Wharf Life, Jan 11, 2023

what’s on things to do, places to go, people to see

Where?

Ice Rink

Canary Wharf Canada Square

COMPETE | Curling Challenge

Jan 31-Feb 2, times vary, £168, icerinkcanarywharf.co.uk

Where?

Boisdale regular Omar Lye-Fook returns to the Canary Wharf stage for a laid back evening of genre-defying soul, funk and r’n’b.

Feb 3, 9.30pm, from £19 (show only), boisdale.co.uk

Welcome to the 79th issue of Wharf Life. Happy New Year one and all – rather than focus on cutting things out and punishing yourself, we have a paper full of indulgences, whether it’s the opening of Dishoom, the arrival of Atis or a selection of baked treats from Wapping Docklands Market...

go and get

KIDS | Double Bass Dan

The

Jan 25, 10.30am 11.30am, free, museumo ondon.org.uk

ash back

Virtual target-themed bar Clays has opened its doors at Cabot Square, o ering Wharfers the chance to blast away with real shotguns at pretend pottery birds while sipping cocktails and indulging in snacking clays.bar

Scan here to read our interview with Clays operations director Jon Calabrese at wharf-life.com

by

check-up and hygiene appointments, which include the screening, at its Canary Wharf branch for £120.

feast your eyes on these

he numbers of people diagnosed with mouth cancer and dying as a result of the disease have both risen dramatically over the last decade. A report by the Oral Health Foundation, published in November last year, found the numbers of cases identi ed and related deaths had increased by 34% and 46% respectively, with a lack of early diagnosis impacting heavily on patients’ chances of survival.

T

Operations manager Grace Lewis said: “With rates of mouth cancer alarmingly on the increase, we all have to play our part.

“All of our dental check-ups include mouth cancer screening with cutting edge 3D scanning that can detect the early signs of mouth cancer.”

Malmin is currently o ering

It also operates a Corporate Dentistry programme, which includes visits to businesses on the estate to carry out free, on-site oral cancer screenings.

The South Colonnade facility –which o ers a full range of general, cosmetic and specialist dental treatments as well as facial aesthetic options – recently won Best New Practice, London at the Private Dentistry Awards 2022.

As part of its oral cancer prevention strategy Malmin Dental in Canary Wharf has launched a health awareness campaign to stress the importance of regular dental check-up appointments every six months to assess the mouth, teeth and gums.Practice principal Dr Minesh Talati said: “We are ecstatic about winning in such a competitive category. I want to thank the whole team for making this possible by o ering the highest standard of dental care to patients in Canary Wharf.” Go to malmin.co.uk or call 020 7719 0007 for more information

Scan this code to nd out more about Malmin’s services

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Editorial email info@wharf-life.com call 07765 076 300

Advertising email jess.maddison@wharf-life.com call 07944 000 144

Go to wharf-life.com for more information

Winter Lights is back with 22 installations across the estate Plantpowered salad brand Atis has arrived on the Wharf Dishoom is all about stories and its latest restaurant is no exception

Our editorial team works hard to ensure all information printed in Wharf Life is truthful and accurate. Should you spot any errors that slip through the net or wish to raise any issues about the content of the publication, please get in touch and we will investigate

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Ice Rink Canary Wharf has opened up its curling contest to everyone. Price is for a team of three, with 64 teams expected to take part.

Hackney-based bassist comes to West India Quay with a pair of sessions aimed at delighting youngsters aged 1-4. Expect plenty of participation.

GIG | Omar

Where?

Museum Of London Docklands West India Quay

Boisdale Of Canary Wharf Cabot Square

how award-winning Malmin Dental is offering cancer screening on the Wharf

The time is nearly upon us – Boisdale Of Canary Wharf is gearing up for a massive five-night celebration of Robert Burns, complete with pipers, Frank Sinatra, Dean Martin and the address to a haggis. Runs Jan 24-28. Tickets from £49 with dinner boisdale.co.uk

A rival to The Bagel Factory has arrived. Popping up in Reuters Plaza, the Brick Lane Bagel Co offers, well, bagels, filled with salt beef, sausage or smoked salmon, called things like the Big Daddy, Ny Lox and Reuben. Open from 8am-3pm most days bricklanebagel.co

back they’re and even brighter

why Canary Wharf is about to be lit up as Winter Lights returns to E14

The Canary Wharf Winter Lights festival is set to return for the rst time since 2020 this month, ooding the estate with visitors, street food and, of course, illumination.

Running from 5pm-10pm daily between January 18 and 28, more than 20 installations will form a trail for sightseers to follow. Visitors to the estate arriving on the Jubilee line will be greeted by the sight of Luke Jerram’s Floating Earth in Middle Dock – an illuminated globe – as they begin a tour around 22 works.

While ve are part of Canary Wharf’s permanent collection, 17 are new to the festival. These include the illuminated mammoths of Permafrost

– Sleeping Giants in Jubilee Park, the red rings of Toroid at Union Square and the lit fronds of Anima on Water Street.

In addition to the installations, street food traders will be on hand to serve refreshments to the crowds alongside the estate’s extensive list of bars and restaurants.

The festival is free to visit and, if previous years are anything to go by, visitors can expect it to be pretty busy. Go to canarywharf.com Scan

Out Of The Dark By Tom Lambert will be on show at Crossrail Place for Winter Lights

Luke Jerram’s Floating Earth will be in Middle Dock for the festival

Permafrost – Sleeping Giants by Fisheye will be on show in Jubilee Park

by Jon Massey

Canary Wharf has, as far as I know, only one takeaway brand that draws part of its identity from ancient mythology. Atis takes its name from the Phrygian god of vegetation – a deity whose death and resurrection echoes the plants and trees that die in winter only to rise again in spring and whose cult spread from what is now Turkey through Greece to ancient Rome.

The branch the company recently opened in Canary Wharf is its fourth location but there are two more in the pipeline. Evidence perhaps that its founders – husband and wife team Eleanor Warder and Phil Honer – would like to see the brand spread as widely as worship of its mythic namesake did in ancient times. That, of course, will ultimately be down to the appeal of what it sells – bowls of salad with an approach inspired by time spent overseas.

“We lived in America for a bit before we launched the business in 2019,” said Eleanor. “Phil was doing an MBA there and I joined him.

“We’d always wanted to do something in food. Phil had worked in financial services in London after university and always felt there was something lacking – a place offering simple, fast, healthy, delicious food.

“They say America is always a step ahead and they have companies like Sweetgreen there which are huge – all over the west and east coasts. We went there and to similar places a lot when we were living in Boston – we drew inspiration from them.

“So we came back to the UK in the summer of 2018 and spent a year developing the concept. It was particularly difficult in the beginning – when we were unknown – and finding our first location took about a year, but we opened in Old Street in September 2019 before going on to launch sites in Belgravia and Notting Hill. We want to grow and expand. I’m not sure we’ll ever

be the next Pret, although that would be fantastic. For us it’s about quality, brand and experience – so we have to keep that in mind as our company gets bigger.”

Atis does things a bit differently. About half of the unit it has taken in Canada Place’s Crossrail Walk – between Waitrose and the Elizabeth Line station –is filled with staff preparing and cooking the ingredients it serves.

On the other side, a production line stands ready to put together its core range of seasonal salad bowls ranging in price from £6.50-£9.60 for a regular or £7.50-£10.70 for a large. There’s also an option for customers to build their own for £6.90 or £7.70. Hot and cold premium ingredients are extra. The aim is to offer Wharfers filling, satisfying products that deliver on flavour – something Eleanor knows all about.

“We have worked with a really brilliant, creative chef to develop core bowls that are really interesting,” she said. “When people walk in, they see the line is predominantly fresh produce. The colour is really important for us – and the taste – so people get the full experience of the food they are buying.

“We’re trying to create a balance between being innovative and giving people what they want. For example, people really love tomatoes, so we do them straight, rather than doctoring them.

“But then we have a section –our hot protein element – where we take things up another level cooking ingredients using lots of spices and marinades. This is our main selling point. continued on Page 8

how recent Canary Wharf arrival Atis has a plan to challenge the notion of grim salads by serving nourishing, healthy bowls that satisfy customers

For us it’s about quality, brand and experience – so we have to keep that in mind as our company gets bigger

Eleanor Warder, Atis

“You can have a bowl at Atis that is fully vegan or vegetarian but people can also add our blackened chicken, for example. “We toyed with the idea of being completely plant-based, but we decided against it because our ethos is that we shouldn’t cut out food groups.

