Around Town: October 2018
Here's Francesca Nicol with a round up of the good food openings to cross The 'Eel's radar.
Richmond is now on the zero waste map: The borough’s first packaging-free shop has popped up in Teddington, so bring your jars, bags, and bottles to fill up on organic dry food goods and bathroom and cleaning products, as well as carefully sourced plastic-free lifestyle goods, until at least December.
Brick Lane, E1
London vegan food lovers rejoice: Britain’s beloved vegan ‘fish’ and chip van is now permanently parked up in Ely’s Yard. Head down for ultra-satisfying deep fried goodness with all the cruelty-free trimmings, including homemade vegan tartare sauce and mushy peas.
Fat Gay Vegan at Venn Street
FGV has gone south of the river, with a Saturday outing alongside the long-established market on Venn Street. Traders change every week, so keep an eye on FGV’s website and social media for details. Meanwhile, the original FGV market in Hackney has extended to a full-weekend affair.
Imperial Food Coop
This low-waste, organic food coop, created and run by Imperial College students during term-time in the Sir Alexander Fleming foyer at the university. It offers nuts and legumes in bulk, as well as glass-jarred nut butters and organic chocolate bars, taking study snacks to a sustainable new level.
Certified by the Soil Association before even opening, creates dishes from organic ingredients inspired by world travel, in criss-crossing fusions of flavour. The Organic Served Here menu includes tandoori broccoli, yuca fries, bánh mì hot dogs, and three types of tacos (jackfruit hoisin, fried avocado, and smoked chorizo), on the only organic tacos in the UK.
Earth Ale Taproom
Wood Green, N22
Earth Ale lives up to its name by turning foraged wild ingredients into seasonal, limited batch brews. This summer saw the opening of their first taproom (a stationary double decker bus in Blue House Yard) that embodies their dedication to experimentation. The delightfully complex flavour combinations from the mind of Michelin-trained chef and founder Alex Lewis currently include a stout infused with dandelion root, and a saison with chamomile.