Latest News from Roullier White

We Are Recruiting

2012-01-25T08:07:00.001Z

Senior Retail Sales Consultant : Part Time Fridays toSundays Inclusive.

Roullier White is looking for help and we wonder if youcould be the one to provide it.

From our shop on Lordship Lane in East Dulwich, we sell someof the world’s most prestigious luxury brands, where we have established aniche for ourselves as purveyors of artisan perfumes and unusual finefragrances.

We are looking for a dynamic person to join our small andfriendly front of house team, working Fridays to Sundays inclusive.

You must thrive on providing the highest standards ofexcellent customer service and demonstrate a keen sales ability; you shouldenjoy selling and be target and results driven.

You must have a proven interest in the Roullier Whiteproduct range coupled with a keen interest in product provenance and a desireto increase and impart your product knowledge.

Retail experience would be useful, but we would like to hearfrom you regardless if you are full of enthusiasm for the things we sell. Fulltraining of our simple systems will be given, however, good common sense, aproven desire to help our company grow; an understanding of basic commercialconcepts and good business acumen are all prerequisites.

We believe the work place should be a fun environment, andpeople buy from people they like, so we are looking for a charming individualwith boundless energy and a constant and infectious smile. You must bepresentable, with a sense of style and some personal flair. The shop’s dresscode is casual business wear and you must black or black and white.

The duties include normal retail tasks including opening andclosing, housekeeping, unpacking and checking of deliveries, and other dutiesas required.

You will ideally live locally.

The position will be permanent dependent on the successfulcompletion of a three-month probationary period. The recruitment process is twointerviews followed by a trial day.

Opening hours are Friday & Saturday 10 am to 6 pm andSunday 11 to 5 pm.

You will expected to arrive in time to prepare for openingand stay to complete cashing up.

You will be eligible for 5.6 weeks paid leave per year prorata and statutory sickness entitlement. If your rota day falls on a bankholiday then you will be expected to work, with a day off in lieu. We are openall bank holidays except Christmas Day, Boxing Day and Easter Sunday.

No leave is allowed in December or when other staff membershave booked holiday and you will be expected to work extra days in the busytime preceding Christmas.

Immediate start.

£8 per hour.

Please send in your résumé together with a brief descriptionof the last time you received excellent customer service and what it was that made the experience excellent by clicking here.

Style Queen Dannii Minogue's Christmas gift list at Roullier White

2011-12-18T12:40:00.005Z

The Art of Parties

2011-11-21T09:08:00.001Z

Enjoying the party you throw is a skill, you don’t want to spend it stressed; these simple tips will help you feel like a guest at your own soirée.

The Invitation

Invite exactly the number, and the people, you ideally wish to attend a month in advance and request RSVPs by a particular date. If enough people cannot make it you then have time to cancel or consider changing the invitees. Be very clear about to what you are inviting your guests. ‘Please come for dinner...’ ‘Please come for drinks …’ If you are having a drinks party it is a good idea to make it clear that they will not be eating dinner and I always think you should advise people as to what time the gathering will end, so they can plan the rest of their evenings. ‘Please can for pre-dinner drinks between 7 and 9 pm’.

The Drinks

Many, many years ago I gave up serving red wine at any event in my home to which more that 6 people were invited. I think there must be some undiscovered law of physics that prevents this particular liquid staying in any form of vessel. If a bottle is going to be knocked over it will be the red, and a glass full of a full-bodied finds it absolutely impossible to stand up for very long. I find it easier to offer a white wine ‘flat or fizzy?’ option. As a general rule for a drinks party allow half a bottle per person, however, it is always good to have back-up.

Unless you want to be mixing endless drinks, making repeated trips to the off license, or forever apologising, don’t pretend you have a fully stocked cocktail bar. It is much easier to decide on a drink for the evening and serve just that. ‘May I get you a Martini...?’ Of course if it wise to always have the back-up white wine.

Consider the non-drinkers and the drivers too. They won’t want to drink fruit juice all night and water is very dull. Show them you have considered them too and plan something interesting.

It may sound excessive, but it is not, allow roughly three drinking glasses per guest. They will put them down and pick up new ones and you don’t want to be washing up all evening.

The Food

Even at a short drinks party you will have to offer some food. Rather than fussing over hundreds of canapés (which if you decide to do allow around 5 per person) it is much easier to create two dishes that can be placed repeatedly around the room. A cold rice or pasta salad always works but I find the easiest of all is a few large cheese boards; again do not go for lots of different cheeses instead buy large pieces of just a couple.

It is amazing how many parties one attends where the dietary needs of the guests are not considered. If you do not know you guests’ needs it is advisable to stick to vegetarian options, avoiding fish too. Many people do not eat dairy and there is an increasing occurrence of wheat intolerance too.

The Music

Even the smallest of gatherings will benefit for from some gentle background music to set the scene, break the ice and fill in the odd gap in conversation. Remember to keep the music at a level over which your guests can comfortably chat and do not be self indulgent with your selection. If in doubt, Ella Fitzgerald, works every time.

The Mood
The lighting, like the host, should be kind. Avoid harsh overhead lights, opt for zone and accent lighting and if your walls need painting, remember everything looks better by candlelight.

The Conversation

If you are mixing people who don’t know each other well you will want to keep things light hearted and the conversation following. I discovered years ago the simplest thing to do is to position something in your room that will provoke comment. Nothing works better than a statement vase of flowers. Guests will immediately gravitate towards it, comment on it and you have a hundred spin-off topics from which to draw; gardening, gardens open for charity, your favourite florists, the local high street, the colours of autumn, before you know it you will discussing Rothko with a dad you have only seen once at the school gates.

The article appears in the November issues of the SE Magazine group of publications.

On The Barrow This Saturday ...

2011-11-19T07:45:00.001Z

Claire Humphries will be selling her festive handmade wreaths on the baker's barrow outside Roullier White this Saturday. Enquire about Claire Humphries Garden Design services too.

We have masses of sensational and exclusive seasonal goodies instore too.http://www.roullierwhite.com/under-the-christmas-tree-256-c.asp

Barcelona Go Up designer trolley by Playmarket as featured on the Young Apprentice

2011-11-14T19:44:00.000Z

Barcelona Go Up designer trolley by Playmarket as featured on the Young Apprentice

Roullier White Judged 'Amazing' by John Torode

2011-10-25T09:23:00.001+01:00

“I’ve discovered an amazing shop in East Dulwich, London, called Roullier White. It is that rare combination of unusual, useful and inspiring, with crockery, cutlery and quirky homeware. I love the all-natural Mrs White’s cleaning products. You can order online at http://www.roullierwhite.com/” John Torode, The Daily Mail, 22 October 2011.

Illuminum's White Gardenia Petals is Currently Back in Stock and Shipping

2011-10-05T09:18:00.001+01:00

White Gardenia Petals by Illuminum: limited stock available

Roullier White is delighted to announce that White Gardenia Petals, the world famous fragrance by the exclusive perfume house Illuminum, is currently shipping

If you have pre-ordered, and pre-paid, then your delivery should be with you in a matter of days, if you would like to place a new order then please hurry; we have limited stock but we are thrilled to be able to extend to you our invitation to buy

Please do not delay as we are unsure when the next batch of this elusive perfume will ready, we would suggest that you buy now for christmas

please click here to order

Illuminum's White Gardenia Petals is Currently Back in Stock and Shipping

2011-10-05T09:15:00.000+01:00

white gardenia petals by illuminum: limited stock available

roullier white is delighted to announce that white gardenia petals, the world famous fragrance by the exclusive perfume house illuminum,

is currently shipping

if you have pre-ordered, and pre-paid, then your delivery should be with you in a matter of days, if you would like to place a new order then please hurry; we have limited stock but we are thrilled to be able to extend to you our invitation to buy

please do not delay as we are unsure when the next batch of this elusive perfume will ready, we would suggest that you buy now for christmas

please click here to order

Unstung Hero Sails into Sag Harbor

2011-08-16T09:10:00.000+01:00

2 for 1 Summer Sale

2011-07-09T07:18:00.000+01:00

4711's New Eau de Cologne launches today 04:07:11 at Roullier White

2011-07-04T11:31:00.001+01:00

The history of 4711 dates back over two hundred years. With a company name like that there is an obvious marketing opportunity that only comes around once every 100 years.

Today; 04:07:2011 4711 have seized the day with the launch of the company's new cologne 4711 NouvEAU.

4711's NouvEAU Eau de Cologne is a modern take on the traditional Eau de Cologne, with fruity top notes of litchi, blackcurrant and yuzu around a core of geranium, heliotrope and evodia on a base of sandalwood, tonka and musk.

Fred Astaire & Eleanor Powell - Begin the Beguine - Broadway Melody of 1940

2011-05-28T15:33:00.001+01:00

Best In Show: Sparrow & Finch Babington Hen House

2011-05-27T22:45:00.001+01:00

The hit of the Chelsea Flower Show, and I want one!

Marianne Faithfull - As Tears Go By

2011-05-07T14:22:00.001+01:00

Hey Pesto!

2011-05-07T11:46:00.001+01:00

Antonello Zunino's handmade pesto and so much more outside Roullier White today.

Pesto +

Portofino Sauce, Walnut Sauce, Tomato Sauce, Vegetable Ravioli and Tagliatelle.

www.zuninos.com

Terry Ronald, author of 'Becoming Nancy', interviewed by SE22 Magazine

2011-05-05T07:49:00.000+01:00

Mrs White's Legs 11 in OK Magazine

2011-05-04T21:25:00.004+01:00

Joli Mai

2011-05-02T10:14:00.004+01:00

The Bees' Knees

2011-04-15T10:23:00.001+01:00

World Exclusive: Illuminum Launches Today at Roullier White

2011-04-08T08:56:00.003+01:00

ILLUMINUM LAUNCHES TODAY EXCLUSIVELY AT ROULLIER WHITE

Lauded British perfumer MICHAEL BOADI unveils his new fine fragrance brand, ILLUMINUM,

and he has honoured ROULLIER WHITE with the privilege of being his first international,

exclusive stockist. As you can imagine we are thrilled.

