It’s been one hell of a year for Jemima Jones and Lucy Carr-Ellison, the female chef duo behind boutique caterers Tart London. A few weeks ago, the pair realised a long-held dream and opened not just their first restaurant, Wild By Tart, but also, within the same vast, light-filled space in Central London, a deli and café, homeware store and photography studio/event space.
‘We’ve been thinking about opening a space like this since we met, when we were in our mid-twenties in New York,’ says Jemima (pictured on the left). ‘A place of our own that reflected what we loved – food, photography and fashion.’
It is a hugely ambitious undertaking. The pair took a 15-year lease on the site in autumn 2017 and have renovated and redesigned the 19th-century former power station. On opening, they went from just the two of them cooking at events, albeit with a client list that included Kate Moss, Sienna Miller and Cara Delevingne, to overseeing a staff of 45.
Not surprisingly, a serious amount of investment had to be secured. ‘We had to lose our Converse and dress more primly and properly; and learn to talk about shares,’ says Jemima. The two have a strong friendship – ‘I speak to Jemima more than my boyfriend,’ laughs Lucy (on the right). ‘We’ve dripped quite a few tears in this place. It’s been a learning curve that has strengthened us,’ says Jemima.
Downtime this Christmas is, therefore, welcome. The 90-cover restaurant will be closed between Christmas and New Year so the gas can be connected (currently they’re using canisters!), giving them both time to breathe – and enjoy some festive feasting of their own. ‘We both love having a good group of friends round for dinner – we don’t do the late-night raves any more!’ laughs Jemima, who is married to financier Ben Goldsmith and has a son and daughter.
For Grazia, they have created a cocktail and starter to set the mood. ‘With a Bellini, you don’t have to worry about doing all that shaking when your guests arrive – just pour the prosecco or champagne into the purée and it’s ready; and looks amazing!’ says Lucy.
As for the table, ‘we always veer towards a wild, natural look,’ says Lucy. ‘We like to introduce different heights, from glasses to candlesticks. It looks great, and very festive.’ Their playlist is a mix of eras and styles. ‘You want music that makes you feel happy, confident and sensuous,’ says Jemima. Time to eat, drink and be very merry!
THE COCKTAIL: POMEGRANATE AND CARDAMOM BELLINI
Bubbles make any drink festive, and this is easy to make and looks gorgeous.
Makes 6 glasses
INGREDIENTS
a) 300 millilitres good-quality pomegranate juice
b) 2 oranges, freshly squeezed
c) 1tbsp maple syrup
d) 5 cardamom pods, lightly crushed
e) 1 bottle prosecco or champagne
f) Seeds from 1⁄2 pomegranate
METHOD
One. Put the fruit juices in a pan with the sugar and cardamom pods and simmer for 6-7 minutes, until reduced to about 300ml.
Two. Allow to cool, then strain into a jug, discarding the cardamom pods.
Three. Divide the syrup equally between 6 glasses, top up with the prosecco and serve with a few pomegranate seeds dropped in.
THE STARTER: SEARED SCALLOPS WITH ROMESCO, SOFT POLENTA AND WILTED SPINACH
A sophisticated festive starter – creamy, naughty polenta with the smoky, nutty romesco sauce is dreamy, then paired with the fresh, caramelised scallop; a great dish to start a party with!
Feeds 6
INGREDIENTS
a) 18 scallops
For the romesco sauce:
b) 4 large roasted red peppers from a jar
c) 1 garlic clove
d) 1sp smoked paprika
e) 1sp cayenne pepper
f) 110 toasted almonds
g) 1bsp sherry vinegar
h) 5bsp olive oil
i) 150 polenta
j) 700ml water
k) 50 grammes butter
l) 40 grammes Parmesan cheese
m) 250 grammes spinach
n) 1 garlic clove
o) 1 lemon
METHOD
One. First make the romesco sauce – place all the ingredients in the food processor and blitz but keep it chunky. Place to one side.
Two. Make the polenta – bring the water to a simmer, then add salt before whisking in the polenta. Cook, stirring, on a low heat for 10 minutes or until the polenta comes away from the sides of the pan. Add the butter and cheese and stir vigorously. Leave to one side and cover in clingfilm.
Three. Heat a little olive oil in a pan, add the garlic and spinach and wilt. Squeeze over a little lemon and take out of the pan. Cover to keep warm.
Four. Turn up the heat and add a little more olive oil to the pan and fry the scallops for 1-2 minutes on each side, until nice and golden. Season with salt and pepper.
Five. When ready to serve, dollop a spoon of polenta on warmed plates and spread out, dot the spinach over, then place 3 scallops. Drizzle the romesco sauce over the top
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