ROOBARB'S

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ROOBARB'S

Personal chef and fully plant-based catering in and around London, that’s focused on showcasing fresh local produce, packed with flavour.

Inspired by travel, I offer delicious, fresh, wholesome food that puts fruit and veg centre stage.

07/12/2024

THE FESTIVE SUPP’R MENU

If you’ve been waiting to check out the goods before booking, here you are!

Pop ya cracker and put on ya hat, whilst you sip on a glass of bubbles and snack on some roasted smoked paprika nuts.

To start is a winter panzanella made up of crunchy oregano, olive oil and sea salt tossed sourdough croutons, mixed with roasted U.K. grown purple tenderstem and butternut squash, all on top of a garlic butterbean dip.

For the main is a lentil and squash filo, laced with sweet caramelised shallots, creme fraiche and winter herbs including sage, thyme and parsley. Served with charred brussels on romesco and roasted garlic and rosemary tatties.

And to finish, a miso caramel chocolate tart that salty, sweet and oh so delicious.

Menu is completely vegan and £40pp. Tickets available at www.roobarbs.com - let’s get merry together - cheers! 🥂

05/12/2024

It’s the season to have a festive meal with those ya wanna spend time with this December.

The FESTIVE SUPP’Rs are atwice-weekly festive dinner hosted every Friday and Saturday throughout December Four Boroughs in Crystal Palace.

You’ll be welcomed with a glass of bubbly and served a three-course seasonal menu, showcasing the best in season in the UK.

Tickets are £40 per person and are booking up fast, so if you would like to join this December, head to www.roobarbs.com to secure your spot✨🍽️🥂

03/12/2024

Tis the season to give a damn good gift to those people in your life that really, REALLY like a great breakfast and sweet treats.

This year, after their huge success in 2023, the ROOBARB’S Christmas hampers are back and this time round, I’m giving you two options; the ROOBARB’S BREAKFAST HAMPER and the ROOBARB’S ORIGINAL HAMPER.

And each is personalised so you can make them just right for your gift receiver!

Here’s what you can expect…

The ROOBARB’S BREAKFAST HAMPER is full of brekkie bits for the brunch lovers, including your choice of three small batch granolas, two homemade nut butters and two homemade jams. The perfect way to start each cold morning over that Christmas to new year period.

In the ROOBARB’S ORIGINAL HAMPER, you’ll be treated to not only brekkie bits but other treats too. This hamper includes three small batch granolas, one homemade nut butter, one homemade jam, two cookie bags (3 cookies in each) and two bags of chocolate covered filled dates. Great for continuing your brekkie into a tea and treat by the fire sesh.

Head to www.roobarbs.com/store to place an order for collection or delivery around the Christmas period. All contents are vegan and chosen by you, simply choose from the options when placing your order.

I LOVED doing these last year and can’t wait to bring that little bit of ROOBARB’s joy this festive season.

18/11/2024

Fancy a night out this Friday?

There are a few tickets available for the NOVEMBER SUPP’R M’THLY Four Boroughs in Crystal Palace, showcasing the best of what’s in season in the comfort of the cosy coffee space.

3 courses with sides for £35pp and crisp drinks served on the night.

Make it a cosy, tasty Friday and head to the bio or www.roobarbs.com to book

05/11/2024

A BOWL OF AUTUMN

The leaves are changing, the air is getting colder and nothing feels better than a piping hot bowl of soup.

This seasonal soup, is made with roasted British squash, sweet potatoes and onions, with a secret ingredient, silken tofu, for a smooth, silky bowl of autumn.

Great to batch make and freeze for when you need a hug in a bowl.

What you’ll need (serves 4-6):
1 butternut squash
2 large sweet potatoes
300g block of silken tofu
4 white onions
1 tbsp ginger paste
2 tbsp curry powder
1 tbsp caraway seeds
1 tbsp nigella seeds
4 tbsp sunflower oil
2 litres vegetable stock
Sea salt & pepper to taste

How to make:
- Set your oven to gas mark 6/200°c
- Peel and deseed your squash and chop into cubes, followed by your sweet potato and add to a large bowl.
- Peel and cut your onions into quarters.
- Mix together your curry powder, caraway seeds and nigella seeds with the sunflower oil, before coating over your squash and sweet potato.
- Line on a baking tray and slot in your onions, before adding a little more oil and roasting until golden and soft.
- Once cooked, remove from the oven and allow to cool.
- When cooled, add your roasted veg to a food processor, along with the tofu block and vegetable stock, until you reach your desired consistency.
- Season with sea salt and pepper to taste, before warming through and serving with toasted breadcrumbs and seeds.