“The idea is that people can have meat one day and choose not to on another – they have that flexibility.

“The most important thing is that whether it’s regular or large, our bowls leave people feeling satisfied and nourished. There’s this old idea that salads are potentially quite grim and won’t fill you up.

“We’re trying to change that so our customers feel what they are getting is satisfying, good value for the price and high on flavour.

“My background is in the wine trade, originally in a startup importing and selling to small independent restaurants in London before I moved into hospitality and became a sommelier.

“With Atis, my focus is very much on the food we serve, developing the menu and the marketing.

“Personally, I flip between ordering the core bowls, and then building my own.

“The latter is very popular, especially on our online platforms, which shows you that people do want control and flexibility over what they eat.”

Locate it: Find Atis using What Three Words on Level -1 in Canada Place

The Atis store in Canary Wharf features a preparation kitchen and a serving area

its presence in Canary Wharf has

While Atis probably has Eleanor’s joint honours degree in classics to thank for its name, its presence in Canary Wharf has more to do with Phil.

“Canary Wharf was already on our minds when we started the business,” said Eleanor.

“Canary Wharf was already on our minds business,” said Eleanor.

“Phil was very keen and had identified it as a place that would be really good, and I think he was completely right.

“He had worked here, knew that there would be a demand for us and that there were other operators doing really well on the estate.

“The real appeal for us is that our customers are a balance between commercial and residential, and the vertical density of population on

Large really does mean large when ordering from Atis. The Azteca isn’t quite a bottomless bowl, but by the time I’m done munching through the (optional) blackened chicken, there’s little doubt the brand’s mission to ll me up is a success.

This is more than just unctuous slices of well-cooked protein draped over some leaves, however.

There’s real depth to the Azteca, coming as it does with black eyed beans, charred corn, baby spinach, chopped romaine lettuce, something

called “sustain yo’self avo smash”, picked red onions, Feta cheese and some crumbled tortilla chips all topped o with a lime and coriander dressing.

At a chunky 965 calories without the chicken, it’s a pretty serious pot of food but there’s a freshness to it that makes good on all Atis’ ne words.

I’ve no idea what’s in the smash, but it’s delicious and comes together perfectly in a blend that’s balanced enough to let all the big ticket avours have their space. If the other salads are this good, Atis will rapidly nd its place in the hearts of many Wharfers.

Jon Massey

taste test

Azteca Bowl, £14.10 (£10.70 large bowl + £3.40 blackened chicken)

the estate is really great for our business.”

In addition to nourishment, sustainability is at the core of Atis’ operation.

Eleanor said: “It’s an area that’s increasingly important for us, as it should be, and it’s been a big learning curve – especially on the packaging front and it’s something customers expect.

“What we have found is that parts of the UK don’t necessarily have the infrastructure to be able to deal with recycling in the right way and that’s quite shocking.

“People think they’re doing good – putting their waste in the correct bin, but there’s a whole other side to it, which makes things challenging.

“Coming into Canary Wharf –which is right at the forefront of sustainability – we’ve learnt that everyone has to really concentrate on making sure what should be happening actually is.

“Obviously there is also the food itself. We are plant-powered and that’s a huge element when we’re talking about sustainability.

“The UK is a small country and we can’t get everything we use from these shores, but we do source whatever we can locally.

“We also have seasonal focus – changing our menu four times a year to reflect what’s available and considering carefully what we can get from the UK.

“Right from the outset we’ve also been working with different partners, one of which is Too Good To Go, which helps to pass on food that would otherwise go to waste at a reduced cost.”

Atis is open in Canada Place from 11am-9pm Mon-Thurs and 11am-3pm Fri-Sun.

Go to atisfood.com for more details

Scan this code to nd out more about Atis or to order online

There’s this old idea that salads are potentially quite grim and won’t ll you up. We’re trying to change that Eleanor Warder, Atis

Atis co-founder Eleanor Warder says the brand aims to serve salads that both nourish and ll people up at a price they consider good value

Images by Jon Massey

by Jon Massey

Dishoom is different.

Over the course of 18 years in journalism, I’ve asked countless people to tell me about their businesses. Typically they communicate how they came to start their company, what it does and why.

However, when asked to tell me about the opening of Dishoom Canary Wharf, which recently arrived at Wood Wharf, the brand’s co-founder Shamil Thakrar simply said: “It’s a story.”

A simple, but completely serious point. This is no marketing flim flam.

Before the company opens a new restaurant, its founders sit down and develop its back story in detail – a fact that hints at why this is the brand’s first opening in London for five years.

But why not? After all, isn’t everything, to some extent, stories? The ones we tell ourselves to understand the things around us, the ones we tell others to explain the world to them and the ones they tell us to illuminate their own impressions. We grow up being read and reading them and seeing and hearing them on all kinds of platforms. Now we are increasingly encouraged to create our own myths via social media.

Dishoom’s approach, which sees each individual cafe fleshed out exactly in line with its narrative, has won the brand significant success. It’s known for patient lines of eager customers outside its venues and has a reputation as a generous employer that looks after its staff.

You can visit the Canary Wharf branch without knowing any of the back story – nobody will refuse to serve you and the spiced chai will still taste great. But, so rich is the narrative, that it

The phone is ringing, he’s sweating and I imagine him traumatised because a journalist is onto him and that’s who’s calling

permeates the whole experience, making it impossible to spend time in the restaurant without feeling its impact, even if that is subconscious.

“The story of the Canary Wharf cafe is a bloke – Nauzer – who has been living as a character in my head for quite a few years,” said Shamil. “Now the right place has come up for him.

“He’s a really cool young guy, whose father owns an Irani cafe near the Bombay Stock Exchange. He sees some of the high rollers coming in and thinks he wants to be like them. He’s quite a canny kid, so eventually learns how to invest and does quite well for himself.

“Then his family, friends and the local community start asking him to invest on their behalf. He does that and does really well – he makes good money for them and they’re getting wealthier, until one day, he does a bad deal and everything goes south.

“He doesn’t want to tell anyone because he’s so embarrassed and that sense of shame he has, which is an Indian thing, means he can’t face them – so he invents a Ponzi scheme where new investments are used to pay out fake returns to existing investors. Everything seems fine, even though it’s built on lies.

“Anyway, he makes the scheme work for a while and, with the winnings, he builds this restaurant – we imagine it’s his, hence the 1970s Bombay feel of the decor. He invests in art and other cool stuff, and his friends are up-and-coming stars. It’s a place for them.

“In the story we join him one day when he’s stressed out. The phone is ringing, he’s sweating and I imagine him in his room, traumatised because a journalist is on to him and that’s who’s calling – that’s where the story begins.”

Dishoom has now published all three instalments of the hapless investor’s tale on its website – but it’s in the restaurant where things really take shape.

Walk in and you’re immediately hit by the scent of burning incense, the energy of a bustling bar and bright smiles all round as staff guide diners to their tables.

Everywhere there’s activity – it’s not much of a stretch to imagine this as an establishment just over the road from the busy stock exchange in Bombay.

But there’s more. Look deeper and you’ll find house rules on the

totally

story driven

how narrative is the absolute key to everything Dishoom does at its new Canary Wharf site and across its cafes

Years since Dishoom last opened a restaurant in London – its Canary Wharf branch is the capital’s sixth

Shamil Thakrar, Dishoom

Images by Matt Grayson – find more of his work at graysonphotos.co.uk or @mattgrayson_photo on Insta

Dishoom co-founder Shamil Thakrar says running a successful restaurant starts with looking after the staff

wall that outlaw Ponzi schemes, historically accurate ads in the menus, coloured porcelain in the washrooms and modernist 1970s decor.

The bar is called the Permit Room, recalling the legal hoops owners had to jump through to serve booze and there’s also a Family Room – an echo of the only spaces women were allowed to access in Irani cafes of old –complete with vintage photos of the owners’ relatives. Everywhere there’s detail aimed at placing the visitor snugly inside the narrative.

