Russo's Kitchen

A few months ago, we visited our friend ‘s family apiary in Poland and it was incredible! Seeing these amazing bees at work and learning about all the uses for their hard-earned honey was truly eye-opening.

Thank you so much Wiola, krzystof & .lechowicz for your hospitality, kindness and knowledge 💖

Join Russo’s Kitchen at Honey & Co. Studio 🍯
Kimchi making workshop - 25th September
Kombucha brewing workshop - 2nd October

Learn, make and take home your creations!
Ticket links in Bio 🎟️

Can’t wait to see you there!

🫙 NEW WORKSHOP🫙

Join us at Forty Hall for a hands-on Pickling Workshop on 13th September, 1–3pm!

Learn the art of preserving seasonal produce, take home your own jar, and discover tips to keep your pickles crisp and delicious. Perfect for beginners or anyone looking to level up their fermentation game!

🎟️ Tickets available via the link in bio
Spaces are limited – don’t miss out!

A busy next couple of months! Hope to see you there 🧡 Ticket links in our Bio

🦠🫧Did you know that fermentation isn’t just beneficial for our bodies, but also for our gardens? 🫧🦠

Fermented products can act as powerful natural fertilisers, enriching the soil with beneficial microbes, improving nutrient availability, and boosting plant health and resistance to disease.

Some popular fermentation-based techniques used by gardeners and farmers include:

- KNF (Korean Natural Farming) – promotes soil life and plant vitality
- Bokashi composting – an anaerobic method that pre-ferments food waste
- Fermented Plant Juice (FPJ) – made from wild plants to feed crops naturally

These methods help create a thriving, living soil—leading to stronger, more resilient crops with minimal inputs!

If you haven’t been already, get down to butchers 🥩! Not only are they now stocking our small batch Kimchi, they also have the best meat in the business. If you do anything this bank holiday, go check them out!

Big news 🗞️!! — have just opened a beautiful new studio space, and we are delighted to be part of their new programme!

We will be hosting Kimchi and Kombucha workshops on the following dates:

Kimchi — 29th May
Kombucha — 11th June

Tickets are live now — links in our instagram bio or via the Honey& Co. website
Would love to see you there 💖

📣DECEMBER KOMBUCHA WORKSHOP📣

Very excited to announce our next kombucha workshop.
We will be hosting the event at the wonderful cafe, 21 Sid, London Fields. 🎟️ Tickets in bio 🎟️

Look forward to seeing you there 💖

We wondered, ‘How does our kombucha look under the microscope?’ 🔬 So we decided to have a look and was amazed to see such a thriving and vibrant microbial community 🧫

The larger cells are the yeast, such as Saccharomyces cerevisiae, which breakdown the sugars into alcohol🍸 and carbon dioxide 🫧 and the smaller long chains are bacteria, predominantly acetic acid bacteria (AAB) that convert the alcohol into acetic acid, giving kombucha its zingy taste 👅!

📣 More workshops coming up at the iconic ! Come and get messy learning how to make Kimchi 📣

Tickets via the Tate cornerbar website