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Service Works

@service.works

Designed for chefs, adapted for all. Organic and recycled cottons Made with love South London
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“It all starts with one ingredient, milk.Depending on how you treat it and your process, you can make an infinite amount of cheeses. You take milk, add starter or rennet or both, and from there you can create any product or cheese.For a lot of the cheesemakers that we work with at Neal’s Yard Dairy, it’s about heritage and it’s about tradition. Especially with territorial cheeses like Lancashire and Cheshire.It’s really important to keep that tradition alive and champion these cheesemakers and products.I think people get into cheesemaking because they really care about what you can do with just one ingredient.”@nealsyarddairy for Service Works.Photographer: @marcuspatrickbrown
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“It all starts with one ingredient, milk. Depending on how you treat it and your process, you can make an infinite amount of cheeses. You take milk, add starter or rennet or both, and from there you can create any product or cheese. For a lot of the cheesemakers that we work with at Neal’s Yard Dairy, it’s about heritage and it’s about tradition. Especially with territorial cheeses like Lancashire and Cheshire. It’s really important to keep that tradition alive and champion these cheesemakers and products. I think people get into cheesemaking because they really care about what you can do with just one ingredient.” @nealsyarddairy for Service Works. Photographer: @marcuspatrickbrown
163 0
11 hours ago
“It’s quite infectious, cheese. Some would describe it as a cult.We have been in business since 1979 and have kind of been growing, ever since then. Our directors have been here a very long time, pretty much since the beginning of the company.Cheese is a really wonderful industry to work in, especially at Neal’s Yard Dairy, there’s a real relationship with the cheese makers, being so involved in the wider food community. We work directly with a lot of restaurants in the UK - Camille, Cafe Deco and Cafe Cecilia all have Neal’s Yard Dairy on their menu, St John have been a champion of ours for a long time. Sometimes you get out after the work and go to a restaurant and they’ll have our cheese, that’s one of the best parts of the job.The cheese keeps us here, the love of the cheese.”@nealsyarddairy for Service Works.Photographer: @marcuspatrickbrown
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“It’s quite infectious, cheese. Some would describe it as a cult. We have been in business since 1979 and have kind of been growing, ever since then. Our directors have been here a very long time, pretty much since the beginning of the company. Cheese is a really wonderful industry to work in, especially at Neal’s Yard Dairy, there’s a real relationship with the cheese makers, being so involved in the wider food community. We work directly with a lot of restaurants in the UK - Camille, Cafe Deco and Cafe Cecilia all have Neal’s Yard Dairy on their menu, St John have been a champion of ours for a long time. Sometimes you get out after the work and go to a restaurant and they’ll have our cheese, that’s one of the best parts of the job. The cheese keeps us here, the love of the cheese.” @nealsyarddairy for Service Works. Photographer: @marcuspatrickbrown
373 2
3 days ago
A day in the life of a cheesemonger at @nealsyarddairy for Service Works.“All cheese starts with one ingredient, milk.”Video: @james_re @marcuspatrickbrown
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A day in the life of a cheesemonger at @nealsyarddairy for Service Works. “All cheese starts with one ingredient, milk.” Video: @james_re @marcuspatrickbrown
651 13
5 days ago
“Athens’ culinary scene is rich and constantly evolving, while still honouring tradition.That’s what makes it so special; you can go to one place for fried shrimp, another for pork chops, and another for a souvlaki that hasn’t changed since the ’80s.At the same time, there’s a new generation of chefs and restaurants creating, experimenting, and pushing the boundaries of those traditions. That balance between authenticity and evolution is priceless.”@wineisfine.athens for Service Works.Photographer: @marcuspatrickbrown
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“Athens’ culinary scene is rich and constantly evolving, while still honouring tradition. That’s what makes it so special; you can go to one place for fried shrimp, another for pork chops, and another for a souvlaki that hasn’t changed since the ’80s. At the same time, there’s a new generation of chefs and restaurants creating, experimenting, and pushing the boundaries of those traditions. That balance between authenticity and evolution is priceless.” @wineisfine.athens for Service Works. Photographer: @marcuspatrickbrown
245 1
6 days ago
“Since day one, we tried to have half of the fridges at Wine is Fine stocked with Greek winemakers.When we opened the restaurant some of the producers were not even represented in Greece, it was very important for us to showcase these incredible wines and to build a strong relationship with the winemaker.The trust we’ve been given to dig into the cellars and vintages of Greek winemakers has been incredible. The relationship to some of the winemakers we work with has become closer to family.”@wineisfine.athens for Service Works.Photographer: @marcuspatrickbrown
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“Since day one, we tried to have half of the fridges at Wine is Fine stocked with Greek winemakers. When we opened the restaurant some of the producers were not even represented in Greece, it was very important for us to showcase these incredible wines and to build a strong relationship with the winemaker. The trust we’ve been given to dig into the cellars and vintages of Greek winemakers has been incredible. The relationship to some of the winemakers we work with has become closer to family.” @wineisfine.athens for Service Works. Photographer: @marcuspatrickbrown
1,112 13
7 days ago
