Tart London hits a food milestone for the Evening Standard Magazine

Their passion for good food crafted a friendship for the two ladies at Tart London and now they are celebrating columnist success with 100 recipes for ES Magazine
2 November 2017

Entrepreneurial cooks Jemima Jones and Lucy Carr-Ellison dish up fresh, nutritious and locally sourced food to many famous names.

Their catering business, Tart London started from Lucy’s experience with assisting on photo-shoots and a desire to change the standard ‘sandwich and snacking on nibbles’ routine on film sets.

The venture began six years ago in New York, when Jemima met Lucy and their talk of dining out and interest to deliver good food persuaded her to join Lucy’s endeavours on the pop-up kitchen that changed the industry.

The two began writing for the Evening Standard Magazine almost two years ago, and have their own weekly column in the print editions, as well as online.

Tart publishes easy to follow recipes with quality ingredients, and the pair’s wholesome dishes are popular amongst budding foodies, and practised by loyal ES Magazine readers.

Tart London thanked the magazine in an Instagram post, saying “Thank you to @eveningstandardmagazine for giving us the chance to write the weekly foodie column. It still feels like a dream even after completing our 100th column.”

But that’s not all on the celebratory agenda as Tart is set to bring out their first cookery book in spring 2018, we’re in for more of their delicious re-invented recipes.

Here are just a few of our favourites:

Blood orange ice cream

How to make blood orange ice cream

Roast parsnip soup with prosciutto and walnuts

Tart London: How to make roast parsnip soup with prosciutto and walnuts

Wild mushroom pie

Tart London: How to make wild mushroom pie

Honey cake with brandy cream

Tart London: How to make honey cake with brandy cream

Asian inspired Super Food salad

Tart London: how to make an Asian-inspired superfood salad

Spiced Plum compote & cilli jam

Tart London: How to make spiced plum compote and chilli jam

Feast of mussels and clams

Tart London: How to make a feast of mussels and clams

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