The bar serves a “scandalous” trio of miniature Martinis dubbed The Commander, The Lover and The Wife, inspired by a jealous Parsi naval officer who shot the man his other half was seeing illicitly before turning himself in.

There’s a glint in Shamil’s eyes as we talk – it’s just this sort of

Dishoom’s

Scan this code to read the story on Dishoom’s website

Dishoom also sells a selection of products at its Canary Wharf branch including chai, condiments, cookbooks and incense sticks

material that reflects Dishoom’s flair for the dramatic – ultimately all part of the owners’ ambition that visiting the restaurant should be a memorable experience.

“The most important thing, regardless of whether the restaurant is busy or not, is whether the guests are leaving happy and sated,” said Shamil. “We have to create the conditions that allow diners to have an experience that’s amazing and that they are going to tell all their friends about.

“The best way to do that is to make sure our team is happy and that’s our job. We have really good people working for us who have an enormous amount of heart and determination in the current economic environment, so the right thing for us to do is look after them. Then, collectively we look after our guests and that, continued on Page 12

interior aims to recreate 1970s Bombay modernity as befits the central character in its story

Locate it: Find Dishoom using What Three Words at Wood Wharf

Guests at Dishoom Canary Wharf can hang out in the Permit Room bar so long as they don’t promote Ponzi schemes

hopefully, keeps people coming back. We are conscious that sometimes we have a lot of people who stand in line for our food in queues – it’s lovely to have that although sometimes I’m embarrassed by making them wait.

“But we’re providing something people really want, and the key to that is to make sure that our food is really fantastic, our spaces are wonderful and our service is really warm – that is all down to supporting our team.

“That’s something we’ve been thinking about ever since we started the business. Running the company, it’s our responsibility to make sure our staff really love and enjoy the environment they’re working in.

“We like to pay well, but we also make sure we look after the other benefits – the less tangible stuff – so we do regular mental health workshops, for example.

“Then a little while ago, we had the idea for The Bombay Boot Camp where we’d take anyone who stayed with us for five years to the city and show them all the good places. We didn’t know whether we would ever take anyone when we started, but this year we’re taking 180 people.

“Some of the places we visit can only fit 15 or 20 people so we don’t quite know how the logistics will work yet, but it’s a trip that money can’t buy because we work really hard to visit places people would never normally go and that everyone who does feels special, welcome and rewarded for the work they do.”

For Wharfers who can’t get over to Mumbai itself, Dishoom serves up an expansive menu of flavours to transport diners in spirit.

“We bring guests into the story and give them food and drink,” said Shamil. “But the dishes and beverages we serve also have their own stories.

“My cousin Kavi and I now run the business and, when we were setting things up, we came across the heritage of the old Irani cafes, set up by Parsi immigrants from Iran.

“We wanted to pay homage to them, their inclusive ethos and

We came across the heritage of the old Irani cafes set up by Parsi immigrants to Bombay from Iran. We wanted to pay homage to them Shamil Thakrar, Dishoom

spirit, while at the same time riffing on the stories of Bombay.

“Take Pau Bhaji, for example. It’s mashed up vegetables with buttered Portuguese buns. There were colonists from Portugal in Bombay and their influence has become part of the city’s most delicious dish – all those stories are there.

“I think placing food in its cultural context is very important – you come along, eat it with the right music amid the right architecture – I want to give people a real taste of Bombay.

“We, the British, think we know India, and there are a number of cliches – Bollywood, cricket, curry houses, palaces, maharajahs, but I’m not sure that Britain really does know India.

“Do we know about the Bombay Stock Exchange, or that there was a great Art Deco movement post independence that signified liberty and modernity, to get rid of the old gothic architecture? On the food side, where we think of India as curry, there’s so much more. We don’t serve that much of what we would call curry today because there are so many other things to be said.

“Canary Wharf isn’t exactly a natural fit for us, but we’re excited to be here. The architecture in Wood Wharf, especially, is very cool, and I think we can bring a bit of fun and pizazz to this end of town. Then we’ve got a couple more good stories that we’re dreaming up for future openings.”

Dishoom Canary Wharf is open from 8am until at least 11pm on weekdays (midnight on Friday and Saturday and from 9am at weekends.

Go to dishoom.com for more details

follow Kavi’s picks when ordering...

>> With so much on the menu, we went straight to the top and asked Dishoom co-founder Kavi Thakrar to pick out a few of his favourite dishes to help Wharfers make their own decisions:

1First, the Malai Lobster. this is only available at Canary Wharf. It’s a great dish to share with friends as it feels celebratory, but won’t break the bank. Fresh daily from Billingsgate, it transports me to some of my favourite spots in Bombay to eat fresh seafood.

Malai Lobster - Priced by weight at £7.50 per 100g

2Chilli Cheese Toast. We took this off the menu for a while but I’m so happy to see it back. It’s totally delicious with a Dishoom IPA – a sneaky snack when I’m by myself, just like sitting in an Irani Cafe at the end of a long day in south Bombay. Chilli Cheese Toast - £5.70

3And finally, I really love our Double Bacon And Egg Naan Roll. It is a great match of salty, sweet, a little heat and then the richness from the egg. I love having it with a house chai if I start my day at Dishoom

Double Bacon & Egg Naan Roll - £11.60

Scan this code for more about Dishoom Canary Wharf

Above, detail of the history of Bombay’s Gallery Chemould at Dishoom Canary Wharf

Above, three mini Martinis recalling the scandal of a naval commander who shot his wife’s lover in 1950s Bombay

Dishoom co-founder Kavi Thakrar

Artificial intelligence (AI) has the potential to transform many aspects of our lives in the coming years, including how we work, how we communicate, and how we access information.

In the near future, we can expect to see AI being used more widely in a variety of industries, such as healthcare, finance, and education.

For example, AI-powered virtual assistants could help doctors diagnose patients, while AI-powered financial advisors could help people make investment decisions.

Additionally, AI could be used to improve transportation by developing self-driving cars and intelligent traffic systems.

As AI continues to advance, it will likely play a larger role in our daily lives, and it is important for society to carefully consider the ethical implications of this technology.

The above text was written by an artificial intelligence language model called ChatGPT, created by OpenAI, when presented with the task: Tell me about the Future of AI in 130 words. The software can even engage in quite convincing human-like dialogue.

The speed and cost of such technology is fast approaching a tipping point whereby it will soon become mainstream. This type of AI model will transform the world by making it difficult to distinguish between human and machine generated text.

AI engines are also creating ‘artwork’ today, which again blurs the lines between what humans and machines can creatively produce.

For example, will we lose our creative writing capabilities? And how will teachers know if an essay was the work of the pupil or an algorithm? Especially given that every AI generated text and piece of artwork is different.

Like all major tech nological revolutions, there will be pros and cons. Let’s hope in this case it will drive humans to be more creative so that the differentiation between humans and machines will always be there.

Follow

Scan this code for more information about Creative Virtual

produced by ChatGPT when challenged to write about the future of AI in 130 words

of the machines

Chris Ezekiel is founder and CEO of customer engagement solutions specialist Creative Virtual based at West India Quay’s Cannon Workshops

@creativevirtual and @chrisezekiel on Twitter

virtual viewpoint by Chris Ezekiel

Words

The speed and cost of AI technology is fast approaching a tipping point whereby it will soon become mainstream

Chris Ezekiel, Creative Virtual

a fresh

how Shiro o ers more than pretty sushi, making a seven-minute trip on the Liz Line from Canary Wharf all the more worthwhile

by Jon Massey

While Canary Wharf is replete with lunchtime dining options, the Elizabeth Line provides the ideal escape route for those keen to put some distance between themselves and the o ce. Among fresh, far- ung temptations is recent opening Shiro at Broadgate Circle. It’s a short walk from Liverpool Street station, itself just seven minutes from the Wharf’s Crossrail stop, making it more than feasible as a dining option in the middle of the day.

It’s Aqua Restaurant Group’s fth establishment in the capital and boasts more than 20 siblings worldwide in the likes of New York, Miami, Beijing, Dubai and Hong Kong.

