0617_chatsworth_OURVODKA__JGT1333

OUR/SUMMER: The line up

OUR/SUMMER is a series of Saturday afternoons with our favourite London chefs, DJs and record labels at our Hackney distillery.

Forget rooftops, this summer it’s all about trailer parks, or least parked food trailers… Every Saturday afternoon, the Our/London Vodka distillery in Hackney Downs will be opening its doors to the neighbourhood and inviting people to swing by for expertly crafted cocktails, phenomenal food and to check out some of London’s finest independent record labels and DJs. There’s even a ping pong table to bash out a game mid feast.

Our bar will be serving up summery Our/London Vodka drinks throughout the day at a special OUR/SUMMER rate of £5 to keep everyone well lubricated, whilst their brand new food trailer will play host to a rotation of the capital’s most talented chefs.

12pm-6pm. Every. Saturday.

JUNE

3rd – Andrew Clarke | Bastien + @tacosdel74

10th  – Freddie Janssen + Seb Myers | Snackbar

17th – Leandro Carreira

24th  – Zoe Adjonyoh | Zoe’s Ghana Kitchen

JULY

1st – Robin Gill | The Dairy

8th – Chris Thompson

15th – Nicholas Balfe | Salon Brixton

22nd – Lope Ariyo | HIbiscus

29th – Jamie Guy | Hix Oyster + Chop House

AUGUST

5th – Grant Harrington | &butterculture

12th – Meng + Ana | Tata Eatery

19th – Jack Cashmore | Anglo

September dates to be released shortly

See you for cocktails, great food and chills soon.

 

image002

Kylee Newton ‘Shrub Cocktail’ masterclass with Our/London Vodka

17th August 2017 | 7pm – 9.30pm

Join us for an intimate evening of preserving with Kylee Newton who will be showing guests how to make Shrubs (drinking vinegars) from seasonal produce, followed by canapés incorporating some of Kylee’s favourite preserving techniques – ferments, chutneys, pickles and jams. The Our/London Vodka bar team will show guests how to make cocktails using Kylee’s shrubs and cordials and will be expertly drinks-pairing her canapés with Our/London cocktails using preserved ingredients.

The Preserved @ Our/London Distillery series has been designed to show the many ways that preserved foods can be enjoyed and celebrated convivially. Throughout the spring and summer, Our/London are opening the doors to their Hackney Downs vodka distillery and bringing together the greatest minds, palates and guts of the food world for a series of classes, workshops and supper-clubs. Learn about fermenting and gut health with Alana Holloway, enjoy some home-made pickles with Freddie Janssen and Seb Myers and savour the summer’s bounty with Tom Hunt, Joey O’Hare and Olia Hercules, all over vodka cocktails crafted by the Our/London Vodka team.

Kylee Newton is a self-taught preserver, cook and author who has been making jams, chutneys and pickles in Hackney for the past six years under the name of ‘Newton & Pott’. Kylee’s first book ‘The Modern Preserver’ received world-wide critical acclaim, whilst her popular “waste not, want not” philosophy and creative flavour combinations have ensured that her artisanal jams, pickles, chutneys and preserves are stocked in the best markets, delis & food halls around London. Kylee regularly holds masterclasses in the art of pickling and preserving.

£30 Includes two cocktails on the night (one welcome drink and one that guests will make themselves) as well as canapés and a cordial or shrub to take home in a beautiful Le Parfait jar.

BUY TICKETS

Screen Shot 2017-06-01 at 16.17.50

Tom Hunt + The Mindful Kitchen: Earth, Metal, Water, Wood, Fire @ Our/London

Friday 1st September | 7.00pm – 9.30pm

Join us for a five course feast, fermented drink pairing and workshop on mindful eating inspired by the earth’s elements – presented by award-winning chef and food writer Tom Hunt and Heather Thomas from The Mindful Kitchen.

The Mindful Kitchen creates experiences that blend mindfulness and cookery to connect you to nature through food. Taking Tom Hunt’s menu as inspiration, they’ve designed activities to heighten all five of your senses throughout your meal. Expect your food to be served up with a dash of workshop on the side. You will go home with your own homemade vodka infusion, made using some of the aromatic ingredients used during the feast.

Tom has collaborated with a ceramicist from the Dor and Tan Studio in Cornwall to create a bespoke set of plates, vessels and cups to serve the Five Element Feast.

Our/London Vodka will be paired with the meal mixed with Tom’s fermented drinks.

