Author Archives for Noemi

About Noemi

I am 29 years young, I am originally from Berlin and I have been living for about 5 years now in London. I am in the process of becoming a full-time Foodie with many exciting projects coming up. Join me on my Journey! I am also a freelancer and blogger, I love to cook, eat and travel and a simple dinner with friends and a nice glass of wine makes me happy!

Autumn Waffles

Autumn Lovin’

As much as I love the summer, there’s something special about Autumn. Weekends in bed, comfort food, candle-lit dinners and sweet treats to get us through the colder days.

Fall is one of my favourite seasons of the year. A time of harvest. Making space to go inwards, reflect and appreciate the small things we often take for granted. A beautiful season to spend time in balance, look after ourselves and those we love and care most about. With all the lower colours red, orange, and yellow in full bloom, this is a perfect time to recharge and use our energies wisely to be prepared for when we need them most.

Sunday Inspiration

If I could chose, it’d be Sunday every day. Not having any plans but easing into the morning when it is gloomy outside. No reason to be chasing the day but instead look through all the recipe books that are collecting dust on the shelf and think of waffles in bed 🙂 And so my Sunday started – I looked up more waffle recipes than there are waffles I think… I don’t really cook with recipes to be honest but mainly look at pictures to get inspired and then come up with my own recipe. But it is always helpful to have a base to start with and then start to go off to play from there.

And so I found a very pretty waffle picture with recipe and I went to work. I replaced ingredients and changed measurements and after more than many trial and errors I was very excited with how it all came together.

Brünch Buckwheat Waffles

Little tweaks..

I started to experiment with Buckwheat a bit more lately. Despite its name, buckwheat is not related to wheat making it gluten-free. Turns out it is really versatile and perfect for making any sort of bakes. It’s earthy and nutty in flavour, exactly what I was after. The outside of my waffles turned deeper in colour, beautiful golden brown, which I didn’t get when using all purpose/white flour. They were crisper on the outside and fluffy and light on the inside.

Instead of vegetable oil, which you will find in many waffle recipes, I use virgin coconut oil, which is not only better nutritionally-speaking, but it also boasts a richer, sweeter flavour that complements the earthiness of the Buckwheat really well.

I am excited for you to try them. Give it a go, here is how you make them:

Ingredients

Makes about five waffles

  • 2 cups of Buckwheat flour
  • 4 teaspoons of baking powder
  • 1 tsp of sugar or honey
  • 2 eggs
  • 1 3/4 cups of milk (full-fat milk is best)
  • 1/2 cups of melted virgin coconut oil
  • A few drops of vanilla extract

Unsalted butter for the waffle iron

Instructions

  • Mix the flour and baking powder together in a large bowl
  • Beat the egg and sugar/honey until nice and creamy in a separate bowl
  • Add the milk, coconut oil and vanilla extract to the egg mix
  • Slowly add the liquid mix to the dry ingredients to get a smooth batter
  • Get your waffle machine ready. I use a Belgium waffle maker and found these to be my favourite kind
  • Once it’s hot, coat the iron with some unsalted butter and ladle in the batter mixture
  • If you have a Belgium waffle maker, turn the waffle iron upside down to allow the batter to rise evenly
  • Waffles are cooked after about five minutes but carefully check in between to not over or under cook them. The waffles should be crispy on the outside and nice and fluffy on the inside

Since developing this recipe, my waffles have evolved. I served them with different toppings, changed the shape, size time over time. I burnt them more than once but the base recipe never changed.

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If you have come to one of my brünch events or our cafe in London (now closed) in the past, you will have tried them. My favourite topping is Rote Grütze, a typical German red berry compote that is served with warm vanilla sauce, perfect for cold autumn days. I add home-made crunchy granola for texture, twigs of thyme, fresh fruit and icing sugar to round it all up. Best shared with family friends and loved ones ❤

For my Rote Grütze recipe, head over to BBC Good Food who featured our brünch recipe back in 2016 🙂

Enjoy and stay warm! Lots of love, xx

BBC good food recipe

 

 

 

 

 

 

 

 

 

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2017 in Review

2017 has come to an end and I’m looking back at what was an incredible year full of brünch adventures ❤

As you might know, I recently moved back to Berlin after 14 years away, eight years in London, almost three years of brünch and a whole new chapter ahead of me 🙂 After I left London in October, I took some time out to rest and let it all sink in, reflect and create new headspace for fresh ideas. Join me on my journey through 2017 and please do get in touch if you have any questions at all or simply want to reach out. I always love to hear from you.

Let’s start at the beginning. 

I launched brünch in February 2015 as a roaming Berlin brunch pop up after quitting my corporate job as independent hotel consultant to start a new chapter .

