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Meet Leo
Grew up in the French countryside surrounded by homegrown fruit and vegetables - something that still shapes the way he thinks about food now
Started working next door as a pastry chef before becoming part of the team at 26 Grains
What he enjoys most about 26 Grains is being surrounded by people who genuinely care about what they do
His favourite on the menu right now is Butter Bean & Confit Tomato - fresh, filling and surprisingly comforting at the same time, usually alongside a matcha (which he first got into at 26 Grains)
Days off often start with a bike ride from Hackney to Peckham for a pastry from Toad, eaten once he gets home as a reward
Current obsessions: bánh mì, sunny days in Olympic Park, and albums with men in funky suits on the cover
Currently on repeat: Reasons by Earth, Wind & Fire
Meet Leo
Grew up in the French countryside surrounded by homegrown fruit and vegetables - something that still shapes the way he thinks about food now
Started working next door as a pastry chef before becoming part of the team at 26 Grains
What he enjoys most about 26 Grains is being surrounded by people who genuinely care about what they do
His favourite on the menu right now is Butter Bean & Confit Tomato - fresh, filling and surprisingly comforting at the same time, usually alongside a matcha (which he first got into at 26 Grains)
Days off often start with a bike ride from Hackney to Peckham for a pastry from Toad, eaten once he gets home as a reward
Current obsessions: bánh mì, sunny days in Olympic Park, and albums with men in funky suits on the cover
Currently on repeat: Reasons by Earth, Wind & Fire
Meet Leo
Grew up in the French countryside surrounded by homegrown fruit and vegetables - something that still shapes the way he thinks about food now
Started working next door as a pastry chef before becoming part of the team at 26 Grains
What he enjoys most about 26 Grains is being surrounded by people who genuinely care about what they do
His favourite on the menu right now is Butter Bean & Confit Tomato - fresh, filling and surprisingly comforting at the same time, usually alongside a matcha (which he first got into at 26 Grains)
Days off often start with a bike ride from Hackney to Peckham for a pastry from Toad, eaten once he gets home as a reward
Current obsessions: bánh mì, sunny days in Olympic Park, and albums with men in funky suits on the cover
Currently on repeat: Reasons by Earth, Wind & Fire
Meet Leo
Grew up in the French countryside surrounded by homegrown fruit and vegetables - something that still shapes the way he thinks about food now
Started working next door as a pastry chef before becoming part of the team at 26 Grains
What he enjoys most about 26 Grains is being surrounded by people who genuinely care about what they do
His favourite on the menu right now is Butter Bean & Confit Tomato - fresh, filling and surprisingly comforting at the same time, usually alongside a matcha (which he first got into at 26 Grains)
Days off often start with a bike ride from Hackney to Peckham for a pastry from Toad, eaten once he gets home as a reward
Current obsessions: bánh mì, sunny days in Olympic Park, and albums with men in funky suits on the cover
Currently on repeat: Reasons by Earth, Wind & Fire
Meet Leo
Grew up in the French countryside surrounded by homegrown fruit and vegetables - something that still shapes the way he thinks about food now
Started working next door as a pastry chef before becoming part of the team at 26 Grains
What he enjoys most about 26 Grains is being surrounded by people who genuinely care about what they do
His favourite on the menu right now is Butter Bean & Confit Tomato - fresh, filling and surprisingly comforting at the same time, usually alongside a matcha (which he first got into at 26 Grains)
Days off often start with a bike ride from Hackney to Peckham for a pastry from Toad, eaten once he gets home as a reward
Current obsessions: bánh mì, sunny days in Olympic Park, and albums with men in funky suits on the cover
Currently on repeat: Reasons by Earth, Wind & Fire
Meet Leo
Grew up in the French countryside surrounded by homegrown fruit and vegetables - something that still shapes the way he thinks about food now
Started working next door as a pastry chef before becoming part of the team at 26 Grains
What he enjoys most about 26 Grains is being surrounded by people who genuinely care about what they do
His favourite on the menu right now is Butter Bean & Confit Tomato - fresh, filling and surprisingly comforting at the same time, usually alongside a matcha (which he first got into at 26 Grains)
Days off often start with a bike ride from Hackney to Peckham for a pastry from Toad, eaten once he gets home as a reward
Current obsessions: bánh mì, sunny days in Olympic Park, and albums with men in funky suits on the cover
Currently on repeat: Reasons by Earth, Wind & Fire
Meet Leo
Grew up in the French countryside surrounded by homegrown fruit and vegetables - something that still shapes the way he thinks about food now
Started working next door as a pastry chef before becoming part of the team at 26 Grains
What he enjoys most about 26 Grains is being surrounded by people who genuinely care about what they do
His favourite on the menu right now is Butter Bean & Confit Tomato - fresh, filling and surprisingly comforting at the same time, usually alongside a matcha (which he first got into at 26 Grains)
Days off often start with a bike ride from Hackney to Peckham for a pastry from Toad, eaten once he gets home as a reward
Current obsessions: bánh mì, sunny days in Olympic Park, and albums with men in funky suits on the cover
Currently on repeat: Reasons by Earth, Wind & Fire
Butter bean & wild garlic puree, confit & fresh tomatoes, pickled shallots, crispy caper crumb, basil and sourdough
Butter bean & wild garlic puree, confit & fresh tomatoes, pickled shallots, crispy caper crumb, basil and sourdough
Butter bean & wild garlic puree, confit & fresh tomatoes, pickled shallots, crispy caper crumb, basil and sourdough
Butter bean & wild garlic puree, confit & fresh tomatoes, pickled shallots, crispy caper crumb, basil and sourdough
Greens and Beans
I love cooking like this, it’s easy, simple, and still delivers something incredibly delicious. Spring always feels like a slightly strange time in the kitchen, you’re right on the edge of an abundance of beautiful new produce, but it’s still cold enough to crave something comforting. You start to see those first hints of the new season creeping in, yet you’re not quite ready to look back and cook another beetroot. This dish serves to get you thinking about warmer days, bbqs and summer veg just around the corner.
