5 Foodie Minutes with … Kylee Newton

Every now and then we are going to hang out with some of the cool foodie folk we get to work with to find out a little bit more about what makes them tick, both on the ‘shop floor’ and in life more generally.

We call the series “5 Food Minutes with …

This week, we are chatting with ‘The Modern Preserver‘, Kylee Newton, whose amazing pickles, preserves and chutneys hit the shelves in The High Street Delicatessen a few weeks ago. They have flown off the shelves SO quickly, a second order is inbound as I type!

 

Hi, who are you and what foodie mischief do you get up to in your day job?

Hi, I’m Kylee from Newton&Pott; these days I’m like a glorified office worker but I love experimental days where I get to have fun with produce and think up new recipes to add to our seasonal repertoire of chutney’s, jams and pickles.

What inspires you?

The seasons inspire me. I can’t get more excited than when the new glut comes through. I’ll start with a fruit or vegetable and conjure up new flavours to play with.

Where in the world do you get to hang out doing your foodie thing? Can you tell us a little of what is so special to you about ‘place’?

I’m based in Hackney, London. We make everything in a small production kitchen; everything is handmade in small batches, not in a huge mass-produced industrial space, as I believe this hands-on approach gives us a better product – it is all just like homemade, which is always better.

Hackney is close to my heart. I’m originally from New Zealand but Hackney was where I landed when I settled in the UK 17 years ago – I haven’t left! I’ve watched the area grow and it’s become quite the foodie hub in London.

Which 3 food (or drink) producers should the foodie world know more about?

Miso Tasty – Bonnie the founder is a friend of mine and shares my unit with me. Her Miso is great and I can’t get enough of it. She’s an amazing business woman as well and I admire her a lot.

Pump Street Bakery‘s chocolate is incredible – the sourdough and sea salt chocolate is a must to try {here, Kylee has something in common with Sarah Petigree at Bray’s Cottage Pies who also recommended Pump Street Bakery and their chocolate’y delights}.

40ft Brewery make the best beer; they are committed to the craft, their beer is delicious and they are the most fun guys in town. They open up their space to the public and host parties in Dalston.

What is your favourite meal?

Hard question – I love food and for different reasons. Happy to ‘high and low’ it, as my husband and I call it. As happy to save up and go to some of the best restaurants (the list is long) as we are to get supermarket pizza on a Friday night with a bottle of wine.

I am very partial to risotto though {my husband and I courted over it}. Oh, and I love ice cream.

You have £30 in your wallet/purse and an open mind about supper – where do you head to locally and what do you buy?

We try and support local so we head down to our local Saturday market, Broadway Market E8. It happens to be the market I have my weekly stall on and where Newton&Pott started out.

We are very ‘waste not, want not‘ when it comes to our menu and we plan it every Saturday before heading to the market. Our buy is dependant on what we already have in the larder and fridge and we make sure we use up things and design the week’s menu around this.

£30 would last us a whole week (not just one supper) because of this using up the leftovers, which means we appease our ethical stance of Less Waste at the same time. So our menu is quite creative and never boring.

Favourite food writer?

I have to say Oliver Rowe, his book ‘Food for all Seasons‘ is not just a recipe book, it’s a story of a man, a chef eating through the seasons. There’s no distraction of food photography so it leaves you to envision the outcome, allowing your mind to create the final picture and leaving less disappointment that it hasn’t quite turned out like the book.

Most comforting ‘comfort food’?

Mashed potatoes and sausages or Cauliflower cheese … pretty basic needs.

Thanks so much for hanging out with us, Kylee!