Overseen by head chef Ken Miyake – a man of Japanese heritage who grew up in Spain – it o ers diners a modern twist on sushi alongside a contemporary take on the classic bento box. This is welcome news for a hungry Wharfer and I resolve to try one of the Lunch Sets, which all come with pickles and Okazu of the day as well as rice and Miso if you’re eschewing the ramen.

Sampling starters rst, Shiro quickly reveals itself as a place of homely comforts with Rock Shrimp Tempura (£13) a carefully balanced triumph.

The much vaunted Crystal Sushi – a dish invented in Hong Kong, where avoured gelatine coatings are used to enhance the rice and sh pieces – turns out to be much more than just an Instagram gimmick, with the glossy coatings adding a real depth of avour to the morsels on o er.

But somehow the distilled warmth of the Set eclipses the prettiness of the showstoppers. Ken’s Pork Belly Ginger Teriyaki, when served with its unfussy accompaniment of rice, marinated chicken, miso and a little pickle is a pretty decent deal for £19.

There’s the rich umami of the liquor the meat sits in and plenty of avour in the sides to make it easily enough for a light lunch on its own and one well worth the short trip on Crossrail.

Go to shirosushi.co.uk for more information

Scan this code to for more information on Shiro, to see the restaurant’s menus or to book

>> With nearly a decade under his belt working for Aqua and almost two in the UK, Ken is a softly spoken man who, despite the obvious complexity of some of his food, has a passion for simple carbs, family and the rey bite of ginger.

He said: “The idea of the Lunch Sets is that they are what your parents would have given you – some rice, soup, your protein and a pickle, which is good for your digestion. Then there’s something called an Okazu, which is a little nibble of something else. I’ll probably get in trouble for saying this but it’s like a tapa in Spain.

“My mother’s a chef. She used to cook for a family of 13 and then had a restaurant in Spain.

“We moved there in 1989 and in 1992 she opened up a restaurant in Marbella – one of the few places serving Japanese food there. I had to learn how to cook when I was living by myself – I went to university and I was cooking all the stu I really liked at home.

“While I was there I ended up working in all these European restaurants and that set me on the path to becoming a chef.

“At Shiro we’re doing something di erent, modern. The ramen is good – it comes from a chef’s family recipe where the broth takes 48 hours.

“Personally, I would order the Pork Belly Ginger Teriyaki because ginger is good for the blood and you can’t go wrong.

“Then there’s the Crystal Sushi with a gelatine coating full of avour – it looks very pretty and it gives you that extra taste. It was developed in Hong Kong about ve years ago and we’ve now brought it to London.”

The interior at Shiro features jagged lines of light, arcs of arti cial greenery, pale wood and charcoal tables

Below left from top, Pork Belly Ginger Teriyaki, Shiro’s exterior and three types of Crystal Sushi

Shiro is overseen by head chef Ken Miyake

head chef says Ken Miyake

At the risk of being pretentious, I’m going to start this column with a Shakespearean quote: “Our doubts are traitors, and make us lose the good we oft might win, by fearing to attempt.”

This “fear to attempt” is worth deep investigation. Two of the many ways that fear might manifest are, fear of consequences and fear of embarrassment. Naturally, some actions may have unpredictable negative consequences and I’m not advocating recklessness.

Gambling your life savings on a new business idea can go very badly – although I still think my idea for a bacon-scent alarm clock was ahead of its time – and major decisions should be made with care, but they still have to be made.

If you have a dreaded decision to make, write a list of the possible consequences of it and really look at that list. If the negative consequences seem realistic, what can you do to minimise them?

But, if you are catastrophising, the rst step to stop is to catch yourself doing it. Take a step back from your thoughts and remember that they are not reality.

Worry comes from a desire to be prepared.

There’s nothing wrong with that, but trying to be prepared for every highly unlikely scenario is a waste of time and energy, for the same reason that you probably don’t have a snake bite kit in your bag right now.

Fear of embarrassment especially a ects us when we try to do new things, and to understand that, I’m afraid that we have to go back to our school days.

Unfortunately, many people will have had the experience of being ridiculed for being unskilled at something – a sport, game or some area of learning.

Just because it’s common doesn’t mean it’s not traumatic. Moving past that fear requires a supportive environment, internally and externally, but we also need to desensitise ourselves to that feeling of embarrassment. So dance, do karaoke, be rubbish at something and embrace the cringe.

David says fear of consequences or embarrassment can prevent people making decisions, but that there are ways to mitigate its in uence

If you are catastrophising, the rst step to stop is to catch yourself doing it. Take a step back from your thoughts

David Lefebvre Sell

take a breath by David Lefebvre Sell

David Lefebvre Sell is a Greenwich-based psychotherapist and Yoga instructor who teaches at Third Space in Canary Wharf

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£4.99

Price of a avoured tart from Bread And Macaroon on its market stalls in Wapping and Canada Water

by Jon Massey

It’s the immediacy of contact Fouad Saber loves when it comes to markets. The co-founder of Bread And Macaroon, which trades at Squid Markets’ Wapping Docklands Market and Canada Water Market, relishes customers’ reactions to the breads, pastries and tarts the brand sells face-to-face.

“We started this business during lockdown,” said Fouad. “My business partner, Bertrand Kerleo and I had both lost our jobs – everyone was stuck at home, but we saw an opportunity.

“We brought the two things we were doing together in June 2020 at a bakery in Bermondsey. If you go there, you will see it’s an open space.

“There’s a front-of-house area where you can have a coffee and so on, but you can see through to the bakery and what people are doing.

“It’s all in front of people, which is interesting because they can see how everything is made.

“We always had a lot of interaction with our customers there and that’s what we like on the stalls too.

“We started doing markets in May 2021 and that’s one of the ways we’re growing our business.

“You get to see what people think of your products and also it’s easier to expand like this because you can try different locations without being tied into a lease for maybe five years on a shop.”

Originally called Bread A Manger, the company has since been renamed after a David and Goliath tussle with Pret, which was apparently concerned the startup might impact its brand in the long term.

Quite where the confusion might lie is anyone’s guess as the two companies offer markedly different things – one a byword for pre-packaged convenience food and the other for wholesale and retail artisanal baked goods.

While Bertrand has an extensive background as a baker and pastry chef, Fouad brings more than 20 years of food-based business experience to the table making the pair a formidable team.

“I’ve been working in baking for about five or six years,” said Fouad.

“Before that I was managing businesses for other people in the UK – coffee shops, for example –but I was always in hospitality.

“In France, my background was in supermarkets. After training as a barber originally, I started working for Carrefour just as a crew member.

“Then in six years I became a store manager before making the move to Switzerland.

“I’m not an academic guy. I never learnt English at school and had no idea how to speak it. But to grow up, you need to speak it, so I decided to come to London in 2013.

“I enjoyed my time here and decided to stay. With Bread And Macaroon, we started slowly with different plans and strategies.

Scan this code to nd out more about Bread And Macaroon

>> Here are three to try from Bread And Macaroon. First on the list is the Lemon Curd Tart – the brand’s top seller – which costs £4.99. Piled high, this vertical wonder is both mouth and Instagramready thanks to its oral decoration and glossy, zesty topping

treats making the every day

>> Next up is the festive Galette Des Rois. Served on special occasions at family gatherings, this regal bake has a coin inside. Everyone sits round, takes a slice and the person with the treasure gets to be king or queen for a day. The crown is, of course, included for £12

>> Our nal pick is this deeply savoury bread. Costing just £3, this sea salt and rosemary foccacia is ideal for taking home and dipping or slicing for use in sandwiches. It’s a decent size and would also go well with a hearty winter soup

how Bread And Macaroon serves up fresh, French bites at market stalls as it grows its business

Fouad Saber is the co-founder of Bread And Macaroon – seen here at Wapping Docklands Market

“We began with retail although now about 70% of our business is in the wholesale market where we sell our products to other businesses.

“We are a fresh bakery – nearly everything is made from scratch every day because it tastes better that way, including the croissants, the cakes and the bread.

“We are not too expensive, but we make sure we are selling quality products.

“Anything we don’t sell gets donated to charity to help those in need in Bermondsey. A lot of bakeries keep bread for two or three days because you can, but we’re French – we believe you lose avour that way.

with an edible ower as a finishing touch.”