“Olive oil and the lemons are generously used on most of the dishes. Greek cooking should be simple, both in ingredients and preparation.Our menu changes constantly, its all about seasonality. The only fixed dishes are the oven baked potatoes and the taramasalata.”@tavernatonfilon for Service Works.Photographer: @marcuspatrickbrown
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“Olive oil and the lemons are generously used on most of the dishes. Greek cooking should be simple, both in ingredients and preparation. Our menu changes constantly, its all about seasonality. The only fixed dishes are the oven baked potatoes and the taramasalata.” @tavernatonfilon for Service Works. Photographer: @marcuspatrickbrown
325 3
10 days ago
Inside the glass cabinets stocked for service at @tavernatonfilonPhotographer: @marcuspatrickbrown
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Inside the glass cabinets stocked for service at @tavernatonfilon Photographer: @marcuspatrickbrown
213 0
11 days ago
“The Kolonos neighbourhood and Taverna Ton Filon is full of history. The building that hosts us has been a restaurant in one way or another since 1954. With this in mind, it was our first priority to respect the place, restore it in a discreet way and bring it to modern times.It is for sure a thin line, but we always keep in mind that beauty hopefully does not require much.”@tavernatonfilon for Service Works.Photographer: @marcuspatrickbrown
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“The Kolonos neighbourhood and Taverna Ton Filon is full of history. The building that hosts us has been a restaurant in one way or another since 1954. With this in mind, it was our first priority to respect the place, restore it in a discreet way and bring it to modern times. It is for sure a thin line, but we always keep in mind that beauty hopefully does not require much.” @tavernatonfilon for Service Works. Photographer: @marcuspatrickbrown
1,209 33
12 days ago
“The kitchen at Cadet is heavily influenced by travels to France and a love of traditional countryside cookery. Mike Murphy, our brilliant Head Chef, shares our love of this kind of cooking, as does our business partner, charcutier George Jephson, who makes some of the best traditional French charcuterie in the UK.I like to think the menu is a culmination of all these influences and by its nature is a wonderful complement to all the wines we import.”@cadetlondon and @beattieandroberts for Service WorksPhotographer: @marcuspatrickbrown
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“The kitchen at Cadet is heavily influenced by travels to France and a love of traditional countryside cookery. Mike Murphy, our brilliant Head Chef, shares our love of this kind of cooking, as does our business partner, charcutier George Jephson, who makes some of the best traditional French charcuterie in the UK. I like to think the menu is a culmination of all these influences and by its nature is a wonderful complement to all the wines we import.” @cadetlondon and @beattieandroberts for Service Works Photographer: @marcuspatrickbrown
363 9
15 days ago
“I don’t think these skills and traditions will ever die out completely.Certainly in France charcuterie is all part of the butchers training, it has a youthful and active community who still practice it and arguably better than ever.Interest in charcuterie might grow and diminish in popularity but there is such a fundamental joy, purpose and self sufficiency in it all, that it will always spark a passion in someone, somewhere.I think the French are doing a great job continuing the craft, I am just promoting it in the UK.”@meatfishcheese at @cadetlondon for Service WorksPhotographer: @marcuspatrickbrown
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“I don’t think these skills and traditions will ever die out completely. Certainly in France charcuterie is all part of the butchers training, it has a youthful and active community who still practice it and arguably better than ever. Interest in charcuterie might grow and diminish in popularity but there is such a fundamental joy, purpose and self sufficiency in it all, that it will always spark a passion in someone, somewhere. I think the French are doing a great job continuing the craft, I am just promoting it in the UK.” @meatfishcheese at @cadetlondon for Service Works Photographer: @marcuspatrickbrown
696 5
16 days ago
“We search for small winemakers who follow organic and biodynamic methods in their vineyards and make their wine with as few additives and cellar manipulations as possible, that speak clearly of the place they came from. Essentially we import and distribute wines that we love, made by women and men who care deeply about our impact on the planet.It’s essential we get out to see people in person - our business is nothing without the personal connection. Without travelling to see the women and men in their vineyards and cellars you cannot truly appreciate the level of work that goes in to crafting each bottle, the dedication to their philosophies and how much is on the line each year.For us it is one of the most enjoyable and rewarding parts of the job.”@cadetlondon and @beattieandroberts for Service Works.Photographer: @marcuspatrickbrown
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“We search for small winemakers who follow organic and biodynamic methods in their vineyards and make their wine with as few additives and cellar manipulations as possible, that speak clearly of the place they came from. Essentially we import and distribute wines that we love, made by women and men who care deeply about our impact on the planet. It’s essential we get out to see people in person - our business is nothing without the personal connection. Without travelling to see the women and men in their vineyards and cellars you cannot truly appreciate the level of work that goes in to crafting each bottle, the dedication to their philosophies and how much is on the line each year. For us it is one of the most enjoyable and rewarding parts of the job.” @cadetlondon and @beattieandroberts for Service Works. Photographer: @marcuspatrickbrown
472 13
18 days ago
Spring/Summer fully delivered ️ Online and shipping nowBy @iceboxdesign at @hillandszrok
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Spring/Summer fully delivered ☀️🧊 Online and shipping now By @iceboxdesign at @hillandszrok
740 14
19 days ago
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