Restaurants aren’t just about food. This is what happens behind the pass; the decisions, the pressure, and the recipes that come out of it. Written by a husband-and-wife chef duo opening their first restaurant.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 80 | Founded | a year ago | Last Issue | 10 days ago |
| Active | |||||
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The Cookie That Wouldn’t Quit
As you may have seen, we’ve been running a little bakery pop-up every Saturday in June from the terrace, and one of the most loved things on the table has been the very humble, very dependable chocolate chip cookie.
These are the cookies I...
The End of the Beginning
One year after opening Gina, here's what I'd do differently?
Before I get back to the Almost Bakery series- and I promise I will, because I’m actually excited to share more about the logistics of planning a pop-up and how a temporary set-u...
We’re turning one, and we’d love to celebrate with you
Hello lovely people,
This Thursday, Gina turns one.
A whole year! It feels completely surreal to write that. This time last year we were taking the plunge- all guns blazing- opening a neighbourhood restaurant in Chingford and hoping, more...
Subscriber Evening at Gina
Tea, cake and a candid conversation about our first year in business.
Hello lovely subscribers,
A Pavlova for Very Hot People
The weather has finally remembered who she is. There’s something about the first proper stretch of sunshine that makes me want to eat only things that feel cold, juicy and excessive - bowls of cherries (Patricia at La Fromagerie sources rea...
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Authors
The writers behind this newsletter.
We're a husband-and-wife chef duo braving the wild ride of launching our first restaurant in "the worst year for restaurants ever."
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