A Canteen, but not like in Dinnerladies
By Helen Drake As if being a freelance journalist, author and film-maker weren’t enough, Jody Sabral has recently started a catering business specialising in Anatolian cuisine. She is joined in this venture by her Turkish best friend of 15 years,…
‘Spirited away’ at Victoria Made’s Japanese inspired afternoon tea
Looking back now to Victoria Made’s afternoon tea at Home Ground Kitchen a few days before the current lockdown, the whole afternoon seems like a delicious languorous dream. The rain was pouring outside, but inside lights were dimmed, candles lit…
Caffeinated Communities
Thoughts on the radical potential of coffee shops Hastings and St Leonards are home to a large variety of cafés and coffee shops. Last issue (163), we featured a new addition to London Road (Milk + Hustle). The following article…
BUY LOCAL
‘Coffee, art + stuff’ at Milk + Hustle: Interview with owners Nikki and David New café and creative gallery space, Milk + Hustle first caught Pasha Milburn’s eye on social media where their Instagram account, stylishly presented with clear black…
Home Ground Kitchen
By Tessa Boase and Hattie Ellis Home Ground Kitchen had been open for just over six months before Lockdown hit, but in this short time, the community food venue with a big soul had already acquired a fanatically loyal customer…
Big Journeys into Home Food
Giles Duley lives in St Leonards when he isn’t travelling the world as a photographer and writer, capturing the stories of conflict and its aftermath. But his medium isn’t only a camera lens. Despite losing two legs and an arm…
Hastings Pizza Guide
It’s a Hastings pizza party and you’re all invited (socially distanced and wearing masks of course!) PICTURE: Pasha Milburn Tommy’s Pizzeria : tommyspizzeria1Where: 28 Norman Road, St Leonard’s-on-Sea. Open: Tuesday-Saturday 12-10pm, (deliveries 4pm-9pm) and Sunday 12-9pm (but not for delivery)Price for…
Everyday Pizza dough recipe
This pizza dough recipe uses only a few ingredients and, when made ahead of time, actually yields a more flavourful, chewier crust. If making ahead, just keep in the fridge until ready to use (but not more than three days)…
Six go to The Hempist
Six strolled down to the front to have lunch: one vegan, one pescatarian and four omnivores. Normally that would mean the bad joke of going to an omni-restaurant and ‘allowing’ the vegan to choose the plant-based option tucked in a…
Smokey salt
Smoke adds an indefinable magic to whatever food it touches, taking us back to the origins of cooking and the heat and flicker of flames. In Hastings we are fortunate to have Sonny Elliott at Rock-A-Nore Fisheries, whose skilful application…