The collection of six scents is the quintessence of chic simplicity, each containing just

8 ingredients extracted from the highest quality sources.

These beautifully wrought fragrances have been created for times when you want

something uncomplicated to slip into from your perfume wardrobe –

a honed statement devoid of unnecessary complexity.

Spraying on an ILLUMINUM scent is akin to popping on your favourite cashmere sweater –

the epitome of luxurious minimalism.

“The ILLUMINUM collection is for those days when you are in the mood

for something exquisitely simple and stylish.” Michael Boadi.

£70. VAPORIZER SPRAY 50 cl.

Look What Just Arrived

2011-04-07T14:01:00.000+01:00

Roaring Twenties New Placemats From Roullier White

2011-04-05T06:26:00.000+01:00

Our new range of exclusive melamine, cork backed placemats.

Design: Alison

Design: Cosette

Design: Donna

Design Emma

Design Henrietta & Jo

Design: Peta

Becoming Nancy by Terry Ronald

2011-04-01T22:16:00.001+01:00

Our wonderful new window at Roullier White with our friend Terry Ronald, the author of 'Becoming Nancy'

World Exclusive: Becoming Nancy by Terry Ronald arrives instore

2011-03-31T12:07:00.000+01:00

World Exclusive: Becoming Nancy, the new novel by Terry Ronald, has arrived at Roullier White, two weeks ahead of publication date.

Order your personalised signed copy here, £12.99, free postage and packing on your complete order when it includes a copy of this book.

Today's Special: Catch of the Day

2011-03-28T10:55:00.008+01:00

It is week three of our local shopping experiment and we are faring very well. I must confess I bought my fish fillets on Saturday as my local fishmonger F C Soper - like most - is not open on Monday.

Here is a simple and healthy way to cook fish fillets that I found in the South of France at Leucate, where fish is quite literally pulled from the sea and cooked.

Leucate’s Rive Droite is a row of quay side, shack-type cafés which cook the day’s catch, my favourite is one that prepares whatever has been caught the same way every day. Huge bunches of herbs foraged from the garrigue; rosemary, thyme and lavender, are laid on a piece of foil, on which a prepared fish is placed, more herbs are added on top, the foil is sealed and the whole lot is baked in a hot oven for 10 to 20 minutes depending on the size of the fish.

As a rough guide allow 10 minutes per 2.5 cm of fish at the thickest part.

The results are mouth watering and so healthy, as the fish gently steams in its own juices and the moisture and oils given up by the herbs.

This is a really quick, non-smelly and easy way to cook fish at home; the method works very well with fish steaks and fillets too. Swordfish and coriander, salmon and dill, tuna and tarragon, you don’t need any oil just very large bunches of herbs.

Be a resident of Peckham Rye foraging on the garrigue might pose a few problems. Instead after buying your fish pop along to Beaumonts, the friendly and family green grocers just down the road on Evelina Road, where you are guaranteed huge bunches of seasonal herbs.

Today's Special: Perfect-With-Pizza Salad

2011-03-25T07:45:00.016Z

If you are in the mood for a crunchy, robust American-style salad, as a change from limp leaves, then nothing can beat this delicious combination. It is so simple and quick, and is great as either a topping for jacket potatoes or as a mini-meal on its own. Come the summer it will be great for barbecues. We have added it to the menu of our Friday-Night-Friends-Over-Pizza-Nights.

I use deli bought coleslaw - which I find that no matter where you buy it, they always use too much mayonnaise, this is a blessing in this case as you do not need to use any more dressing - but of course you can make your own.

I tried to give it a fashionable hybrid name, but Coledorf sounds like a character from Harry Potter, so it goes by the rather unimaginative title of:

Waldorf & Coleslaw Salad

For four people you will need:

500 gm very good deli coleslaw or the ingredients to make the same
1 head of celery
2 apples
Chopped walnuts
Grated cheese optional

Method:

Whilst your friend dials a pizza:

Chop the celery and apple and place in a bowl, Roullier White's mango wood salad bowls are perfect for big, tuck in salads when you have friends over.
Mix in the coleslaw and top with the walnuts.

The Leg Room's Review of Mrs White's 'Genius' Legs Eleven

2011-03-24T13:11:00.003Z

The Leg Room

Today's Special: Teriyaki Salmon

2011-03-24T08:05:00.003Z

This simple recipe is ready in a flash, but you will need to wait a while for the fish to marinade, luckily you have some sake open.

Teriyaki Salmon

For two you will need:

2 salmon fillets, ask your fish monger to remove the skins or use your Nogent Trois Etoiles filleting knife. (Remember you need fillets not steaks).

3 tablespoons Japanese soy sauce
1 tablespoon sesame oil
2 tablespoons sake
500g spring greens
Olive oil
1 glove grated garlic

Dried chili

Method:

Mix the soy sauce, sesame oil and sake in a bowl.Place the salmon fillets in the marinade and allow to rest.
Heat a GreenPan Fry Pan with a little olive oil. Fry the salmon for a few minutes on each side until crispy on either side but soft in the middle.

Heat a GreenPan Stir Fry Pan with a little olive oil add the garlic, chili and greens and fry until wilted.

Serve the greens onto two plates, top with the salmon.
Transfer the marinade to the GreenPan Stir Fry Pan, heat through and pour over.

Mrs White's 'Legs Eleven' featured in The Sunday Times Travel Magazine, April 2011

2011-03-23T16:20:00.000Z

Today's Special: Sake Mushrooms

2011-03-23T08:56:00.000Z

This dish is all you need to liven up a simple grilled steak, chicken breast of fillet of fish.

Sake Mushrooms

You will need:

250 ml sake
1½ tablespoon soy sauce
1 tablespoon of rice wine vinegar
1 tablespoon of sugar
Fresh grated ginger, a Roullier White, hard to come by, French style ginger grater is fabulous for this and all Asian influenced dishes.

1 choped clove of garlic
500 gm of sliced Portobello mushrooms
1 tablespoon of sesame oil

Method:

Heat the sake, soy sauce, rice wine vinegar, sugar, grated ginger and garlic in a GreenPan non stick milk pan and bring to the boil.

Add the mushrooms and turn down to a simmer.
Cook for 15 minutes over a mdium heat until the liguid is almost gone.
Remove from the heat, stir in the sesame oil.
Serve with meat or fish or on top of rice.

Todays' Special: Baked Camembert with Sun Dried Tomatoes & Pine Nuts

2011-03-22T12:59:00.000Z

This really is an easy supper to pick up on your way home.

You can easily remove the paper and bake your Camembert in the wooden box in which it came (keep an eye on it though as they have been known to ignite - top tip is to run it under the tap first) but it really is worth investing in some stoneware Camembert Bakers from Roullier White. Obviously they negate the risk of fire, but they also cook the Camembert evenly, more quickly and look rather fetching too.

I always find a whole Camembert too much and too rich as a starter. So this makes a great snack if you are having friends over for a bottle of wine. Serve one per person and people will pick at it throughout the evening. The beauty is the lid can go back on and will will keep warmer and runny longer.

Serve with crusty hot bread and some peppery salad leaves.

Camembert with Sun Dried Tomatoes and Pine Nuts

You will need:
175 gm round Camembert
1 Tablespoon finely chopped sun dried tomatoes in oil
Some fresh flat leaf parsley
Some pine nuts

Method

In a pestle and mortar crush the sun dried tomatoes, flat leaf parsley and pine nuts.

With a sharp knife slice the white rind from the top of the cheese. A Nogent Trois Etoiles knife is the best for this, they are incredibly sharp and because of their tiny serrations are extremely precise, meaning you can remove the rind and retain as much of the cheese as possible.

Place the cheese in the Roullier White Camembert Baker, and cover with tomato, parsley and pine nut mixture.
Bake at 200 degrees C for 10 - 15 minutes.

Today's Special: Scallops with Spaghetti and Breadcrumbs

2011-03-21T10:08:00.003Z

This is the recipe for the lunch that Diane Seed cooked for us yesterday. I know it is Monday and not a good day to buy fish but I thought I should record this whilst it was fresh in my mind.

In the poorer regions of Italy bread was often added to the pasta to bulk it out, or as an alternative to Parmesan or pecorino. The addition of some rustic breadcrumbs to this recipe really adds some delicious texture to this delicious recipe.

Scallops with Spaghetti and Breadcrumbs

You will need:

Spaghetti
Scallops
Some stale Bread
Olive oil
Garlic

Method:

Heat some water for the pasta, bring to the boil, add the pasta and simmer.
Heat some oil in a pan
Using a slice of stale whole wheat bread make some rough, rustic breadcrumbs and fry in the oil until crispy. Set aside.
Fry the garlic in olive oil for around 30 seconds then add the scallops and fry for a minute or so on both sides.
Drain the pasta, retaining one cup of the pasta water and pour into the scallops and olive oil.
Pour the pasta into the sauce mixture and stir.
Serve onto plates and top with the breadcrumbs.

Today's Special: Blue Cheese Quiche with Pear & Walnut

2011-03-18T08:57:00.001Z

My favourite summer salad is endive, pear, blue cheese and walnut. The flavours combine so perefctly I thiought they would make the perfect ingredients for a quiche. I was not wrong!

