Getting ready for my first ever festival season

Five months of hard work, anticipation and sleepless nights

After five months of hard work, anticipation and sleepless nights I was finally ready to hit the UK festival scene with my brand new Berlin brünch Bar.

My mission was to change the way we eat breakfast at festivals and spread the Berlin brünch love across the country.

Reading about Wilderness made me want to go – ‘Meet the world’: a world of creativity and culture, of festival and flora, of ideas and identity. Wilderness aims to slip off your shoes, settle you down and then showcase the best of who we are, where we belong and what we create’. I could see my inner self jumping up and down in joy when reading those lines and I made it my mission to make 2016 my festival year!

I designed a brünch brochure outlining briefly my concept and philosophy, menu, look and feel of the stall and my vision.  I sent it off to some of the best foodie festivals in the UK including Wilderness, Jamie Oliver Big Feastival, Womad, Foodies Festival, etc

I sent my applications in January and the responses I received were incredible. I was offered pitches at almost every festival I applied for. I could not believe it!

For the first time I got a glimpse of how much it would cost to trade at festivals and how much work it actually takes to get involved. Each offer included ‘pitch fees’ and an extensive list of required documentation ranging from health & food safety to building guidelines, insurance, risk assessment, food hygiene ratings, certifications and so forth. It was a lot and quite overwhelming.

Pitch fees vary from festival to festival and depend on what you sell, how large your stall is and where you will be located. Some festivals last for three days some for four, so that will matter when assessing pitch fees.

My menu is mainly cold and includes lots of beautiful vegan and vegetarian options. My stall measured about 3m x 3m and my pitch fees ranged from £1,000 – £1,800 inc VAT per festival. On top of that comes electricity (another couple of hundreds), staff costs, food costs, van hire and fridge trailer hire.  Some even charge you for staff camping. Usually you sleep behind your stall though in a tent, which is quite fun.

I plugged in a few numbers into my spread sheets based on..well..I had no clue what I was doing to be honest. Estimating how much food you will sell is like guessing if it is going to rain in a month. Festivals are quite volatile. It depends on so many variables including weather, size of festival and if the festival sells out or not, number of traders, number of traders who offer similar food as you, demographics of visitors and so forth.

So relatively blindly I accapted three offers – Wilderness (obviously!) Jamie Oliver’s Big Feastival and a number of the Foodie Festivals. My calendar looked pretty packed all of the sudden and I started to freak out. I had it in my head that 2016 was going to be my festival year and I knew it will be a lot of fun but I realised I took on more than I could chew at that point.

I had to make a decision. So I called up the Foodies Festival and pulled out last minute purely because they already started in May and I was not ready at all. I also had to decline  No. 6 Festival because it was simply too expensive and so far away.

So I went ahead with Wilderness and The Big Feastival and I was excited!

Below a few things that were on my to do list:

  • Stall Designs – How will my stall look like?
  • Stall Build – and how will I built it??
  • Logistics & Transport – How do I get all my stuff to and from the festivals?
  • Storage – Where would I leave all my festival stuff afterwards and in between?
  • Food Preparation – Where would I cook all of my food beforehand?
  • Perishables – How was I going to keep my food cold on site for so long?
  • Power & Water – How would I supply my stall with electricity and water?
  • Budget – How much money will this all cost me?
  • Menu – What’s my menu going to look like?
  • Staffing – Who is going to come with me?
  • Documents – Risk Assessments, hygiene ratings, method statements ?!?!

I panicked..again! But there was no way back now. Deposits were paid!

I am incredibly grateful for all the amazing support I have received from my friends who sat down with me to go through it all and who believed in me and my ideas.

At this stage I want to say a big thank you to my awesome girls Sarah, Esther, Dani, Sophie G, Lucy, Vicky, Emma and Lucy, then David and Alfie at Smokestak, Terry and Ash at Streetfeast, my mum and my housemates who let me take over the garden. Without you all I would have thrown in the towel before the fun had even started!❤

After my panic attack, it was time to get to work! I started to get all the required documentation together which took me a solid month at least! I had to get my hygiene rating from the council (5 out of 5 woop woop!!! ;p ) and actually properly organise myself.

I helped Smokestak at a few festivals around the country to gain first-hand experience and it was amazing. Lost Village and Secret Garden Party. Work hard play hard. I was officially becoming a festival lover.

