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We Don't Make Luxury Aprons.

We Don't Make Luxury Aprons.

I've been thinking a lot recently about affordability, and what things actually cost.  My starting point is this: real food is not a luxury. It's a way of life.  And from that comes the drive for good kit.  So, let’s talk about affordable goods.   I believe in quality and in building things that are designed to last. I believe in comfortable work wear, so that when you’re scrubbing mussels or beating an egg, you’re not thinking about the clothes you’re in. You’re thinking about the job in hand. And I also believe, that no matter what your income stream,...

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Why the Cook's Tunic?

Why the Cook's Tunic?

 Like all our capsule garments, the Cook's Tunic was inspired by my time at the cafe. The days were long - 8am sometimes thru midnight - and the kitchen was hot. I wanted something that was easy to wear, kept me cool and still felt smart.  With a cook's background, chef jackets just didn't sit right for me. So I raided my wardrobe and lived in tunics. From Toast. And that was the problem. Those tunics were too toasty. Too hot. And pricey. Too fine to be trashed on a daily basis in a working kitchen. So when I came...

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Oatmeal Cookies from our pals, The Meringue Girls

Oatmeal Cookies from our pals, The Meringue Girls

The Meringue Girls, headed up by founder Alex in their Borough London bakery, have been part of our story here at Bird from the start. Providing the gals with five denim Robyns was one of our first commissions so I'm super thrilled to share with you this EXCLUSIVE recipe, written by Alex, just for our Birdfeed readers.  Soft, gooey and utterly delicious. Treat yourself and dream of baking. Source 250g softened butter 200g light brown sugar 100g caster sugar 1 large egg 1tsp vanilla bean paste 150g plain flour 60g wholemeal flour 150g rolled oats 1tsp bicarbonate of soda 1tsp...

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Chelsea Buns with Honey Glaze

Chelsea Buns with Honey Glaze

A Cambridge roadtrip last week called for visit to Fitzbillies to try their renowned Chelsea Buns, whilst sat by the river. I read about Fitzbillies years ago, of the couple who brought new energy to a bakery in decline. Together, they revived a time honoured recipe for Chelsea Buns and people now travel from all over to give them a try. On trying the buns, I figured out the headline ingredients were the use of currents, rather than raisins, and a super sweet honey glaze that has you licking your fingers in no time. Here’s my take on that delicious...

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