German brands I work with

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

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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

Michelberger Coconut Water @ brünch

There are quite a few coconut water brands out there these days and I think I have had most of them.

Coconut water isn’t a drink for everyone and it took me a while until I actually started to like it. I stuck with it at first because someone told me coconut water was really good for you so I gave it another go. Glad I did, because now I love it.

Coconut water is hydrating, refreshing, low in calories, naturally fat-and cholesterol free and provides a good nutritional boost. It is also quite filling – perfect as a small afternoon ‘snack’. Apparently, it’s also a little wonder cure for hangovers 😉

So when I held my Berlin brünch event at Jaguar Shoes in Shoreditch in March, I was introduced to this cheeky little monkey.

 

I got immediately drawn to its playful design and the taste is great!

I got really excited! Not only was ‘The Fountain Of Youth’ from my home city but also from one of my favourite hotels in Berlin – the Michelberger Hotel

 

If you have ever been to Berlin before, you might know the Michelberger Hotel. I’d say it is a one-of-a-kind hotel experience, in the centre of Berlin, Friedrichshain. The hotel is independently owned and operated and was designed by Berliner Werner Aisslinger. He wanted it to feel like staying at a friends house.

Those who know me, will know that my background is hotels and I have always been very interested in hotel architecture and design. And this one is really special. The hotel is housed in a converted factory building featuring a brick facade, high ceilings, large windows and a courtyard that acts as the social hub of the hotel.

The hotel interior uses objects sourced from local flea markets, often re-purposing them for other uses, and low-cost materials such as laminated larch. Every element of the hotel has either been custom designed and built, or selected specifically for it from furniture to hand-lettered stickers on the water bottles. The attention to detail is impressive.

 

And not only that! The best part is that the hotel has decided to throw out all big brands and faceless products in favour of a selection of crafted products from independent, family-run enterprises from near by and far away. Similar to brünch, suppliers have been chosen for their excellent quality and for the great people behind them; people who craft their products instead of companies who craft their brands.

Long story short, you can imagine it didn’t take me long until I was on the phone with those guys. I am really proud to be offering this amazing coconut water at my Berlin brünches from now on and excited to work with such great people, that share the same passion for quality and working with smaller independent brands and producers. 

More about The Fountain of Youth

How come The Michelberger came up with their own coconut water?

The story goes… ‘Whilst lazing around on the beach on holiday, someone gave us a young green coconut with a straw poking out. We fell in love and decided to bring that drink back to our bar in Berlin. So started a long journey until we found exactly what we were looking for: the most wonderful people farming the very best coconuts and finally we had found something so fresh and delicious that it felt exactly like that very first drink on that beach. In fact it felt so good we decided to call it the Fountain of Youth’

But what is The Fountain of Youth?

The Fountain Of Youth is 100% natural coconut water, with absolutely nothing added. The guys work with a collective of small farmers from a region in Thailand famed for the natural sweetness and delicate flavour of its coconuts.

And as with their hotel, every step of the process, from palm to can in hand, has been done with lots of care and in house. It’s a truly small-scale, local production.

How is it made? 

Directly after being harvested, the young coconuts are brought into the cooperative from the surrounding palm groves by the farmers who gathered them. Within hours of picking, each coconut is inspected and the husk is cut away and the top of the coconut is opened by hand, one at a time. Their precious water is then collected to be taste-tested, filtered and immediately placed into the cans and sealed. From here they are lightly heat-pasteurized with the whole process from the collection of the coconut water to the sealed can ready to be boxed up, lasting only a few hours so the water arrives here as fresh as possible.

The farmers nurture their palms in a clean, natural and traditional way, much as they have always done and the collective has taken the conscious decision not to apply for organic certification. Palms are by nature extremely hardy and pest-resistant and since they have always farmed cleanly and naturally. The Fountain Of Youth’ does not source globally and their cans are filled directly at the plantation from just opened coconuts to ensure purity and authenticity of the product.

 

palm trees

Nutrition facts (per 100ml) / Energy: 85kJ (20Kcal) / Protein: 0.1g / Carbohydrate: 4.8g, of which sugars*: 4.8g / Fibre: <0.1g / Fat: <0.1g, of which saturates: <0.1g / Salt: <0.021g. *natural, from the fruit

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