One of the exciting parts was designing my menu. I launched BrotZeit in November 2015, a combination of ‘Brot’ meaning bread and ‘Zeit’ meaning time. BrotZeit is based on the Berliner ‘Stulle’ concept, which is Berlin slang for an open sandwich and an extremely popular breakfast, lunch and dinner snack. Later I re-branded BrotZeit to ‘brünch – the Berlin Breakfast Bar’.

The menu would dictate my operational flow, equipment requirements and stall design so I spent a lot of time perfecting it.

I sketched up my stall ideas and designed it roughly on paper and the extremely talented Adam Knight, who I have been working with from day one, made my ideas come to life.

I researched companies that could tailor build the structure of my stall. I obtained a few quotes and chose Trader Supplies, whose customer support was amazing. They used my sketches to come up with this.


A few weeks later I received my tailor-made stall structure in various bits and pieces. It was worse than ikea!

In the meantime I had all my documentation together and deliveries for me were piling up high in my room. Fire extinguishers, a big safe, tarpaulins, rubber floor matts, hot water urns, a baine marie, gastronomes, chopping boards, steel mesh, the list is endless.

All my biodigradable paper plates I sourced from Biopac, who are really good and offer great value for money in my opinion.

I had to buy a garden shed to store all of my purchases. Thank you so so much to my housemate Toby for building it together for me one morning.



Then it was June and I was off for three weeks travelling in Canada! Not quite the best timing I must admit and I almost cancelled because there was so much going on, but my girls made sure I went. I am so glad I did go! It was beyond beautiful and I really needed it.

This slideshow requires JavaScript.

It is so important to step back sometimes, breath and create head space. Work hard but allow yourself time to recover and to enjoy life in all its beauty. What is it all worth for otherwise?  It sounds easier said than done but it is important to remember from time to time.


So when I got back from Canada, it was time to push full steam ahead and build my Berlin brünch Bar. I had one month to go before my first festival!

I started with building the structure of the stall in my garden. Epic! I took over my whole garden!

I then collected a bunch of free wood from Hackney Wick that I had found on freecycle. The guy had just closed down his artist studio and wanted to get rid of everything he had. I wasn’t quite sure yet what I would need, but I just took it all, including all his floor boards!

I watched a few DIY youtube clips and sanded down all my newly acquired wood.

Step by step. ‘Create something out of little’.

My mate Terry helped me cut the wood for me and Ash took me through an Electrics crash course and helped me build my power infrastructure.

We finished everything in time for Wilderness!😀

Next on the list was booking a fridge trailer and getting my supplies sorted. Over the past few months I had been meeting with various suppliers across London and Oxfordshire.



Although It was hard work and I reached my limits at times, it was such an incredible and unforgettable time. I met lots of beautiful people and I would not want to miss any of it.


Whatever you do, give it your all and embrace whatever happens, even if it is not according to plan! You never know where it may lead you🙂

I have so much more to say but I will keep it for some future blog posts.

If you are thinking about trading at festivals and you have any questions at all about festivals and trading at festivals, don’t be shy and drop me a message. I would love to see others flourish and realise their dreams although it might seem impossible at first.

Don’t give up!




brünch Festival Season 2016

A whole summer of fun ahead with our mobile Berlin Brünch Bar!

I am super excited to announce that brünch will be at three of the best UK festivals this summer bringing you some healthy Berlin brünch treats to kick start your day.

You’ll be able to find us at Wilderness Festival (4-7 August), The Big Feastival (26-28 August) and together with Jägermeister we will be serving up a proper Berlin brünch in the Jägerhouse at Bestival (8-11 September).

We want to make a change in the Festival breakfast scene this year. 

Breakfast seems to be an afterthought at many festivals but we believe it’s time for change. We often find ourselves wandering around in the morning looking for something nutritious and healthy after a long night of dancing and probably a few too many drinks. I am usually starving in the mornings and a croissant or a pulled pork burger is just not going to cut it for me.

That is why I brought to life my mobile Berlin Brünch Bar. Together with my amazing brünch team, we will be touring some of the best festivals in the UK for the very first time this year. And who knows, if you like what we do perhaps we can come back next year🙂

Our menu will be filled with wholesome, healthy breakie and brunch options that will make sure you start the day the best way possible. Most of the menu is vegetarian and vegan friendly though there will also be some typical Berlin sausages for those of you who like it a bit more meaty. We will confirm our final menu closer to the date but here a little sneak preview😉

This slideshow requires JavaScript.

