tart london: food never tasted so sweet

Excited by food and inspired by produce the duo behind Tart London share a simple recipe with five sense stimulating ingredients for the festive period. 

Lucy Carr-Ellison and Jemma Jones started their catering company as a reaction to the terrible catering they often found on shoots (Lucy worked as a photographer and Jemma was interning at Vanity Fair). Excited about food, greed and inspired by the fresh ingredients they bought on a daily basis to rustle up delicious dishes in their tiny kitchens, the girls were desperate to see fresh, delicious and visually exciting spreads and started to do onsite catering for a few shoots – where everything took off. Now they cater for some of the biggest and best names in the business and plans are underway for the own café. We asked the girls for a dazzling recipe that will tickle the senses – with just five ingredients. They recommended three different toppings for Oysters, perfect for any occasion!

Jalapeno, mint and coriander

10 x pieces jalapeno (pickled from a jar)

3 – 4 stems mint – stems removed

small bunch coriander

3 tbs water

squeeze honey

1 spring onion

Whizz all in a blender till smooth then sieve.

Lemongrass and ginger

1 chilli, deseeded

small bunch coriander

1 lime leaf

½ lemongrass

2cm ginger, peeled

6 spoons rice wine vinegar

½ lime juice

Put in blender and blend till smooth.

Christmas Special

1 tsp Angostura bitters

½ shallot, very finaly chopped

1 tbsp Sherry vinegar

1 tsp honey

Mix all together and serve

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