Recipe on my substack later today
British strawberry, pistachio & fennel granola, whipped crème fraiche, lemon zest on 5 grain porridge
British strawberry, pistachio & fennel granola, whipped crème fraiche, lemon zest on 5 grain porridge
British strawberry, pistachio & fennel granola, whipped crème fraiche, lemon zest on 5 grain porridge
British strawberry, pistachio & fennel granola, whipped crème fraiche, lemon zest on 5 grain porridge
Meet Marcos
Grew up in the Brazilian countryside alongside his grandparents, next to a coffee farm - surrounded by homegrown food and long days outdoors, something he still carries with him
Now in London, part of the team at 26 Grains from day one, he prefers work that keeps him moving - busy and hands on
He’s travelled to 27 countries, something he’s deeply passionate about - always drawn to new places, cultures and everyday life in different parts of the world, but still finds the most joy in simple things: art, music and everyday rituals
His favourite on the menu right now is Spicy Tuna Melt (finally back!), with ANZAC cookies as a non negotiable dessert
Days off usually mean a Brazilian hot dog with Guaraná
Currently on repeat: Dance With The One That Brought You by Shania Twain
Meet Marcos
Grew up in the Brazilian countryside alongside his grandparents, next to a coffee farm - surrounded by homegrown food and long days outdoors, something he still carries with him
Now in London, part of the team at 26 Grains from day one, he prefers work that keeps him moving - busy and hands on
He’s travelled to 27 countries, something he’s deeply passionate about - always drawn to new places, cultures and everyday life in different parts of the world, but still finds the most joy in simple things: art, music and everyday rituals
His favourite on the menu right now is Spicy Tuna Melt (finally back!), with ANZAC cookies as a non negotiable dessert
Days off usually mean a Brazilian hot dog with Guaraná
Currently on repeat: Dance With The One That Brought You by Shania Twain
Meet Marcos
Grew up in the Brazilian countryside alongside his grandparents, next to a coffee farm - surrounded by homegrown food and long days outdoors, something he still carries with him
Now in London, part of the team at 26 Grains from day one, he prefers work that keeps him moving - busy and hands on
He’s travelled to 27 countries, something he’s deeply passionate about - always drawn to new places, cultures and everyday life in different parts of the world, but still finds the most joy in simple things: art, music and everyday rituals
His favourite on the menu right now is Spicy Tuna Melt (finally back!), with ANZAC cookies as a non negotiable dessert
Days off usually mean a Brazilian hot dog with Guaraná
Currently on repeat: Dance With The One That Brought You by Shania Twain
Meet Marcos
Grew up in the Brazilian countryside alongside his grandparents, next to a coffee farm - surrounded by homegrown food and long days outdoors, something he still carries with him
Now in London, part of the team at 26 Grains from day one, he prefers work that keeps him moving - busy and hands on
He’s travelled to 27 countries, something he’s deeply passionate about - always drawn to new places, cultures and everyday life in different parts of the world, but still finds the most joy in simple things: art, music and everyday rituals
His favourite on the menu right now is Spicy Tuna Melt (finally back!), with ANZAC cookies as a non negotiable dessert
Days off usually mean a Brazilian hot dog with Guaraná
Currently on repeat: Dance With The One That Brought You by Shania Twain
Meet Marcos
Grew up in the Brazilian countryside alongside his grandparents, next to a coffee farm - surrounded by homegrown food and long days outdoors, something he still carries with him
Now in London, part of the team at 26 Grains from day one, he prefers work that keeps him moving - busy and hands on
He’s travelled to 27 countries, something he’s deeply passionate about - always drawn to new places, cultures and everyday life in different parts of the world, but still finds the most joy in simple things: art, music and everyday rituals
His favourite on the menu right now is Spicy Tuna Melt (finally back!), with ANZAC cookies as a non negotiable dessert
Days off usually mean a Brazilian hot dog with Guaraná
Currently on repeat: Dance With The One That Brought You by Shania Twain
Meet Marcos
Grew up in the Brazilian countryside alongside his grandparents, next to a coffee farm - surrounded by homegrown food and long days outdoors, something he still carries with him
Now in London, part of the team at 26 Grains from day one, he prefers work that keeps him moving - busy and hands on
He’s travelled to 27 countries, something he’s deeply passionate about - always drawn to new places, cultures and everyday life in different parts of the world, but still finds the most joy in simple things: art, music and everyday rituals
His favourite on the menu right now is Spicy Tuna Melt (finally back!), with ANZAC cookies as a non negotiable dessert
Days off usually mean a Brazilian hot dog with Guaraná
Currently on repeat: Dance With The One That Brought You by Shania Twain
Couple more days of the tiramisu brioche — coffee, mascarpone, soft layers
Couple more days of the tiramisu brioche — coffee, mascarpone, soft layers
Couple more days of the tiramisu brioche — coffee, mascarpone, soft layers
Couple more days of the tiramisu brioche — coffee, mascarpone, soft layers
Couple more days of the tiramisu brioche — coffee, mascarpone, soft layers
Couple more days of the tiramisu brioche — coffee, mascarpone, soft layers
Couple more days of the tiramisu brioche — coffee, mascarpone, soft layers
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