Journal
- From olive grove to the Ebury tableAn olive can look modest: a small, firm fruit resting in a dish beside warm bread, hummus, or a glass of natural wine. Yet every olive carries a story of…
- How to Create A Lebanese-Inspired Brunch SpreadA Lebanese-inspired brunch combines fresh herbs, creamy dips, warm breads, pickled vegetables, and gently spiced dishes into a colourful meal designed for…
- Why Free-Range Chicken Belongs On Our MenuAt Ebury by Fat Macy’s, every ingredient has a role to play. Food should taste generous and memorable, but it should also reflect care for the people who grow,…
- The Perfect Cucumber and Yogurt Salad for Hot DaysWhen temperatures rise, the best meals are often the simplest ones: crisp vegetables, a cool dressing, fresh herbs, and enough seasoning to keep every bite…
- How Our Deli Supports Local Makers with a Social MissionAt Ebury by Fat Macy’s, food is part of a wider local story. Our Pimlico deli brings together Lebanese-inspired light bites, natural wines, and artisanal…
- Five natural wines for grilled halloumiGrilled halloumi has a distinctive personality: salty, springy, faintly smoky and satisfyingly crisp at the edges. It can stand up to bold flavours, yet its…
- The Art Of Fermentation At EburyFermentation is one of the oldest ways to preserve food, yet it remains wonderfully alive. A jar of vegetables can shift in flavour, texture, and aroma over…
- Lebanese street food: from manakish to falafelLebanese street food is built for movement, sharing and generous appetites. A warm piece of flatbread can become breakfast, lunch or a late-night snack, while…
- What To Expect From Our 200-Hour Training ProgrammeAt Ebury by Fat Macy’s, food is a way to bring people together, develop confidence and create genuine routes into hospitality. Our 200-hour training programme…
- From Prep Kitchen To Private Table At EburyA private dinner at Ebury begins long before the first guest arrives. In the Pimlico restaurant, the team is balancing the practical details of an event with…