The design of my Berlin Brünch Bar is in keeping with the look and feel of my brünch popups. It has taken me a few good months to design my stall and think it all through thoroughly. I hope you will like it. It will be rustic in design with lots of wood and greenery. The food will be vibrant and colourful and we are hoping to have a little picnic corner attached too for you to hang out with us.

Make sure to look out for us when you are there🙂

Here is where you will find us


Exact location to be confirmed

Kicking off in August we’ll be leaving the bustle of London for Wilderness. The festival is located in the rolling Oxfordshire countryside on a stunning private estate.

‘Busyness is everywhere, in your morning, at your desk, in your home and even in your thoughts. We’re always doing and always planning: ‘more forwards’ as the saying goes. Come summer time, we feel a little time in the wilderness helps correct the balance of the busyness. Four days in a nature reserve to meet new people, new ideas and new experiences. If Wilderness had a saying, it would probably be ‘meet the world’: a world of creativity and culture, of festival and flora, of ideas and identity. Wilderness aims to slip off your shoes, settle you down and then showcase the best of who we are, where we belong and what we create. As our unofficial saying goes, come to the wilderness to meet the world.’

– Source –

We love their ethos and the way they bring people together to celebrate nature, creativity, music, arts, food and life! Wilderness is really known for its quality food offering. Their feasts are amazing and include some of the biggest names in the UK – Hix, Raymond Blanc, Robin Gill, Virgilio Martinez and many more.

It is a massive honour for us to be part of Wilderness for the very first time this year and we are very excited to see you there

Jamie Oliver’s The Big Feastival

Location – Stall CS05, Gate 25

Over the August Bank Holiday weekend we will be trading at Jamie Oliver’s The Big Feastival at Alex James’ farm in Chipping Norton in the idyllic Cotswolds countryside. It is a unique weekend celebration of music, food and fun for the whole family. The programme will be packed with cookery classes and demonstrations by top chefs, a fantastic line up, lots of local producer stands, arts & crafts workshop, vintage funfair, food feasts, a Wellness Kitchen and brünch!🙂

Based on a farm, it’s the perfect festival for laid back fun with friends and family. We love the mix of music, good food and activities for everyone to enjoy. There is a real community feel to this festival which is why we’re excited to be part of it in 2016.

Bestival at the Isle of Wright

The Jägerhaus

We’re going to be ending the UK summer festival season on a high!

We’ll be joining our friends at Jägermeister in their infamous re-vamped Jägerhaus to bring some proper Berlin vibes to Bestival. We will be serving up the best of Berlin brünch in The Loft alongside some hot DJ lineup and lots of amazing Jäger cocktails. We are seriously excited about this one and hope to see many of you there.

Bestival is a four-day boutique music festival which takes place at Robin Hill Country Park, on the Isle Of Wight. From the massive music stages to the Ambient Forest to the fancy dress en-masse, the unique world of Bestival is meant to ‘inspire peace, love and dancing’.

We definitely like the sound of that! There is even a festival within the festival – Slow Motion. It is a tranquil place set at the top of the hill and a realm of calm with views across the whole festival. We know it’s going to be an wicked 4 days!

We can’t wait to begin our summer adventure. We want to bring you healthy, hearty and nutritious breakfasts to power you through glorious festival days.

I hope to see you all over the course of the summer!

Noemi x

Order brünch online!

How about a long lazy Sunday brünch in bed?

I have thought about how to deliver brünch to your home on a Sunday morning so you can enjoy my Berlin breakfast in bed, or at work during the week, your friends’ place as a surprise and the parents’ house for their birthday.

I wanted to make brünch available to anyone anywhere alongside my popups. I put my ideas on paper but I quickly realised that a project like this would be more than I could chew at the moment. Logistically it is quite a big undertaking. So I postponed my idea for the time being…until I got a call one day!

Pete, Marketing Manager at EatFirst rang me up asking if I’d be interested in a collaboration for a few months with this new online restaurant that is originally from Berlin but has recently launched in London.


