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.
IT'S OUT IT'S OUT IT'S OOOUUUUT! In real bookshops and errrrr'ting!
My book contains over 50 recipes for donuts including our original recipe which we make every day in the bakery, along with vegan recipes and even gluten-free ones too.
There's lots of advice on how to make the perfect dough including tips for kneading and proving and also a few hacks to demystify the tricky reputation that making donuts from home seems to have!
Order your copy here: http://smarturl.it/Donuts_VG
YEP! We now sell vegan donuts, you guys! The dough is suuuuuuper close to our original - crazy soft, really light, mega fluffy and ultra crispy on the edges. AKA it's so yummy, you gonna wanna try some.
Valentine's Day is almost here and we'll be on hand to deliver bae a box of donuts this year because a bunch of roses are so 2003, amirite?
We have heart shaped donuts and fancy-schmancy rose petal donuts available from our online shop - check them out here!
And if your hottie is vegan, dw because we got you covered. Check out our vegan range here.
All donuts can be picked up from our bakery in Dalston or delivered within London (for a fee, find out more here).
Happy Valentine's you guys!
Had such a brill time at the Facebook Gather event in Brussels! The event brought together 250 small businesses from all around Europe to explore the latest trends in marketing.
I was lucky enough to be invited to speak on a panel all about how Instagram can be a huge marketing tool to help your business grow (in front of 300 people, eek)! And I even got to wear a Britney mic for it! I managed to restrain myself from delivering my rendition of Baby, One More Time to the crowd you'll be happy to hear.
It was really great meeting so many other small businesses and to hear all about the future of social media! Video and direct messaging are going to be biiiiiiig FYI and apparently emails are going to be o.v.e.r. by 2020 (HALLE-FREAKING-LUJAH).
Thank you Facebook!
Still crazy excited that we got to make donuts for the announcement of this year’s Brits nominees last night! 🎤🍩🎤🍩 And yes I was following the whole thing on Instagram to find out who was eating them 👀
We're now closed until 3 January 2018! All emails and order enquiries will be dealt with after then.
Thank you so much to everyone that's supported us this year! Best. Year. Ever.
See you on the other side!
Big love, Vicky X
SO EXCITED to announce that I have a book coming out! 🎉🎉🎉
It’s a recipe book that has over 50 types of donuts and gives you tips on how to recreate what we make in the bakery in your own home. 🍩🍩🍩
Huge huge thank you to the publisher Hardie Grant, Studio Thomas for the design and Joe Woodhouse for the photography.
It's not every day Instagram get in touch to ask you to speak on a panel at one of their events so when they did, ofc I was like "Ummmm YAS!".
The event on Thursday hosted a few independent companies and members of press to celebrate small businesses who use Instagram to accelerate their growth.
It was me, Earl of East London, Ethical Stories Ethical Me and Campbell Cole who were asked to speak on the panel to reflect on how much Instagram has helped our businesses prosper. It was great to share our story and to hear the stories of others too. There were a lot of "ME TOO!"s for sure.
I'm a major fan girl of Insta and am always more than happy to big it up incessantly to anyone that will listen - from day one it's been an ace way to showcase what we do, whether it's highly stylised photos of fancy donuts that I spend way too much time perfecting or quick Boomerangs of rolling dough on our Stories feed. It's one hundred per cent my fave app to use and has enabled us to reach a customer base I could never have dreamed of before its existence.
Thank you Instagram! ❤️