Leandro Carreira, Seb Myers, Freddie Janssen

OUR/SUMMER: The line up

We’re ready to shout out from rooftops. This is the food lineup for our epic summer series of Saturday afternoon hangouts and takeovers:


3rd – Andrew Clarke  | Bastien + @tacosdel74

10th  – Freddie Janssen + Seb Myers | Snackbar

17th – Leandro Carreira

24th  – Zoe Adjonyoh | Zoe’s Ghana Kitchen


1st – Robin Gill | The Dairy

8th – Chris Thompson

15th – Nicholas Balfe | Salon Brixton

22nd – Lope Ariyo | HIbiscus

29th – Jamie Guy | His Oyster + Chop House


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.


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ALANA HOLLOWAY : Preserved @ the Our/London Vodka Distillery

Wed 24 May 2017 | 19:00 – 21:30


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.