Bebè’s soft launch week starts from Monday

We are excited to announce our opening of our new restaurant, LARDO bebè. We are offering our friends and early enthusiasts an opportunity to come next week from Monday to Thursday when we are softly opening to sample our wares for 50% off (food only)

If you are interested in coming down, please contact us on 020 30210 747 to book.

We hope that you enjoy our new ‘baby’ and spread the good word.

 

LONZO coming soon..

It is with great excitement that we are preparing for the opening of two new projects – LONZO HQ and LARDO BEBÉ in the next few weeks..

When we first opened LARDO we wanted to be much more involved in the products that we served and since then have made almost everything that we can, in house.

Our original idea was to offer this product for retail, offer courses on the making and do all the making, including the charcuterie within LARDO,  but the space was too small so we had to compromise.. Now we have taken on a warehouse space just off London Fields where we now can do all the things we originally had planned – LONZO HQ.

On the last weekend of November, we will open the doors to the public.

SALUMI

Sourcing a farmer that would be open to raise Mangalitza pigs was to be the biggest challenge and we found Julian Swift who now raises these along with his wild boar that he has been raising for years. His approach to raising pigs – outside, within forests, encouraging foraging, and raised for at least 12 months produces a pig that is of good weight, with good fat and is suitable to our salumi making needs.

Our collaboration with Native Breeds is our most important – they use these pigs to produce our range of products that both utilise the whole pig and also highlight the unique and special qualities within each of the breeds. Our range is now extending to have our Mangalitza range, our salame and our cooked range that we use within our dishes. All these will soon be finished on site at LONZO and be available to purchase to take home.

BREAD

Bread, the staple of life. It has had quite the bad rap of late, but industrialisation has a lot to answer for. The breads we make come from the old traditions of long fermentation, wet doughs and hand moulding. Our focaccia and light rye, offered at LARDO since we opened is now to be made at LONZO and available to purchase on Saturday and Sundays alongside a range of pastries, both savoury and sweet and a new extended range of breads.

WINE

We have been sourcing some very special wines at LARDO, all with the commonality of makers wanting to highlight the uniqueness of where they come from. We have been moving up and down Europe each season, giving us the opportunity to learn more about terroir and the effect this has on vines. LONZO gives us an opportunity to list our favourites for you to drink in or to take away.

SNACKS

LONZO will be predominately a retail space, but we also will be offering a short menu of items that utilise the products on offer. Come in for a plate of charcuterie, some antipasti, some warm bread with a glass of wine. Open every Saturday and Sunday from 9.

LARDO & COPPA’s new executive chef

Rachel & Damian picIt’s with great pleasure that we can now announce the arrival of Rachel O’Sullivan as our new executive chef!

Rachel has a heritage of working in some amazing kitchens, including Cicciolina (Melbourne, Aus), Magdalen (Tower Bridge) and most recently at Spuntino (Soho).

She is a long term fan of LARDO and is excited about taking over where Damian has left off. She brings a wealth of knowledge on Italian food and looks forward to continuing the standards set before her.

We are thrilled to have her come on board and be part of the LARDO family. With her wealth of experience, and passion for regional Italian cuisine, I know that she will be instrumental in driving the restaurant forward. Her creativity is going to be vital for the new and exciting plans for the future.

We would like to also take this opportunity to thank Damian for the amazing last few years and for making LARDO what it is. It has been a real pleasure to work with him and we wish him the best on his new venture working with Skye Gyngell at her new project Spring, opening in the Autumn.

 

LARDO turns 2!

Happy Birthday dear LARDO, hasn’t it been swell!

Smoked Swordfish, salmoriglio

We are so pleased to be feeding the lovelies of London Fields and those who travel to visit us – We can’t believe it has been 2 years already – how time flies when we are having so much fun.