I met up with their whole team in their production kitchen and offices in Limehouse. I tried some of their food and I loved it – real flavours, quality ingredients, all freshly made and looking great! Not like some other take aways that you need to eat with your eyes closed. All their chefs cook the food fresh every day in EatFirst’s own production kitchens!! I was impressed when I saw it. Even their juices are pressed fresh to order and they are working with some really good drink brands too.

Screen Shot 2016-04-19 at 08.47.06

So I said yes and soon enough I spent a lot more time with Benn Hodges and his team in the kitchen. I got my  kitchen uniform back from my attic where it was stored since University and we started developing a lovely brünch menu that I think you will really like.


Picture by Catherine Jeffries

When I was asked to cook my menu in their kitchen so that everyone can try it, it was quite nerve wracking actually. It is always weird to work in someone else’s kitchen for the first time and this time it was a proper commercial kitchen. But the team was great and I had a great time cooking away. They gave me loads of space, everything I needed and I just did my thing until I was ready to serve my menu.

Luckily they were all really happy and we took it to the next level.

The first stage was the tasting and evaluation, then we came up with  menu and I developed all recipes for that. We sourced suppliers, worked out costings and I showed the team how to prepare my food when I am not around. We developed the marketing campaign and planned the launch. We worked out the look and feel of the packaging and finally the photoshoot. It’s amazing to see how everything comes together after you put your heart and soul into something. It was a great feeling and a lot of fun🙂

Our menu will go live via EatFirst on May 9th and I am super excited to have you try my EatFirst brünch menu soon (see the full menu below).

A little bit about EatFirst

EatFirst is essentially an online restaurant idea, which was brought to life in 2014.

All EatFirst chefs come from top restaurants around the world; Jane Tran was trained at the Bar Boulud in New York and London,Benn Hodges brings his culinary magic from London’s infamous Roka restaurant and Fanny who joined recently comes from the legendary Michelin-starred Benoit in Paris so there is a real power team behind the brand.


The chefs – Fanny (left, obvs), erm…me and Benn🙂


Two Proseccos down! Not sure Fanny is impressed!

 On the menu

‘The Berliner’ (dish in the middle iof the picture)

Sliced smoked cheeses, tasty French Brie, Cumin Gouda, German pepper salami, tender smoked pork loin (Kassler), Berlin fleischsalat, topless egg, celeriac remoulade accompanied by fresh fruits, pickles as well as a selection of artisan sourdough and bread rolls.

EatFirst Berlin Brunch Complete Table

Smoked Mackerel Pâté

Smoked mackerel pâté with grated gala apples, fresh horseradish, crème fraiche and lemon juice. Served with a celeriac remoulade on a bed of mixed leaves and artisan rye bread.


Avocado & Beetroot Slider (Vegan)

Served on a thick slice of rustic sourdough, generous layers of avocado atop beetroot hummus and spinach leaves. Sprinkled with sea salt, toasted sesame seeds, micro greens, lemon zest and organic honey.


Goats Cheese & Strawberry Slider (V)

A thick slice of rustic sourdough with lamb’s lettuce, sliced honeyed goat’s cheese, fresh strawberries topped with crushed hazelnuts and wild thyme.

EatFirst Berlin Brunch Goast Cheese and Sourdough Slider

Roasted Butternut Squash & Feta Slider (V)

Roasted and rosemary-infused butternut squash on a rustic slice of sourdough, sprinkled with toasted pumpkin seeds, crumbled feta, organic honey, pomegranate seeds and hand-picked garden cress.

EatFirst Berlin Brunch Roast Squash Sourdough

Almond Butter, Banana, Quark Sourdough (V)

Fresh made almond butter smothered on a thick slice of sourdough with sliced banana, thick churned quark, amaranth and chia granola topped with organic honey and thyme.

EatFirst Berlin Brunch Almond Sourdough

Rote Grütze – German Red Fruit Compote (V)

A red fruit compote including sour cherries, strawberries, blueberries, blackberries and raspberries spiced with cinnamon and served with fresh vanilla custard and sliced fruit topping.

EatFirst Berlin Brunch Rote Grutze and Bloody Mary

Our suggestions how to serve brünch

In bed  – my personal favourite!

With all your friends – Sharing is caring❤

At work – make the Boots Sarni blush!

In the park – perfect picnic!

Brünch for one – treat yourself. 


Anything goes! :) 

You can order via web or app from EatFirst and choose a 30-minute delivery slot between 11.30am to 2pm and 6pm to 10pm. Orders are delivered by a team of EatFirst motorcycle drivers.

The minimum order £12.50 including £1.95 for delivery anywhere in Zones 1, 2 and 3.

My brünch menu will be available to pre-order for a limited time only from May, 8 throughout June and July.

Enjoy and let us know what you think!

Noemi x

Berlin Coffee THE BARN @ brünch

Brunch without amazing coffee is just not the same.

Im pretty sure I am not alone when I say that the smell of fresh coffee in the morning is the best way to start the day (the smell of cinnamon buns is definitely up there too to be honest..!) You don’t even need to like coffee to appreciate the fact that the smell alone makes you smile.

I’ve become quite interested in coffee over the past two years and spent a lot of time in coffee shops working on my projects. Probably the best part of working for yourself🙂 Naturally, I drank a lot of coffees and started to chat with staff and owners of various cafes about their story, different brewing techniques, ways of roasting, origins, types of coffee, etc.

By no means am I a coffee connoisseur but I do believe that I know enough to make up my mind about what is a good coffee and why and which isn’t.

Since I launched brünch, I have been working with some fantastic London-based, small-batch independent coffee roasters together including Volcano Coffee Works, Assembly Coffee, Bauhaus and Black Sheep Coffee.

All of them are different from each other and yet they share the same passion for coffee. Every time I speak to my coffee suppliers, their enthusiasm is infectious. Each of those roasters have their own story to tell, stories that I like to tell to my guests at brünch.

For my upcoming Berlin brünch at Nt’s in London Fields on the 10th of April, I am excited to be working with  THE BARN – one of my favourite Berlin coffee brands.

If you are into coffee and have been to Berlin you will probably know these guys. You can also get your hands on their coffee here in London now, for example at Prufrock Coffee on Leather Lane.

The Barn berlin

THE BARN is one of the leading Specialty Coffee Roasters in Germany. They started up in 2012 and are now known for their uncompromised approach to quality.

There are no blended coffees at THE BARN, as they want to showcase every farm they work with, which is what we love at brünch.

Ralf, the owner of The BARN said he wants to introduce people to the individual flavour profiles, terroir and the work of each farmer – microlot by microlot. He wants us to taste the difference.

How THE BARN sources their coffees

THE BARN is working with specialists that collaborate closely with their coffee farmers throughout a season. This is very important as change and risk taking are necessary to improve the quality output of a coffee farm over a longer period. Coffee farmers are looking to build a sustainable relationship with a partner that visits their farm more often than just once a year.

THE BARN build a triangle relationship with the farmer and the specialists and are seeing greater results year on year so they say. Paying a premium and transferring a growing portion to the farmer is key in their value chain from crop to cup. ‘The better the coffee, the more we pay’ claims Ralf, owner of THE BARN.



How they roast

Ralf goes on to say that everything they do is handmade. THE BARN roast on a 1955 Probat roast machine that has been fully overhauled and modified especially for them. With direct engines, a strong airflow and an oversized cooling tray they can produce a very clean coffee bean that is fully developed.

They don’t burn out acids to make a coffee taste less acidic. They work around the flavour profile of each individual coffee to retain their own character shaped by terroir and weather.

At brünch we will be serving their filter coffees, which are generally lighter roasted to work better for filter brews.


I have seen it myself – All their coffees are being life-tested on a daily basis. Baristas note down on each shift what they taste like and how the coffees are running through the machines. Their head barista is part of the production roast team to bridge the link from roasting to bar – not leaving their evaluation just to extensive quality control.

I am excited to introduce you all to THE BARN at brünch on the 10th of April. Get your tickets now as seats are limited🙂 x

Michelberger Coconut Water @ brünch

There are quite a few coconut water brands out there these days and I think I have had most of them.

Coconut water isn’t a drink for everyone and it took me a while until I actually started to like it. I stuck with it at first because someone told me coconut water was really good for you so I gave it another go. Glad I did, because now I love it.

Coconut water is hydrating, refreshing, low in calories, naturally fat-and cholesterol free and provides a good nutritional boost. It is also quite filling – perfect as a small afternoon ‘snack’. Apparently, it’s also a little wonder cure for hangovers ;)

So when I held my Berlin brünch event at Jaguar Shoes in Shoreditch in March, I was introduced to this cheeky little monkey.