I am afraid that this recipe breaks my cardinal rule and will probably mean you have to venture into a supermarket, but a quick in and out, for the frozen pastry.

Blue Cheese Quiche with Pear and Walnut

You will need:

Shortcrust pastry
3 large eggs
Some double cream
Blue cheese
A pear
Chopped walnuts
Salt and pepper

Method:

Blind bake the pastry in your 25 cm Maxwell and Williams traditional French style quiche dish.
Beat the eggs with the cream and season.
Slice the pear and lay on the baked pastry crust.
Crumble over the blue cheese and the chopped walnuts.
Pour over the egg mixture and bake for 35 minutes or until golden.

Today's Special: Salmon and Potato Salad with Apple & Onion

2011-03-17T07:49:00.007Z

Pop along to you local fishmonger (we are so lucky in Dulwich to have two fabulous ones: F C Soper is just around the corner from me and I have been going there since I was a child, we are truly blessed to have such a great fish shop on our doorstep, and Moxons (who by the way make the best fish cakes ever)) and pick up some hot roast salmon.

If you are lucky enough to be going to F C Soper make sure you buy a jar of their delicious mayonnaise as you will need it for this recipe.

Salmon and Potato Salad with Apple & Onion

You will need:

Hot roast salmon
Some cooked new potatoes (just rub them under the tap before boiling as all the goodness is under the skin)
Some really good mayonnaise
A diced onion
A chopped apple
Some chopped cherry tomatoes if you happen to have them in the fridge
Some dill and / flat leaf parsley

Method:

Combine all of the above and enjoy.

You might want to remember this tip and rub some stainless steel over your fingers to remove all traces of odour after handling the salmon; chefs use their knives. Those of us who chose not to life life on the cutting edge might like to invest in one of Roullier White's handy, and very pleasing to the eye, Rubaway stainless steel soaps.

Mrs White's Clean Slate, All Natural Granite, Quartz & Slate Worktop Cleaner

2011-03-16T16:47:00.000Z

Mrs White’s Clean Slate, People, Pet & Planet Friendly Cleaner for Granite, Quartz & Slate Worktops

Save £10 when you buy 3 bottles.

Most commercial cleaners for kitchen worktops contain bleach or citric acid, both of which are damaging to porous mineral surfaces, causing discolouration and stripping the stone of its natural polished sheen. Leading eventually to corrosion.

Help is at hand with Mrs White’s Clean Slate; the brand, new ultra effective, completely safe, all natural, cleaning solution for your precious worktops.

Because Mrs White uses only the finest natural ingredients your kitchen will smell amazing too. Mrs White’s Clean Slate is made with Murcott oil, a delicious honey tangerine.

So keen are we that you try this wonderful new item that for a limited period we are offering our customers the chance to buy two and receive a further bottle free of charge.

Just order two bottles at £10 each and we will automatically add another bottle to your order with our compliments.

That means plenty for you and one for a friend to try.

Please click here to order or for more information. But do hurry!

Telegraph March 13th 2011

2011-03-16T11:44:00.002Z

Click to see full size

Todays Special: Spaghetti with Tuna & Rocket

2011-03-16T09:27:00.000Z

Whenever I pop into a local deli I am always so overwhelmed by all the fantastic colours and smells I immediately want to take everything home. I am easily beguiled by the beauty of an old fashioned label or a timeless tin. I am lucky that my magpie attention is drawn by the pretty packaging, the ambient goods, and not so much by the perishables. I can pop a packet of pasta in my bag, thereby fueling my fix, in the comfortable knowledge that my purchase will not be wasted. So like me you may have plenty of pasta in your pantry, the ideal rainy day food, if not then you are going to need a pack of spaghetti so pop along to your local independent food store and stock up.

The following recipe was given to me by my friend the author and gourmet adventurer, Diane Seed, whom I am very excited is coming to stay with us this weekend. I hope I do Diane justice as I prepare it from memory not from the page. It is so simple I don't think I ever wrote in down.

Spaghetti with Tuna & Rocket

For two people you will need;

A tin of decent tuna in olive oil. I like the Maruzzella - probably for its packaging, perhaps it's the pipe smoking fish! - which I can easily pick up locally from the two branches of La Gastronomia for £2.35
Spaghetti
Rocket
Dried or fresh chili
Olive oil
Garlic
Salt and black pepper

Method:

Bring your pasta to the boil and allow to simmer in a saucepan or water with a little salt and a dash of olive oil.
In a frying pan gently fry some crushed garlic.
Add your dried or fresh, chopped chili
Pour in the contents of your tuna in olive oil and stir until heated through.
Strain your pasta and pour into the pan with your sauce and serve into bowls (try these huge 30 cm spaghetti bowls from Maxwell & Williams, the perfect bowl for any pasta dish) topped with a handful of rocket.

Season with black pepper.

Todays Special: Monkfish in Red Wine

2011-03-15T09:30:00.000Z

Having grown up in the seventies when every restaurant meal, and many more at home, were served up in some white sauce derivative I have a complete terror of all recipes which include the phrase; 'for the sauce.'

I have never mastered the art of the roux. In fact whenever I try I always rue the day – thank you, l'll be here all week, try the monkfish.

This incredibly simple French sauce making method, more of a reduction really, is - dare I say it - fool proof. Just nip out at lunchtime and bag yourself a bottle of red wine (our friend opens her wine on her commuter train back to Surrey every night a true tribute to time and motion expertise and proof that women really can multi-task) and some shallots.

It works great with a grilled steak, on grilled chicken as a kind of tout de suit coq au vin, but I love it on roasted monkfish.

You will need:

½ a bottle of red wine
200 gms of chopped shallots
A knob of butter
A glug of balsamic vinegar
Fish or meat

Method:

Fry shallots in the butter until clear in a non stick GreenPan from Roullier White.
Add the balsamic vinegar and reduce by half
Add the wine and reduce by two thirds
Whilst the sauce is reducing roast your monkfish in a preheated oven for about 6 – 8 minutes.

Mrs White in the New York Times!

2011-03-14T18:37:00.003Z

Today's Special: Moules à la Normandie

2011-03-14T11:06:00.001Z

For two people will need:

1 Kilo of mussels
40 cl of double cream
100 cl of sweet cider
1 finely chopped apple
1 finely chopped onion
Flat leaf parsley – roughly chopped
Knob of butter

Method:

Discard any mussels that are open and remove the beards.

Gently fry the onion and apple in butter until the onion is golden and starts to go transparent.

Turn up the heat a little and pour in half of the cider, add the mussels and cover the pan.
Once most of the mussels are open add the rest of the cider and cook for a couple of minutes longer.

Remove the mussels from the pan and place them in the Roullier White Moules Pot and cover.

Add the cream and a little parsley to the cider and reduce until creamy.

Pour the sauce over the mussels, garnish with parsley and serve.

Rhubarb Martinis with Tillmans of Sweden Organic Rhubarb Cordial

2011-03-11T16:12:00.000Z

For a cordial to make it into the hallowed pages of the FT's Reconnoisseur pages of How to Spend it Magazine is elevating indeed. But Tillman's of Sweden Organic Rhubarb Cordial is no common or garden beverage.

Residents of Dulwich will be delighted to hear that this hard to come by gourmet item is available from the lovely cafe and deli, Homemade, on Barry Road (£3.90), Dulwich dwellers might be even more delighted to hear of a intoxicating use I have discovered for it.

Dilute to taste with ice cold Belvedere vodka from the freezer, add a twist of lime if you like et voila; Rhubarb Martinis! A most acceptable tipple.

Chin. Chin!

Todays Special: Smoked Salmon Pasta

2011-03-11T07:22:00.001Z

Confronted by the waste I create every week from shopping at the Supermarket, months ago I decided to shop for what we needed on a daily basis. I was also frustrated by pushing my trolley onto the supermarket floor and standing there thinking "what am I going to want to eat in 4 days time."

I have found I have cut my food bill dramatically by shopping locally, little and often, by avoiding all the unnecessary marketing ploys everyone is susceptible to at the supermarket and having much more fun along the way.

I am hoping to share a recipe every working, weekday and here we are with day two.

Smoked Salmon Pasta with Lemon & Cream Sauce

I know we had a smoked fish yesterday, but this recipe is so different in flavour and texture, you will not even think about having fish two days running. Also it is, after all, fish on Fridays; but more to the point if this dish were any easier to make it would make itself!!

For two people you will need:

Penne Pasta (dried or fresh)
100 gms of smoked salmon
150 ml of single cream
2 Lemons
Lots and lots of freshly ground black pepper

Method:

If life gives you lemons, make and gin and tonic. So before you do anything else dump your bags on the kitchen table, cut the ends of one off the lemons drop it a glass an d mix yourself a drink.

Bring heat a pan of water and ones it comes to the boil drop in your pasta with a little olive oil to stop it clumping.
into another pan (I always use a GreenPan Stir Fry Pan as is non-stick and safe (unlike Teflon which is dangerous when it degrades) and washes up with no effort. The size of the Stir Fry Pan makes it the perfect receptacle for the pasta once it has been cooked) grate the zest of one lemon and squeeze in the juices of both. Use you hands and catch the pips between your fingers.
Grind in lots and lots of black pepper and let it reduce slightly whilst the pasta is cooking.
Cut your smoked salmon into slivers using scissors.
Strain the cooked pasta, pour into the pan with the cream, stir into the sauce, serve and top with the smoked salmon and more black pepper.

There you go - supper in 5 minutes max.

Today's Special: Smoked Mackerel, Grapefruit & Orange Salad

2011-03-10T09:15:00.000Z

One of the greatest dilemmas of modern life for me, especially with the fast array of foods we fortunately have readily available, is; “what are we going to eat tonight?”