29/10/2024

INTRODUCING FESTIVE SUPP’R

A twice-weekly festive dinner hosted every Friday and Saturday throughout December Four Boroughs, so you can get together and spent time with colleagues, friends and family over the Christmas period.

Set in the relaxed, intimate, candle-lit coffee space on the Crystal Palace triangle, you’ll be welcomed with a glass of bubbly and served a three-course seasonal menu.

Menus will curated around the best in season in the UK and aim to shine a light on the best of fruit and veg.

Tickets are £40 per person and are booking up fast, so if you would like to join in December, head to the bio or to www.roobarbs.com to secure your spot! ✨🍽️🥂

28/10/2024

Start your day right with brekkie pots at Four Boroughs

Available in 3 different flavours that change depending on the fruits in season in the U.K.

You’ve got the choice of:
- Spiced pear vanilla oats with raspberry compote - a creamy oat milk and vanilla base, with grated pear, with a raspberry compote base, topped with cooked cinnamon pears and toasted coconut
- Berry chia oats with toasted coconut - a mixed berry, soya milk and oat base, with a sweet and sharp berry compote, topped with toasted seeds
- Apple bircher and baked apple with peanut butter - a creamy vanilla, grated apple, sultana and soya milk base, topped with slow baked apple slices, peanut butter and toasted buckwheat and seeds

Available Mon-Sun at Four Boroughs Crystal Palace and soon to be landing at Norwood Junction

14/10/2024

SUPP’R M’THLY

Get cosy and tuck into a seasonal 3-course meal Four Boroughs in Crystal Palace, as we head towards colder evenings.

Bring the gang together, have a glass or two and come hungry for the October supper night.

Tickets are already selling fast, so if you’re up for a tasty Friday night out, head to www.roobarbs.com/store to book!

07/10/2024

MONTHLY TUESDAY SUPP’R

The next supper club at Gipsy Hill Taproom is next week, on Tuesday 15th October and I’m busy planning a seasonal menu showcasing the best of what we have in the UK during October.

If you would like to spend the evening with your best buds (and dogs!) at the taproom, all dates are available to book in advance.

And with December on the horizon, long tables and open bars, mean you can get the whole clan together and make the most of the cosy, chilly evenings.

Head to the bio, www.gipsyhillbrew.com or www.roobarbs.com to book. I can’t wait to cook for you

16/09/2024

Get ready for another SUPP’R CLUB at The Gipsy Hill Taproom! ��

On Tuesday 15th October, the taproom will turn into a candle-lit space for a relaxed and tasty evening, showcasing the best of the season with a vibrant vegan menu featuring the freshest local ingredients. ��

And that’s not all, the crew at the taproom are crafting a special cocktail just for the night, perfectly paired with the delicious vegan offerings. ��

It’s the perfect opportunity to catch up with friends and family over great food and beer. ��

Reserve your table now via the link in the bio or at www.roobarbs.com

05/09/2024

TUESDAYS SUPP’R CLUB MENU IS A GOOD’UN! 10/09 The Gipsy Hill Taproom/The Gipsy Hill Brewing Co.

Romesco was a hit last time so I’m doing it again with juicy, colourful tomatoes and a warm, garlicy buttered flatbread.

Followed by a summer squash tagine, packed full of flavour and served with a fragrant carrot couscous and lemony broccoli salad.

To finish, it’s a cardamom apple filo, with an almond filing and oat cream.

Sounds good? You coming? Get booking at www.roobarbs.com - tasty!

04/09/2024

Next Tuesday (10th September) I’m hosting the monthly SUPP’R CLUB The Gipsy Hill Taproom and there are tickets left!

A three course meal, showcasing the best of seasonal September produce, all vegan and blooming tasty.

A special cocktail will be available on the night curated by the team The Gipsy Hill Taproom and The Gipsy Hill Brewing Co. to get that tasty Tuesday off to a great start.

Sound good? Head to www.roobarbs.com/events or via the link in the bio to book

*ticketed event - £35pp - drinks available*

30/08/2024

SEPT SUPP’R M’THLY

On Friday 13th September (lucky for you!), I’m hosting the next supper night in Crystal Palace.

A night focused on making you feel chilled, rested for the weekend and full on great food.

As always, 3 courses, vegan and focused on the good seasonal stuff available in the month.

Tickets are limited to 20 and typically sell out fast, so head to www.roobarbs.com or via the link in the bio. Would be fab to feed you

29/08/2024

Did someone say a monthly supper gig The Gipsy Hill Taproom has been confirmed? They sure did!

Absolutely thrilled to announce that the SUPPER CLUB The Gipsy Hill Taproom is now a monthly event with the next taking place on Tuesday 10th September.

You can expect 3 courses, cocktails, beer and good music all in a relaxed taproom setting in Gipsy Hill.

