Syrian Supper Clubs at e5
Since 2014 our bakery has been host to monthly Syrian Supper Clubs, a campaign run by the Hands Up Foundation to raise money and awareness for aid projects in Syria.
Since then over £130,000 has been raised for specific projects in Syria, such as funding the salaries of doctors and teachers in areas where these vital services have almost completely deteriorated.
For more information on dates and tickets please check the Syrian Supper Club website or email contact@syriansupperclub.com. e5 Bakehouse do not sell tickets for these events.
We no longer hire out our space for external events, however here are some of our previous events below…
Tropical Supper Club
5th August 2017
A summery supper club in aid of Hackney Night Shelter
Hosted by Nik Noks. Visit eventbrite.co.uk for tickets.
Flaming Flamingo Supper Club
11th March 2017
Flaming Flamingo BYO Supper Club @ e5 Bakehouse
Plant-based Mexican fiesta hosted by Kalicooking.
For details and booking visit grubclub.com/kalicooking
£35 per person
Dumping Heart
2nd & 3rd December
Dumpling Winter Supper Club in east London
Friday 2nd & Saturday 3rd December in e5 Millhouse
4pm – 10pm
To book email dumplingheart1@gmail.com
Facebook: Dumpling Heart
Instagram: Dumplingheart
Do Market
Saturday 26/11 2016
Run in collaboration with The Do Book Co the market will run from 10am-6pm on Saturday 26th of November in the e5 Millhouse.
It’s free entry for all and you can peruse stalls from like likes of Hiut Denim //
Solidwool // Hatchet&Bear // Melrose&Morgan and many more!
In order to keep you fuelled we’ll be serving up e5 bhouse own wood fired pizzas and Patty and Bun will be on hand to sort out all your burger cravings.
Hope to see you then!
A Pomegranate Odyssey; From Istanbul to Yerevan
October 2016
Irem Aksu, chef at e5 and founder of Topik London hosted a supper club inspired by one of the oldest cuisines in Asia Minor hailing from the lands of Istanbul to Armenia.
The pomegranate has long been recognised as a cultural symbol of the Armenian people and this supper club focused on dishes inspired by their rich food heritage.
Irem says; “The aim of Topik is to present ‘food without borders’; creating a space to explore traditional dishes from the many different minority cultures found throughout Turkey and share the stories and histories behind them.”
Keep an eye out for more of Irem’s delicious supper clubs coming up in the e5 Millhouse.
e5 Iranian Supperclub
August – September 2016
Throughout August and September we ran a series of supper clubs in collaboration with chefs Ruth Quinlan and Nasrin Rooghani-Ochdakan and Zohreh Shahrabi from Mazimas.
Thanks to everyone who came down to enjoy the long summer evenings with us. Keep an eye on our website for more supper clubs coming up soon.
The Last Grain Race Supper Clubs
August 2016
Developed in collaboration with artist Amy Franceschini and the Delfina Foundation we are pleased to be hosting this special supper club as part of the Future Farmers collective Flatbread Society Seed Journey project.
The project moves people, ideas and seeds upon an 1895, Colin Archer rescue sailboat from Oslo to Istanbul. Between September 2016 and November 2017 an international crew and a selection of ancient grains (that have been cultivated in Oslo) will return to their “center of origin”, the Fertile Crescent.
Through what we eat and discuss, this supper club will offer new insights into the contemporary cultures and politics of seed and grains.
More info and to buy tickets click here.
Ujima Bakehouse Fundraiser
July 2016
Across 3 nights e5 bakehouse hosted a series of supper clubs in aid of Ujima Bakehouse in Kenya – a social enterprise bakery operating as an extension of the valuable work of two charities; UJIMA and PEEK vision. This offers a real environment for young people, participating in the programme, to receive practical training as well as a viable means of earning revenue for the charities.
PEEK vision provides Kenyans living in rural areas with sight-restoring treatment. For every 100 loaves sold at the bakery, one person has their eye sight restored.
Back in early 2015 Ben flew the bakery in Hackney for a couple of weeks to help the Ujima founders Madeleine and Andrew Bastawrous set up their Kenyan bakehouse. He was working to train a team of novice bakers in Maili Saba, a lodge around 20 miles from Nakuru, Kenya’s 4th largest city, where the bakery is situated.
Food and Theatre Festival
June 2016
Their Actors for Human Rights project has been running for 10 years and works with more than 700 volunteer actors around the country to present verbatim testimonies from people who have experienced human rights abuses. They perform to thousands of people every year across the UK, telling stories from refugees and asylum seekers, people in poverty, undocumented migrants, women in Afghanistan and more.
NO BORDERS Food and Film Festival
December 2015
After the success of our work with The Refugee Council on the Just Bread project we were keen to keep momentum going. As well as to provide further opportunities to work with Refugees women involved, helping them build confidence in the skills they learned during the baking course.
The NO BORDERS Film and Food Festival was a series of four nights dedicated to films which focused on frontiers, barriers and how people and information passed through them. Each night offered regional food based on the film, with a menu planned and made by the refugee women themselves.
You can find further information on all the nights at e5bakehouse.squarespace.com
Farm to Loaf Symposium
October 2015
In October 2015 we hosted a day of talks where farmers, millers, heritage wheat specialists and sourdough bakers who’ve inspired us over the last five years came together, exchanged ideas and talked about their experiences to the public.
The talks focused on the evolution of grains, heritage varieties, milling methods and our own experience moving towards baking with UK grown stoneground flour. We were fortunate to have experts from across the world share their knowledge and for BBC Food Programme’s Sheila Dillon to chaired discussions with our speakers and attendees.
e5 Turns 5; Millhouse Opening
June 2015
2015 was a big year for e5. Not only did the bakery turn 5 years old but we took over a 3rd railway arch in order to give us space to begin milling our own flour on site.
Knowing that stone milling is essential for cold extraction of flour causing minimal damage to the vitamins and essential oils present in grains we contacted Austrian company Osttiroler Getreidemuhen. They have have been operating in the mill industry for 77 years and supplied us with a beautiful pine wood artisan stone mill with special cut stones to guarantee the best quality of flour.
In the past it’s been difficult for us to use solely British grains as they naturally have a much lower protein content, which is why there is so much imported grain from Canada and Kazakhstan. However, we’re determined to experiment with British varieties until we find the right combination to give us the results we want and stay true to our values.
Just Bread
June 2015-ongoing
Just Bread brings together the refugee women of London to share their skills, creativity and cultural heritage whilst acquiring the skills of a professional baker. All of our trainee bakers are refugees living in London and looking for a fulfilling way to create a sustainable livelihood here. Just Bread aims to do this by providing the women with the professional training, practical support and inspiration to turn bread into a pathway to independence.
You can find out more information on Just Bread here justbreadlondon.com
UJIMA Bakehouse collaboration.
April 2015 – Ongoing
In early 2015 Ben flew the bakehouse for a couple of weeks to help with an exciting project in Kenya.
He was working to train a team of bakers for a brand new bakehouse in Maili Saba, a lodge around 20 miles from Nakuru, Kenya’s 4th largest city.
The bakery will operate as an extension of the valuable work of two charities; UJIMA and PEEK. Offering a real environment for young people within their programme to receive practical training as well as a viable means of earning revenue for the charities.
The bakery is now up and running and we plan to continuing working with the team in Kenya in 2016 and beyond.