“Food is pleasure, nourishment and a connection to our earth and soil. To explore these connections I wanted to create a meal that nourishes us and our ecology through pleasure. The way we eat and combine food affects how we absorb nutrients and the whole satisfaction of a meal. This tasting menu combines food to gently satiate and satisfy, inspired by the ancient wisdom of Chinese medicine and the earth’s elements”. Tom Hunt

Tom Hunt is an acclaimed eco-chef, food writer and author of The Natural Cook. Tom believes in a fair global food system where our actions benefit community, biodiversity and wildlife. His food is cooked slowly by hand with the minimal use of machinery showing a deep respect for the ingredients and their origin.

Heather Thomas is the founder of the Mindful Kitchen, a social enterprise that’s developed a process to blend mindfulness and food to teach people how to connect to nature and limit the impact of climate change. In 2017, she trained in climate change communications with Al Gore and his Climate Reality Project and is a certified Climate Reality Leader.

Five course cocktail paired feast | £80

[Early bird tickets | £70]

See menu here

BUY TICKETS

Screen Shot 2017-06-01 at 10.36.16

Joey O’Hare and Kino Vino: Preserved @ the Our/London Vodka Distillery

6th + 7th July | 19:00 – 21:30 BST

Join Joey O’Hare (Hare on the Hill) and Alissa Timoshkina (Kino Vino) for a 4 course vegcentric supper club celebrating the bounty of the summer. Joey and Alissa are preparing a sharing feast full of seasonal salads, bold flavours and cultured foods whilst Our/London Vodka will be expertly pairing the dinner with cocktails (alcoholic or non-alcoholic) using fermented and preserved ingredients.


Following her appearance on Masterchef the Professionals, Joey O’Hare launched a vegcentric supper club, Hare on the Hill. Her food is seasonal, vegetable focussed and incorporates plenty of cultured food for the complexity of flavour they bring to the party – Joey believes this to be the key to exciting vegcentric cooking. Her menus are directly influenced by weekly shops to the local farmer’s market in Herne Hill. 


Conceived by film curator and avid cook, Alissa, KinoVino marries best of world cinema with some of the most innovative menus inspired by the films and brought to life by London’s leading chefs. She’s a fantastic cook herself, with a passion for fermented foods and vegetarian cooking.

£35 ticket price includes a 4 course dinner with drinks matching

Buy tickets | 6th July 2017

Buy tickets | 7th July 2017

Leandro Carreira, Seb Myers, Freddie Janssen

OUR/SUMMER @ THE OUR/LONDON VODKA DISTILLERY

We bought a food trailer! …And we’re opening up our doors, hearts and bottles for a series of summer events that celebrate the coming together of food, music, cocktails and friends.

Forget rooftops, this summer is all about trailer parks. Every Saturday afternoon from the 3rd June, we’re opening up to our neighbourhood and inviting people to swing by for expertly crafted drinks and food, games of table tennis, and to listen to some of London’s finest independent record labels and DJs.

Our bar will be serving up vodka cocktails throughout the day at a special OUR/SUMMER rate of £5 to keep you well lubricated, whilst our brand new food trailer will play host to a rotation of the capital’s most talented chefs including The Dairy’s Robin Gill, Salon’s Nicholas Balfe and Anglo’s Jack Cashmore.

Keep checking our events page to find out who’s running the takeover of OUR/SUMMER next.

Screen Shot 2017-04-30 at 14.06.22

ALANA HOLLOWAY : Preserved @ the Our/London Vodka Distillery

Wed 24 May 2017 | 19:00 – 21:30

BUY TICKETS

Learn to create thoughtfully crafted, beautifully presented, gut loving food which will help to nurture a healthy body and mind with Fermented by LAB’s Alana Holloway. In a hands-on demonstration, Alana will show you how to make Lemon + Thyme Kvass and Rhubarb + Ginger Kefir and explore the science of fermenting to bring a little fizz to your larder.

After the workshop, Alana will serve up a selection of homemade fermented foods, with some Hackney-made bread from The Happy Tummy Bakery and cheeses from Tottenham’s micro-dairy Wildes Cheese, whilst the Our/London Vodka bar team will serve up cocktails made using preserved ingredients.
The ticket price will include Alana’s workshop, snacks, a Le Parfait jar and 2 Our/London vodka cocktails or sparkling water kefirs. Alana’s Fermented by LAB boxes will be available at a special price on the evening.

Alana Holloway first started fermenting in 2011 when she learned how to manage her chronic full body eczema – without medication – by nurturing a healthier gut. Having experienced the countless health benefits associated with eating fermented foods, Alana was drawn to the idea of encouraging others to try it for themselves, and began teaching her techniques in workshops and sharing her recipes. Her monthly subscription box, Fermented by LAB, offers subscribers a mixture of organic fermented goods that are rich in a variety of probiotic cultures, from kraut and kimchi to kefir and kvass.

