Although we love living in London the pace can be pretty hectic, so we were honored (and excited!) when we were asked by the lovely people at Kinfolk Magazine to host a collaborative brunch highlighting the benefits of slow living and mindful eating.
Gathering on a Saturday morning in our hayloft in Brixton, the brunch attracted a mixed and wonderfully creative crowd, all who had come to explore what the concept of slow living means in our increasingly fast-paced urban lives. Serving a four-course brunch prepared by our very own Sam Hodges, the food was a journey through the British summer season, dotted with talks on everything from mindfulness to textile dyeing. Our partner Toast provided some of the beautiful table lines and aprons, and lovely Sophie from Grain & Knot hand carved the most striking wooden knives for our guests to take home.
And now to the really important stuff: the food. We started the morning with Beehive Place homemade heritage grain granola made with rare British grains. Topped with raspberries from Oakchurch Farm in Hereford and raw honey from our friends at The London Honey Company.
No June food event is complete without at least one asparagus dish, so the second course of the day was beautifully thin sprue asparagus topped with a blue legbar egg from Clarence Court, accompanied by rye bread from E5 Bakery in Hackney and organic buttermilk from Netherend Farm in Gloucestershire.
The final dish of the day, wild yeast sourdough pancakes was served with our very own strawberry jam, roasted cobnuts from Potash Farm in Kent and yoghurt from Neil’s Yard Dairy.
As we can’t help but be a tiny bit cocktail obsessed, our bartender team couldn’t resist coming up with a special Beehive Place brunch cocktail. A grapefruit and fennel shrub with bee pollen infused gin and Hindleap sparkling wine, the ‘Bees in the Shrub’ was pretty good if we may say so ourselves.
A morning of talks on slow living, inspiration, community and reflection as well as the very best of British seasonal food, we kind of wish we could start all of our Saturday mornings like this…