Russian Salad

To celebrate this auspicious occasion we are bringing back our favourite dishes from our first ever menu. These will be on for the next few weeks – Swordfish with Salmoriglio, Russian Salad and the delicious Zuppa Inglese with Apricots and white chocolate. Eating these dishes again were so transportive – Suddenly it was the Olympic fever, with sudden sodden rainfall and we had just opened our doors.

Zuppa Inglese

We really hope that those who have been coming for the last few years also have the same reminiscence for these dishes, and celebrate their return. Do let us know if there is anything else that hasn’t been on for a while that you miss – Perhaps they too can have a renaissance.

 

 

 

PINCH PANTRY opens on Greenwood Road

IMG_9399The beautifully tiny Pinch Pantry opened its doors on Saturday to a warm welcome in the neighbourhood.

Operated by the lovely Catherine Martin (Our Exquisite Corpse), Venus McMahon and Rachel O’Sullivan (Ex Head Chef of Spuntino) this gorgeous deli is offering the neighbourhood a carefully curated collection of delicious morsels including a range of our special charcuterie!

Venus has spent many hours collating a range of items that she truly loved – items that aren’t available easily and that she felt the neighbourhood would appreciate. Wines come mostly organic/ and or natural, cheeses are sourced from Neals Yard and a lovely selection of seasonal vegetables are available.

 

IMG_9394Catherine Martin is also Our Exquisite Corpse, of which there are some gorgeous examples amongst the edibles. She has been searching for a long time to hang her special cow hoof lights  and has created a lovely environment in which to shop.

The talented Rachel O’Sullivan will be preparing some gorgeous pre-prepared meals you can simply warm up and serve. Undoubtably a saviour for many – one we can’t wait to take advantage of.

One thing that we are excited about is that finally we can offer our bespoke charcuterie outside of the walls of LARDO. We are thrilled that PINCH are selling both our Fennel Pollen Salame and our Black Anise Pepperoni. We hope to increase the offering further as the year continues.

IMG_9397Please do yourself a favour and pop down to check out the gorgeous PINCH – You will be transported from the streets of Hackney into the warmth of a food utopia and your stomach will love you for it.

PINCH PANTRY

51A Greenwood Rd

Hackney E8

 

Christmas at LARDO

Kids are great. They are to the point, and clear about their goals. They know what they like, and what they want. We could all learn a bit from them. Some kids have one solid interest. Others are in it for companionship, and others just want a new hairdo (and an elf).

Hannah montana

realelfcat, dog, pigOnce you get to be grown-up, we all suddenly begin to want the same things. Perhaps because we now know that elves are overrated, and pigs are nicest when cooked.

These days, one of the main things on our Christmas hotlist is a good meal, with some great wine, and all our favourite people around us. We don’t want to cook it, and we would prefer someone who is lovely to bring us these tasty things with good cheer.

Now – without being too obvious – I know just the place.

Click here for the menu, and you can email us

if you want to make a booking.

*We are taking bookings for our christmas menu for daytime only and for a minimum of 8 people. If you would like to come for 7 or less, we will have some of seasonal dishes available on our a la carte menu. Unfortunately, we can’t accomodate groups larger than 7 people in the evening, after 5:30. Please let us know if you are interested in going to the Hackney Empire Pantomime before or after your booking. We can arrange discounted tickets for groups.

Open House comes to COPPA

Open_House_London_2013

Open House, one of the best opportunities to be a sticky-beak without being caught out, is on this weekend. If you have left it late you may of missed out on the many of the bookable ‘hot tickets’ of this years line up but there are still some that are open to the public and worth going to see.

Our lovely friends at Tropolis have put together the “must-see” list for this year, which you can see here, and they also have a great summary of last years hits here if you fancy living vicariously.

Alternatively you can come up to COPPA, pretend you are here for the architecture, have a chat with the lovely architects who originally designed the huts and have a drink. Our bar will be open for all Architecture nerds and early thirsty folk.

COPPA 22

Don’t forget that Saturday night is our last night at COPPA this year, so stick around and partake in the party…

COPPA: Changing with the times..

