Salty Studio, London (2024)

20/07/2022

Black lava cookies with Hawaiian lava salt 🖤🌋

I’m currently in the Azores, an archipelago of volcanic islands in the middle of the Atlantic Ocean! This made me think of these lava cookies we made for during back in May 🙌

Playing with charcoal powder in food is so much fun, black is an unusual colour to eat so it often surprised people. It can be used in many ways, including salt like the one we found here that comes from Hawaii’s volcanic land!▪️▪️▪️These biscuits also contain black sesame for tasty flavour and colour ✨

Check out our stories to see some highlights of the trip so far! 🖤

06/07/2022

Colours of Barcelona 💛🦋🥑🍓🍍💟

I’m currently here for a few days, heading off to Madrid tonight for speaking with tomorrow! 🙌

This city is buzzing with food places, all so lively and colourful. So many tasty eateries with intriguing flavours to be tried!

You will probably recognise these colourful juices from La Boqueria, one of the most known street food markets. Of course the use of so much plastic needs to be seriously addressed and probably the source of some of the juice colours 🤪 but for now we just feast with our eyes!

Any more places to recommend? 👇

04/07/2022

Our collab from last year with ✨

This Edible Face Care kit was packed in beautifully chosen paper with unique illustrations all about the face. After opening the package, you would then have all the items you need to make your very own coconut, earl grey, sugar and plant collagen face scrub! 🖤

Transform your face care rituals by using natural and edible ingredients you could find in your kitchen 🌱🥑

19/06/2022

Flavoured butters 💛

This is one of my favourite things to make. Firstly because I just LOVE butter, I could eat it with a spoon, the smells of melted butter is just 🤤and the texture of butter is so silky and dreamy ✨

These ones are made with grated radish and toasted seaweed flakes from 🤩 other flavours we’ve tried recently are wild garlic, grapefruit & tarragon, lemon & chives… but so many more to explore! The sound of fruity butters is interesting too 👀🫐🍓🍑

Any flavours you would recommend trying? 👇💛

16/06/2022

Food Design & Waste ❌♻️

I’m really excited to share that we will be presenting a fun session with Cinzia Fontana for the FOOD DESIGN FESTIVAL® in Madrid, on the 7th July this year! Our aim is to question our daily habits, and to see how food design can help innovate and solve some important issues, like food waste 🥕🥒🍓🥔🍋🍅🥬

🥑 The No Waste Republic (NWR) and the avocado experience 🥑

"The No Waste Republic is a place where communities are conscious about their environment and what they consume. Citizens grow their own produce in community gardens. They have become self-sufficient, create no waste at all, and are innovative in the way they utilise their produce. NWR citizens make use of every part of a fruit or vegetable, creating new materials and foods to eat. During this session we will show you the example of the avocado and see what we can learn from the No Waste Republic."

Our talk will be in person but you can also watch it online! 🙌

12/06/2022

Summer grapefruit & mezcal Paloma’s ☀️☀️☀️

Last night we catered for a lovely hen party 👰‍♀️ This cocktail was perfect for the sunny weather we had! 💛 Shaking together grapefruit juice, mezcal, lime and agave syrup it’s delicious and super fresh!

11/06/2022

Sunny Saturday menu for a hen do 👑🐓👰‍♀️

Here’s a sneak peek of today’s menu for a lovely intimate celebration we’re catering for ☀️

For most events we cater for we’ll also offer to design some menus inspired by your event! 🌼

09/06/2022

Strawberry matcha cakes 🍓🍰💚 for ✨

These were created in line with a Japanese inspired theme for ‘s latest shop opening in Covent Garden. Matcha, strawberries and cream is simply a match made in heaven!

