Tuesday, 17 June 2014

review and working holiday

Thank you a fanatical foodie for such a lovely review...and incredible photographs!
follow link to read...

I know, it's crazy we are closing for a week when we have just opened but we agreed to cook for some people at the festival (prince) before we opened up and we are sticking to our word.

word x

Saturday, 7 June 2014


We've been written about! follow the link to read the whole thing!

p.s katie is making chocolate eclairs tomorrow

Tuesday, 3 June 2014

we are open

Here are some unedited memoirs by Katie, I didn't make it to the end, so good luck. The point is that we are now open in our new place at 39, Picton street Bristol, on Wednesday to Saturday 8am till 5pm and on Sunday 10am till 5pm. We don't take bookings but there will never be a long wait...at the moment

I think eating is very sexy and I'd like to talk about eating eclairs. Some people eat Eclairs like this; "Oh gees all this cream spilling everywhere, this rich chocolate. Goodness me what a treat and oh! How much butter is in this?  Oh God I won't need to eat for a week after this!" Of course I don’t think like this at all. 

So when eating an éclair and someone comments on how indulgent it is. I’m thinking Oh? Right I chose the éclair cause it looked the lightest. Some people eat delicately and I can’t think of anything more unsexy. Maybe this is why I'm still single.  I have always thought it to be sexy to eat wildly and to use my fingers. Even if I'm full I’ ll keep going because that is sensual. Kim is rolling those eyes right now I can feel them. But lets not be scared of food and I mean in the act of eating not the putting weight on bit because i do believe in Moderation: Everything in moderation even moderation. I watch people eating our buns with a knife and fork and it upsets me.  lift it up squeeze it, let that tomato juice go down your sleeve.  BITE IT!  Your face might be soar afterwards but that doesn’t seem to stop all these bearded men getting snogged, does it?   I would like to add its not the dripping cream from the eclair that I find sexy, it’s the action of the cake in the hand the fact that it is unmanageable but we persevere. It is on my face but that’s fine because my mouth is attached to my face. Its not the licking of the fingers that’s sexy it’s the fact that the fingers have chocolate on them it cannot be avoided. And when you think its all gone you lookdown to find a big blob of chocolate mess on your knee… And the fun begins again because you haven’t, actually, finished that Chocolate Éclair. 

The point is, I'm making eclairs soon.

Friday, 2 May 2014

there's more, I'm afraid....

We are sorry we are taking so long to open, it takes longer to do this kind of thing then we thought, oh well, happy fools we are and we will be super happy to announce our opening times next week...

Saturday, 19 April 2014

Guess who's back

In Katie's words,  if it's not stating the obvious...

Sometimes when I'm walking my eyes start to water and my nose gets really stingy and I find it hard to breathe, then when, finally, I catch that breathe I make an inward grunt. This is excitement and quite often it happens involuntarily and I don't know why I'm so excited, but this time I do.  Katie and Kim's Kitchen are opening their first shop.  Whooshes and whooshes of blood flow to my nose as I tell you this very exciting news.  Finally Kim and I are back in your 'hood! 

We are opening up on Picton Street, Montpelier. We are opening next door to Radford Mill Farm Shop. We will be serving delicious pastries and breakfast, coffees and lunches, and incredible late night dinners...we will be open in a couple of weeks (we hope).

Please spread the news as fast as you can and we can't wait to see you all very, very soon.

Thursday, 20 February 2014

r a d i o

Conversations around food and cooking
People say you can hear us before you see us. Now you can hear us without even seeing us.
We have an uncontrollable excitement for food and cooking, and anything that goes along with it. We'd like to share this with you, and talk a bit about some of the things we love...
We've made this podcast of us cooking a couple of essential dishes, and setting a few things straight when it comes to salt and butter
Only listen to this when you have something good to eat...close by
Produced by Gary Fawle