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Mila Tarin's Mother's Day display on our barrow today

One of the joys of having a Pan-European team at Roullier White is the bouncing around of ideas, sharing recipes and tips. Nothing is more interesting than other countries’ festive traditions. Although a Victorian name, the notion of stuffing meat and fish goes back to Roman times, when it was first documented. Wrongly presuming stuffing to be a uniquely British dish, I quizzed my continental colleagues. Roberta Cattaneo joyfully gave me her father’s favourite stuffed turkey recipe. Wash and dry a 4 to 5kg turkey inside and outside – remembering to remove the giblets which are usually in a bag inside. Take 1kg of roasted and peeled chestnuts, 300g dried prunes - soaked overnight in a mixture of water and white wine - 300g of diced Italian sausage, and 2 peeled, finely sliced, pears. Brown 100g butter in a pan, then add all the ingredients and stir until you get uniform dough. Stuff the turkey and sew with string. Put the turkey in a roasting tray with high edges with 150g bu...

On Tuesday 22nd April the Roullier White team (Mila Tarin, Richard Brown and Roberta Cattaneoi) was delighted to introduce customers to the charming and delightful, and extremely talented,  Hiram Green at one of the Roullier White's special Meet the Maker events.  Hiram talked about his background in perfumery and explained the concept and construction of his first solo scent; Moon Bloom from his eponymous perfume house. For details of of future Meet The Maker and other events, including Mark Buxton in May, please click here .

This Spanish brunch party feature by Lawrence Roullier White, appeared originally in the March 2014 issues of SE Magazines . Being blessed with so many wonderful artisan bakeries in our glorious part of London the temptation to buy more than just the daily bread is always an issue; quite often by Saturday I have a bread crock full of quarter eaten loaves. As a child we would have gone to the duck pond on Peckham Rye Park and, together with all the other families, we would delight in feeding our human leftovers to the hungry birds. We now know that the feeding of bread to waterfowl is a bad thing; causing the birds to bloat on nutritiously poor food and resulting in malnutrition. This is particularly damaging to ducklings, who need their natural nutrients in order to prevent growth defects. Seems disposing of excess bread is no longer a walk in the park.  Chatting to our wonderful, and very lovely, Valencian manager, Mila Tarin, I was encouraged to research a centuries...