Just a bit north of the Angel tube stop on Liverpool road lives an amazing little delicatessen/cafe/food shop that makes my heart sing (and my stomach rejoice) every time I visit. It’s one of those places that makes you proud to live in the neighborhood. Everything they make or stock is hand-picked and absolutely delicious. And it’s not crazy foams or some air-spun wasabi that makes it so — it’s all about good, local ingredients.
If you haven’t been to Pistachio and Pickle for their weekend brunch special or their newly-added afternoon tea, it’s time to change your plans this weekend and head over there. No matter what you order, you’ll be delighted, from the most beautiful simple plate of scrambled eggs and smoked salmon to the adventurous brunch specials.
On top of that, the owners, