RAW (the Real Artisan Wine) fair is making it’s debut in London 20-21 May – making a stand for real wine makers who still regard their profession a natural art-form, and the product one of nature in harmony with us humans. Isabelle Legeron MW (AKA That Crazy French Woman) is the brains and feminine brawn behind the fair – rock on Isabelle, we love your style.

Cognoscenti living will be there, seeking out new producers and vintages to expand our wine horizons. Perfect timing, as the following weekend (25-26 May), cognoscenti living will be opening its doors to the public, with a pop-up experience in Kensington, London … and where better in the run up to the double bank holiday and patriotic celebrations in abundance. We’ll be holding a wine tasting of our selection of fine natural, biodynamic and organic wines amongst other things – so you can try before you buy.  Wines will be available by the bottle and mixed case on the day.

Our doors will be open at 12 Albans Grove, (them, Royal) Kensington & Chelsea, London W8 5PN, on Friday 25 and Saturday 26 May.

We’ll be bringing our very special brand of abundance to the borough, and giving you the opportunity to see, smell, touch and taste what is cognoscenti living – including our hand-selected range of artisan and vintage home-wares, clothing and accessories, the RUBI WARREN gemstone jewellery collection, as well as delicious home-made offerings from the cognoscenti kitchen.

There will be a formal  tasting on Saturday, 5 – 7 pm, hosted by Chrissi Bucklan-Jones (cognoscenti mastermind) and Sommelier, Guy Harcourt-Wood – tickets for which are available to buy in the online boutique.

If you were a chair, what kind of chair would you be?

Would you be a big, soft, floral arm chair, a sleek leather and chrome modernist, a big 1970s moustache of a chair, or a quirky 1950′s number like something from the Jetsons?

These are the kind of daft questions one gets to ask when exploring how to express a brand through an interior. If you work in the brand space you’ll understand the connection I’m trying make here between personality and brand. Just as we might describe ourselves as a particular type of chair, car, drink, even food – we can equally express a brand through these things.

If I can use Telecity Group as an example, we helped this successful and growing data centre provider, better express it’s brand through an interior design and refurbishment project at it’s HQ in London’s Docklands. The focal point was the reception area – a visitor’s first impression as they walk into the Telecity Space. Before cognoscenti got it’s hand on, it was very small, dark, enclosed with a single very 1970′s sofa dominating. Not very expressive of the market leading, innovative, modern and rapidly expanding company behind it.

The new reception area, pictured below, was designed to reflect Telecity’s true brand personality. If you know much about data centres – they are very large, bright, clinical spaces – possibly cleaner than a few hospitals! Lot’s of modern, reflective materials and state of the art environmental control around all those humming data servers.

Coming back to the reception and HQ – the aim was to reflect this modernity, innovation and professionalism. We opened the area up, replacing solid partition walls with glazing and light modern surfaces. The artwork, which was commissioned as part of the brief also reflected the brand – using a mix of shiny enamel and ‘Telecity red’ spray paint on reflective aluminium that had been etched to add dimension.  The art collection – ‘painting the town [Telecity] red’ – is very much a representation of what Telecity is up to as a company in each of it’s locations. And what kind of chair did we choose for Telecity? The funky, rather space-age little number pictured above – upholstered in a mix of white leather for a modern touch, and grey felt to add a professional touch.

Now if Telecity were a Hotel, we would also be looking at what kind of menu it would offer, and the drinks list.  Serving up hamburger and chunky chips with a diet coke doesn’t sit well in an authentic Italian boutique hotel does it? Yet, believe it or not, I have actually seen this done – and had to serve it (but that’s another story)! No doubt you’re getting the picture that connecting the brand with every aspect of a design – interior, service, product – is crucial to sending the right message and creating the right experience.

If you would like to talk to us about how we can help you express your brand in the right way – personal or business – contact us for an informal introduction.

Welcome to 2012 everybody. It’s been a while, but finally January’s over and payday has come too I suspect. So who’s ready for a top up? Ah, yes there are only so many days one can wear those goody two shoes, sip broth and have a quiet night in eh? But not wishing to undo all the hard work and abstinence, if we’re going to re-tox, it should be with something quality and substantially less toxic I reckon. Which leads me to the subject of my first blog for 2012… biodynamic wine. Seeing as I sell the stuff it’s probably about time I did some explaining. So here goes, and it’s a serious subject, so lets get serious for a mo…

Biodynamic wine is produced through agricultural and viticulture practices that aim to assist and enhance natural growth of vines and their fruit, as part of a natural system that was made perfect without human intervention.