Locate it: Find Wapping Docklands Market using What Three Words

>> Wapping Docklands Market takes place every Saturday at Brussels Wharf o Glamis Road from 10am-4pm. Operated by Squid Markets, it features fresh produce, baked goods, independent stalls and street food. Squid is always looking for new traders to work with Go to squidmarkets.co.uk

spotted in Wapping three products from the market

Wthe economic storm by tailoring the products it offers to the new conditions. After that, it plans to expand its retail offering through more stalls.

n the next five years, we expect to have a presence at five or six more markets,” said Fouad.

really are very refined – you can t really find this product elsewhere in London, and this is why they

“Our tarts are our main business and the most popular avour is the lemon curd. hey really are very refined – you can t really find this product elsewhere in London, and this is why they or the filling, the curd takes 48 hours to make. We cook the lemon juice in a bain-marie with eggs and cream and then pipe it onto the tart while it’s still

hen it goes straight into the freezer – from 30ºC to -18ºC so it retains its shape, topped

“Of course people can order our products online – and we love that. But you don’t get the same level of interaction or the atmosphere of coming to a market if you do that.

“I grew up with French markets, which typically sell fruit and vegetables, so that s different again. Here you get street food and all sorts of other things. or me, the difference between a shop and a market is that people who come to our stalls are out in the fresh air – it’s a destination.

“Going to a shop is more just for shopping and I think over the next 40 years, that attraction will never change.”

There are myriad reasons to visit Wapping Docklands Market – not

GIG | Epik High

Where? Troxy Limehouse

Alternative hip hop trio Tablo, Mihra Jin and DJ Tukutz – 11 albums into their career – bring fresh sounds to London from Seoul. Get ready to burn. Feb 12, from 5pm, from £42.20, troxy.org.uk

Where? Half Moon Theatre Limehouse

KIDS | Little Red Hen

With one performance already sold out, parents will need to move fast if they want to get their 2-5-yearolds into this tale of motherhood and baking. Feb 4, 11am, 1pm, 3pm, £7, halfmoon.org.uk

Where? Wilton’s Music Hall Wapping

Feb 7-7, 7.30pm, from £12.50, wiltons.org.uk

be quick

Macaroon

We are a fresh bakery – nearly everything is made from scratch every day because it tastes better that way Fouad

Bread And Macaroon can be found at Wapping Docklands Market on Saturdays at Brussels Wharf beside Shadwell Basin and Canada Water Market at Deal Porter Square on Sundays. Both run from 10am-4pm.

Its shop can be found at Market Place in Bermondsey and orders can be placed online for most items including cakes and special requests.

Go to breadandmacaroon.com or follow @breadandmacaroon on Insta

appetite: First there’s Twisted Kombucha’s Great Taste awardwinning Pineapple, Ginger And Hops Kombucha (£4.50) – nd out more at twistedkombucha.co.uk or @twistedkombucha on Insta. Second is a potted Tradescantia Nanouk (£9) from Plant And Person – nd out more at plantandperson.co.uk or @plant_and_person on Insta. And nally, there’s a Tru e Trove Cheddar (£8.50) from The Market Delicatesson

Scan this code to nd out more about Wapping Docklands Market

what’s on things to do, places to go, people to see want more? @whar ifelive

Those with kids may like to attend one of two performances of Rapunzel And The Tower Of Doom at Half Moon Theatre in Limehouse. You’ll need to be quick though as shows are only on January 14. Tickets cost £7 halfmoon.org.uk

Scan this code to nd out more about The Theatre Of Widdershins show or to book tickets

STAGE | Dead Poets Live: Sylvia Plath Denise Gough takes on the role of the titular poet in this examination of the blistering burst of creativity that was her three decades on this planet.

Bread And Macaroon o er a selection of sweet and savoury delights on their stall at Wapping including tarts in many avours

by Jon Massey

Stefan Johnson cuts an athletic figure on his cargo bike. ourced from a anish company via the etherlands, it has to be robust to carry the kg of e uipment and tools he uses for business.

aised in ile nd and orest ate, the east ondoner created ycles to bring bike repairs, care and servicing to clients at their convenience via the power of his legs.

m trying to encourage people to maintain their bikes more often,” he said. lot of people run their bikes into the ground and then have big bills of or or they ust buy new ones, which can also cost them a lot of money.

m trying to offer something in between – there are benefits to the customer and to the environment.

epending on usage, having a service every six to eight months and cleaning the bike makes a big difference.

t s not ust about how your bike looks. rit and muck on the road can get into the mechanics – the chain, the braking system – and it slowly wears away the metal. hat can cause long term damage, which e uals new parts and that means big bills.

t s also wasteful, so m trying to prevent that happening –maintaining your bike more often will save you money.”

tefan began riding himself while studying car maintenance at ackney ommunity ollege –now part of ew ity ollege. was planning on being a car mechanic, and after four years of study went into an apprentice ship, but unfortunately didn t find any opportunities in that industry,” he said.

nstead got my first ob as a sales assistant at my local bike shop – alfords. here was a mechanic there who was willing to teach me after hours about working on bikes so that s how started.”

tefan went on to work at a number of independent bike shops but felt he was often recruited in a bid to broaden their

£45 faith

how Stefan Johnson created SJ Cycles to deliver bike repairs, care and maintenance

Cost of a general Tune-Up Service with SJ Cycles, which includes a full clean and diagnostic checks

taking that leap of

Images by Matt Grayson – nd more of his work at graysonphotos.co.uk or @mattgrayson_photo on Insta

It’s not just about how your bike looks. Grit and muck can get into the mechanics and wear away the metal

Stefan Johnson, SJ Cycles

Stefan’s business is mobile and arrives at locations convenient to his customers via pure pedal power

customer base as they attempted to attract customers from a wider range of backgrounds. A pattern of mistreatment and broken promises left him wondering what to do.

“Being a Christian, I decided to pray about it and start again,” he said.

“Was I going to accept this behaviour in the industry or would I set new standards?

“I took a positive leap to be passionate about what I’m doing without sacrificing my humanity. y faith definitely played a big part in that.

“I knew about 10% I could get to the point of launching SJ Cycles – making a Facebook page, announcing I was doing it. The other 90% was faith that I could sustain it, live off it and make it a part of my life.

“Even though I had less confidence in myself and more confidence in od, took it forward, made it happen and I’m here now.

“I’d started working as a bike courier, which was a very exible thing to do and allowed me to make enough money to live on.

“It was very hard work but it made the money so I could buy all the tools and equipment to start the business in 2017.”

tefan offers a general une Up Service for £45, which lasts about an hour and a half and includes diagnostic checks, brakes and gears tuning, tyre maintenance and a deep clean of the frame and various systems, delivered either at a client s home or o ce as convenient.

ycles also offers a uncture Repair Service for £25, which includes a new inner tube and the option to be taught how to change one.

hile merchandise is also avail able online, world domination is not on the agenda.

“I’m a very simple man, so I’m not looking to be a big entrepre neur and expand with different branches and many employees around London,” said Stefan.

his business is about encour aging people to maintain their bikes more, for me to live off it

and remain in east London, take care of my wife and earn a modest living to make it sustainable.

“If anyone needs support in maintaining their bike, I post a lot of tips on acebook and nsta gram, such as advice on security.

“That’s just to let people know that when they own a bike they’re not alone and can talk to me about it on social media.

would definitely encourage people to get a bike. It’s very convenient – one purchase, you buy your bike and you can go wherever you want. It’s great for fitness as well.

“You can jump on a bus and pay, but for some people – when you add that up – it’s as much as a bike over one year.

“I understand why people may be hesitant, because of the infrastructure of the roads, which may not be the safest, but it’s come a long way since I started.

“Then I didn’t have a lot of confidence in my abilities, but was very aware of my surround ings, how the tra c ows and where to position myself – my confidence grew over time – it became quite natural to me.

“I do ride for pleasure but it depends on how much I’m working – the business can be quite busy, especially in the summertime.

“After a day of working on people s bikes like to go skate boarding, which is my second hobby, as well as bouldering –indoor climbing.

“I’m quite a physical person, so the bikes I ride aren’t electric –that and having a strong metabo lism, definitely doesn t make the food bills easy.”

SJ Cycles’ services can be booked online via the business’ acebook page. ou can find “the mobile bike mechanic that’s always on the move” on both Facebook and Instagram @sjcycleslondon.

