September/October News

It has been a busy busy few months in the Brixton Kitchen. We’ve loved using the Brixton Community Base for our Lebanese inspired Supper Club with chermoula aubergines and slow roasted lamb, and an American themed birthday party including pickled pear and blue cheese salad, pulled pork, BK beans and a ginormous Bruce Bogtrotter style 5-tiered chocolate cake. 


We’ve also been churning butter, making our own goats curd and bottling our own ketchup ready for our upcoming Brunch Clubs. 


New supper and brunch clubs to be announced soon. Keep your eye on our Facebook page for photos, menus and more….


Anna and Alice xxx


Supper and Brunch Club- NEW DATES

New dates for supper and brunch clubs have been filling up fast! If you’d like to reserve a spot (sorry- no spaces left till Jan now!) please do email:

– 30.01.14 supper (limited availability)

– 16.02.14 brunch

– 20.02.14 supper

July / August news

Things are heating up in the Brixton Kitchen – here’s what we’ve been up to:

– Business cards, loyalty cards, stamps and packaging are winging their way to us as we speak.

– Pie recipes have all been tested and finalised, and prices lists confirmed for our (actually, ever evolving) summer pie and tart menu

– We had our first meeting with our accountant Peewee – which was hilarious. Although we do obviously take the facts and figures very seriously.

The Attendant cafe in Holborn has put in an order for Tuesday and Thursday pies from us for August / September – so if you’re in the area, or even if you aren’t, go on and check them out 

– Brixton Kitchen will be feeding the musicians and performers at Guy Johnstone’s Hatfield House Chamber Music Festival in September – look out for our name in the pamphlet

– Supper club dates have been announced for the next few weeks, and we’re now fully booked until October. We’re taking names for a waiting list for November, and looking into some exciting venues for then. Any ideas please do let us know? /




Brixton Kitchen begins

A few snaps from Pie Day – our first proper tasting session:

Sweet onion and aubergine with goats cheese, shortcrust pastry

Pea and mint pies, olive oil pastry

Tomato tart, basil shortcrust pastry

Hazlenut and pecan tart, sweet shortcrust pastry