Making Eastern-European food with really good quality, British produce, is what got us into this project in the first place*. Living in London we knew where to find a lot of 'nush' (lit. our in Russian) products in London, but often they would be flown from far away factories.
We longed for the quality of ingredients we remembered growing up with. Proper, organic smetana, unadultarated bread, meat from small farms. So we set out to source the best stuff we could. This means we do often pay more, but we believe this is really worth it: for our health, for the environment, for our souls:)
So here's a bit about some of our key producers:
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 Shipton Mill in Gloucestershire.
Kefir is organic from Bio-tiful Dairy.
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 by James Swift at Trealy Farm Charcuterie.
Especially about our bread - which we buy from Karaway Bakery, the true pioneers of good quality rye (and other Eastern-European style) breads in the UK.
Nadia Gencas is the founder of Karaway, this award-winning bakery with roots in the Baltic region, where rye is a daily staple.
“Our recipes have been handed down from generation to generation, using long fermentation methods”.
The bakery is proud to have seven products awarded at this year’s Great Taste Awards. Find them at Borough Market or you could buy directly from their new on-line shop.
* It helped that Katya spent 10 years working for the Soil Association, the largest body in the UK campaigning for organic food and farming.