These practices aim to produce a superior quality and unique taste of wine that bears the characteristics of the terrain or ‘terrior’ in which the fruit is grown.

Unlike modern agriculture and viticulture, biodynamics use only natural elements, processes and rhythms to assist nature to do what it is designed to do. You could liken modern practices to ‘chemotherapy’ when used to treat cancerous cells. Whilst the chemo kills the cancer cells, it also strips the body of its own natural defences, throwing its natural immune system into chaos and creating the need to replace it with artificial substitutes such as steroids – which in turn bring their own side effects.

Modern technology has distracted us from the fact that nature is its own perfectly balanced system that works well enough without human intervention – from the global macro-environment to the microcosm of the soil in which produce is grown. We are part of that system and if we use our intelligence to understand it, we can assist it.

But when we intervene by trying to control parts of the system that we perceive as a threat with manufactured herbicides, we throw the natural system out of sync, creating imbalance. Herbicides kill the natural flora in the soil that are there to balance out the microbiology naturally. They enable the plant life to draw essential nutrients from the soil. By introducing these artificial agents, we create a problem, which needs further intervention. As in any natural system, every action creates an equal reaction, which then demands redress.

Over time each modern agricultural practice has created increasingly artificially controlled environments. In his book, What is biodynamic wine?, Nicolas Joly, one of France’s leading biodynamic vignerons, speaks of four critical interventions that have slowly degraded our natural viticulture systems. The results are low grade, characterless and tasteless fruit that requires much engineering in the wine making, and again, artificial agents, that produce lower quality, bland tasting ‘cookie cutter’ wines. And this is of course aside from the residue of pesticides, herbicides and antifungal solutions that have permeated the roots, stems and fruit of the vines. All of this in the interests of low labour, cheap, mass production to satisfy the masses.

Not only is biodynamic wine devoid of all of the aforementioned nasties, it is made through practices that capitalise on the natural positive energy forces present in the earth and atmosphere which also translate to the fruit of the vines. The difference between biodynamic and mass produced wine is striking when visualised in photos taken of crystals formed of wine and other products grown biodynamically. The crystals formed by biodynamic and other natural products are beautifully formed, geometrically perfect formations – as are most natural things including the human body.

When compared to crystals formed by products created of modern technology or exposed to artificial energy sources, there’s no question which I, and no doubt you, would choose to consume. And if you’re intrigued by the effect of positive and negative energy on matter, a good read on this subject is The Hidden Messages in Water, by Masaru Emoto. It will change the way you drink!

Biodynamic wine is the product of matter and energy in perfect harmony – as it should be – helped along by people who are dedicated to their art and passionate about the product.

Choosing to drink biodynamic wine over the usual suspects is doing your physical and energetic self a huge favour. These wines are of a superior quality on all levels, they taste damn fine, and will give you less of a hangover to boot.

If this has inspired you to try out some biodynamic wine, why not come to our next wine tasting…. watch out for news of the next date.

Going back a couple of weeks, my Saturday was as unpredictable as it gets. I had gone for a walk through Battersea park to work off some energy and stretch the legs outside of the four walls – up to Sloane Sq and down King’s Road.  After a fashion, I decided to take a pit stop for the obligatory glass of sparkling at the Gallery Mess. Spring, summer, winter the view from the bar or terrace is always a pretty one – and even more so as the Christmas lights had been switched on – to the sound of the first carol singers of the year.

As I enjoyed my bubbles, two ladies walked into the bar and inspired by my serene moment they decided to follow suit. The two friends engaged the bar tender to mix up a couple of classic champagne cocktails – which they clearly knew to a T as they guided the mixology!  Sensing some common ground I decided to go introduce myself – and it was one of those rare moments when like-minded individuals get an instant rapport and share a great connection. M and R asked me to join them for a drink, and eventually I pulled up a chair, letting go of the evening I had planned. My two new acquaintances were heading for food and asked for recommendations – happily I rattled off a few of my favorites. I also threw in a recommendation from my dear friend and trusted Sommelier, Guy – a new venture set up by ex colleagues at Chez Bruce, no less. Guy had urged me to go and give my support to his friends and I had been meaning to go for a while. M and R liked the sound so plumped for Medlar – very kindly inviting me to join them. It was one of those moments where you just have to go with the flow – so I did, still in my rather sloppy-jo outfit from the afternoon.

