Natural, home-cooked food,with elegance and exceptional provenance.
We want Londoners to discover (or to recall) the wonderful food of our homelands.
Who are we?
Katrina (Katya) grew up in Estonia to a Ukrainian mother and a father from Crimea.
Karina was born in Moscow with her dad's family hailing from the Caucasus, of Armenian and Georgian origins...
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On the quality of our ingredients
Making Eastern-European food with really good quality, British produce, is what got us into this project in the first place *.
We prioritise organic, local ingredients to avoid chemicals and have fresher food.
This means a better connection to the land of the country we live in.
So, most of our meat is from The Butchery, who specialise in native, free-range, grass-fed meat. Eggs are free-range as a minimum.
Flour is organic from Shipmill in Gloucestershire. Kefir is organic from Bio-tiful Dairy and bread is mostly from Karaway Bakery, local Eastern-European company.
Yoghurt and labneh are from Kappacein Dairy, made by lovely Bill in London with raw, organic milk. Oh, and our salo and other cured meats are made in Wales at Trealy Farm Charcuterie.
We cook all our dishes from scratch. Yes, even mayonnaise.
* It helped that Katya spent 10 years working for the Soil Association, the largest body in the UK campaigning for organic food and farming.
About once a week we news about seasonal menus, special offers and recipes.