☁️☁️☁️

Every time I have a busy few weeks I end up not posting anything and then I get overwhelmed with what do I even need to post! It’s not easy as a solo business owner to take on allll the hats: event planner, chef, client manager, social media manager, financial dept etc etc 🤪

So here we go, I’ll be posting a few ‘latergrams’ as things calm down over here 🤗

25/05/2022

Upcycled planter workshop for during 🌱♻️☀️

We used leftover tin cans from our food prepping over the last few weeks, napkins with designs inspired by tiles and some wonderfully aromatic edible herbs for this workshop 🙌

Thanks for having us and see you tomorrow for another workshop, cocktails & canapés 🥳

16/05/2022

Daikon radish flowers with Lapsang Souchong cured salmon and ginger & lime cream cheese 🌸💚

Opening for in Covent Garden 💎

11/05/2022

Radish flowers 🌸🤍

01/04/2022

Immune boosting gummies 🥕🌟⚡️

29/03/2022

What is Food Design? 🍽🌱🍿🍭🍟🥕🌽

Today I shared a general overview of the magic world of Food Design for students of University of East London studying product and interior design 🌟

I had to keep it down to one hour but those who know me know I could’ve talked for much longer on this topic! 😂🙌 And trying to include as many food designer friends as possible is hard! So many wonderful beings doing amazing things out there 🤗

Thank you for having me today 🥳

Next up is an online talk for Sustainable Product Design students of on Thursday (excited to speak to students studying the same course I did!) 🧀🍋

28/03/2022

Coconut mango & passion fruit plant based panna cottas 🌼🌱💜

We’ll always try to adapt our menu to any dietary requirements when possible, here we made these panna cottas with rice milk, coconut cream, agar agar & mango for a vegan alternative to pavlovas 🌟

22/03/2022

PATTERNS 🍉⁠
⁠
Look at this cutie food pattern by .ro 🥕

11/03/2022

How could we miss yesterday?! 🍿 It's true, there are actually multiple 'awareness days' dedicated to popcorn 😂

A popcorn kernel contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume.

We all have so many memories tied to popcorn, it just feels so magical to eat (and make!) and it makes us feel like children again. Imagine the first person to discover how popcorn was made all those years ago! Fossil evidence from Peru suggests that corn was popped as early as 4,700 BC. And in terms of structure it's also fascinating for designers, as each kernal pops in a unique way.

Here we showcase various ways popcorn has been used by designers & foodies:
🍿Popcorn machine by Dutch designer
🍿 Sculpture made of popcorn trapped in porcelain by ceramicist
🍿Sakura (cherry blossom) flavoured popcorn by
🍿 Gold-glazed kernels installation by multimedia artist
🍿'Awake' series by food artist
🍿 Giant popcorn Art Print by
🍿 "Oncle Sam", a single kernel popcorn machine by / Laurent Beirnaert, Pierre Bouvier, Paul Tubiana
🍿El Bulli, snacks, polvo de palomitas (popcorn powder)

11/03/2022

How could we miss yesterday?! 🍿 It's true, there are actually multiple 'awareness days' dedicated to popcorn 😂

A popcorn kernel contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume.

We all have so many memories tied to popcorn, it just feels so magical to eat (and make!) and it makes us feel like children again. Imagine the first person to discover how popcorn was made all those years ago! Fossil evidence from Peru suggests that corn was popped as early as 4,700 BC. And in terms of structure it's also fascinating for designers, as each kernal pops in a unique way.

Here we showcase various ways popcorn has been used by designers & foodies:
🍿Popcorn machine by Dutch designer
🍿 Sculpture made of popcorn trapped in porcelain by ceramicist
🍿Sakura (cherry blossom) flavoured popcorn by
🍿 Gold-glazed kernels installation by multimedia artist
🍿'Awake' series by food artist
🍿 Giant popcorn Art Print by
🍿 "Oncle Sam", a single kernel popcorn machine by / Laurent Beirnaert, Pierre Bouvier, Paul Tubiana
🍿El Bulli, snacks, polvo de palomitas (popcorn powder)

08/03/2022

Over £1k raised for humanitarian supplies & support in Ukraine 🥳

We recently took part in a bake sale organised by the amazing for 🙌

After reading about Ukraine’s culinary traditions and history, two ingredients stood out: beetroot and sea buckthorn. So we made chocolate and beetroot cake, and sea buckthorn curd muffins 💙💛

Also featuring delicious bakes from: .agathocleous

Thanks & for sharing this great initiative 🙏

We love to get involved in charitable projects as much as we can and when we can, supporting causes we care about, so do get in touch if you need tasty partners 😋

02/03/2022

MAKE LOAF NOT WAR 💙💛

We’re taking part in a bake sale this Saturday 6th March to raise funds for & (by ) and for 🙌

We’ll be making some tasty Ukrainian sweets 🇺🇦, so come see us & spread kindness 🤗

If you want to join or take part DM 💌

01/03/2022

KIND WORDS ✏️

When did you last write a letter to someone? 📮Handwritten letters have special powers: you could be declaring your love to someone, sending news from your travels or maybe even sharing a tasty recipe! There is always something so exciting about receiving and opening a letter. What’s inside? What news might I get? What secrets does it hold?