Trying to shop locally, rather than from supermarkets, I believe you can actually save money if you buy just what you need; thereby avoiding waste, and you can have a much more pleasant time doing it.

However, buying what-you-need-that-day does need a little planning; with no room in your bag or budget for those 'just in case' items.

I am setting my self a challenge, each workday weekday I will attempt to post a tried and tested quick supper idea, the ingredients of which you can pick up during your lunch hour or on you way home. I wonder how many I will manage?

This is what we ate last night.

Peppered Smoked Mackerel Salad with Grapefruit & Orange

This simple salad can literally be prepared in seconds and is as nutritious as it is delicious.

For two people you will need:

4 medium peppered smoked mackerel fillets (I allow 2 fillets per person), you must use the peppered variety for a fulsome flavour that really compliments the citrus.
A couple of handfuls of watercress, baby leaf spinach or rocket or any combination thereof.
A grapefruit, I use the slightly sweeter pink variety.
An orange.
Nothing else – honestly!

Method:

Place you salad leaves in a bowl.
Remove the silver skin from the fish. If you start at the tail end by breaking off the tip you should be able to pull the skin away in one piece. This should be discarded.
Flake the fish over the leaves and mix in. The salad will pick up the oil from the fish negating the need for dressing.
Peel and break into pieces a juicy pink grapefruit, being careful to catch any pips. Do this over the bowl so no juice is lost.
Do the same with a very juicy orange.

Toss the salad et voilà.

NB. Those of us of a certain age will remember hotel dining rooms and the breakfasts of our childhoods of half a grapefruit, usually covered with white sugar, and an instrument of torture with which one prised the fruit from the pith and peel. These grapefruit knives are as hard to come by now as candlewick bedspreads. We have them in stock just click on the image below.

Hey Pesto! Super Pasta Suppers in Seconds.

2011-03-09T11:07:00.001Z

Pesto sauce really is a magic little ingredient; a very healthy foodstuff, packed full of flavour, a jar of freshly made pesto sauce will keep for up to a week in the fridge. Perfect to pull out of the hat for an impromptu pasta supper. It can also be used in many other recipes; all creating the illusion that you gone to a lot of effort when in reality all you have really done is beaten a few foodstuffs together with a rock.

Pesto sauce originated in the Liguria region of Italy and takes its name from the Italian word to crush pestare, the same word from which we derive our word pestle. Which is exactly what you will need. Take you pestle, we have some marvellous 6 cm traditional marble pestle and mortars in the shop which are perfect for this purpose, add your basil leaves, garlic, ground black pepper, rock salt and a little olive oil and work into a smooth 'cream', into which you crush pine nuts and mix in grated hard cheese. Shazam; supper in seconds.

The most obvious way to serve your pesto is simply with spaghetti or trenette, which is traditional in Liguria. You could also add some cooked chicken or steamed broccoli to your pesto sauce, in which case I would not worry bout being purist and use a more manageable pasta such as penne. Both of these are delicious cold the next day in the kids' lunch boxes too.

Here’s what else you could try:

Sauté some scallops in butter then stir in some pesto sauce.
Roast red and yellow peppers, serve mixed with pasta and pesto sauce.
Linguine with steamed mussels and pesto sauce.
Cold octopus salad dressed with pesto.
Use pesto sauce instead of tomato on a pizza base topped with goat’s cheese.
Pesto stuffed mushrooms. Grill some upturned mushrooms with their stems removed, and filled with pesto sauce.
Smooth under the skin of a chicken before roasting in the normal way.
Use on grilled steaks in place of herb butter. This works wonderfully well with grilled salmon steaks too, or you could flake some grilled salmon into your pesto pasta.
If you have any letter over bread, cut into slices, smear with pesto and bake in the oven. Delicious topped with chopped tomatoes.
Pesto and lemon risotto. Cook your Arborio rice as you would usually, stir in pesto sauce, add a squeeze of lemon and grate over some hard cheese.
Add a dash to scrambled eggs or an omelette mix.

For perfect pesto every time you will need:

1 bunch fresh basil.
200 gm grated Sardo, Pecorino or Parmesan cheese.
2 cloves of garlic.
Splash of good quality olive oil.
1 handful pine nuts.
Rock salt & ground black pepper.
A little lemon juice.

Method:

Crush the basil, garlic, salt and pepper in a mortar and pestle until finely ground.
Add the olive oil, a little at a time, until creamy.
Dry-roast the pine nuts in a hot pan until golden, then crush into the pesto while still hot.
Stir in the grated cheese.
Squeeze in a little lemon juice.

Now you just need the wine. Open Sesame!

This article appears in the March issues of the SE Magazines group of magazines

Mrs White's Leg's Eleven In April / May's Cosmopolitan Bride

2011-03-03T11:12:00.001Z

Mrs White's Organic Rose Youth Serum Launches

2011-02-22T07:33:00.003Z

Mrs White’s Physick Rose Youth Serum is the natural way to help skin regenerate with no nasty or damaging chemicals. Use everyday and see the results almost immediately.

Rosehip Seed Oil has been clinically proven to aid cell regeneration, it is quite literally nature’s youth elixir.

Mrs White's Physick Rose Youth Serum is a unique blend of just organic, cold-pressed Rosehip Seed Oil and luxurious, organic Rose Absolute, combining to create a miraculous, age defying preparation with the added plus of smelling amazing.

Rosehip Seed Oil is unique amongst botanical oils in that it contains retinol, the essential catalyst for skin growth, and is extremely high in Vitamin C.

Rosehip Seed Oil is also high in essential fatty acids; linoleic acid / omega-6, and linolenic acid / omega-3. One of the effects of these fatty acids is to reduce the size of the pores.

Because of its natural content of Vitamin A, it is also very good for all kinds of skin infections such as acne and pimples; it is perfect for sensitive teenage skin.

Mrs White's Physick Rose Youth Serum can be used effectively to heal and reduce scarring. It is particularly good for photo damaged skin so is ideal to take on holiday or keep in your bag if you spend a lot of time outside.

Mrs White’s Physick Rose Youth Serum is a non-greasy, dry oil and is easily absorbed, you should start to see results almost immediately, it is the perfect companion to Mrs White’s Classic Cold Cream.

£25.

50 ml.

Handmade in England.

Roullier White is My Daily's Boutique of the Week

2011-02-15T06:35:00.002Z

Bella Bellissima Fragrances in February's Living South Magazine

2011-02-10T16:52:00.001Z

Mrs White's Cold Cream in March's Country Living Magazine

2011-02-10T16:44:00.000Z

Roullier White Fragrances in City AM today

2011-02-10T16:33:00.001Z

British Beauty Blogger Reviews Roullier White's Dog Gone for Stylish Hounds

2011-02-09T06:38:00.000Z

Roullier White Fragrance Feature In This Month's Living South Magazine

2011-02-05T09:51:00.001Z

Roullier White: We Need Your Help

2011-02-04T08:02:00.001Z

Roullier White, the prestigious lifestyle store in East Dulwich, needs your help. We are looking for a lively, fun and enthusiastic member to join our small team.

You will be responsible for maintaining our stock and invoice systems, fielding calls from suppliers and customers, maintaining and updating our website and picking and packing mail orders.

This is an office based position, helping on the shop floor during busy periods and covering breaks etc.

You must be computer literate with knowledge of Excel but experience is not essential as full training on our simple systems will be given. However it is vital that you are presentable, organised, efficient and accurate. You must have excellent people skills, you should enjoy retail and demonstrate a keen desire to help this dynamic company grow.

A sense of humour and a positive & lively disposition are imperative.

It would also help if you lived locally and had an enthusiasm for the area.

Hours 10 to 6 pm five days per week, including alternate Fridays and Sundays. You will be expected to show a commitment to completion of duties.

Recruitment will be initially on a fixed term contract, to be reviewed.

CVs to info@roullierwhite.com

Mrs White's Physick Shaving Serum Named Cream of the Crop in January's Out There Magazine

2011-01-06T16:38:00.000Z

A Good Old Fashioned Spring Clean

2011-01-05T11:28:00.000Z

The most stressful part of any social event is clearing up before your guests arrive and the sudden panic that you are running out of time. The easiest way to avoid this is to thoroughly clean and clear a couple of times a year and maintain it throughout. Leaving you literally free to flit round with a feather duster.

In my Great Grandmother’s journals she detailed how the houses within which she was employed in service conducted their annual Spring Cleans, so called as it was the first time the house would be aired after the harsh winter. All the mattresses and soft furnishings, including rugs and carpets, would be pulled into the garden and beaten within an inch of their lives to remove dust. The chimneys would be swept, and without the rugs in place, the floors would be washed and polished. These days with the advent of the vacuum cleaner things are a little easier. However, many of my Great Grandmother’s tips still apply. Here is how she did it.

Start at the top of the house and always concentrate on one room at a time. Make sure you take everything you need to clean the room in with you, and I know this sounds harsh, but do not come out until you have finished; then close the door firmly behind you.

Whilst I am not a great advocate of the Spartan home (where would our stately homes be today if our forefathers had not amassed massive collections of objets and souvenirs from their grand tours and general pillaging?) but most of us do not have the space in our houses and surrounding ourselves with useless clutter can be depressing. As a rule of thumb if you are not keeping it for aesthetic or sentimental reasons, and you have not used it for a year, then you probably don’t need it. Take everything you do not want to the charity shop first. Open all the windows in the room and clean around the frames. This bit is often forgotten so when you do open the window dust and collected dirt flies into the room. Clean the windows so you can better see what you are doing. Next with a slightly damp cloth wipe along the top of picture rails and high surfaces such as the top of wardrobes and cupboards. It is a good idea to vacuum your curtains once in a while, make sure you use the special attachment. Next using a mild solution of washing up liquid wash down all the woodwork and walls, plus any Venetian or plantation blinds. A good tip here is to clean Venetian blinds with a cotton gloved hand. Turn mattresses twice a year and vacuum both them and the bed base as you do so. It is these crevices to which you must pay extra attention: these are the places that dust mites love; the things that are responsible for many allergies.