Scan this code to visit SJ

Facebook page

what’s on things to do, places to go, people to see

Where? The Space Isle Of Dogs

STAGE | Two Fest: Lift O

The venue has asked some of its favourite playwrights to contribute short plays, performed to raise money for a new lift at the venue.

Feb 2-4, 7.30pm, pay what you choose, space.org.uk

GIG | Friday Sessions: The Mixer Open Mic

Hosted by creatives Taku and Gar eld, this evening of performance is likely to feature music and poetry. Prospective performers can sign up on the night. Feb 3, 6pm, free, poplarunion.com

Where? La Nina Ca e And Mercato Isle Of Dogs

COOK | Fresh Pasta Class

Spend two hours learning how to make ravioli and tagliatelle and two sauces at La Nina, then tuck into the results with a glass of Italian wine.

Jan 29, 11am, £60, laninaca emercato.co.uk

book quick

Where? Poplar Union Poplar want more? @whar ifelive

If you’re quick, there’s still time to catch Dots And Dashes: A Bletchley Park Musical by ChopLogic Productions at The Space on the Isle Of Dogs. Performances run Jan 3-14 with tickets costing £15 space.org.uk

Scan this code to nd out more about Dots And Dashes at The Space or to book your seat at the show

Cycles’

Stefan wraps a handlebar in an SJ Cycles T-shirt, available for £18

Stefan carries all tools and equipment with him on his bike

Third Space print Wrap online thirdspace.london

Kidd Rapinet Solicitors print Pages 1, 4, 15, 27 online kiddrapinet.co.uk

Malmin Dental print Page 5 online malmin.co.uk

Randox

Creative

Countryside

Landmark Estates print Pages 22-23 online lmlondon.com

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Perfect Waxing print Page 36 online perfectwaxing.uk

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Wharf Life is published by Massey Maddison Limited and printed by Ili e Print Cambridge. Copyright Massey Maddison Limited 2021 In regard to advertising material submitted by third parties and printed in Wharf Life, each individual advertiser is solely responsible for the content of such material Massey Maddison Limited accepts no responsibility for the content of advertising material, including, without limitation, any error, omission or inaccuracy therein

£?Tickets for Ziah’s Games Night at The Albany are charged on a pay-what-you-decide basis

what’s on things to do, places to go, people to see

by Jon Massey

Here’s a date for your diary –February 10 – when a succession of local artists will take the stage at The Albany in Deptford.

Ziah’s Games Night will see talented individuals from the London Borough Of Lewisham come together to show o their skills in front of a live audience at the south-east London venue.

The artists will be required to complete a series of musical games and challenges for the

entertainment of the crowd. The performance is set to last two hours and is aimed at people aged 16 and over. Ziah’s Games Night starts at 7.30pm, with tickets available on a pay-whatyou-decide basis.

For more information or to book a place at the event, go to thealbany.org.uk

Scan this code to nd out more about Ziah’s Games Night or to book tickets for the February 10 event

KNIT | Wine Women Wool

Where? The Ship Rotherhithe

setting

This knitting group, which meets on the rst Thursday of the month, is for anyone who fancies casting on and enjoying a drink of whatever. Feb 2, 7pm, free to attend, email pamatisse@yahoo.co.uk

Where? Canada Water Theatre Canada Water

GIG | Comfortable Classical

The rst of two laid back concerts by musicians from the City Of London Sinfonia (the second being on Mar 6), this is a chance to dance, tap along or listen. Feb 6, 1.30pm, donations, canadawatertheatre.org.uk

Where? The Albany Deptford

TECH | The Creative Coding Collective

Type fast as the deadline for this free coding course is Jan 17. The 12 sessions over six weeks aim to give participants a good grounding in web and app tech. Jan 23-Mar 7, ages 16-23, free, thealbany.org.uk

ash back

British Land is currently engaged in an enormous project to transform Canada Water with 53 acres of development including a whole new town centre. You can nd out more about the masterplan via this website canadawater.co.uk

Scan this code to read our interview with joint head of the project Roger Madelin at wharf-life.com

want more? @whar ifelive

how Ziah’s Games Night is set to showcase the talent of Lewisham artists on The Albany’s stage

by Jon Massey

As part of a project to build a new leisure centre and some 482 homes in Woolwich, the area’s burgeoning arts sector has received a boost. Following extensive refurbishment works, the Tramshed theatre reopened to the public towards the end of last year.

The building, which dates from 1916 and once housed equipment used to generate power for the local tram system, has been the home of Greenwich And Lewisham Young People’s Theatre since 2009 – an organisation rebranded as Tramshed in honour of the organisation’s residency in the building.

Its CEO, Jeremy James said: “The wonderful people of Woolwich have been asking us when we’re coming back from the moment we left, and our team has been eager and excited to return to base.

“The improvements to this fantastic space will allow us to deliver even more fun, inclusive activities for the local community and we’re so delighted to see the curtain go up again. From young people interested in theatre and music to adults with learning disabilities, everyone is welcome.”

Tramshed participation manager Elle Pethurst added: “We bring community and youth voice into everything we do, which is why our programme is so wonderfully varied – we listen to what people want. Everyone knows they can come here and completely be themselves – it’s always fantastic to see participants turning up for their sessions ready and eager to go.”

The refurbishment work forms part of Greenwich Council’s Woolwich Leisure Centre scheme, which was granted planning permission in September.

Cllr Anthony Okereke, leader of the Greenwich Council, said: “The opportunities and support Tramshed gives to young people inspires them and enriches their lives; it brings together so many different local groups that are the lifeblood of our community.

“Finally, thanks to the council, the young people of Woolwich have got a building they deserve – a fit for purpose space, to continue to serve the community for many more years to come.

“I would encourage everyone to come to the ramshed and find out about all the fantastic activities on offer.”

Cllr Aidan Smith, cabinet member for regeneration at Greenwich Council, added: “The Woolwich Leisure Centre regeneration scheme has enabled us to protect this fantastic heritage building.

“The refurbished space is modern and exible, but we ve made sure original features of the building like distinctive brickwork, wall tiles and steel beams are still on show.

“There is a new performance space with seating for 150 people, a media suite, new rehearsal studios and exible o ce space for local startups.

“The building is now one of just two sites in London with the capacity for aerial performances.

“Once our leisure centre is complete next door, the two buildings will be connected and the Tramshed will gain two more studio spaces.”

In addition to the work at Tramshed, the leisure centre project will see 482 one, two and three-bedroom homes built on the land between Vincent Road and Wilmount Street, with 117 designated as affordable housing.

The scheme also includes the construction of commercial space, landscaped public areas and a new leisure centre.

Facilities will include an eightlane, 25m swimming pool, water slides, a health suite and spa with sauna and steam room, a cafe, fitness suites, a six court sports hall, a five a side football hall, exercise studios, squash courts, a creche and soft play area and spaces for use by the community. Construction is expected to start in the spring.

l The next performance at the venue will be Comedy At Tramshed on January 20, featuring stand-ups Tom Ward and Fiona Ridgewell. Doors open at 7pm with tickets costing £10. The event is part of a regular monthly series and claims to pre-date The Comedy Store as the first regular comedy club in London

Go to tramshed.org for more

Scan this code to nd out more about Tramshed

how the Tramshed theatre has been given an update thanks to the arrival of a new Woolwich leisure centre

Tramshed is capable of hosting aerial performances

Comedy At institution

home returning

The venue marked its reopening with two nights of performances in December

what’s on things to do, places to go, people to see

Where? Indigo At The O2 Greenwich Peninsula

LISTEN | The Rugby Pod

Join

Feb 3, 7.30pm, from £23, theo2.co.uk

Where? Greenwich Theatre Greenwich

be quick

Where?

You’ll need to move fast to catch The 1975 at The O2 on January 13. Failing that, there are gigs from Peter Kay, Ryan Reynolds and Shania Twain to look forward to as 2023’s schedule at the Peninsula venue unfolds theo2.co.uk

Scan this code to nd out more about The 1975’s gigs or to book tickets for their forthcoming O2 show

former international stars Jim Hamilton and Andy Goode, pictured, as they cover the latest happenings in the sport and welcome guests.