Tickets are £35pp and are on sale in the bio. What are you waiting for? Make that Tuesday tasty 🍺

*This is a pre-book event. Tickets available at www.roobarbs.com./events*

18/08/2024

FRIDAY 23RD AUG - SUPP’R M’THLY MENU

On Friday it will be the SEVENTH supper night hosted after coffee hours at Four Boroughs on Crystal Palace triangle.

Starting with garlicy charred beans on a basil Bold Bean Co butterbean base served with a warm fluffy flatbread.

Followed a crunchy filo topped curried chickpea, spinach and potato pie, with sides of caraway carrot slaw and spiced Tenderstem.

And to finish, a light chocolate mousse topped with pecan granola. Yum!

If you’ve stuck around for summer and would like to join, there are a few tickets available to book in the bio or at www.roobarbs.com. 3 courses - £35pp - arrival from 7pm.

See you soon!

16/08/2024

Next Friday will be the August SUPP’R M’THLY at Four Boroughs in Crystal Palace. With tickets selling fast, there are only a few left.

3 courses, all vegan and in a lovely candlelit setting for £35pp.

Head to www.roobarbs.com book

10/08/2024

PARK BRUNCH - 10.08.24

What a day. I’ve had the vision to host a brunch in the park since we moved here two years ago and today was today that happened.

Brunch for 15 in my favourite place, with clear skies and good vibes.

All made possible from living in the best place, with the best people, small bizs and generosity. Feeling super grateful for being where I’m at.

Shall we do it all again?

*Big love to The Gipsy Hill Taproom for lending me these epic tables and benches, and chatsworthbakehouse for a special wrapped up nectarine bread pudding gift for another member of the sleep deprived club 💚

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09:00 - 16:00

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http://www.roobarbs.com/

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A BOWL OF AUTUMN The leaves are changing, the air is getting colder and nothing feels better than a piping hot bowl of soup. This seasonal soup, is made with roasted British squash, sweet potatoes and onions, with a secret ingredient, silken tofu, for a smooth, silky bowl of autumn. Great to batch make and freeze for when you need a hug in a bowl. What you’ll need (serves 4-6): 1 butternut squash 2 large sweet potatoes 300g block of silken tofu 4 white onions 1 tbsp ginger paste 2 tbsp curry powder 1 tbsp caraway seeds 1 tbsp nigella seeds 4 tbsp sunflower oil 2 litres vegetable stock Sea salt & pepper to taste How to make: - Set your oven to gas mark 6/200°c - Peel and deseed your squash and chop into cubes, followed by your sweet potato and add to a large bowl. - Peel and cut your onions into quarters. - Mix together your curry powder, caraway seeds and nigella seeds with the sunflower oil, before coating over your squash and sweet potato. - Line on a baking tray and slot in your onions, before adding a little more oil and roasting until golden and soft. - Once cooked, remove from the oven and allow to cool. - When cooled, add your roasted veg to a food processor, along with the tofu block and vegetable stock, until you reach your desired consistency. - Season with sea salt and pepper to taste, before warming through and serving with toasted breadcrumbs and seeds.

Get ready for another SUPP’R CLUB at The Gipsy Hill Taproom! �� On Tuesday 15th October, the taproom will turn into a candle-lit space for a relaxed and tasty evening, showcasing the best of the season with a vibrant vegan menu featuring the freshest local ingredients. �� And that’s not all, the crew at the taproom are crafting a special cocktail just for the night, perfectly paired with the delicious vegan offerings. �� It’s the perfect opportunity to catch up with friends and family over great food and beer. �� Reserve your table now via the link in the bio or at www.roobarbs.com

Tiramisu for the Four Boroughs Supper Night

ANOTHER DAY ANOTHER BREAKFAST - peach oat pancakes with tahihi

Hamper Run Through!

Here’s me talking for 6 minutes about my Christmas Hampers to let you know exactly what you get in the box and how you can make it your own 🍓 A perfect gift for those foodies in your life and also great to take along on Christmas Day, Boxing Day or NYD to share with the besties in your life. Link to order box and I’ll be at Beckenham Place Park on Sunday so you can take a look, taste a sample and pre-order! Big Christmas love, Daisy x https://roobarb-s.sumupstore.com/product/christmas-hamper-box

BREAKFAST GRANOLA BOWL

ANOTHER DAY, ANOTHER BREAKFAST A new series all about breakfast as it’s my favourite meal of the day and I go to sleep thinking what will I have in the morning. This is a berry yoghurt breakfast bowl topped with British fruit, homemade nut butter and my stem ginger, almond and buckwheat granola. Really simple, really good. All available in my Christmas hamper that you can purchase in the link below or at Beckenham Place Park this Sunday!

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