We jumped on a bus and head down the King’s Road – looking out for the place hoping my memory would serve me well as I had only seen once on my way past – as it did.

With no reservation we walked in and addressed the Matre D – who was very accommodating despite a full booking and gave us a table until 9.30. An hour and a half – plenty of time to enjoy a course or two before heading home for dare I say, x-factor.

The restaurant’s décor was understated elegance, with a nod to Africa for a touch of drama in the lampshades, which we discovered, are made from porcupine needles. So too the zebra printed wallpaper in the upstairs bar – not the tacky black and white stuff of the 80′s, but a very subtle ocre version.

We ordered fairly quickly – M went for the under blade fillet with bone marrow, salad, triple cooked chips and béarnaise, while R and I had the Hake with a bacon and parsley crust, Jerusalem artichoke puree, rainbow chard and autumn truffle.

My fellow diners entrusted the wine choice to me – and I followed my nose to a bottle of Terrasses du Larzac, Le Mas de l’Ecriture “L’Emotion”, Languedoc 2007 (£36). The Sommellier reassuringly confirmed it would be a good compromise for the fish and beef dishes. So it was, with delicious ripe berry fruit and soft tannins.

Both the Hake and the beef were stunning dishes – executed perfectly (M said the best beef she’s ever had) and presented beautifully.

We then went for the cheese board to finish – not that the deserts weren’t tempting. The selection was amazing – presented knowledgeably by David, one of the co-owners, who had purchased them personally. Our choice included pecorino, goat’s cheese in rosemary and lavender, English Stilton, a wonderful triple cream soft cheese and Montgomery cheddar from my home county. All accompanied by fig chutney and quince jelly.

Now cheese isn’t the same without a good desert wine – so we chose three different ones to suit each palette. A glass of Maury, D. de La Coume du Roy “Tradition”, 2009 from Languedoc, France for M who’s usually partial to a glass of Port. A glass of Jurancon, Bru Bache “Quintessence” 2008 from South West France went down nicely for one who doesn’t like it too sweet but with a good measure of acidity.

And for R, a glass of Tokaji “Late Harvest”, 2007 from Oremus, Hungary – who preferred a sweeter glass.

As we got to 9.10 David very politely drew our attention to the time – and offered us seats in the bar to finish our cheese and wines – which was the perfect place to end our evening. There was a 60^th birthday dinner party being held in the private dining area – to which we added our own rendition of ‘happy birthday’. 

Medlar gets a resounding yes from all three ladies – truly a delight for food, wine, service and ambience. And, I will remember it for a truly spontaneous evening, meeting of minds, souls and thee ladies who I think and hope will become good friends and patrons of Medlar. www.medlarrestaurant.co.uk.

It’s the weekend! And we’ve some firework displays to look forward to no doubt. I love them, personally, the big ones that is – once you’ve seen a big one – the DIY show in the garden just doesn’t hit the spot does it?

Well now if there’s one thing I love on the weekend it’s knocking up something different and delicious for breakfast – and these pancakes are so easy and scrumptious, they’ll do just fine for bonfire weekend. They’re also a good excuse to use some of the lovely English pears that are around at the moment. And for all you wheat, gluten, sugar and dairy free freaks out there (me included of course on 3 out of 4 counts), they can be made with or without all of the above. I’ve been avoiding wheat for many years now so always look for alternatives that are just as tasty if not more. I adapted this recipe for pancakes to make then wheat free and sugar free – two of the biggest food criminals in my book! They can be gluten and dairy free too for those who need or just prefer to avoid these as well.

Here goes the recipe -  serve them up with a really good cup of coffee or tea – ideally in one of our splendid hand made cups, now available in the boutique. Wouldn’t be a blog without a flog now would it . Bon appetit, and bonfire night!

Buckwheat and pear pancakes

There are a couple of options for the fruit content – pear or banana – both equally delicious. I’m going to try it with apple and raisin in my next batch and will report back.

Recipe for 12

In the notes of ole blue eyes, ‘I did it my way…’ adapted from the Sprouted Kitchen and originally – Good to the Grain by Kim Boyce

1 Cup Buckwheat Flour

1 Cup fine milled oatmeal or milled oats. For gluten free – replace this with ½ cup of rice flour and an extra ½ cup buckwheat flour.