GIG | Cloudbusting – The Music Of Kate Bush

See this long-running tribute act to Kate Bush as her songs enjoy a new ush of success thanks to Stranger Things. The hounds of love are calling... Feb 3, 7.30pm, £25, woolwich.works

STAGE | LET Award Showcase Theatre company Les Enfants Terribles have chosen 10 emerging companies to showcase their work before a panel of judges and a live audience.

Jan 27, 7pm, £8, greenwichtheatre.org.uk

Fireworks Factory Woolwich Works

Tramshed has reopened to the public following refurbishment works at the Woolwich venue

hour days are a frequent occurrence for the baker

by Laura En eld

Near the end of our interview, Jon Wong throws me a curveball. I’ve been enjoying the wholesome tale of how he rose to become Royal Dock’s premier bread maker. former fine dining chef, he turned to sourdough during lockdown, making it from his microbakery using bags of pesticide free our, a heap of culinary talent and a pinch of his Chinese heritage.

He sells his bread in person from The Factory – a scheme by Projekt to regenerate a disused Tate&Lyle warehouse in Royal Docks. It all sounds very hearty. But then I ask why he named the business Breadmeister.

“It came from American Pie’s Stifmeister,” said Jon. “He’s sort of awful, but I wanted something playful, and it kind of matches me because I like to try new things and push the envelope.”

Jon is referring to the fact that alongside traditional loaves he also sells a range of sourdough croissants, pastries and Hong Kong buns inspired by his childhood.

Unlike the business’ brash and ippant namesake, everything on does is the result of hours of care and hard graft.

“If there’s one word to describe what do it s different because it’s all from scratch,” he said. aking stuff good enough to sell takes a lot of time and effort.

“You can push the starter all the way to be really tangy and sour or hold back for a more delicate avour. verything comes with fine tuning – you won t find this on the supermarket shelf.”

All this takes an exorbitant amount of energy, with Jon up at dawn, baking until 10am and then starting the next day’s batch.

“The dough has to be done a day before, sometimes even more, and it is quite intense,” he said.

“If I just made bread it might be easier, but as good as your loaves might be, you can only sell them for maybe £5 each.

“So for the business to work I have to have the pastries as well and they do take a lot of extra time and care.

“Now in the new premises, I have started doing simple lunches like toasties. It all adds up.”

He moved the business from The Silver Building to The Factory last year and his bakery is open Friday 8am to 5pm and Saturday 7.30am to noon with customers able to pre order items for collection.

He also has a stall at the street food market near the Good Hotel in Royal Victoria Docks every Saturday and has recently

launched on eliveroo on atur days from 7.30am to 11.30am.

e turned his oven off over Christmas but not to rest. Instead, he took a part time ob stacking shelves to support his income and is considering outside help to keep things going.

“I have invested all my savings and sacrificed my small salary for the last 18 months to bring Breadmeister to life,” he said.

“Hopefully I will be able to gain some support via crowdfunding to help the business move to the next level.”

So why choose sourdough if it is such a slog? It sort of happened by accident. Growing up in Hong Kong, Jon loved cooking but became an nglish teacher. hen he got fed up with that, he moved to the UK in his 20s to make a change.

“When I came over it felt like I didn’t have the same burden,” said the year old. ou can be anyone here and no one is going to say: ‘Jon you are not allowed’.

o one is will udge you, so you can decide who the person you want to be is and what you want to look like. verything is open, which is uite different from where I grew up.

“There you had to do things in certain ways because of the Asian expectation thing. eople priori tise white collar obs.”

He was free to fully embrace his love of cooking, landing a job in rench fine dining restaurant es 110 de Taillevent in Cavendish Square, learning top techniques and having his first taste of sourdough.

“I remember the holes,” he said. “Supermarket bread is always uniform, but sourdough is like a weird sponge. When you bite into it, it has more of a chew and is somehow more avourful. felt it was almost otherworldly.”

He started baking bread to save money – with an eye on making it for his own restaurant someday.

But when lockdown hit, along with many others in the hospitality industry, he found himself suddenly unemployed

bakes making

how the inspiration for Breadmeister’s name belies its humble nature

Founder Jon Wong shook o his traditional upbringing to follow his passion for baking

and looking to earn a living from home.

“I started selling bread out of a bit of desperation and boredom,” said the Canning Town resident.

“I had tried to start a food business, but it didn t go very far because realised couldn t afford to get a pitch, which was a bit depressing. I felt a bit helpless.

“I noticed other people starting to sell food from home and knew I could do that.

put some ideas online but it was only when put some bread on that I got loads of responses. I realised it was something people actually needed and there wasn t anything similar nearby.”

ales went uickly beyond his expectations and he was working six days a week, which gave him a massive lift.

ut working from his shared at was a problem and made it di cult to get a food hygiene rating and insurance.

Then he found The Silver uilding – ro ekt s first foray into oyal ocks. pened in , it saw the former arlsberg etley temporarily reimagined as a series of creative workspaces and now houses the likes of fashion designer Craig reen, photography studio Silver Space and tailor ake s f ondon.

“The director was really interested in my idea, so brought him some samples and he offered me a little shared kitchen space,” said Jon. happily took it on and it took off from there. t

Supermarket bread is always uniform but sourdough is like a weird sponge. I felt it was almost otherworldly

Jon Wong, Breadmeister

He sells his sourdough loaves for £5, croissants for £2.50 plain or . filled and other items such as utella pastries, rosemary twists and tomato and olive focaccia. is real speciality is Hong Kong buns costing £1.70£2.30, which he describes as “soft, uffy and a little bit sweet with a sugar cookie crust.”

n order to make them, he has had to contend with the rising cost of electricity and ingredients, with the butter he uses almost doubling in price during the autumn. e has also switched to a more expensive brand of our to try and preserve the uni ue avour of his bread.

on now buys from ildfarmed – a network of farmers who produce our while trying to protect the planet.

what’s on things to do, places to go, people to see

Where? Macaroni Penguin Pontoon Dock

PLAY | Soft Play Sessions

Avoid the winter weather at this Insta-worthy centre which o ers 60-minute sessions, a range of classes and refreshments from its T4 cafe.

Daily, 10.30am-5.30pm, £7.50, macaroni-penguin.co.uk

Where? Sculpt and Sweat Studio Royal Victoria Dock

FITNESS | Bootycamp

Make your booty burn with this killer workout designed to sculpt your lower body, held at this female only tness studio.

Various times, £14, sculptandsweatstudio.co.uk

Where? Dock Road Royal Victoria Dock

could be better used to make more products and attract people apartments. n a way, that begin ning was the easy part because it

first was still delivering, but soon realised my time could be better used to make more products and attract people in because that area has a lot of apartments. n a way, that begin ning was the easy part because it was spontaneous and there wasn t any pressure to make my living out of it. made bread because it ust tasted nice and felt good. hen it progressed naturally.

hat s the whole sourdough thing – you let things grow naturally and then see how they go.”

year later ro ekt offered him a more permanent space at he actory s reception area next to the bar and cafe.

hat was ama ing for me and for them because they have funding from the , so need to have community value to what they do,” said on.

Since then he has hired an apprentice who works for him six hours a day, but it is still a hard slog with on working from am to pm.

He said: “It still feels tight with the things that need to be done, but that s part of the game I guess.”

used to order organic our from a ma or brand, but the avour seemed to have become blander,” said on. hat s special about ildfarmed is it has a regenerative ethos about how they work the land with minimal disturbance and no artificial fertiliser or pesticides.

t costs more but, if you are making sourdough, it is worth it because it really affects the uality of the end product.”

e has fired up his oven again for the start of 2023 and is hoping after a di cult few months read meister will continue to grow and prove to be the right choice.

“As a chef, I would work set hours for a set amount and then go to sleep and forget about it,” he said. ut then you don t get to uestion why you are doing this and that even if you think you can do things better.

ith this, the money might not be as predictable and you might not have the choice of only working six hours a day – but with this risk ve taken, the satis fying thing is when people come to get your stuff instead of going somewhere more convenient. t makes me feel it s worth it.”