I launched brünch as my way to express myself. Live my ideas and passions and create the life I want to lead. Make it count! I had no big plans at first, I lived the moment and did what made me happy. I didn’t want to wake up one day not having tried.

And so my journey begun. 

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Since launching almost three years ago I hosted around 25 beautiful brünch events all across London. I toured some fantastic UK festivals with my Berlin brünch Bar, collaborated with many inspiring people and beautiful brands and had brünch delivered to your doorstep.

In 2017 my brünch adventures continued full steam ahead! With your amazing support, brünch celebrated the opening of it’s own place in the heart of East London.

From pop up to permanent.

It was summer 2016 and I was still feeling the buzz of what was an amazing first ever festival season with brünch. On the look out for some new pop up locations in London I stumbled across The Taproom at London Fields Brewery.

At the time The Taproom was only open in the evenings and had seen better days. I  met with Hugo Ramos, Managing Director of the brewery and we got on straight away. I loved his vision and he loved my ideas. Our conversation quickly lead into something a lot bigger than just a pop up.

I got a full tour of the space including the two arches and life music venue. We talked for hours. At the end of our chat Hugo took me by surprise! He asked if I could imagine doing something more permanent with brünch at The Taproom.

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I walked away, called my closest friends, sat on a bench in the park and thought it over, again and again. I could hardly sleep that night.

I was super excited about the idea of opening up my own cafe. But I was really scared too. This was a different ball game. It meant commitment and responsibility. It meant putting my life on hold. Was brünch ready for this? Was I ready for this? Would brünch be successful going from pop up to permanent? Would I be able to pull it off?

There was only one way to find out…

Way too often we say No. No to the unknown. No because we are scared to fail. No because we are afraid of change. No because that is just easier!!!

But I had nothing to lose and I was way too excited with too many ideas in my head to let that opportunity go. I followed my heart and said YES!

Our vision was to bring The Taproom back to life, back into the local community – a new website, new logo, interior facelift, cafe during the day, cocktails and new dinner menu at night, all under my control. My dream project!

Next thing I know, my girlfriends and I are scrubbing floors, fridges, walls and tables at The Taproom. We converted the space into brünch’s new home, painted, built and decorated. Hugo gave me free reign and supported where he could. I was in my element. I launched a Kickstarter Campaign to raise the needed funds to get my new venture off the ground. Within 20 days, 62 backers supporting my vision and plans I was able to raise £10,169. Grateful for so much love and support from friends and brünch fans we went all out to make it happen.

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After only a few weeks, the new Taproom website went live with a new Taproom logo seeing brünch part of it. Hugo and I writing the content and my housemate Toby, creative mastermind behind El Tobe designing the website and logo. Adam, who has been supporting and believing in me from the start helped me visualise my ideas and drew up the initial design plans for brünch at The Taproom. Thank you Adam! ❤

 

 

 

 

Making something out of little was the motto. A philosophy that guided me from when I first started (pretty much because I did not have much choice..). I needed to spend every penny wisely. I wanted to bring the best out of what the space had to offer while giving it my brünch look and feel. Friends helped, most things were built in house, local businesses gave little discounts to support us.

And we did it! Within seven weeks, we turned around the existing operation and brünch at The Taproom opened on the 17th of November 2016. 

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I am not going to lie, there were times when I just wanted to run away.  Endless hours of cleaning, baking and cooking into the night, dealing with suppliers, recruiting, training, marketing, social media, admin,…I neglected friends and family for weeks and feeling the pressures of being responsible for other people’s livelihoods was super scary.

My body and brain were tired. But it was an incredible feeling to see it all coming together.

 

 

 

 

Once up and running, I cycled to work every morning and opened the café with one of my team. The best moment of my day was picking up the still warm bread from Pavilion bakery around the corner, opening the shutters, letting the sunlight in and switching the open sign on. The café was ready when all the cakes and hot croissants were out. It smelled beautiful. The coffee was dialled in and we had our first cuppa of the day before the first guests arrived. I was happy!

We opened from Tuesday until Sunday, six days a week between 8am and 4pm. My team consisted of one barista, one chef, one person front of house and another barista and chef during the busy weekend periods. It was beautiful to see customers coming back, telling us how much they enjoy being here and they bring friends, work colleagues and their families to share the Berlin brünch experience. During the week brünch saw friends meet friends for a catch up, work colleagues brainstorm ideas, locals read the paper by the window, travellers take foodie pictures, neighbours get their coffee or just drop in for a chat. During the weekend, brünch quickly became a destination in its own right and our brünch family was growing day by day. It felt like home.

Magda_0928I took all my favourite Berlin drink brands with me too. It was fantastic to break the news to them that I had found a permanent home and I wanted them to be part of it. And so my fridges were full with Club Mate, fritz kola, Michelberger Coconut Water and ChariTea. Our Cocktail Bar was stocked with German booze like Belsazar Vermouth, Berliner Brandstifter Gin and Our Vodka Berlin. I sold little sweets from back in the day that only those would recognise that grew up or had lived in Berlin back in the day.

All finished off with a generous portion of tunes from my favourite German DJs in the background and on special occasions we had live DJs spinning the decks.

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In the meantime another little project was coming my way.

When Soho meets Berlin for brünch. 

Back in January 2017 Jägermeister, who I had been working with on various events over the past two years, approached me and asked if I wanted to be the first pop up to launch at their new JagerSoho location in collaboration with SohoRadio.

Guess what. I said yes! 😉 And so, in March 2017, I opened my doors ‘When Soho meets Berlin for brünch’.

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I split my time between the two venues and it felt great to get on my bike, cycle through town and leave The Taproom for a bit. Even Claudia Schiffer walked in for a coffee one day! 😀

I felt re-energised.

I served all my Berlin favourites including beautiful coffee from Berlin roasters Fjord, our signature Stulle creations and of course our beautiful beetroot and black sesame lattes made with Oatly Oatmilk.

 

 

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The pop up was only for three months and I remember how much I enjoyed it! Taking over spaces, converting them and creating the brünch experience.

Time for new adventures!

Brünch at The Taproom and my German-inspired evening menu were taking off. But there were a number of things that did not feel right anymore. I realised that The Taproom was not the right place for me and brünch. After long consideration, I decided to leave The Taproom in July 2017.

During that time my desire to re-connect with my home city became stronger and stronger. I have always had in the back of my head that one day I will find myself back in Berlin. I had a beautiful flat coming up in Berlin and after I left The Taproom it seemed the perfect time to give it a go.

Berlin’s food and bar scene is an exciting place to be right now. It is becoming more and more vibrant with the influx of internationals moving into the city. Fresh ideas, new concepts, different opinions. Dreamers, artists, suits, entrepreneurs, visionaries, chefs from all over the world shape the ‘new’ Berlin. Berlin is still young. Still finding out what it wants to be. It has so much to learn still. Times of change. I want to be part of that change. I want to contribute with what I have learnt in all these years abroad and make my mark in the Berlin food scene and beyond.

 

 

 

 

But before going back home, I took a little detour. 

After closing brünch at The Taproom I was pretty exhausted. I needed a break from it all and so I went to Bali for three weeks. Time to take a deep breath, let it all sink in, let my hair down and and just be!

 

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Bali was incredible and gave me the headspace I needed to think about my next steps. A beautiful island, with kind people and amazing food. I got so inspired by the way the cafes were designed, the food looked and tasted. I ate myself through the whole island, exploring the world of Acai Bowls and Buddha Bowls. The food is colourful and vibrant, healthy and nourishing. There was so much love and attention to detail in the food we ate. The way it is made and presented let my heart jump.

 

 

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The plan was to come back and enjoy a few more weeks in London before heading to Berlin. But as we know, plans never go according to plan.

Instead, I got the amazing opportunity to head up a big operation in Morocco and Ibiza for five weeks. One of those one-in-a-lifetime opportunities that I knew I could not turn down. I was flown out within two days and ended up missing my own farewell party. I packed my life into a few boxes within a day and just went for it.

I was given the trust to lead a big team and make things happen. I was completely out of my comfort zone but I was taking each day at a time and it was amazing. Sometimes you meet people in your life that bring the best out of you. They bring the best out of you because they believe in you and your capabilities, give you a chance to prove yourself. They trust you when you don’t trust yourself.

Way too often we are filled with self doubt. The fear of failure which holds us back to excel and flourish. I told myself to say yes more. Yes to the unknown. Yes to new adventures. Yes to making mistakes. I am still learning to accept that I don’t always need to know all the answers to my questions from the start. And I usually have a lot of questions! I realised that the more answers I have the more I overthink things and the more I get in doubt and eventually say no because all I can think of are the things that can possibly go wrong.

I didn’t want to wake up one day not having tried. 

I don’t want to say ‘don’t think just do it’. No! I am saying don’t stop dreaming. Trust yourself a little bit more and make mistakes. Do something you love and that you believe in. That allows you to express yourself day in day out. Take time to think about what makes you happy, what you want your life to look like? Let that picture drive you.  Don’t do it for anyone else but yourself. Make it count.

Who knows where the journey will take you. There is only one way to find out…

 

 

When I got back from my project in September, my room in London had already been rented out to someone else and all my stuff was already in Berlin.

I was a free bird with some cash in my pockets. And it felt fantastic!

Left with one suitcase full of summer clothes I made most of my ‘homeless time’ and travelled to Zurich and Amsterdam to visit close friends before heading back to London for a last goodbye.

