HB&B Blog

We're hiring - Online & Warehouse Supervisor

We're hiring - Online & Warehouse Supervisor

With the imminent departure of our wonderful Grace who leaves us in April to pursue adventures in Europe, we are seeking a dynamic and organised Online & Warehouse Supervisor to join our team. This part-time role (3 days per week) will be based at our Peckham warehouse, although there is also the added option of occasional shifts in our physical stores as well. The successful applicant will be a self-starter and feel comfortable working on their own as well as part of a team. They will be responsible for: Online operations - monitoring, packing and fulfilling online orders promptly; liaising with...

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Natural Wine Killers - Ras El Hanout Spatchcocked Roast Chicken with Chickpea Pulao & Les Cadoles La Cadole à Marcel Mâcon Chardonnay 2021

Claire Bullen France Natural wine Natural Wine Killers White wine

Natural Wine Killers - Ras El Hanout Spatchcocked Roast Chicken with Chickpea Pulao & Les Cadoles La Cadole à Marcel Mâcon Chardonnay 2021

A Sunday roast is a special thing – or at least it is for a lot of people. Blame my US upbringing, but I never felt that attached to the tradition, especially since so many Sunday roasts (whisper it) just aren’t that good. For every gastropub that’s nailed the formula, there are a dozen who haven’t, churning out meals that simply aren’t delicious enough to justify the ensuing food comas. But there is something life-affirming about a weekend meal as a main event, about taking several hours to cook an ambitious dish with care, time in the kitchen as meditative...

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The Beer Lover's Table: Tom Yum Pozole and Utopian Brewing Small Pils

Beer Lover's Table Claire Bullen Lager Utopian

The Beer Lover's Table: Tom Yum Pozole and Utopian Brewing Small Pils

I think about pozole a lot for someone who doesn’t eat it that often. This soup hails from Mexico and the southern US, and is notable for its starring ingredient: hominy, or extra-large, starchy, nixtamalised corn kernels. From there, its components vary. It can be made with chicken or pork or offal; it can be verde (made with tomatillos and green chillis) or rojo (made with dried red chillis).But what unites all pozoles is that irresistibly tender-chewy hominy, and their perfect balance between warming spice and citric brightness. Pozole is easily one of my top-five dishes of all time and...

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Natural Wine Killers: Truffle Cheese Pasta with Camillo Donati Ribelle Rosato 2020

Claire Bullen Italy Natural wine Natural Wine Killers Red wine Sparkling wine

Natural Wine Killers: Truffle Cheese Pasta with Camillo Donati Ribelle Rosato 2020

I’ve come around on Valentine’s Day. February is short on festive feeling; why not take the opportunity to make a special occasion out of what would otherwise be another grey Wednesday? No matter whether you’re coupled-up, seeing friends or going solo – this year, set aside time to celebrate. Just don’t do it at a restaurant. Having dinner out on Valentine’s Day is like going out on New Year’s Eve: Overcrowded, overpriced and never as good as you hope. Instead, swerve the hassle with a vibey meal at home. Turn off the big light, put on a jazz album (I’ve got...

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The Beer Lover's Table: Tostones (Twice-Fried Plantains) with Mojo Sauce and Indie Rabble Wet George Double IPA

Beer Lover's Table Claire Bullen Double IPA Indie Rabble IPA New England IPA

The Beer Lover's Table: Tostones (Twice-Fried Plantains) with Mojo Sauce and Indie Rabble Wet George Double IPA

Eight years ago, a friend of a friend invited me to her home and made tostones for me. I watched as she removed the plantains from their thick green peels, fried inch-thick coins of them, smooshed them flat, then fried them again. She served them with mojo – a vivid green sauce of coriander, citrus, oil, and spice – and we ate them, still radiating heat from the fryer, their dusting of sea salt crackling between our teeth. I’ve wanted to make tostones for myself ever since, but never did – perhaps intimidated by the deep-frying (which I’ve since learned is...

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