Spray a fine film of water onto the rugs and carpets before you vacuum, as this will enable you to pick up more dust from deeper within the pile. Talking of pile, if you have dents left from furniture that you have moved around, place an ice cube in the dip. As the ice melts the pile will return! Use a natural carpet cleaner to wash carpets as most commercial ones contain bleach that may remove colour and erode fabric.

Moths are a real problem; they love cashmere and fine woollens. How many times have you grabbed something to wear to a dinner party only to find it full of holes? The best way to destroy the larvae is to pack your treasured garments in sealed plastic bags and place them in the freezer for around 72 hours. At Roullier White we have several natural deterrents to prevent the moths from returning.

• Remove stubborn lime scale by rubbing taps etc with a halved lemon.

• Clean brass with HP Sauce.

• Remove rings from decanters with Steradent.

• Cover tiny scratches in furniture with shoe polish.

• Loosen chewing gum from carpets with vinegar.

• Use white wine to remove red wine stains.

Finally, when the weather does eventually start to get warmer this is a good time to have your boiler serviced don’t leave it until next winter!

This article appears in the January issues of the group of www.semagazines.co.uk

Special Christmas Offer

2010-12-21T21:17:00.003Z

Mrs White's award winning seasonally scented Home & Body Preparations, infused with the fragrance of Christmas (mandarin, ginger and warming spices), are available to instore customers at an incredible offer; Buy One & We Will Give You A Second Completely Free With Our Christmas Compliments.

Hand & Body Wash, £15 for 2, Bath Salts, £20 for 2, Christmas Room Spray, £15 for 2, Christmas Cleaner, £10 for 2, and Luxury Christmas Scented Beeswax Polish, £15 for 2, make ideal last minute gifts and stocking fillers.

They are also perfect to stow as gifts for those surprise offerings you need to reciprocate.

Hurry along to Roullier White in East Dulwich, but do hurry as stocks are running out fast.

'Christmas in a Bottle' - Good Housekeeping Magazine

Offer Applies Shop Customers Only.

Roullier White's Driving Gloves & Caps, & Bath Salts in Living South Magazine

2010-12-08T20:53:00.000Z

Mrs White's Pedal Power & Classic Cycle Horn in the Observer Magazine

2010-12-08T20:40:00.000Z

The Telegraph Magazine Features Roullier White Hand Blown Venetian Candlesticks

2010-12-08T20:32:00.001Z

http://www.roullierwhite.com/dinner-candles-candlesticks-candelabras-and-wick-trimmers-195-c.asp

Kitchen Bedroom and bathrooms Feature Reidel Glasses from Roullier White

2010-12-08T20:26:00.000Z

Roullier White's 4711 and Mrs White's Physick Shaving Serum in ES Magazine

2010-12-08T20:18:00.000Z

Hectic Host: Pantry Party Planner

2010-12-01T19:05:00.001Z

It is a few days before Christmas, you are queuing in the post oﬃce, one-ﬁfth of the way through your ﬁve page to-do list, when you are tapped on the shoulder; ‘I thought it was you. How funny. Simon and I were just talking about you last night. We must get together before Christmas. Shall we pop over tonight? We’ll have the girls and their boyfriends with us and Simon’s sister and brother-in-law from San Diego. And the dogs. Is 8ish OK? Don’t go to any trouble.'

You raise a smile as your heart sinks.

With a larder stocked with a few local larder staples you can cope with any number of surprise guests popping over for drinks, here’s what you need.

Franklin’s Farm Shop wins my fabulous find of the year award, ‘Tomato Stall’ oak roasted tomatoes grown on the Isle of Wight, £3.95 for 250 gms, are divine. Simply pour the flavoursome little fruits, which are preserved in olive oil, into a bowl and allow your guests to pick at them with cocktail sticks. If you have any left over throw them into a salad or over a bowl of steaming pasta for an instant lunch. Another winner from Franklins is Egyptian style Dukkah, £4.15, which went down a storm at recent party I had. Simply mix a teaspoon of this mixture of roasted nuts, seeds and spices into a bowl of olive oil and you have an instant exotic dip. Whilst you are there pick up an Alejandro Chorizo Magno, £4.95, which can literally hang around in your larder for months. Finally Kent & Sussex Espresso for Cafetiéres, £4.45, is a great coffee and an excellent way to signal that the evening is winding down.

SMBS is also an Aladdin’s cave of unusual treats anytime of the year. Zara Mama’s gourmet popping corn, £2.20, is corn you pop on the cob in the microwave and is bound to get the party going with a bang. Also keep a stash of their organic fruit purees, £1.35, are great when used with cheese and crackers. Try strawberry and apple with a crumbly Cheddar or pear flaked with grated Parmesan, both easy secured from the Cheese Block next door.

If you are forever running out to buy bread I have discovered that vacuum packed rye bread, £1.99 from the Mediterranean Supermarket, 18 Lordship Lane, is the best thing since sliced bread. With a six-month shelf life, yet free from preservatives, you can always have tasty and healthy bread to hand. Spread with cream cheese and smoked salmon, sour cream and pickled herring from Moxons or Sopers. Or leftovers such as roast beef on a layer of creamy horseradish.

Cocktails are a must-have ice breaker and this year my favourite has to be the ever so elegant Rose Martini. All you need is a bottle of very good gin and rose syrup, £3.85 from the East Dulwich Deli. In a cocktail shaker, shake five parts gin with one part rose syrup and ice. Strain into Martini glasses, wipe the rim with lemon and add a twist of peel. Whilst enjoying your pink martini, what better soundtrack to your evening than the new Christmas album, ‘Joy to the World’ by Pink Martini.

Designated drivers can have a miserable time this time of year add a bit of sparkle to their evening with Bellot superior fizzy drinks from France via Franklins and the East Dulwich Deli. ‘Pomegranate’ or ‘Blueberry & Pomegranate’ flavours are much more appetizing than the usual mineral water proffered and come in those wonderful old fashioned soda bottles that you can use again. So get started on that sloe gin recipe and it will be ready just in time for your surprise guests next year! And a happy and healthy year may it be!

This article appears in the December issues of www.semagazines.co.uk

Mrs White's Cat Shampoo in ES Magazine's Luxury Issue

2010-11-30T07:26:00.000Z

Feline indulgent? If your pampered pet is used to the lap of luxury; then Mrs White's Towel & The Pussycat (people, pet and planet friendly, all-natural luxury cat shampoo) is for you. Towel & Pussycat will leave their coats glossy, untangled and the envy of all their catty friends.

East Dulwich WI

2010-11-27T09:06:00.000Z

The lovely ladies of the East Dulwich WI will be selling their calendar in aid of the Dulwich Helpline today on the Bakers Barrow outside of Roullier White. Come along and say 'Hallo' and pick up a copy.

10% Disocunt For Life

2010-11-26T14:22:00.003Z

If you did not register for your 10% discount for Life this time last year, or you are a recent customer of ours, then you can do so this weekend. All you have to do is make a purchase between now and Midnight on Monday using the discount code code 'EXPIRED' is the discount code box at checkout and 10% will deducted from the value of your order.

Once activated when you shop with us next time use the discount code again and again and again.........

Meet The Maker: Sarah Palmer-Manser: East Dulwich Naturally

2010-11-20T12:12:00.002Z

Today East Dulwich local, Sarah Palmer-Manser, is selling her award winning collection of foraged foods on our baker's barrow outside of Roullier White. 'East Dulwich Naturally' is a selection of jams, jellies and preserves made from fruits and vegetables picked from neighbours gardens and allotments. My favourite has to be Medlar Jelly, I have never come across Medlar which was a popular fruit in Victorian times but in not used much today. Sarah's Medlar jelly is delicious with cold meats.

Mrs White's Travelling Light Candle in the Evening Standard ES Magazine

2010-11-19T18:00:00.000Z

Roullier White's Sublime 'Idina's Locket' Organic Soy Scented Candle Rated One of the Top Ten Luxury Candles by the Daily Mail

2010-11-18T20:13:00.005Z

Roullier White: Meet the Maker: Anna Gryce: Strictly Vintage

2010-11-13T07:46:00.000Z

Local Interior designer Anna Gryce will be making her Dulwich debut today outside Roullier White with her gorgeous collection of handmade, bang on-trend vintage cake stands and tea cup candles. Fashioned from obsolete items that would otherwise have no future, Anna rescues once loved mismatched plates, cups and saucers and turns them into born again heirloom pieces.

Colour matching is key and each hand drilled cake stand takes ages to precision make. This is recycling at its most elegant.

Come along today and meet Anna and her wonderful wares on the baker's barrow outside of Roullier White.

www.strictly-vintage.co.uk

Irresist-tables: Roullier White Antique Table Sale at ED Warehouse

2010-11-13T07:20:00.000Z

Roullier White's few remaining antique tables are now all reduced to £200 at

ED Warehouse,

1 Zenoria Street,

East Dulwich,

SE22 8HP

Victorian Wind Out Table £800 now £200

Oval Dining Table £295 now £200

Hall Table £550 now £200

Hexagonal Table £390 now £200

Wonderful Puddings to Pop in Your Pocket or Purse from Homemade on Barry Road

2010-11-11T18:58:00.002Z

These gorgeous dried puddings by Gustosecco are all around £3 each from Homemade on Barry Road, SE22, choose from Chocolate, Lavender or Seville Rice Pudding and our favourite; Fig Compote. Perfect for storing away for those pudding emergencies! The packaging is rather pretty too.