The Preserved@ Our/London Distillery Series has been designed to show the many different ways that preserved foods can be enjoyed and celebrated convivially. Other names in the series include Kylee Newton, Olia Hercules, Tom Hunt, Nick Barnard, Freddie Janssen and Joey O’Hare.

BUY TICKETS

Blog_2017

2017 is the new 2016 (joke)

Most people say things like “God, if I could punch 2016 in the face I would.” Whilst we concede it was a year that plucked at least someone’s favourite actor/musician, it wasn’t all bad (I know there is other stuff. However, we stay neutral, but we hear you!) 2016 also saw us grow up and begin to find our feet, and we couldn’t do that without you!!!

We are getting into more bars in and around the UK, but if you are ever ordering a drink at your local it always helps us to go to the bartender/waitress/publican “hey, mate, yeah hi, sorry, but, err, yeah, do you stock Our/London vodka? Whaaaat you don’t? Well, you should? I mean really… great stuff.” If you want to copy and past above please feel free. Alternatively just commit to memory.

2017 is looking very rosy and vodkery indeed. We are in the midst of planning some pretty exciting stuff over the next couple of months. Do you think a newsletter would be of interest to anyone? We are toying with the idea so if anyone wants to contribute then email us! I mean, who actually reads this stuff anyway? Might be better just shouting loudly at the end of the road? We actually might just do that… back in a mo… (yeah, not a vibe… people thought we were a bunch of unsavoury yobs).

2017 is also the year of infusions. So, we are launching some brand new infusions that we think may change the world forever. Or not.

Plus, we are organizing supper clubs, exhibitions and gigs throughout the year., On top of all of that, keep an eye out for the Our/London vodka summer programme we are putting together. We’re currently scouring the Interweb for a foodtruck (chefs, get in contact, free space and you can keep all the coin, or if you are selling we may buy).

So, keep coming back and reading and see what we have got coming up!

Blog_1st Birthday

Happy birthday to me Happy birthday to me Happy birthday dear me Happy birthday to me

So, we turned 1 in December. Can you believe it? We are younger than Prince George (he is 3 for those currently opening up a new Google window). But in these mere 12 months of existence we have achieved so much …. Err… stuff.

So, thank you everyone who has supported us hitherto. We hope you are going to continue to support us and grow with us. We celebrated the milestone of no longer being in the months (like teens but months… get it?) by having a party/soirée/rave/warehouse party/prinking sesh .

It was good. People turned up (phew!) and drunk vodka and danced to Drake. It was pretty much perfect December 1st fodder TBH. Everyone left well lubricated with vodka and in great spirits, but in a classy fashion. The food was also a hit. Cheese toasties by the Cheese Truck no less. Vodka + Cheese toasties = infinite joy.

Also, there was a wonderful aroma wafting through the distillery space, best described as a mixture between Le Labo, cheddar and red onion. Quite alluring really, if one could bottle it they would probably be the richest person human on the planet. We look forward to our 2nd birthday already! Bigger and better innit!

T Kit_Blog Image

Tea Infusion Kits

Harvey Nicks! Our/London have collaborated with the coolest tea brand in Berlin, P+T, to create an at home tea infusion kit. In short, you can make tea infused vodka. At home. With your hands. And a recipe card. It all comes in a wonderfully presented box (is this a good sales pitch?). You will impress at dinner parties and make some wonderfully surprising drinks. Go and see for yourself.  You can now pick up our tea kits exclusively from the Harvey Nichols wine store, two flavours at opposing ends of the tea spectrum – Earl Grey and Matcha tea (pronounced Matcha not Martay). If you have some good success stories with your at home cocktail recipes then share the pictures with us and we will upload some.

COT_Blog Image

Chefs of Tomorrow

Do you ever watch the copious amounts of cooking shows on TV and wonder how on earth do these chefs know so much, have such great hair and get Michelin Stars all before they hit 21? Well, we have an insight. We hosted the Chefs of Tomorrow supper-club at our distillery. 3 aspiring young chefs all mentored by Dan Doherty (Duck and Waffle) with the help of Elizabeth Allen (Pidgin), plus some absolutely amazing cocktails by Rich Woods (Sushi Samba, Duck & Waffle). Think traditional curried goat paired with a burnt toast vodka cocktails. The young chefs dealt with pressure in style, not succumbing to nerves and getting one step closer to becoming the real deal. The punters left well fed and inspired. The Chefs Of Tomorrow project is well worth keeping an eye out for, if you are a fan of high concept dining and giving ‘yoof’ a chance then this is the evening for you.