We’re a happily hybrid working lot at jellybean – between working from home and days off-site visiting clients, attending insight sessions or leading photo and video shoots – days in the office are always filled with much needed work and life updates with colleagues.

And as you might expect from a leading food and drink agency, there’s one topic that comes up time and again: our general obsession with all things food. Recs fly around the office at pace – the restaurant that’s just opened we’re desperate to try, a new protein bar we’ve just discovered, how we finally nailed the perfect roasties, the show we could not. stop. watching.

The time has come to share: in the first of a new monthly blog series, we’ll be revealing our favourite recommendations from the last month across a veritable smorgasbord of categories.

In February, here’s what we’ve bean…

Eating

  • The Indian take on a Sunday roast at the viral sensation The Tamil Crown (London). Fall-off-the-bone masala lamb, flaky roti bread, coconut cabbage, curried veg and potatoes – a true feast. Ordering a side of the onion bhajis is a must!
  • Incredibly moreish and all round delicious new Nutella Chocolate & Hazelnut Ring Donuts – presumably the only way to improve donuts is to add our forever favourite chocolate spread.
  • Popham’s Bakery. This place doesn’t need any more hype as there’s always a queue outside the door, but we can confirm it’s 100% worth it. Try the Marmite, Schlossberger & spring onion swirl and the Lemon meringue pie Danish – both combine expert pastry skill with delicious flavours.

Drinking

  • Italicus – a bergamot liqueur which, which although it has a long legacy, has gone relatively unknown in the UK until now. It’s an amazing Italian aperitivo base – herbal and citrussy – that can be mixed with prosecco, sodas or enjoyed on its own.
  • Jolly’s Ginger Beer. Not for the faint hearted, this is ginger beer that packs a punch thanks to the addition Cornish chillies. Comes particularly recommended for making the ultimate Dark and Stormy.
  • Inspired by Blank Street’s viral Blueberry Matcha, our very own Melis (@eatwithmelis) found a fuss-free way of making it at home by using blueberry agave for a dupe with just a fraction of the sugar content. Simply pour your blueberry infused matcha over a glass full of ice and your choice of milk and enjoy!

Cooking

  • Buddha Bowls. Super easy to whip together and keep fresh with different varieties of protein or veg, and different sauces! Currently making salmon & teriyaki sauce with lots of roast veggies (think sweet potato, peppers and carrots) topped with fresh avo and cucumber on repeat.
  • Mini egg cookies. Easter might be late this year, but mini eggs are in the shops and oh so hard to resist. Swap out your normal raisins or chocolate chips for an upgraded biscuit experience.
  • Cornbread with cheddar, feta and jalapeño from Ottolenghi’s Simple – worth the effort and an equally excellent brunch or dinner option.

jellybean recommends…

Reading

  • So Good by Emily English aka @emthenutritionist. Perfect recipes for when you want delicious food that’s a little healthier and so many of them are great for office lunches. Current fave dinner – Courgette and Beef Meatballs and spaghetti. Current fave lunch – Chicken Caesar Pitta.
  • An open letter to the industry from 70 female chefs and hospitality workers. A vitally important and courageous move laying bare the continued sexism experienced by women in kitchens.
  • The Joy of Snacks by Laura Goodman. Not a book to read whilst hungry. Beautifully written and peppered with lists and recipes – it’s a celebration of all things snacking.

jellybean recommends…

Watching and Listening To

  • The Bear. 30-minute episodes, amazing acting, amazing cast. Funny and emotional with an excellent wardrobe to boot, it explores the pressures of working in high end kitchens.
  • Mursal Saiq on Saturday Kitchen, the inspirational chef showcasing Afghan food whilst also shining a spotlight on Halal, Ramadan and Islamophobia.
  • Dish (hosted by Nick Grimshaw and Angela Hartnett) with Rob Brydon. Tune in for confrontational kiwis, the perils of sauces on the side and third person conversation.

Following

  • Ben Slater – @slaterchef on TikTok and Instagram for some inspiring home-cooked meals and advice on how to use leftover ingredients.
  • Carleigh Bodrug – @plantyou, an influencer who focusses on zero waste cooking and has amazing tips on using ingredients to their fullest.
  • @itsnicethat also online at www.itsnicethat.com – a great design follow to help spark creativity and share ideas.
Clare Fellowes-Freeman
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