I got immediately drawn to its playful design and the taste is great!

I got really excited! Not only was ‘The Fountain Of Youth’ from my home city but also from one of my favourite hotels in Berlin – the Michelberger Hotel


If you have ever been to Berlin before, you might know the Michelberger Hotel. I’d say it is a one-of-a-kind hotel experience, in the centre of Berlin, Friedrichshain. The hotel is independently owned and operated and was designed by Berliner Werner Aisslinger. He wanted it to feel like staying at a friends house.

Those who know me, will know that my background is hotels and I have always been very interested in hotel architecture and design. And this one is really special. The hotel is housed in a converted factory building featuring a brick facade, high ceilings, large windows and a courtyard that acts as the social hub of the hotel.

The hotel interior uses objects sourced from local flea markets, often re-purposing them for other uses, and low-cost materials such as laminated larch. Every element of the hotel has either been custom designed and built, or selected specifically for it from furniture to hand-lettered stickers on the water bottles. The attention to detail is impressive.


And not only that! The best part is that the hotel has decided to throw out all big brands and faceless products in favour of a selection of crafted products from independent, family-run enterprises from near by and far away. Similar to brünch, suppliers have been chosen for their excellent quality and for the great people behind them; people who craft their products instead of companies who craft their brands.

Long story short, you can imagine it didn’t take me long until I was on the phone with those guys. I am really proud to be offering this amazing coconut water at my Berlin brünches from now on and excited to work with such great people, that share the same passion for quality and working with smaller independent brands and producers. 

More about The Fountain of Youth

How come The Michelberger came up with their own coconut water?

The story goes… ‘Whilst lazing around on the beach on holiday, someone gave us a young green coconut with a straw poking out. We fell in love and decided to bring that drink back to our bar in Berlin. So started a long journey until we found exactly what we were looking for: the most wonderful people farming the very best coconuts and finally we had found something so fresh and delicious that it felt exactly like that very first drink on that beach. In fact it felt so good we decided to call it the Fountain of Youth’

But what is The Fountain of Youth?

The Fountain Of Youth is 100% natural coconut water, with absolutely nothing added. The guys work with a collective of small farmers from a region in Thailand famed for the natural sweetness and delicate flavour of its coconuts.

And as with their hotel, every step of the process, from palm to can in hand, has been done with lots of care and in house. It’s a truly small-scale, local production.

How is it made? 

Directly after being harvested, the young coconuts are brought into the cooperative from the surrounding palm groves by the farmers who gathered them. Within hours of picking, each coconut is inspected and the husk is cut away and the top of the coconut is opened by hand, one at a time. Their precious water is then collected to be taste-tested, filtered and immediately placed into the cans and sealed. From here they are lightly heat-pasteurized with the whole process from the collection of the coconut water to the sealed can ready to be boxed up, lasting only a few hours so the water arrives here as fresh as possible.

The farmers nurture their palms in a clean, natural and traditional way, much as they have always done and the collective has taken the conscious decision not to apply for organic certification. Palms are by nature extremely hardy and pest-resistant and since they have always farmed cleanly and naturally. The Fountain Of Youth’ does not source globally and their cans are filled directly at the plantation from just opened coconuts to ensure purity and authenticity of the product.


palm trees

Nutrition facts (per 100ml) / Energy: 85kJ (20Kcal) / Protein: 0.1g / Carbohydrate: 4.8g, of which sugars*: 4.8g / Fibre: <0.1g / Fat: <0.1g, of which saturates: <0.1g / Salt: <0.021g. *natural, from the fruit

brünch – testbed for new Berlin brands & passionate people like us

brünch is not only about our amazing Berlin brunch spread. It is also a testbed for new brands and like-minded passionate people that want to trial their ideas and products, gain exposure and get feedback – from you.

This can be anything and anyone ranging from new Berlin (or German) drink brands to independent cool coffee suppliers, up-and-coming DJs, small artisan bread bakeries, local suppliers and independent venues. I want to give you all the chance to try something new and enjoy some proper Berlin vibes at my events. Therefore, whenever you come to my pop ups, please be open minded, try whatever is on the menu, ask us questions and let us know what you think.

