We’re taking orders for all your Valentine’s Ds up until 12pm on Tuesday 13th February. 💗 So whether you wanna treat someone else or order a box for yourself (ain’t no judgement here at Vicky Ds), get those orders in by then, by following this link.
Or if you’re looking for something custom, head over here to fill in the form and we’ll get back to you to arrange it.
We’ve had the most fun ever this week making Lego brick donuts for the release of Lego Movie 2!
The donuts will be available at Lego’s pop-up cafe at Observation Point on the Southbank and will also be delivered around London to fans of everything awesome.
Keep up to date with any news about the movie here.
This Saturday (2 February), we’re crossing the river to go serve up Ds at diy art market in Peckham 🙌 We’ll be there from 11am with lots of originals and seasonal faves including vegan 🍩🍩🍩 Come say hi! 👋
Thank you to everybody that’s supported us this year! 🙌 This past few months has seen the release of my book DONUTS, being rated ‘best taste’ donuts in Time Out London, chatting on panels for Instagram, Facebook and Congregation of Inspiration, working on the launch for IGTV, hiring 3 new staff to make us a little donut family of 6, having a little cameo on The Apprentice, doing a donut tour of Boston and New York, having our very own pop-up donut shop at Oliver Bonas on Tottenham Court Road, getting to work with the incredible artist Anthony Burrill (with the awesome Splice TV) and making dino and whale donuts for The Natural History Museum. 🍩🍩🍩 For every donut eaten, every workshop ticket purchased and every like, comment or message, THANK YOU! And happy new year! 🌟🌟🌟
GET READY FOR SOME FEELZ! We got an email from Matthew last month, asking if we could make some donuts to spell out “WILL YOU MARRY ME?” to propose to his girlfriend, Beth! He even sent a pic of her favourite flowers and asked if we could decorate the donuts in edible ones to match . 💐🌷🌺🌼🌸 I’m super happy to report that Beth ofc said yes (I mean, how could you say no to a guy/proposal like that?) and it has officially made our week! Getting to be a little part of something that means so much gives me so many feels and makes me think I may just have the best job in the world. Congrats Beth and Matthew! ❤️❤️❤️
We’re taking a little break from Friday 23 November-Wednesday 28 November and will be closed up in between those dates. If you’ve been thinking about getting in touch to arrange a custom order or to book us in for your Christmas party, either get those requests in before Friday or we’ll catch up with you when we’re back!
Mega excited to be taking part in the Congregation of Inspiration hosted by the super talented Holly Tucker on Friday 28th September! I’ll be speaking on a panel all about growing a strong brand, while doing what you love. 💕💕💕
Also, I have 4 tickets to giveaway on the day! If you’d like to be in with a chance of winning, head on over here 🎉🎉🎉
We’ll be popping-up in Oliver Bonas’ Tottenham Court Road store from Wednesday 5 - Saturday 29 September to help celebrate their 25th birthday this year. 🎉
Our opening hours are:
Wednesday 10:30 - 4:30
Thursday 10:30 - 4:30
Friday 10:30 - 4:30
Saturday 11:30 - 4:30
Come and say hi! 👋
North Londoners! We’re starting KERB’s brand new market at Hornsey Town Hall today! Come on down for your donut fix from 11am - 4pm.
We’ll be back there on 15 September, 29 September and then every Saturday throughout Autumn 🍂
WHEN: 3 - 7 MAY
WHERE: SOUTHBANK CENTRE, SE1
TIME: LUNCH THROUGH TO EVENINGS
WHAT: 5 DAY SOUTH ASIAN STREET FOOD MARKET
KERB does Alchemy is BACK! Transforming the SE1 concrete into a rambunctious raft of heat and spice. This year we’re cooking up dishes from India, Pakistan, Nepal, Bangladesh and Sri Lanka, as part of Southbank’s South Asian Alchemy Festival 2018.
18 KERBanists (line up below). Debuting this year: BBQ Dreamz’ lamb keema bar; Fundi bubbling up Peschwari pizza garlic naans; Da ja Chicken entering the arena with fried “butter chicken”; and Taco Dave having a stab at Sri Lankan coconut shrimp burritos.
7 returning guest traders: Bun Kabab, Chaatit, Rola Wala, The Cheeky Indian, Khao, Curry Cookhouse, Ladle & Skillet
4 brand new discoveries: The English Indian (bringing in from Brum pakora battered fish and chips with chip shop curry sauce); Black Mylk (doing a KERBlaboration vegan ice cream dosa waffle with Spicebox); Jaffrey and refugee social enterprise Nemi Tea.
Lamb keema quesadillas * mutton fries with panch phoran aioli * pakora battered halloumi strips * chilli cheese dosas * bhel puri * Kabuli falafel wraps * hash brown-pimped bun kababs * bhaji bhangra burgers * vegan khao suey * savoury and sweet dosa-waffles * paneer parathas * red daal sourdough naans * cheesy masala chip butties * Kashmiri chilli chocolate gelato * caramel pori urundai (Indian puffed rice brittle) ice cream sandwiches * plum and coconut salted caramel brownies * pistachio butter orange glaze donuts * PLUS MORE
KERB beer and cocktail bar serving up Punjabi Pimms, Watermelon Wallbangers, Kingfisher lagers, Thornbridge Citrus hoppy IPA’s; Fourpure Juicebox IPA; Brick Brewery’s special edition tamarind and lime leaf sours; a Square Root x Howling Hops KERBlaboration ‘Das Radler’ shandy (plus their Hackney-made pomegranate rose and Alphonso mango sodas); and masala chai and ginger iced teas from Nemi.
HAPPY HOUR, THURS & FRI, 5-7pm
HAPPY HOUR LATES, SAT 9.30-10.30pm
DJ Shaiguy returns! He’ll be spinning out bhangra tracks in the evening so start practising your Bollywood moves. Keep your eyes peeled for a henna artist, other guests and karma pints at the bar.
Thursday: 12:00 – 21:00
Friday: 11:00 – 23:00
Saturday: 11:00 – 23:00
Sunday: 12:00 – 21:00
Bank Holiday Monday: 12:00 – 19:30
It’s National Donut Week (best week ever amirite?) in two weeks and to celebrate, I’m holding a donut decorating class with The Hoxton Hotel on the evening of Monday 14 May. 🎉🎉🎉
There’ll be lots of fillings, icings and sprinkles to get messy with and I’ll be teaching you a range of techniques like how to glaze a donut perfectly, getting your fillings juuuuust right and nailing the perfect marble effect, and then afterwards we can stuff our faces with them.👌
It’s at The Hoxton Shoreditch and tickets and more info are available here: https://thehoxton.com/hoxtown/events/decorating-doughnuts-with-vickys-donuts
Now that DONUTS the book is out (yay!) I thought I'd provide some links to a few of pieces of equipment and specialist ingredients I recommend you get if you're going to try making the recipes.
Baking Tray for baked cake donuts.
Donut cutter for cutting out yeasted donuts (our original recipe).
Mini donut cutter for cutting out yeasted donuts (our original recipe).
Digital thermometer for determining temperature of oil when frying yeasted donuts.
Dough scraper for slicing through yeasted dough and cleaning up dough-y covered surfaces.
Savarin ring tin for the giant vanilla donut cake.
Chunky sprinkles for birthday cake donuts
Oil based food colour for chocolate
Disclaimer: This isn't a sponsored post - everything that's recommended here is because I personally think it's brill and we use it ourselves in the bakery.