It will not be a goodbye forever though. 

Moving back to Berlin is a big step for me. Things have changed. I have changed. I am  excited to re-discover and explore my home city after all these years away and I am looking forward to what’s ahead. Lots of plans, lots of ideas which I am currently working on. Stay tuned 🙂

If you want to follow my adventures and stay up to date with what I am up to, I will share my favourite places to eat, drink and experience Berlin on my Instagram accounts @noemieats_ and keep you posted on everything brünch related @bruench_popup  .

Thank you so much for visiting my blog and reading until the end. I am wishing you a beautiful and merry Christmas and a great start into 2018! See you very soon 🙂

Lot’s of brünchlove

Noemi xx

www.bruench.com

 

brünch goes Berlin!

It is official! brünch will be leaving The Taproom this summer, setting out on new exciting adventures across the Pond.

After 15 years away from home, seven years in London, two years of brünch and seven months at The Taproom, Berlin is calling!

In November last year I got the amazing opportunity to set up my very own cafe at The Taproom, London Fields in collaboration with London Fields Brewery. After two years of running many sold-out popups and events around London, taking brünch to festivals around the UK and working with some truly amazing brands, I launched a Kickstarter campaign and went all out to try my hands at a permanent brünch home.

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Within 20 days, 62 backers supporting my vision and plans I was able to raise £10,169. (Thank you mum for topping up so I would not lose what has already been raised … <3)

In just seven weeks we then redesigned The Taproom and opened our doors on 17 November 2016. We put our heart and soul into it and created a menu of our favourite brünch dishes as well as Berlin drinks and brünch cocktails to match. We sourced the best Berlin coffee and worked with local artists and suppliers to make our home cosy and welcoming.

Being at The Taproom has been a great experience and learning curve for us. We made lots of new friends and met some beautiful people. It was our first time opening our own cafe and brünch has become a destination in its own right with people travelling from across town to visit us. We are overwhelmed by the positive feedback we have been receiving and leave with lots of warm feelings.

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Farewell London Fields, hallo Berlin!

It has not been an easy decision and we are sad to say goodbye to all our friends and customers who come every day, but we are excited about what’s ahead. We will be taking a little break to work on our next brünch projects and our next exciting adventure in Berlin. And who knows where it will take us next 🙂 Brünch is a free spirit at heart and we will continue to spread the brünchlove for sure.

Of course we won’t go without a proper Berlin leaving brünch!

Sunday, 04 June 2017 | 12pm until 4pm | Tickets here

I hope to see many of you there or at the cafe in the meantime! Our last day at The Taproom is 04 June 2017.

Lots of BrünchLove

Noemi x

Getting ready for my first ever festival season

Five months of hard work, anticipation and sleepless nights

After five months of hard work, anticipation and sleepless nights I was finally ready to hit the UK festival scene with my brand new Berlin brünch Bar.

My mission was to change the way we eat breakfast at festivals and spread the Berlin brünch love across the country.

Reading about Wilderness made me want to go – ‘Meet the world’: a world of creativity and culture, of festival and flora, of ideas and identity. Wilderness aims to slip off your shoes, settle you down and then showcase the best of who we are, where we belong and what we create’. I could see my inner self jumping up and down in joy when reading those lines and I made it my mission to make 2016 my festival year!

I designed a brünch brochure outlining briefly my concept and philosophy, menu, look and feel of the stall and my vision.  I sent it off to some of the best foodie festivals in the UK including Wilderness, Jamie Oliver Big Feastival, Womad, Foodies Festival, etc

I sent my applications in January and the responses I received were incredible. I was offered pitches at almost every festival I applied for. I could not believe it!

For the first time I got a glimpse of how much it would cost to trade at festivals and how much work it actually takes to get involved. Each offer included ‘pitch fees’ and an extensive list of required documentation ranging from health & food safety to building guidelines, insurance, risk assessment, food hygiene ratings, certifications and so forth. It was a lot and quite overwhelming.

Pitch fees vary from festival to festival and depend on what you sell, how large your stall is and where you will be located. Some festivals last for three days some for four, so that will matter when assessing pitch fees.

My menu is mainly cold and includes lots of beautiful vegan and vegetarian options. My stall measured about 3m x 3m and my pitch fees ranged from £1,000 – £1,800 inc VAT per festival. On top of that comes electricity (another couple of hundreds), staff costs, food costs, van hire and fridge trailer hire.  Some even charge you for staff camping. Usually you sleep behind your stall though in a tent, which is quite fun.

I plugged in a few numbers into my spread sheets based on..well..I had no clue what I was doing to be honest. Estimating how much food you will sell is like guessing if it is going to rain in a month. Festivals are quite volatile. It depends on so many variables including weather, size of festival and if the festival sells out or not, number of traders, number of traders who offer similar food as you, demographics of visitors and so forth.

So relatively blindly I accapted three offers – Wilderness (obviously!) Jamie Oliver’s Big Feastival and a number of the Foodie Festivals. My calendar looked pretty packed all of the sudden and I started to freak out. I had it in my head that 2016 was going to be my festival year and I knew it will be a lot of fun but I realised I took on more than I could chew at that point.

I had to make a decision. So I called up the Foodies Festival and pulled out last minute purely because they already started in May and I was not ready at all. I also had to decline  No. 6 Festival because it was simply too expensive and so far away.

So I went ahead with Wilderness and The Big Feastival and I was excited!

Below a few things that were on my to do list:

  • Stall Designs – How will my stall look like?
  • Stall Build – and how will I built it??
  • Logistics & Transport – How do I get all my stuff to and from the festivals?
  • Storage – Where would I leave all my festival stuff afterwards and in between?
  • Food Preparation – Where would I cook all of my food beforehand?
  • Perishables – How was I going to keep my food cold on site for so long?
  • Power & Water – How would I supply my stall with electricity and water?
  • Budget – How much money will this all cost me?
  • Menu – What’s my menu going to look like?
  • Staffing – Who is going to come with me?
  • Documents – Risk Assessments, hygiene ratings, method statements ?!?!

I panicked..again! But there was no way back now. Deposits were paid!

I am incredibly grateful for all the amazing support I have received from my friends who sat down with me to go through it all and who believed in me and my ideas.

At this stage I want to say a big thank you to my awesome girls Sarah, Esther, Dani, Sophie G, Lucy, Vicky, Emma and Lucy, then David and Alfie at Smokestak, Terry and Ash at Streetfeast, my mum and my housemates who let me take over the garden. Without you all I would have thrown in the towel before the fun had even started! ❤

After my panic attack, it was time to get to work! I started to get all the required documentation together which took me a solid month at least! I had to get my hygiene rating from the council (5 out of 5 woop woop!!! ;p ) and actually properly organise myself.

I helped Smokestak at a few festivals around the country to gain first-hand experience and it was amazing. Lost Village and Secret Garden Party. Work hard play hard. I was officially becoming a festival lover.

One of the exciting parts was designing my menu. I launched BrotZeit in November 2015, a combination of ‘Brot’ meaning bread and ‘Zeit’ meaning time. BrotZeit is based on the Berliner ‘Stulle’ concept, which is Berlin slang for an open sandwich and an extremely popular breakfast, lunch and dinner snack. Later I re-branded BrotZeit to ‘brünch – the Berlin Breakfast Bar’.

The menu would dictate my operational flow, equipment requirements and stall design so I spent a lot of time perfecting it.

I sketched up my stall ideas and designed it roughly on paper and the extremely talented Adam Knight, who I have been working with from day one, made my ideas come to life.

I researched companies that could tailor build the structure of my stall. I obtained a few quotes and chose Trader Supplies, whose customer support was amazing. They used my sketches to come up with this.

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A few weeks later I received my tailor-made stall structure in various bits and pieces. It was worse than ikea!

In the meantime I had all my documentation together and deliveries for me were piling up high in my room. Fire extinguishers, a big safe, tarpaulins, rubber floor matts, hot water urns, a baine marie, gastronomes, chopping boards, steel mesh, the list is endless.

All my biodigradable paper plates I sourced from Biopac, who are really good and offer great value for money in my opinion.

I had to buy a garden shed to store all of my purchases. Thank you so so much to my housemate Toby for building it together for me one morning.

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HOLIDAYS!

Then it was June and I was off for three weeks travelling in Canada! Not quite the best timing I must admit and I almost cancelled because there was so much going on, but my girls made sure I went. I am so glad I did go! It was beyond beautiful and I really needed it.

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It is so important to step back sometimes, breath and create head space. Work hard but allow yourself time to recover and to enjoy life in all its beauty. What is it all worth for otherwise?  It sounds easier said than done but it is important to remember from time to time.

COUNTDOWN

So when I got back from Canada, it was time to push full steam ahead and build my Berlin brünch Bar. I had one month to go before my first festival!

I started with building the structure of the stall in my garden. Epic! I took over my whole garden!

I then collected a bunch of free wood from Hackney Wick that I had found on freecycle. The guy had just closed down his artist studio and wanted to get rid of everything he had. I wasn’t quite sure yet what I would need, but I just took it all, including all his floor boards!

I watched a few DIY youtube clips and sanded down all my newly acquired wood.

Step by step. ‘Create something out of little’.

My mate Terry helped me cut the wood for me and Ash took me through an Electrics crash course and helped me build my power infrastructure.

We finished everything in time for Wilderness! 😀

Next on the list was booking a fridge trailer and getting my supplies sorted. Over the past few months I had been meeting with various suppliers across London and Oxfordshire.

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FINAL WORDS..

Although It was hard work and I reached my limits at times, it was such an incredible and unforgettable time. I met lots of beautiful people and I would not want to miss any of it.

 

Whatever you do, give it your all and embrace whatever happens, even if it is not according to plan! You never know where it may lead you 🙂

I have so much more to say but I will keep it for some future blog posts.

If you are thinking about trading at festivals and you have any questions at all about festivals and trading at festivals, don’t be shy and drop me a message. I would love to see others flourish and realise their dreams although it might seem impossible at first.

Don’t give up!

 

 

 

brünch Festival Season 2016

A whole summer of fun ahead with our mobile Berlin Brünch Bar!

I am super excited to announce that brünch will be at three of the best UK festivals this summer bringing you some healthy Berlin brünch treats to kick start your day.

You’ll be able to find us at Wilderness Festival (4-7 August), The Big Feastival (26-28 August) and together with Jägermeister we will be serving up a proper Berlin brünch in the Jägerhouse at Bestival (8-11 September).

We want to make a change in the Festival breakfast scene this year. 

Breakfast seems to be an afterthought at many festivals but we believe it’s time for change. We often find ourselves wandering around in the morning looking for something nutritious and healthy after a long night of dancing and probably a few too many drinks. I am usually starving in the mornings and a croissant or a pulled pork burger is just not going to cut it for me.

That is why I brought to life my mobile Berlin Brünch Bar. Together with my amazing brünch team, we will be touring some of the best festivals in the UK for the very first time this year. And who knows, if you like what we do perhaps we can come back next year 🙂

Our menu will be filled with wholesome, healthy breakie and brunch options that will make sure you start the day the best way possible. Most of the menu is vegetarian and vegan friendly though there will also be some typical Berlin sausages for those of you who like it a bit more meaty. We will confirm our final menu closer to the date but here a little sneak preview 😉

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The design of my Berlin Brünch Bar is in keeping with the look and feel of my brünch popups. It has taken me a few good months to design my stall and think it all through thoroughly. I hope you will like it. It will be rustic in design with lots of wood and greenery. The food will be vibrant and colourful and we are hoping to have a little picnic corner attached too for you to hang out with us.

Make sure to look out for us when you are there 🙂

Here is where you will find us

WILDERNESS

Exact location to be confirmed

Kicking off in August we’ll be leaving the bustle of London for Wilderness. The festival is located in the rolling Oxfordshire countryside on a stunning private estate.

‘Busyness is everywhere, in your morning, at your desk, in your home and even in your thoughts. We’re always doing and always planning: ‘more forwards’ as the saying goes. Come summer time, we feel a little time in the wilderness helps correct the balance of the busyness. Four days in a nature reserve to meet new people, new ideas and new experiences. If Wilderness had a saying, it would probably be ‘meet the world’: a world of creativity and culture, of festival and flora, of ideas and identity. Wilderness aims to slip off your shoes, settle you down and then showcase the best of who we are, where we belong and what we create. As our unofficial saying goes, come to the wilderness to meet the world.’

– Source – www.wildernessfestival.com

We love their ethos and the way they bring people together to celebrate nature, creativity, music, arts, food and life! Wilderness is really known for its quality food offering. Their feasts are amazing and include some of the biggest names in the UK – Hix, Raymond Blanc, Robin Gill, Virgilio Martinez and many more.

It is a massive honour for us to be part of Wilderness for the very first time this year and we are very excited to see you there

Jamie Oliver’s The Big Feastival

Location – Stall CS05, Gate 25

Over the August Bank Holiday weekend we will be trading at Jamie Oliver’s The Big Feastival at Alex James’ farm in Chipping Norton in the idyllic Cotswolds countryside. It is a unique weekend celebration of music, food and fun for the whole family. The programme will be packed with cookery classes and demonstrations by top chefs, a fantastic line up, lots of local producer stands, arts & crafts workshop, vintage funfair, food feasts, a Wellness Kitchen and brünch! 🙂

Based on a farm, it’s the perfect festival for laid back fun with friends and family. We love the mix of music, good food and activities for everyone to enjoy. There is a real community feel to this festival which is why we’re excited to be part of it in 2016.

Bestival at the Isle of Wright

The Jägerhaus

We’re going to be ending the UK summer festival season on a high!

We’ll be joining our friends at Jägermeister in their infamous re-vamped Jägerhaus to bring some proper Berlin vibes to Bestival. We will be serving up the best of Berlin brünch in The Loft alongside some hot DJ lineup and lots of amazing Jäger cocktails. We are seriously excited about this one and hope to see many of you there.

Bestival is a four-day boutique music festival which takes place at Robin Hill Country Park, on the Isle Of Wight. From the massive music stages to the Ambient Forest to the fancy dress en-masse, the unique world of Bestival is meant to ‘inspire peace, love and dancing’.

We definitely like the sound of that! There is even a festival within the festival – Slow Motion. It is a tranquil place set at the top of the hill and a realm of calm with views across the whole festival. We know it’s going to be an wicked 4 days!

We can’t wait to begin our summer adventure. We want to bring you healthy, hearty and nutritious breakfasts to power you through glorious festival days.

I hope to see you all over the course of the summer!

Noemi x

Order brünch online!

How about a long lazy Sunday brünch in bed?

I have thought about how to deliver brünch to your home on a Sunday morning so you can enjoy my Berlin breakfast in bed, or at work during the week, your friends’ place as a surprise and the parents’ house for their birthday.

I wanted to make brünch available to anyone anywhere alongside my popups. I put my ideas on paper but I quickly realised that a project like this would be more than I could chew at the moment. Logistically it is quite a big undertaking. So I postponed my idea for the time being…until I got a call one day!

Pete, Marketing Manager at EatFirst rang me up asking if I’d be interested in a collaboration for a few months with this new online restaurant that is originally from Berlin but has recently launched in London.

Erm….yes?!

I met up with their whole team in their production kitchen and offices in Limehouse. I tried some of their food and I loved it – real flavours, quality ingredients, all freshly made and looking great! Not like some other take aways that you need to eat with your eyes closed. All their chefs cook the food fresh every day in EatFirst’s own production kitchens!! I was impressed when I saw it. Even their juices are pressed fresh to order and they are working with some really good drink brands too.

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So I said yes and soon enough I spent a lot more time with Benn Hodges and his team in the kitchen. I got my  kitchen uniform back from my attic where it was stored since University and we started developing a lovely brünch menu that I think you will really like.

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Picture by Catherine Jeffries

When I was asked to cook my menu in their kitchen so that everyone can try it, it was quite nerve wracking actually. It is always weird to work in someone else’s kitchen for the first time and this time it was a proper commercial kitchen. But the team was great and I had a great time cooking away. They gave me loads of space, everything I needed and I just did my thing until I was ready to serve my menu.

Luckily they were all really happy and we took it to the next level.

The first stage was the tasting and evaluation, then we came up with  menu and I developed all recipes for that. We sourced suppliers, worked out costings and I showed the team how to prepare my food when I am not around. We developed the marketing campaign and planned the launch. We worked out the look and feel of the packaging and finally the photoshoot. It’s amazing to see how everything comes together after you put your heart and soul into something. It was a great feeling and a lot of fun 🙂

Our menu will go live via EatFirst on May 9th and I am super excited to have you try my EatFirst brünch menu soon (see the full menu below).

A little bit about EatFirst

EatFirst is essentially an online restaurant idea, which was brought to life in 2014.

All EatFirst chefs come from top restaurants around the world; Jane Tran was trained at the Bar Boulud in New York and London,Benn Hodges brings his culinary magic from London’s infamous Roka restaurant and Fanny who joined recently comes from the legendary Michelin-starred Benoit in Paris so there is a real power team behind the brand.

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The chefs – Fanny (left, obvs), erm…me and Benn 🙂

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Two Proseccos down! Not sure Fanny is impressed!

 On the menu

‘The Berliner’ (dish in the middle iof the picture)

Sliced smoked cheeses, tasty French Brie, Cumin Gouda, German pepper salami, tender smoked pork loin (Kassler), Berlin fleischsalat, topless egg, celeriac remoulade accompanied by fresh fruits, pickles as well as a selection of artisan sourdough and bread rolls.

EatFirst Berlin Brunch Complete Table

Smoked Mackerel Pâté

Smoked mackerel pâté with grated gala apples, fresh horseradish, crème fraiche and lemon juice. Served with a celeriac remoulade on a bed of mixed leaves and artisan rye bread.

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Avocado & Beetroot Slider (Vegan)

Served on a thick slice of rustic sourdough, generous layers of avocado atop beetroot hummus and spinach leaves. Sprinkled with sea salt, toasted sesame seeds, micro greens, lemon zest and organic honey.

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Goats Cheese & Strawberry Slider (V)

A thick slice of rustic sourdough with lamb’s lettuce, sliced honeyed goat’s cheese, fresh strawberries topped with crushed hazelnuts and wild thyme.

EatFirst Berlin Brunch Goast Cheese and Sourdough Slider

Roasted Butternut Squash & Feta Slider (V)

Roasted and rosemary-infused butternut squash on a rustic slice of sourdough, sprinkled with toasted pumpkin seeds, crumbled feta, organic honey, pomegranate seeds and hand-picked garden cress.

