Discover Ladle & Skillet at #FBC15 #strEATParty

The #FBC15 #strEATParty is coming to Chiswick House & Gardens this September with none other than the marinated, organic flatbread delights of Ladle & Skillet (@LadleandSkillet)! 

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Serving up dishes inspired by a life-long love of travel and adventure, we have been trading at markets, festivals and now from our own place since 2012!

Central to what we do are our organic handmade flatbreads using organic stoneground flour from one of the last remaining water-mills in the UK. Our meats are free-range and rare-breed and we also serve quirky vegetarian options.

 


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street-feederWhat can FBC attendees expect from you at the event?

We’ll be featuring our slow-marinated lamb neck fillet cooked on the griddle served in our handmade organic flatbreads with fresh tomato chilli sauce, salad and yoghurt mint dressing!

 

Tell us why you would like to take part in FBC this year?

We heard about FBC online and want to connect with some of the fabulous food bloggers that we haven’t yet met and give them our Ladle & Skillet experience.

 

What other events/markets/pop ups/supper clubs do you take part in throughout the year?

We run a street food and pop up restaurant business serving up gorgeous, ethically sourced food at markets and festivals at unusual corners of London and beyond.

We trade weekly at Southbank Market (Fridays to Sundays) and you can find our 2015-05-23 12.00.30products from the Elephant Shack – our container flatbread bakery and brew bar (http://www.elephantshack.com).

We take part in both festivals and events such as Cowes Week, Ascot Racecourse, Alchemy, Streets of Spain and private events.

 


If you could cook for anyone – dead or alive, cook/celebrity/public figure – who would it be and why?

After much debate, my partner, Gary wins: It would be Raymond Blanc – because he deserves it!

What’s the best thing a blogger can do for you?

The best thing is to connect us with a wider audience and raise our profile in order to produce more trade opportunitiues and also communicate our ideals around provenance alongside gorgeous food.

food in your mouth.jpg.opt227x343o0,0s227x343What challenges do you think you face as a trader in establishing your set up and achieving success?

Our challenges now are getting pitches at places worth trading at.

How do you set yourself apart from the growing street food market place?

Our unique selling point is our organic homemade flatbreads and championing British agriculture through the provenance of your ingredients.

What advice would you give to anyone looking to join the street trader scene?

Come and visit us and have a chat – or come and work with us and find out if it’s something you really really want to do.

If you could tell people to eat one thing more often what would it be and why?

Himalayan Salt. We only use this, it’s good for you and it transforms any dish.

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VIEW THIS YEAR'S PROGRAMME REGISTER NOW
VENUE, TRAVEL, LODGING SPEAKERS LIST

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