Firstly, we would like to thank you all for coming to COPPA and helping us in the glory of the gorgeous weather we’ve been enjoying. We have had a fantastic first half of this summer, and we’re keeping our fingers crossed that that the sun continues to shine!  We’re having such fun up there, and it’s great to see so many of you enjoy it.

We’re aware that sometimes at peak times we haven’t been able to seat and serve all our walk-in customers.  We’re sorry to those who’ve had to wait longer than you would like, or if we haven’t been able to seat you due to demand. We are trying to find the balance so that you can enjoy what we are offering, and we can give you the best possible time.

When we decided to open COPPA, we dreamed of a beach side bar, full of relaxation and good times. We thought that it would be an relaxed  and loose affair; we didn’t want people to have to book, it was supposed to be a place that you could pop up to and grab a snack and a drink and hang out for a while. And while being a pop-up, we’re somewhat limited in what we can do. The bar is smaller than we would like, the kitchen is really a jazzy BBQ shed. We know it’s not perfect, and we do what we can to make it work. We will make some changes for next year, but for now we are what we are, and we have to work within our restrictions.

Because of the demand, we have to change some of the ways we do things up there. Firstly we are now going to take bookings for the trestle tables as well as the Capannas. This is going to be good news to most. It will help you plan your time with us, and it will help us pace the evening. We are also going to keep the bar free for walk-ins, but we are going to stop serving food in this area. Our little garden shed simply can’t do it all.

We hope these changes will improve the experience for all of us. Please find here a bit more about it. And our menu is here. You can still book by calling us on 020 8985 2683.

Many thanks again for your support. We think you’re ace.

The team at COPPA

x

LARDO turns One, and how we have grown…

I can’t believe it has been a year. Really. My gosh.

This time last year, we had just cleaned up from a great bash. All our friends who had supported us during the very boring, long process of opening a restaurant had come to celebrate the completion of the build and the opening of our doors. We ate porchetta rolls, and drank prosecco and felt like we had achieved the impossible. We opened our restaurant.

Anyone who has attempted this knows what we mean. The dreaming, the searching, the negotiations, the applications, the delays. Anyone who has tried this knows how tiresome and how excruciating this process can be. Many times I thought of giving up on the plan.  Thankfully there was no back up plan.

That fateful day, one year ago was amazing. What a relief. But what I forgot on that night, was that this wasn’t the completion at all. When I awoke the next day, the realisation that we had to open those doors to the public, who knew nothing of us, of what we had planned, or what we dreamed to do, dawned. This was very much the beginning.

Those first months are tough. As much planning as you do, you are never really ready. You need to work the space, and feel it out to make improvements. You need to tighten those bonds with your coworkers, and you need to get to know your customers. We learned a lot those first months and grew up fast. AA Gill, as much as I disliked your comments then, I have to say, I now agree.

And over this year, the menu has grown from a short list to longer , and we have stretched out into another work space behind us and onto the park. We have served you over 3500 arancini, and 4200 burrata. We now know that the Black Anise Pepperoni Pizza is your favourite, and that the Negroni is your cocktail of choice. We learned that the room is best suited to smaller tables, and that the kitchen stools are made for tall people. We have learnt a lot.

The best thing about opening LARDO – for me – is that I feel so much closer to our fantastic neighbourhood. I have lived here for almost 10 years, and have never felt more welcome and part of this special place. I love that this little restaurant (this little restaurant that could) brings me in close contact with people I have probably walked past many times, but now I know their names.

So what does a restaurant do to celebrate a birthday? We are having a birthday lunch, of course! Offering a special glass of sparkling for this week coming, the menu is here for you to look over. Have a cheers for us.

Restaurants are funny things; they really are a combination of many small details. You knit them all together to hopefully make something special. One of those key details are you. We really would like to thank YOU very much for coming and helping make LARDO what it is.

We love you as much as you love burrata. x