1 Tbsp. honey – or more to your taste – I tend to leave it for folks to add after ‘cos everyone’s different

2 tsp. Baking Powder

1/2 tsp. Baking Spice Blend – or cinnamon works just as well

3/4 tsp. Sea Salt

2 Tbsp. Unsalted Butter, melted and cooled slightly (if doing dairy free – use coconut butter)

1/2 Cup Milk – for dairy free use almond milk – I actually prefer the taste this gives to the pancakes anyway.

1 Cup Buttermilk (or yoghurt, can be cows, goat or sheep) if diary free – replace with almond milk)

1 Large Egg

2 Firm Pears or ripe bananas (I used Bosc and Comice)

To serve:

Warm honey

Chopped toasted walnuts (optional)

other optional extras: crème fraiche or natural yoghurt, OR – If you’re feeling decadent you could use melted butter with honey instead.

1. Sift all of the dry ingredients together in a large bowl

2. In a separate bowl, whisk together the egg, buttermilk/milk, and melted butter until combined.

3. Grate the pears in the large holes of a box grater – or mash the bananas and add to the buttermilk mixture – juice and all.

4. Gently fold the wet ingredients into the dry and stir ’til just combined. It should be pretty thick – and as with all pancake batters – letting it sit for a little while, or overnight in the fridge will allow the batter to combine. You will need

to thin it out with a little more milk, 1 Tbsp. at a time if so. Adjust to your pancake thickness preference.

5. If your going for the butter and honey option  – melt the honey and 2oz. of butter together, and keep warm to serve.

6. Heat a heavy based non stick pan, over medium heat. Add batter in mounds to the pan, once the tops start to bubble, check that the bottoms are golden brown and flip to the other side. Cook for about about 5 minutes total.

If you’re wanting to keep things really healthy – you can bake these in a Yorkshire pud tin in the oven. Just add a teaspoon of melted butter or good oil to each tin round and heat in the oven before adding your pancake mix (argan oil give you a lovely nutty/buttery taste and is very good for you). The oven should be pre-heated to about 200 degrees c – they’ll take about 10-12 minutes on the top shelf.

If cooking them this way, brush the tops with a little butter or oil to finish then pop them back in the over for the last two mins.

7. Wipe the frying pan/tin between batches, and grease with a little butter or oil in between.

Serve up warm, with a little honey, some walnuts and your choice of crème fraiche, yoghurt or melted butter. YUM!

I’ve always believed that the object you drink your brew from, or any bevvi for that matter makes a huge difference to the entire experience. I know of Sommelliers that take their own glassware to fine dining establishments so strong is their belief in the importance of the drinking vessel to the drinking experience (you know who you are;).  I’m just as anal about my coffee cups, and I know many of you readers are nodding along with me here.

I blame my grandma, who to this day has a wonderful collection of china tea cups, pots, sugar jars and milk jugs. For coffee it must be porcelain, china is far too fine and doesn’t have the same heat conducting properties as porcelain. A good coffee cup has to be the right size for your particular brew, small and neat for an espresso. Not too large for a latte or cappucino or else its too milky, and super-size is too greedy. A larger size is good for those who like it long, americano or ‘meta’ (half milk en Espana), like me. Yes I’m still talking about coffee cups, stop drifting off.

Such is my passion for coffee and finding the right cup, I decided to design some for Cognoscenti living’s range. And pictured above are the first two – a cute espresso and cappucino/latte cup. Just the right size and shape, elegant and suitable for any contemporary kitchen, but with a little character. Each is hand thrown at the local potters down the road in my locale. And you can purchase your very own set on the cognoscenti boutique.

Coming soon, the ‘boule’ for a slightly larger cup and appetite, and a funky alternative design – plus – possibly the best coffee bean this side of columbia, to order by the bag.

Voluspa scented candles are just one of the wonderful ranges that cognoscenti will be bringing to you – to make your life more beautiful.

These exquisitely scented and presented candles enhance your living or working space beautifully. Heavenly scented using rare and unique botanicals, they are made using a unique proprietary coconut wax blend - which is clean burning, scent enhancing and eco-sound. Crisp champagne is a personal favorite – filling the room with delicious aromas of vanilla and barrel oak. Which leads me onto another of the ranges we’ll be bringing to you – crisp champagne, another of my favourites – and I’m sure yours too.