Falling in love again with food

Lucy Carr-El­li­son and Jemima Jones com­bined their love of food and fash­ion to launch cater­ing com­pany Tart. They talk to Ella Walker about their new book

Belfast Telegraph - Weekend - - FOOD -

Open A Love Of Eat­ing, the de­but cook­book from be­spoke cater­ers and food columnists, Tart Lon­don — aka Lucy Carr-El­li­son and Jemima Jones — and you’ll feel like you’ve been tipped di­rectly into sum­mer.

There’s a charred mack­erel salad with broad beans, chicken burg­ers lay­ered with pick­led cu­cum­ber, and a spicy chilled av­o­cado soup that all scream din­ner out­side.

“It’s quite easy, com­fort food,” says Jones (30). “It’s the kind of food Lucy and I make when we get in from a very long day.”

It’s also all rather pretty. “What­ever your bud­get, you can al­ways make your dishes beau­ti­ful,” notes Carr-El­li­son (31). “It’s just tak­ing that one sec­ond, fin­ish­ing it with a herb or chopped chilli. I think that’s achiev­able.”

The pair be­came friends while both liv­ing in New York in their early-20s. “I felt like I was the only one who cooked — I’d try and force my Amer­i­can friends into hav­ing din­ner par­ties,” Carr-El­li­son re­mem­bers. “I would lay the ta­ble as you would here and have peo­ple round, and sud­denly they’d be putting on the TV and watch­ing the Su­per Bowl. I was like, ‘They just don’t get it’.”

Fortunately, Jones did — and they even­tu­ally teamed up to launch Tart, a be­spoke cater­ing com­pany, largely feed­ing crews on fash­ion and pho­tog­ra­phy shoots, a world they were al­ready fa­mil­iar with (Carr-El­li­son as a pho­tog­ra­pher, Jones as a model and as­sis­tant). The brand name was a re­sult of walk­ing onto shoots car­ry­ing crisply baked tarts: “It’d be, ‘Here come the kitchen tarts’, so Tarts stuck,” says Carr-El­li­son.

They’ve since catered for some pretty fa­mous names, from Kate Moss and Stella McCart­ney, to Pene­lope Cruz (“I’ve got the big­gest girl crush on her,” says Jones. “Giv­ing her break­fast, I was just speech­less. She asked me a ques­tion and I blushed a whole new colour of red!”) and Rob­bie Wil­liams (“I was in such awe, and so proud be­cause he had sec­onds of my chicken dish,” re­mem­bers Carr-El­li­son).

Fash­ion and food aren’t en­ti­ties you’d au­to­mat­i­cally as­sume were a nat­u­ral fit though, but Carr-El­li­son is firm: “Every­body has to eat. We came into it just at the time when the idea of just drink­ing cham­pagne and hav­ing a let­tuce leaf was chang­ing. Peo­ple wanted to look good and feel good, and they needed en­ergy through­out the day.”

Jones adds: “Food was al­ways quite a de­press­ing thing on shoots... It would ei­ther be a takeaway from around the cor­ner, a cold sand­wich, or these in­dus­trial pans of over­cooked pasta bakes and sal­ads that had been

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