While you are in there deciding on dessert, grab yourself a coffee too. Delicious!

Homemade

44 Barry Road at the corner of Upland Road

East Dulwich

London SE22

The First Fast Food

2010-11-11T07:17:00.005Z

This is the time of the year when uninvited guests turn up and invited guests stay longer than anticipated, either way they will want feeding. With a few pantry staples you can throw together a spontaneous feast with minimum fuss and nothing is faster than pasta. Here is a selection of speedy sauces that are ready in moments. I have dispensed with quantities, just use as much as you think, of what you have available.

There is nothing wrong with using dried pasta, in fact in northern Italy no one eats fresh pasta, so it is a case of when not in Rome do as the Romans do. We have some wonderful dried pasta available locally, I asked local deli owners to select their favourites, a few of which are listed at the end of this article.

Pasta with olive oil and garlic is the simplest of all. Cook Spaghetti in the usual way. In a separate pan gently heat some olive oil, stir in chopped garlic and heat. Do not allow that garlic to burn or the oil to smoke. Overheated olive oil loses all its healthy attributes and actually becomes dangerous. Drain the pasta and pour into the pan with the heated oil and garlic. Toss and serve with black pepper and shredded flat leaf parsley.

Another favourite and simple dish is pasta with tuna and rocket; again Spaghetti is a good pasta to use. You need a good quality tinned tuna in olive oil, which you should flake in a bowl. Pour in the cooked pasta, pour over the juice of a lemon, add some dried crushed chilli if you fancy, mix well and serve into bowls topped with lots of rocket.

Pasta with walnut sauce is best served with Rigatoni or Penne. In a pan heat some cream, stir in broken up walnuts, add your cooked pasta, grind over lots of black pepper and hey presto! There is nothing nicer than the cream and black pepper. Combination. You can make the same without walnut but with lemon zest for a really zingy Amalfi flavour, delicious with a little rosemary or stay with the walnut and melt some Gorgonzola into the mix. Season with a little ripped thyme.

I am a fervent fan of the humble pea. Boil your pasta (Cappello works well as the little hats catch the peas), strain and set aside. Retain a little of the water and cook through some frozen peas until they float. Drain them and return to the pan with a few knobs of butter. Stir in the pasta and meat eaters can add some lardoons (or crumbled smoked bacon), which you have gently fried off with a little diced onion. Yummy.

My personal favourite is fried courgette and chopped garlic in olive oil into with you stir your pasta. I like to use Farfalle served with lots of black pepper heap with lots and lots of Parmigiano.

For the quickest tomato sauce known to this man cut some plump plum tomatoes in half and roast in the oven with some olive oil with a few leaves of basil. Blitz in a blender, pour into a bowl, stir in your pasta and season with lots of salt and pepper. Some people suggest pushing through a sieve to remove the seeds at they might make it a bit bitter. You can add a dash of sugar if you think it needs it to save time. I don’t bother. Either way, open the vino and Roberto’s your uncle!

Ivano, owner of La Gastronomia, stocks over 40 shapes of De Cecco pasta, the brand his family uses at home because it maintains its consistency, at his shop on Park Hall Road, SE21. Prices start at £1.75.

Tony Zoccola, owner of the East Dulwich Deli on Lordship Lane SE22, cooks with Rustichella D'Abruzzo as it keeps its shape and retains some "bite" after cooking. His shop stocks 20 shapes and prices start at £2.

Sergio Cirillo, owner of Panino d'Oro Deli, in Dulwich Village SE21, favours Dececco pasta (from £1.45) which he has been eating since he was a boy in Italy. His Mama agrees with him!

This feature appears in the November issues of the SE group of magazines

Roullier White's Françoise Montague Jewellery in November's Living South Magazine

2010-11-10T18:09:00.004Z

Roullier White's Venetian Candlesticks in December's Good Homes Magazine

2010-11-10T18:00:00.002Z

Mrs White's Glamour Puss & Dog Gone in the Sunday Express Magazine

2010-11-10T17:52:00.004Z

Mrs White's Epiphany - the Christmas Collection in Easy Living, Sainsbury's, Woman & Home and Good Homes Magazines

2010-11-03T07:46:00.014Z

Roullier White's Wool Fat Soap in Essentials Magazine

2010-11-03T07:41:00.001Z

Roullier White's Rigaud Candles in Homes & Gardens Magazine

2010-11-03T07:39:00.003Z

Roullier White's Moules Pots in Kitchens, Bedrooms and Bathrooms Magazine

2010-11-03T07:32:00.003Z

Roullier White's Vintage Style Shortbread Baker in Period Living & Beautiful Kitchens

2010-11-03T07:21:00.008Z

Mrs White's Classic Cold Cream Recommended by the Daily Mail's Green Queen Julia Stringer

2010-11-01T16:41:00.002Z

Dates for Pre Christmas Ballroom Boot Fairs

2010-10-21T08:43:00.004+01:00

The next Ballroom Boot Fair at the Ivy House Pub, Stuart Road, Peckham Rye, SE15 2PL will be on SATURDAY 13th NOVEMBER. 12 -5pm. Entrance 50p, Kids free. Selling bric a brac, vintage clothes and accessories, records and much much more.

Please call 07904 192 497 for more information and to reserve a pitch, or email info@ballroombootfair.co.uk

There will also be two SPECIAL CHRISTMAS GIFT FAIRS. They are Saturday 4th December and 18th December. The organisers are looking for designer makers, crafters, homebakers etc for these fairs so please do pass this on if you know of anyone who may be interested.

Mrs White's Leg It in November Easy Living Magazine

2010-10-20T10:41:00.001+01:00

Mrs White's Cold Cream in the Telegraph Magazine

2010-10-19T07:37:00.001+01:00

Roullier White in the Times Magazine Saturday 16th October by Ruth Corbett

2010-10-18T16:43:00.003+01:00

Love Bakery - Cupcakes from the Heart by Samantha Blears.

2010-10-16T08:26:00.009+01:00

Samantha Blears started making cupcakes 'because it seemed like the easiest thing to do' for her children's school Halloween fair. Several years, and thousands of cupcakes later, Love Bakery has become the destination for a cake of distinction on London's Kings Road.

Sam's matter of fact approach to baking guides you step-by-step through the basic techniques, you feel led by the hand rather than made to follow a recipe. Gradually your confidence grows with Sam's infectious passion for her craft and your mind will start whirling with ideas of your own for possible fillings and toppings.

More than just a book about baking, Sam demonstrates that there is inspiration to be fond in everything, as her montage mood boards pay testament, from an autumn leaf to a rediscovered lost button. Your imagination is the cherry, on the icing, on the cake.

Our favourite high points are the liquor laced Cuptails and the sage advice for the nervous novice; 'What's the worst that can happen? You can eat your mistakes'.

Love Bakery – Cupcakes from the Heart is one of those books you just want to stroke. Snuggle up with a cupcake and a copy.

Instore CD Sale Starts Saturday. All CDs £5

2010-10-07T12:06:00.008+01:00

After many of years of selling a fantastic selection of music we have decided to sadly call it a day and we are going to call it this Saturday!

Downloading is the future and with this in mind we have produced a wonderful selection of greeting cards complete with itunes play lists on the back; more about these later.

This weekend we will be selling all our remaining CDs at just £5 each. Pop along and stock up for Christmas they make fantastic stocking fillers.

Mrs White Lands in Brooklyn

2010-10-06T11:38:00.008+01:00

Roullier White's exclusive Mrs White's range of handmade bath and beauty products is now being stocked in über cool cosmetic store Shen Beauty, which opened just last week in Brooklyn. We are really proud to have been selected as part of Shen Beauty's inaugural range and we are delighted to have been given the opportunity to bring a bit of the English countryside, where all Mrs White's genius products are made, to our favourite city in the world. Good luck Shen Beauty!

Mrs White's Leg It in November's Easy Living Magazine

2010-10-06T09:52:00.004+01:00

Party Like It’s 1979

2010-10-05T07:17:00.006+01:00

For me October is the start of the party season with a plethora of family and friends’ birthdays followed by the horrors of Halloween and a flurry of drinks parties until the New Year. Around this time last year a phone conversation with my mother made me cast my mind back to when hassle was at a minimum and the Hustle was at maximum.

“What’s wrong?’ enquired my mother through a delicately balanced handset whilst I heatedly banged the third batch of burned bruschetta into the bin.

‘Well this is supposed to be fun but all it is really stressful.’ I moaned miserably, watching my mini crab cakes disintegrating and clumping in the pan.

‘Mine and your father’s parties were never such a palaver’ volunteered my mother in decade appropriate parlance.

‘I know’ I countered, ‘but it was the 70’s and all you had to worry about was pork-pie-with-egg-in or pork-pie-without egg-in and whether you had enough cocktail sticks to cover an entire cabbage in cheese and pineapple cubes’.

‘For your information …’’ she began before trailing off, ‘anyway just keep your eye on the post’.

Two days later a bundle of photocopied recipes arrived direct from the 70’s via my mother’s kitchen drawer onto my hall floor. I smiled as I opened the envelope and pulled out the stack of folded sheets, on each one she had crossed out large blocks of text where the cookery writer had obviously got it wrong and added her corrections in the margin.

I will spare you some of the more scary ones, such as the devilled eggs as I have yet to see anyone retain a modicum of decorum whilst tucking into a slippery boiled egg at a party, but amongst the many there are a few gems. I feel it my duty to share them with you now, albeit with a few adjustments, but most importantly there is no cooking involved.

