Journal
- Why organic legumes make our soups and stews specialAt Ebury by Fat Macy’s, a bowl of soup or stew is built around simple ingredients treated with care. Legumes are central to that approach: lentils, chickpeas,…
- The story of our collaboration with local honey producersAt Ebury by Fat Macy’s, ingredients carry stories. A jar of honey can hold the character of a London rooftop, the rhythm of a beekeeper’s work, and the…
- A Simple Lebanese Salad with Sumac and LemonA Lebanese-inspired salad can be one of the easiest dishes to prepare, yet it has enough contrast to feel carefully considered. Crisp vegetables, fresh herbs,…
- How to Choose Natural Wine With a Sommelier’s EyeA good natural wine shop offers more than shelves of bottles with unusual labels. It gives you a way to understand how a wine was grown, made, stored and…
- The Best Side Dishes for Grilled HalloumiGrilled halloumi has a wonderfully distinctive character: golden and crisp at the edges, pleasantly chewy in the centre, and salty enough to command attention…
- How Ebury supports young people through hospitality trainingAt Ebury by Fat Macy’s, food and hospitality are connected to a wider purpose. The Pimlico restaurant and deli serves Lebanese-inspired light bites, natural…
- The tradition of arak: Lebanon’s anise-flavoured spiritArak is one of the defining drinks of the Levant: clear in the bottle, intensely aromatic, and transformed by water into a pale, cloudy white. In Lebanon, it…
- A Lebanese Pantry, Built One Deli Find at a TimeA well-stocked Lebanese pantry is built around contrast: creamy tahini beside sharp pickles, earthy pulses alongside fragrant herbs, and rich olive oil…
- How to Roast Cauliflower with Tahini and Pomegranate SeedsRoasted cauliflower with tahini and pomegranate seeds brings together the qualities that make Lebanese-inspired food so appealing: deep savouriness, bright…
- Why seasonal eating matters for Lebanese cuisineLebanese cuisine is often described through its generous colours and lively contrasts: ripe tomatoes, sharp lemon, fragrant herbs, creamy tahini, earthy pulses…