How about writing letters during an event? 💌 Here is some wedding reception inspo from where guests can leave kind words for the bride & groom to read after their wedding.

In today’s current situation, let’s spread kindness around 💛💙

25/02/2022

COLOURS 🌈⁠
⁠
Prep station for a recent event making colourful rainbow spring rolls ✨ Colours make us happy, so by using lots of colours in our food, we hope to make your guests happy too!⁠
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Our planet is filled with beautiful and vibrant naturally coloured fruit & veggies so it's time to showcase them all 🙌⁠
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👉 Rainbow ingredients: carrots, cucumber, edamame, radish, peppers, red cabbage and more...!

23/02/2022

🌍🌎🌏 GIVEAWAY TIME! 🌍🌎🌏 FDzeeN is travelling! ✈️ Use the hashtag and show us from where you’re reading the first issue of the magazine 🙌✨ Amongst all entries, we will give away 3 magazines of Issue 2 😎 (Post your photo until 30th April, 2022)

If you want to bring to your country, send us a DM and we will support you with organising the launch event 🚀🔥

📍Right now, is travelling with Maud from in Northern Norway! Here's what her postcard says: “Hello from the Arctic Circle! ❄️ The food scene here is so inspiring and has so much potential. Islanders are really connected to nature, especially with all the magical elements from the sea like seaweed, fish and also what grows here in the summer. We’ll be back soon! Kyss x”

21/02/2022

PLAY 🎈⁠
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Growing up as children we have a pretty much unlimited imagination, well we like to help you find that sense of 'nothing is impossible' 🙌⁠
⁠
The POP-X pavilion by is made of water balloons, 'an icon of summertime fun and a momentarily expendable resource are a jovial depiction of fortunate stability and care-free living'. The other side of this installation is made of emergency water rations, which depicts our relationship to water and how it is more accessible to some than others.

08/02/2022

Save the rainforest 🌴⁠
⁠
20ml Copalli dark rum (, )⁠
25ml Mezcal⁠
25ml Citric acid solution (5g citric acid for 50g water)⁠
25ml Banana peel oleo⁠
50ml Pineapple juice⁠
Dehydrated pineapple flower⁠
Taijin seasoning⁠
Ice⁠
⁠
Prep your glass with a taijin seasoning rim.⁠
Shake together the rum, mezcal, citric acid solution, banana peel oleo and pineapple juice with some ice.⁠
Strain onto ice in your glass. Garnish with a dehydrated pineapple flower 🌼

03/02/2022

How to make an event more creative & interactive 💥⁠
⁠
Here is a pizza slice display we made 🍕 Tasty & memorable!

25/01/2022

Black quinoa & miso sushi bites 🌸🌼

22/01/2022

Bloody Beetroot Sour 🎈💥

Designed for a private birthday cocktail workshop this evening 🥳

👉 Make it at home:
25ml gin
25ml beetroot & apple juice
25ml lemon juice
15ml simple syrup
15ml cassis liqueur
25ml aquafaba (chickpea water)
3 basil leaves

Shake it all up with ice then strain into a Nick & Nora glass ✨

You could also use a stencil and spray some beetroot juice on top for a pretty decoration! 🌸

21/01/2022

Mini pavlova swirls 🍭🔹🍓

19/01/2022

The world of superfoods & adaptogens has grown over the past years with new products such as functional drinks and CBD brands 💫🍄🧘

Natural ingredients such as plants, mushrooms and flower extracts can help boost your brain, calm you down or help you focus.

We’ve made a new guide featuring some brands and products made with mood-enhancing ingredients to help with support your mind & body ✨

And the image above was at an event where we used botanical tinctures in our cocktails ⚡️🙌

Ps. Have you listened to our latest podcast episode on superfoods & adaptogens with Alina () ? 🎧 Head over to to listen.