Cucumber Cups. Cut a cucumber into three-quarter inch slices and with a melon baller scoop out a hollow about half the way through. In a bowl mix cream cheese with chopped smoked salmon, chopped olives, or a fresh or dried fruit such as diced dried apricots and spoon into the cups.

Celery Sticks were very popular but rather cumbersome. Crumble some Gorgonzola into wide and deep celery sticks, sprinkle with diced walnuts and secure the nuts with a gentle push, drizzle with a little balsamic. Cut into palatable, bite size pieces.

Whip and dips were huge. I famously had a Great Aunt who would travel nowhere without her trusted Butter Bean Whip in the boot, but for the sake of the Chinese silk rugs I would eschew these in favour of pâtés and very seventies sounding spreads. Remove the skin from hot roast salmon fillets and mash with equal quantities of cream cheese until smooth. Serve piled on rounds cut from focaccia (try Blackbird Bakery) topped with snipped chives.

Back in the day anything round was strangely referred to as a wheel, my mother used to make Pâté Wheels with dried round slices of apple. I tried it with fresh apple slices and it is lovely. Slice eating apples and spread with your favourite fine pâté (try Mimosa on Half Moon Lane). This sounds so simple but it is so delicious.

Roulades were very big in the 70’s; in fact nothing was safe, if it was flexible enough to be rolled up it would be and then stabbed with a cocktail stick. Lightly toast some wholemeal bread so it is still pliable. Spread generously with olive tapenade (try Mimosa Half Moon Lane) and then a layer of goat’s cheese (try Chevre Blanc from La Gastronomia; Park Hall Road or Half Moon Lane it is tart and fresh but not overpowering). Cut into soldiers and roll, securing with a cocktail stick.

You can make your own version of Gentleman’s Relish with around 20 anchovy fillets (try F C Sopers, Evelina Road), 4 tablespoons of olive oil, the juice of a whole lemon, all blended and spread on toast.

So kick back those Chinese silk rugs, put some tunes on the deck and follow the above for a Saturday night full of fever without the fervour.

This article appears in the October issues of www.semagazines.co.uk

Postcard from the Edge - a Weekend in Capri

2010-09-30T08:01:00.009+01:00

How often has one heard such-and-such island described as an island of contradictions? A phrase employed to imply that there is something for everyone. Capri is not one of these islands, everything about Capri is as extreme and uncompromising as the monolithic. limestone protrusion of which it is formed. Grey cliffs plunge perilously into a sapphire sea; a sea so calm one might mistake it for a lake. Around you sky and sea appear to merge so one has the feeling of being encapsulated in a brilliant blue bubble, the horizon a distant memory. There is no indecisive drizzle on Capri, when it rains it rains certainly. Then the capricious clouds clear and the air is left rich with the woody aroma of wild rosemary and the cypress trees which cling to the rock faces as adeptly as the roads which weave their precarious way through some of the most stunning views ever seen.
The inhabitants are delightful and, if you were being cynical about those paid to tend daily to the numerous needs of the very rich, you might consider this a ploy to pry plastic from player. Of course you would be right, but 'delightful and diligent' as a default setting is preferable to 'frightful and indifferent', for which we sadly seem to settle in the UK. Waiting staff switch seamlessly between Italian, French, German, Dutch, Russian and Swedish and are as passionate about the food they are serving as the restaurants by whom they are employed. Having complimented one waiter on the pasta he took my table of five into the kitchen, a cave hewn from rock, to meet 73 year old 'Mama' who had been cooking there for 50 years. This is a very small island where reputation and recommendation count for everything. Capri is prego a go go.
Accommodation is of course expensive. There are many luxury hotels, nothing budget and very little in the middle. We stayed at the charming Gatto Bianco; a slightly curious mix of kitty kitsch (gifts one suspects from previous guests given in honour of the eponymous cat who sits pride of place at the top of the hotel steps) and some admirable antiques. The rooms are largish, airy and scrupulously clean. The management could not be more helpful, at times there appear to be more staff on the desk laughing and chatting than guests in the hotel. Breakfast is a modest, continental affair which you can enjoy on the terrace; often with the purring gatto bianco at your feet. Most rooms seem to have a terrace which does not entirely make up for the hotel's lack of a pool but does make for a very welcome break away from the bustle and barging of the town's main thoroughfares.

Perhaps the only real contradiction the island has to offer is that between day and night. At around 10 am the island swells, as wave after wave, of tour group crashes through the cobbled streets. Each group, pausing, aiming and snapping en masse at whatever landmark is being pointed out by their guide. Strangely a tall cactus outside the bank seemed to capture the collective imagination. I pictured later the multilingual; 'what is this again?' before pressing; cancellare, effacer, löschen, delete. By 6 pm, the time of the last ferry back, the tide of tourists has retreated and the island relaxes into fifteen hours of relative calm, populated only by those that either live or are staying there. The streets, bars and cafés still bustle, but now there is the space to do get down to the serious matter of people watching. La Passeggiata in Capri takes posing to new heights. For less than the price of a cinema ticket one can sip on a Limoncello at Al Piccolo (the bar from which the locals observe) and be entertained far more than by any movie. One will find oneself cooing in admiration at the understated elegance of most outfits, smiling sympathetically at the brassy, brashness of the Euro-trash and sometimes shuddering in horror. When a middle aged couple sat in front of us clothed head to toe in orange I was tapped on the shoulder and drily asked, 'what have they come as?'

Neither is it easy to eat cheaply you should expect to pay around €18 - €20 for a starter and upwards from around €25 for a main course. Wine is expensive, amazingly many restaurants will be out of stock of the more reasonable wines on the list, and be very careful about choosing a special 'off menu'; you will find these can be up to twice as expensive as the courses which appear printed. Also never order side dishes 'for the table' we ended up with two €40 plates of vegetables. One final word of warning the rules governing cabs seem very arbitrary, so despite the metre you will discover that various supplements are added with abandon according to the number of passengers, how many bags and time of day etc. That aside most drivers enjoy the haggle good humouredly and shrug it off you rumble their ruse. Try to agree the fare first.

My preconception of Capri was a bunch of beautiful people sitting around on rocks and I was pretty much right. No doubt they would prefer to be sitting around on sand but the island's beaches are very few. That aside not much sitting is done at the seaside, more standing to see and been seen. Nowhere is this posturing more prevalent than at the Lido at Faro. For €20 you have access to a private enclosure with sun beds, stunning views, a restaurant and swimming pool whilst others jostle for position, figuratively and literally, on s slippery concrete jetty which slopes into the sea. Young Italian lads try to impress the young ladies by jumping from the highest craggy rocks into their uncertain fate below. Whilst bikini clad grandmas watch on, shaking their coiffured heads (despite themselves once being the objects of this display of bravado and machismo), cigarettes stuck to their aubergine painted lips they return to their magazine. One word of caution here, if the little bay at Faro suddenly empties of swimmers follow suit, it means that a shoal of jellyfish has been washed into the cove. Our friend Emma was stung, she was immediately offered a wedge of tomato from bowl kept by the lifeguard, a local remedy Emma assured me worked, however, we were shown some very serious scars by a waiter who was surrounded so beware.

There is a shingle beach at Marina Piccola which you can reach by bus or taxi, situated opposite the Faraglionli from which it is said sirens once lured sailors to their doom, it is an immensely popular spot. When you get down to the beach level walk along to the right beyond the path and you will see what appears to be a private beach below a restaurant, don't worry it is not private. If you go beyond the farthest rock you might even be lucky enough to have the tiny covert cove that nestles there to yourself.

A visit to the Carthusia perfumery, the smallest and probably the prettiest in the world, is essential. The staff are as pleasant and persuasive as the evocative scents they sell, most derived from indigenous ingredients; lemons, figs and a plethora of flora. The Carthusia perfumes travel well, and so do the staff. All of them leave the island in the winter and spend five months abroad, Thailand, where many Capresi have homes, seems to be the most popular destination for recharging batteries after seven months of seven days a week work.

It really is a case of don't forget your toothbrush; basic commodities are hard to come by. Capri town has two far-from-supermarkets that we found hiding behind the streets of designer stores. It is easier to buy a Gucci belt than a charger for your mobile phone. Gucci, Dolce & Gabana, Versace, Prada, Pucci, Hermes and dozens of glitzy jewellers are where most visitors do their sightseeing. For a bit of fashion history visit La Parisienne where legend has it the Capri pant was born and a made to measure pair takes a day to make. The island is literally steeped in history, sadly there were many things we missed out on during our weekend on Capri; Villa Jovis the ruined home of Tiberius from which he ruled the Roman Empire, the Blue Grotto, and we also eschewed the fun of the funicular between the port and Capri town in favour of open- top lime leather upholstered cabs. One thing everyone must do, however, is pay a visit to Villa San Michele. An extraordinary house owned by an extraordinary man, whilst sitting in the curved marble seat at the end of Axel Munthe's garden, looking across towards the Bay of Naples, Vesuvius in the background, and blue as far as the eye can I was extremely grateful to be on this island of extremes.

Roullier White's Mohair Throw Good Housekeeping's October Treat

2010-09-06T09:36:00.002+01:00

Roullier White Discount Code

2010-09-06T09:06:00.002+01:00

Follow Roullier White on Twitter and we will tweet you regularly with Roullier White Discount Codes.

Click here.

Creed Launches Aventus; Its First Men's Fragrance in 5 Years

2010-09-03T09:33:00.007+01:00

The House of Creed will have passed from father to son for 250 years this A/W and to celebrate, the current father and son ‘noses’, Olivier and Erwin Creed, have created an outstanding fragrance for gentlemen. Reminiscent of venture and adventuring, and inspired by heroic and powerful figures namely, Napoleon Bonaparte and Alexander The Great; Aventus is a heroic fragrance that is for the bold, spirited and confident. The intrepid explorer, the conquering warrior within all of us.

