eople have become obsessed with stripping things away from food, which also takes all the fun out of eating,” says Jemima Jones. She is on a mission to put the pleasure back. As half of the British fashion world’s favourite caterers, Tart London, she dishes up fennel and black-ink risotto for Kate Moss, and sea-bream ceviche for the models backstage at Stella McCartney shows. “We encourage people to try new ingredients to make their diet more nutritious and balanced,” she says.
Jones met her business partner and fellow Brit, Lucy Carr-Ellison, while living in New York. They bonded over a love of home cooking. “We were the only ones using our tiny shoe-box kitchens that everyone else stored their clothes in,” she recalls.
Today, she arrives at jobs laden with local supplies: a slab of La Fromagerie’s truffled brie; strawberries and edible flowers from Parkway Greens greengrocer; fish from La Petite Poissonnerie; and Ginger Pig sausages. “My car is like Mary Poppins’s handbag—it’s amazing what you can fit in it,” she says. “Although, I’m usually driving around with a cake wedged above my head at 5.30 in the morning.”
Inside the relaxed living area of Jones’s Primrose Hill, London, home
Neutral colours flow throughout