethics Council. For more info, see www.makinglocalfoodwork.co.uk/conference
Jellied Eel 25
Local to London - LOCAL BEERS
London, unbeknown to most Londoners, is home to a host of breweries. We have big breweries, like Fuller’s, putting London on the map, and smaller specialist breweries, like Sambrook’s, promoting English producers and traditional methods. Ellie Garwood explores…
Seasonal Sally
A lot has changed since Sally Clarke first opened her innovative eatery, Clarke’s on Kensington Church Street in 1984, Katherine Bryant finds out more…
Organic food fortnight
As the Soil Association prepares for Organic Fortnight, Gaby De Sena embarks on their challenge to host an organic dinner party on a budget and discovers that delicious organic food doesn’t cost the earth.
CHICZA! A natural solution to a very sticky problem
It takes 17 weeks for chewing gum to be removed from the entire length of Oxford Street, yet in just 10 days the sticky stuff is bothering the soles of all who dare to tread there once again. But now, a rainforest community could transform our pavements forever, with the invention of the world’s first fully biodegradable chewing gum. Jennifer Gaskin explores…
Pie & mash
Pie & Mashhas been enjoyed in London since the 18th century. The crowded and dingy slums of the Georgian East End, gave birth to this most epic of comfort foods as hungry Cockneys demanded something cheap and filling. Shops kept their prices low by using the cheapest, often dubious cuts of meat and offered the tasty fare at a price lower than the cost of cooking it at home.
Reader’s Kitchen
In our new feature, Jellied Eel reader Johanna Wallther, a single young professional living in Haringey, North London, bravely put her kitchen forward for a grilling. Polly Higginson, went out to test how green her kitchen was…