As the bottle motif suggests Aventus’s roots are very much in classicism however the fragrance itself is contemporary, forceful and roaring with energy.

A leather finish implies power and commands respect. It is no mistake either, that the Latin word for wind, ventis, is also implied; this is a mistral of a perfume sweeping across Europe picking up the finest notes in its wake.

Top note blackcurrant blends, with bergamot from Italy, whilst Calville Blanc apples mingle expertly with fruity pineapple.

The middle notes burst with roses, blooming amid dense birch. Jasmine blossom and patchouli combine to add to this woody but heady centre.

At the base is oak moss and ambergris and a light touch of vanilla, the final flourish of a sophisticated and intelligent, powerhouse-pairing of perfumers.

Aventus; prepare to be conquered. £128.00/ 75ml £155 / 120ml

As an official Creed stockist we honour Olivier Creed’s request that his fragrances are not sold over the internet, and we abide by M. Creed’s pricing policy.

Please call us on 020 8693 5150 or email creed@roullierwhite.com

The Accidental Naturist

2010-09-01T22:08:00.016+01:00

This summer we had the very indulgent opportunity to spend a month away. 10 short years ago we bought a house in the Montagne Noir but it has taken 10 long years to return it to its former glory. After three weeks gardening we decided to escape down to the coast for a few days so I phoned around to find a hotel. I got the number of a small apartment block that I recalled seeing on my favourite, very beautiful beach in Leucate.

I dialled the number; ‘Village Naturiste’ they answered.

There was a palpable beat whilst I considered my options. I really, really wanted to stay on this beach.

'Bonjour’ I replied.

Those of you who know this part of France will know that all the best beaches are naturist-friendly, always away from built-up developments and usually spread across miles of golden sands. The ‘friendly’ bit suits me just fine, as I am very attached to my swim suit. Whilst I have nothing against nudity on the beach, I just don’t think it is a good look on me.

When we arrived to check-in I was delighted to see that the reception staff were fully clothed, unlike those 'Man Alive' documentaries I remembered from the 1970s. My nerves were a little rattled, however, when on the way back to the car to get the bags a naked man wobbled past me on a bike, whilst somebody else was not paying but displaying in the car park.

Larger than the one row of apartments visible from the shore, the small complex was a few rows deep. In my mind’s eye I had imagined myself running across the sand and ditching the towel at the last minute before anyone could identify the clothed impostor in their midst. However, and needless to say, we were on the back row, so the walk to the beach was to be a painful one.

Attempting to cover my non-naked shame I fashioned an array of accoutrement to conceal my shorts; beach bag one side, folding beach mat the other, large towel over my shoulder and a beach umbrella worn quiver-like over my back. Beneath my carefully arranged accessories I could have been taken for as naked as the day I was born, had I been born in a branch of Millets.

The funny thing I discovered is that nobody gives a fig leaf if you wear a top; but bottoms seem to get a few non-existent knickers in a twist. So I managed the next few days very comfortably with the help of a long t-shirt. By day three I had gone native and thrown in the towel. I never managed the walking around bit, but lying on the beach I did let my recently diagnosed suburban standards slip.

Leucate’s Rive Droite is a row of quayside, shack--type cafés which cook the day’s catch. My favourite is one that prepares whatever has been caught the same way every day. Huge bunches of herbs foraged from the garrigue; rosemary, thyme and lavender, are laid on a piece of foil, on which a prepared fish is placed, more huge bunches of herbs are added, the foil is sealed and the whole lot is baked in a hot oven for 10 to 20 minutes depending on the size of the fish. As a rough guide allow 10 minutes per 2.5 cm of fish at the thickest part.

The results are mouth watering and so healthy, as the fish gently steams in its own juices and the moisture and oils given up by the herbs.

Please remember to dress for dinner!

This article first appeared in the September issues of the SE Group of Magazines www.semagazines.co.uk

Free Shipping Bank Holiday Weekend

2010-08-27T09:58:00.011+01:00

Most of our lovely customers are away, but for those of you that are at home we wanted to help you enjoy the Bank Holiday weekend by offering you free shipping on all orders to any UK mainland address.

This offer runs until Midnight on August 31st. Simply enter wow in the coupon code box at checkout.

Oh and please do check out our wonderful range of glass cake domes, cake stands and silver plated servers in the 'Dining Room'.

Do Your Flower Vases Measure Up?

2010-08-20T10:04:00.010+01:00

We wondered what flowers would look like in our wonderful vintage style measuring jars with their fabulous-fifties-feel and the result was simply glorious.

These recycled glass, American designed, but Italian made, measures are the perfect addition to any kitchen; whether modern or old-school.

The easy to grip hexagonal shape has easy to read measurements on each of its six sides in imperial, metric and cups; making it so simple for you if you are following either British, European or American recipes – or swapping between all three. Millilitres, fluid ounces and cups are clearly marked, as well as well as measurements for those often used ingredients; flour, sugar and rice.

Moreover with its impression 700 ml capacity it is the perfect receptacle in which to mix your favourite cocktail. Making it all that more effortless with its non drip spout.

25 x 10 cm

Matching vintage style utensil jar

10% Discount Weekend for all our Twitter Followers

2010-08-12T17:31:00.008+01:00

This weekend (14th and 15th August) as a thank you to all our Twitter followers we are offering a 10% discount off all sales online or instore.

On Saturday morning at 10 am we will tweet a discount code to all our Twitter followers that will give you 10% off internet and in person purchases.

So make sure you are following us before 10 am on Saturday by clicking here

Roullier White

125 Lordship Lane

East Dulwich

London SE22 8HU

www.roullierwhite.com

Summer Cocktails

2010-08-11T18:25:00.004+01:00

Cocktails are an essential part of any summer social gathering but forget the clichéd Cosmos and the been-there Bellinis; us style-savvy South Londoners know a thing or three about creating the perfect, über-cool cocktail party. Moreover, who wants to mess around mixing messy different drinks? Give everyone the same aperitif when they arrive and sip back and enjoy.

Chez Roullier White Martinis are the mot de jour and they require require just two ingredients. Today a classic Martini is three-parts gin to one-part vermouth. The dryer the Martini the greater the gin to vermouth ratio. Aficionados of a truly Dry Martini will just coat the inside of the glass with vermouth. Mix your ingredients in a tall glass with ice (a Martini should always be stirred not shaken as this will allow too much air into the mix) strain and serve. The key is not to allow any water into your mix so use large ice cubes and as they start to melt, drain them. A Martini must always be served with an olive and you will want to use one with a pit for maximum flavour, try the Olives at Mimosa on Half Moon Lane. Rinse your olives, otherwise a Dirty Martini is one which contains some of the brine. Crystal Martini glasses are £7.50 each from Roullier White. For a Vodka Martini simply substitute the gin.

Our beautiful friend Bella, of Lordship Lane Carpets, has for many a year been wowing us with her ‘Woo-woos’. A ‘Woo-woo’ is simply one part peach schnapps, one part vodka and three parts cranberry juice.

Following are some treats from local mixologists.

Angela from Black Cherry will be serving a cheery ‘Grande Royale’. Take 35ml vodka, 15ml lemon juice, 10ml pear puree, 10ml apple puree, 20ml sugar syrup. Pour all the ingredients into a long serving glass with ice, cap and shake. Top with Champagne and a chocolate dipped strawberry. (Place organic white chocolate in a glass bowl over a saucepan of hot water, melt and dip the strawberry halfway in.)

As effortlessly elegant as her establishments, ‘Grace and Favour’ and ‘Butlers Emporium’ in Hastings, and indeed the lovely lady herself; Rose’s pale pink ‘Magnolia’ (pictured above) cocktail is a dash of pomegranate juice in a flute, topped off with Champagne.

Dulwich Village’s Crown and Greyhound, ‘the Dog’, proffers the aptly named ‘Hair of the Dog’. Take 12-14 ripe tomatoes, slice and put on to a flat tray. Drizzle plenty of olive oil over the top. Add crushed black pepper and salt to taste. Finely dice one clove of garlic, and 2-3 large basil leaves, sprinkle on the top of the tomato. Place under a grill until cooked. Add all this to a food blender and blitz. Add the tomato mix to a 2 pint jug and mix with tomato juice. Squeeze the juice of 1 lime, a small sprinkle of celery salt and add Tobasco, Worcestershire sauce and bitters to taste. Top off with 75ml of Vermouth.

Cheers!

Friends of Peckham Rye Summer Fete 4th September

2010-08-10T20:29:00.008+01:00

The Friends of Peckham Rye's Annual fete will be on Saturday the 4th of September from 12 noon till 5pm.

The fete is organised by members of the committee but we do need lots of extra helpers on the day, to help out on some of the stalls, with the tea tent and with other varied general duties. If you can spare any time to volunteer on the day please contact FOPRP@aol.com or contact one of the appropriate committee members as detailed below.

We also need additional items for the following stalls:

BOOKS

PLANTS – Calling all budding gardeners – if you can pot up seedlings or plants from the garden to sell on the plant stall please leave outside 3 Elland Road, SE15.

CAKES – Home made cakes are extremely popular at our tea tent, so anyone who enjoys baking please bake a cake, cookies or jam tarts, whatever you prefer and bring along on the day for the tea and cake marquee.

Remember that of all the events held on Peckham Rye Common this is the only one organised by the residents for the residents of our local community!

The Friends of Peckham Rye Park welcome your support and let's all hope the SUN SHINES!!