Go to breadmeister.business.site or

Scan this code to nd out more about Breadmeister

CHALLENGE | Open Water Swimming

Take the plunge and join this regular swimming session from the pontoon opposite the City Hall Building. Limited changing facilities available. Various sessions, £6.50, loveopenwater.co.uk

Scan this code to read our interview with Anthony and to nd out more about why CABNAB is still, sadly, needed

want more? @whar ifelive

ash back

Anthony Okereafor launched Carry A Basketball Not A Blade – an anti-knife crime campaign – 15 years ago and it has since helped educate thousands of youngsters on the dangers of carrying weapons nassasports.org.uk

what’s on things to do, places to go, people to see

Where?

how Samuel Miller and Christabelle

RUN | Lee Valley Velopark Race

The event returns o ering participants the chance to run a range of distances from 5k to half marathon. There’s also a free kids’ mile for young ones to enjoy.

Jan 28, 9am-noon, from £10, runthrough.co.uk

Where?

Jan

Where?

by Jon Massey

This is a love story. Around about the start of the first ovid lockdown in 2020, hristabelle omas found herself trapped in ndia having ust finished training as a Yoga teacher. Short on funds from various attempts to leave the country, she approached a group of strangers at the airport for help.

ith international ights cancelled, they suggested she take an internal connection with the aim of heading to eco resort Bhakti Kutir in South Goa as a refuge from the ravages of the pandemic. ne of the group had a friend staying there – Jules – and gave hristabelle her details.

As the world shut down, hristabelle began receiving calls from concerned friends, one also knew Jules and gave her another contact at the resort, a man called amuel iller.

This

Jan 26-Feb 11, times vary, from £10, stratfordeast.com

ash back

he reached out to him midway through a tortuous journey to get to the resort and he was there to greet her. However, with the threat of disease at the forefront of everyone s minds, she isolated for two weeks before eventually joining the group properly.

hen first arrived there was in this ungle hut and am was bringing me my meals and water,” said hristabelle. was really grateful and meditated a lot, practised oga and found myself surrounded by inspiration.

t was at some point during that period that I started writing what would become Rainbow Snake: Adventures In Love. Then came out, we hung out. t was all lovely and then they started sending rescue ights, but wasn t uite ready to be rescued.”

hile pulled in different directions, artist am ultimately decided to board a ight back to ondon, came back three months later to ondon and we reconnected,” said hristabelle. d written this book and I was looking for someone to do the illustrations –am s a fabulous artist so it made sense to ask him.”

hristabelle s story follows the journey of Rainbow Snake

This is Cody Dock visitor centre under construction – a key player in the evolution of the project, which should be nished next year. As ever, there’s a great deal going on at the site, go online to nd out more thetrampery.com

Scan this code to read our interview with Gasworks Dock Partnership CEO Simon Myers for more

STAGE | How Not To Drown

painful, yet uplifting play tells the story of an 11-year-old unaccompanied asylum seeker as he uses his wit and charm to make it to the UK.

STAGE | Inferno

Not disco but techno – plus performance art platform – this night champions trans, non-binary and queer DJs, performers and artists. Lewis G Burton hosts.

27, 10pm-5am, from £12, theyardtheatre.co.uk

Lee Valley Velopark Stratford

Theatre Royal Stratford East Stratford

The Yard Theatre Hackney Wick

Lomas created a meditation on the nature of love

what has to do with it

includes

its creators’ time spent in Goa during the rst lockdown

as he attempts to discover what love is by seeking wisdom from a succession of other creatures he meets along the way.

She and Sam collaborated – he produced 12 paintings for the book – and fell in love as they continued their work together, inspired by their experiences in

“There was a little snake in the roof of one of the jungle huts in Goa,” said Sam, who is based on a glass-roofed boat at Hackney Wick. “Then there were a lot more when the monsoons came. We also found this weird little beetle that turned out to be a scorpion.

“Having read the book, I just wanted to deepen the words and open them out with mysticism, jungle magic and strange things.

“I’d been painting jungles for ages so doing this book was very apt. Normally I would take a lot of time to create a piece, and this task was to do 12, which is a big t first was worried the paintings were too dark, too melancholic for children, but you Grimms’ Fairy , which are just awful and this is actually a very sweet story.”

“It’s quite hard to bottle up the magic,” added Shoreditch resident Christabelle. “The book is very enchanting and has a

Rainbow Snake goes on his quest and everyone he talks to has a di erent interpretation of what love is

Christabelle Lomas, Author

beautiful message. People often ask what age it’s for, but I suppose it touches people of all ages.

“It’s a message about trusting your inner guidance rather than looking outwards, and that was a big theme for the times we went through during the pandemic – it was a time for introspection.

“In the end, love carries you through. Rainbow Snake goes on his quest and everyone he talks to has a different interpretation of what love is.

“He wonders how it can possibly be all of these things but then comes to his own conclusion.

“He’s slithering around trying to find answers and is about to give up when he finds what he s looking for within himself.

“I’m quite a deep thinker, with a creative mindset, and I’m

always looking for answers to the meaning of life and love.

“I’ve worked with children quite a lot and they have inspired me, so that’s where this piece of writing came from.

“Although it’s a book that is mostly for children, the artwork and the messages are there for everyone.

“Being in the city, it’s easy to get wrapped up in things, but looking at the stars and all the animals can help you put things into perspective.

“Hopefully, the pictures and the words will expand people’s minds. I write a lot of personal pro ects, but this is the first piece I’ve put out there.”

Sam has been a painter since he was a child, creating work from his east London base despite the recent winter chill that saw the glass roof of his boat freeze inside and out.

“My canal boat at Hackney Wick is a studio space I’ve built myself – a project I took on when I got back from India,” he said.

“It’s like a Disney palace, a place that’s pretty mad, but it was a lot of fun to do.

“I painted as a kid and just never stopped. Then I went to the Royal Academy Of The West Of England and have continued to work ever since.”

Rainbow Snake: Adventures In Love is published by Christabelle Lomas and Samuel Miller and is currently available online, priced £11.22.

The couple have promised to donate . of their profits to the Indian Wildlife Trust.

Go to loverainbowsnake.com for more information or to order a copy of the book

Scan this code to nd out more about the book or to order a copy

Rainbow Snake

inspiration from

Christabelle and Sam launched their book at The Boathouse, a venue currently moored beside Wood Wharf’s Harbour Quay Gardens in Canary Wharf

Sudoku Take a break from that phone

How to play

To complete Sudoku, ll the board by entering numbers one to nine such that each row, column and 3x3 box contains every number uniquely. You can nd strategies, hints and tips online at puzzles.ca

More to play

You can nd more Sudoku puzzles and a wide selection of other brainteasers available to download for free at puzzles.ca

Notes

Cryptic Quick Down

Across 1. Straight rod is not complicated, we hear (10) 7. See 4 down 8. Sought by the crafty bowler? (7) 10. Mate vocalising to protest (8) 11. In the hole or top of the pack? (4) 13, 21, 12 dn. The value of philosophy? (1,5,3,4,8) 15. A confusing place to get hot? (6) 17. Quadruped surmounts a university (4) 18. Control an unpunctual Elton? (8) 22. Confuse the shore with a mount (5) 23. Make him a pot, he is so divine, sort of (10)

Wayne dozes (5)

Sounds like female vocalist is getting it wrong (8)

Mythical foot? (6)

7 acc. Where the footwear grows? (4,5)

Asking if you’re not well is not right, we hear (7)

Could be beef for a Russian count? (10)

Sounds like we found the CD above (10)

See 13 across

n ated personal odyssey? (3, 4)

Almost geared up for a ualification

Roundabout races make spaces for 22 acc to run (5)

Letter pole? (4)

Across

Male porter (7, 3)

Approximate (5)

13. East Anglian waterways (7,6)

21. Holmes mystery (1,5,2,7)

Pal (4)

18. Swiss atom smasher (6,8)

Porridge (4)

Publisher’s statement (5)

Lower limb comforters (3,7)

Down

Brimless cap (5)

Parents’ fathers (8)

Epic poem (6)

Hearing devices (4)

(7)

Cryptic Solution

Training for life

Canary Wharf, Docklands and east London people - events - treasure - property

Jan 11-25, 2023 wharf-life.com

CANADA PLACE, LONDON E14 5ER | THIRDSPACE.LONDON

The work you do in here, makes your stronger out there.