12th November 2015
Words: Killian Fox
Photos: Noémie Reijnen
Porlex hand grinder »
“The better grinder you have, the better the chance that you get a good coffee. Always go for a burr grinder. Blade grinders produce big chunks and an uneven particle size means you’ll get an inconsistent coffee. If you’re spending under £100, I’d go for a Porlex hand grinder. If you can spend a bit more and want an electric one, the Mahlkonig Vario is a decent home grinder.” – Charles
Hario scales »
Super-precise weighing scales from a respected Japanese manufacturer, with a handy timer built in.
Hario V60 coffee dripper »
Charles’s preferred method of brewing at home: a conical dripper resembling a coffee cup. You place it on top of your cup or jug, insert a special filter paper (which you have to buy separately), add ground coffee, pour hot water over it and let it slowly drip into the cup. The angle of the cone, the large hole at the bottom, and the ribbing on the side walls all help to ensure a good extraction.
Cona coffee maker »
Retro coffee maker which looks like it belongs in a chemistry lab. “A customer found this at her dad’s dental surgery and sold it to me for 300 krona. I use it every now and again; it’s good if you’ve got a Sunday brunch with friends. It’s pretty beautiful and actually a pretty nice way of brewing I think – you have to work a little bit more, but it’s nice.” – Charles
Marcato pasta rolling machine »
Charles makes ravioli for lunch with this very cool handle-powered machine which clasps onto the kitchen counter.
Tokaji Borecet vinegar »
Anne and Charles have a bottle of really good vinegar in their kitchen made in Hungary with Tokaji Furmint wine.
Waterloo tea »
“I drink a fair bit of tea during the winter because I’m always cold. We serve Waterloo teas at the shop, they do some good stuff.” – Anne
The Botanist Islay Dry Gin »
“I love gin. As a standard gin, I think Hendrick’s is nice but this Islay gin is really good.” – Anne
Caber filetti di acciughe »
Anne and Charles serve anchovies in olive oil as a starter with toasted sourdough. The brand is Italian but the anchovies, which are excellent, actually come from Albania.
Nya Annas Mat, Anna Bergenström »
“When it comes to cookbooks, the ones I normally use are old lady’s. This is good for basic things like pancake recipes and sponge cake. It’s old-school.” – Anne
Pitt Cue Co The Cookbook, Tom Adams, Jamie Berger »
A spin-off from the popular London food-stall-cum-restaurant specialising in meaty Deep South cuisine. “The Pitt Cue book is nice. If you like meat and getting really stuffed, it’s the place to go. We’ve done a couple of cocktails from it as well, including the New York Sour.” – Anne
Relae: A book of ideas, Christian Puglisi »
Anne says the “good, nice” cookbooks on her shelf are more for general inspiration than specific recipes. This book, by the owner of several top restaurants in Copenhagen, is full of inspiration – we see it in almost every kitchen we visit during our time in Sweden.
Salt, Socker och Vinäger, Olle T Cellton »
Cookbook with a focus on preserving by the chef at Babette, a really good restaurant in Stockholm.
Inside Roger Phillips’ Kitchen – The master of mushrooms on his favourite vegetable, a divisive kitchen gadget and his two most prized food books
Inside Erwin Gegenbauer’s Kitchen – Vienna’s “vinegar pope” on two revelatory types of wheat, a brilliant alternative to olive oil and his favourite Austrian wine
Inside Ryan Chetiyawardana’s Kitchen – The pioneering bar owner on an amazing green tea with toasted rice, some crazy-looking champagne glasses and two cocktail books that inspire him