In the past we have been working closely with hard-to-come-by German drink brands and small-batch speciality coffee roasters based in London. Some of our partners include(d) Club Mate, fritz-kola, Belsazar Vermouth, Volcano Coffee Works, Assembly Coffee and lots of other lovely independent producers and suppliers.

So for our next event in February, I will be working with Bauhaus Coffee.

Bauhaus Coffee is super new in London’s coffee scene (website coming soon). It was launched by Max and his uni mate Ted. I met Max for the first time when I was just about to leave my corporate job. He and his two uni mates Gabe and Eirik had just launched Blacksheep Coffee and I was able to help them out a bit and learn about coffee and the art of roasting and brewing.

Over time, Max started to challenge the speciality coffee scene’s over-complication and pretension though. He and Ted got together to develop a  ‘no nonsense coffee’ as they say … bold words but we like that!

Bauhaus Coffee was born.


It is inspired by the principles of Bauhaus production – roasted combining the love of the craftsman with the consistency of modern techniques. All their coffee is ethically sourced from single farms, estates and cooperatives as it says in their sales brochure.

We are curious and will give them a try on 28 February at the Brewer’s Bar in Dalston. Tickets out now via

Future collaborations are in the planning and whilst I cannot say too much yet, I can guarantee you don’t want to miss this. So keep your ears and eyes peeled for my next events including Berlin supper clubs and Berlin film nights with some of the best Berlin cocktails you’ll ever have in London.

I am excited to see you soon.



Heard of ‘BrotZeit’ yet? Brünch has got a little sister :)

Have I introduced you to BrotZeit yet?

After a year of successful brünch events held all across London, I have recently launched a new mobile Berlin breakfast bar called ‘BrotZeit‘ – brünch’s little sister🙂 The German phrase is a combination of ‘Brot’ meaning bread and ‘Zeit’ meaning time.

BrotZeit is based on the Berliner ‘Stulle’, which is Berlin slang for an open sandwich and an extremely popular breakfast, lunch and dinner snack. So popular there is even a Stulle or ‘Butterbrot’ (another word for it..) day in September every year! Berliners love their bread and their Stulle!

But what is it exactly!?

BrotZeit serves this moreish Berlin Kult snack but with a twist – healthy & wholesome toppings on thick slices of rustic sourdough bread from small local artisan bread bakeries of the likes of E5 Bakehouse, The Dusty Knuckle Bakery, Brickhouse Bread and Elephant Bakehouse.

Sometimes pictures say more than words…

I change my menu whenever I have a new idea. I try to source locally where possible so my menu is very seasonal.

In the past, my menu looked something like this

Thick Slices of Rustic Sourdough with

 Goats Cheese, Fresh Strawberries/Fresh Figs, Basli & Honey

Beetroot, Avocado, toasted Sesame & wild Thyme (vegan)

Butternut Squash, Feta Cheese, Pomegranate & Rosemary

 Home-made Almond Butter, Banana, Yoghurt & home-made Granola (vegan)

Home-made Hummus, sun-dried tomatoes, toasted seeds & Thyme (vegan)

For those with a sweet tooth, I also alternate between my brünch signature amaranth & chia granola with german quark, homemade banana bread with warm Nutella and toasted coconut, fresh Buckwheat waffles and Rote Grütze, a typical German dessert.

With BrotZeit I am bringing the mobile breakfast to life – colourful and vibrant, it is definitely an eye catcher wherever it goes.

Where can you find us? 

I am working with Morning Gloryville East London at their East London after parties at Number 90 in Hackney Wick from 11am until about 3pm whenever I can. For future dates, check out my Facebook page @bruench or Twitter @bruench_popup next dates on their website.

Exciting plans ahead! I am applying to trade at festivals this summer in the UK. There is definitely a lack of healthy food options, not to mention breakfast options at festivals, and I want to change that. It’s quite a lot of paper work but I am working through them as we speak. Fingers crossed. And perhaps will see each other for a dance or two and breakfast after soon🙂 I will keep you posted.

If you have an event and would like to get BrotZeit involved, please don’t hesitate to drop me a line at Would love to hear from you.

Lots of brünchlove.

Noemi x

1 2 7
Brewedboy's Blog

Just another site

65 Brixton Village Market, SW9 8PS 07919542233

Festivals, Events, Markets, Community.


His & her incredible eating adventures

Explore ideas worth spreading

%d bloggers like this: