Salt the Radish are supporting St. John’s Church N4 in their plans to develop a community garden to grow vegetables for their soup kitchen. We are a collection point for plastic bottles which will eventually be used to build a green house. We’re also going to lend a hand at their first community dig event where we will be preparing the site for growing vegetables. All are welcome. The event is on 22 October 2019 and runs from 11am until 6pm.
Yesterday Salt the Radish opened its doors for the first time to the hungry (hopefully) people of Finsbury Park. To say this has been a long journey is an understatement. I've been catering for yoga retreats and small events and dinners for a couple of years but the cafe plan has been bubbling around for much, much longer than that.
I've had to overcome a few obstacles on the way and I'm not out of the woods yet. Come in for a coffee and maybe I'll bore you with the whole story. This means that for a short period we will mostly be serving our signature salads as well as superb coffee, cakes and pastries.
In a month or so we will have a little refurb and re-open with the hot food menu. Think tempting brunch and lunch dishes, all the eggs, daal, shakshuka, most likely some avocados here and there.
Despite the problems, yesterday was amazing. We met loads of great people who were really supportive and enthusiastic and I just can't wait to share my food with them over the next few years.
We have just reached the end of Dale Farm Holiday's second Yoga and Mindfulness Retreat. A full weekend of relaxation and yoga. Salt & the Radish provided a full bespoke vegetarian menu including vegan alternatives (for our favourite vegan, Alice).
Dinner on Friday night was a roasted squash, shallot and feta salad followed by harissa roasted aubergine, pickled red onion and lentil salad, preserved lemon yoghurt and flatbreads. Dessert was a vegan chocolate mousse (don't tell anyone there's avocado in it, they'll never know).
Saturday night we went Indian. Kale pakoras, onion salad and mint yoghurt to start followed by spinach daal. Dessert was cardamom roasted pineapple, coconut yoghurt, burnt lime and mint.
Salt also provided the bits in between dinners. Breakfast, lunch and cakes in the afternoon.
Yoga (Nidra and Hatha Flow) was taught by Rachael Hill of Mind Body Soul Yoga, Guildford (www.mindbodysoulyoga.co.uk). Mindfulness was taught by Liz Halliday of Dale Farm Holidays. The next retreat will be held 17 - 19 March 2017. Visit www.dalefarmholidays.co.uk for more information.
Everyone loves chocolate. I believe this to be fact. Show me someone who doesn't love chocolate and I'll show you a liar. But seriously, I don't think I've met anyone that doesn't at least like chocolate. I personally love it. Family size bar of Galaxy Caramel to myself? No problem. I do have an unusually high tolerance to rich foods. Just give me a spoon and a tub of extra thick double cream and I'll be happy. Oh, and I'll have that whole block of Cambozola then, if it's going spare...
In mid November 2015, Salt & the Radish catered for the first Dale Farm Yoga Retreat. This was a full weekend of yoga, mindful meditation and healthy food...