EatFirst Berlin Brunch Roast Squash Sourdough

Almond Butter, Banana, Quark Sourdough (V)

Fresh made almond butter smothered on a thick slice of sourdough with sliced banana, thick churned quark, amaranth and chia granola topped with organic honey and thyme.

EatFirst Berlin Brunch Almond Sourdough

Rote Grütze – German Red Fruit Compote (V)

A red fruit compote including sour cherries, strawberries, blueberries, blackberries and raspberries spiced with cinnamon and served with fresh vanilla custard and sliced fruit topping.

EatFirst Berlin Brunch Rote Grutze and Bloody Mary

Our suggestions how to serve brünch

In bed  – my personal favourite!

With all your friends – Sharing is caring ❤

At work – make the Boots Sarni blush!

In the park – perfect picnic!

Brünch for one – treat yourself. 

 

Anything goes! 🙂 

You can order via web or app from EatFirst and choose a 30-minute delivery slot between 11.30am to 2pm and 6pm to 10pm. Orders are delivered by a team of EatFirst motorcycle drivers.

The minimum order £12.50 including £1.95 for delivery anywhere in Zones 1, 2 and 3.

My brünch menu will be available to pre-order for a limited time only from May, 8 throughout June and July.

Enjoy and let us know what you think!

Noemi x

Berlin Coffee THE BARN @ brünch

Brunch without amazing coffee is just not the same.

Im pretty sure I am not alone when I say that the smell of fresh coffee in the morning is the best way to start the day (the smell of cinnamon buns is definitely up there too to be honest..!) You don’t even need to like coffee to appreciate the fact that the smell alone makes you smile.

I’ve become quite interested in coffee over the past two years and spent a lot of time in coffee shops working on my projects. Probably the best part of working for yourself 🙂 Naturally, I drank a lot of coffees and started to chat with staff and owners of various cafes about their story, different brewing techniques, ways of roasting, origins, types of coffee, etc.

By no means am I a coffee connoisseur but I do believe that I know enough to make up my mind about what is a good coffee and why and which isn’t.

Since I launched brünch, I have been working with some fantastic London-based, small-batch independent coffee roasters together including Volcano Coffee Works, Assembly Coffee, Bauhaus and Black Sheep Coffee.

All of them are different from each other and yet they share the same passion for coffee. Every time I speak to my coffee suppliers, their enthusiasm is infectious. Each of those roasters have their own story to tell, stories that I like to tell to my guests at brünch.

For my upcoming Berlin brünch at Nt’s in London Fields on the 10th of April, I am excited to be working with  THE BARN – one of my favourite Berlin coffee brands.

If you are into coffee and have been to Berlin you will probably know these guys. You can also get your hands on their coffee here in London now, for example at Prufrock Coffee on Leather Lane.

The Barn berlin

THE BARN is one of the leading Specialty Coffee Roasters in Germany. They started up in 2012 and are now known for their uncompromised approach to quality.

There are no blended coffees at THE BARN, as they want to showcase every farm they work with, which is what we love at brünch.

Ralf, the owner of The BARN said he wants to introduce people to the individual flavour profiles, terroir and the work of each farmer – microlot by microlot. He wants us to taste the difference.

How THE BARN sources their coffees

THE BARN is working with specialists that collaborate closely with their coffee farmers throughout a season. This is very important as change and risk taking are necessary to improve the quality output of a coffee farm over a longer period. Coffee farmers are looking to build a sustainable relationship with a partner that visits their farm more often than just once a year.

THE BARN build a triangle relationship with the farmer and the specialists and are seeing greater results year on year so they say. Paying a premium and transferring a growing portion to the farmer is key in their value chain from crop to cup. ‘The better the coffee, the more we pay’ claims Ralf, owner of THE BARN.

 

The-Barn-Berlin

How they roast

Ralf goes on to say that everything they do is handmade. THE BARN roast on a 1955 Probat roast machine that has been fully overhauled and modified especially for them. With direct engines, a strong airflow and an oversized cooling tray they can produce a very clean coffee bean that is fully developed.

They don’t burn out acids to make a coffee taste less acidic. They work around the flavour profile of each individual coffee to retain their own character shaped by terroir and weather.

At brünch we will be serving their filter coffees, which are generally lighter roasted to work better for filter brews.

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I have seen it myself – All their coffees are being life-tested on a daily basis. Baristas note down on each shift what they taste like and how the coffees are running through the machines. Their head barista is part of the production roast team to bridge the link from roasting to bar – not leaving their evaluation just to extensive quality control.

I am excited to introduce you all to THE BARN at brünch on the 10th of April. Get your tickets now as seats are limited 🙂 x

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