In this third episode, Irene and Margaux welcome Safia Shakarchi, a British Iraqi baker, food writer, photographer, stylist and creative food consultant.
With Safia, we talked about baking, food photography and styling, crackers & hummus, travelling, granddads, the London food scene and the resilience of the hospitality industry.
You can find more about Safia and her work @dearsafia and https://www.dearsafia.com/
Check out our Salmon Pink Kitchen culinary tour of London with Safia Shakarchi:
Charles Artisan Bread, E5 - @charlesartisanbread
Little Duck, The Picklery, E8 - @littleduckthepicklery
P Franco, E5 - @pfranco_e5
The Bull & Last, NW5 - @thebullandlast
The Cheese Bar, NW1 - @thecheesebarldn
Pophams Bakery, E8 - @pophamsbakery
Violet Bakery, E8 - @violetcakeslondon
Koya Soho, W1D - @koyalondon
Arganic Argan Oil, one of Safia’s key pantry ingredients - @arganic
One of Irene and Margaux’s favourite restaurant scenes in books: the truite au bleu scene extracted from ‘Define This Word’, The Gastronomical Me by M.F.K. Fisher (Daunt Books, 2017)
In this third episode, Irene and Margaux welcome Safia Shakarchi, a British Iraqi baker, food writer, photographer, stylist and creative food consultant.
With Safia, we talked about baking, food photography and styling, crackers & hummus, travelling, granddads, the London food scene and the resilience of the hospitality industry.
You can find more about Safia and her work @dearsafia and https://www.dearsafia.com/
Check out our Salmon Pink Kitchen culinary tour of London with Safia Shakarchi:
Charles Artisan Bread, E5 - @charlesartisanbread
Little Duck, The Picklery, E8 - @littleduckthepicklery
P Franco, E5 - @pfranco_e5
The Bull & Last, NW5 - @thebullandlast
The Cheese Bar, NW1 - @thecheesebarldn
Pophams Bakery, E8 - @pophamsbakery
Violet Bakery, E8 - @violetcakeslondon
Koya Soho, W1D - @koyalondon
Arganic Argan Oil, one of Safia’s key pantry ingredients - @arganic
One of Irene and Margaux’s favourite restaurant scenes in books: the truite au bleu scene extracted from ‘Define This Word’, The Gastronomical Me by M.F.K. Fisher (Daunt Books, 2017)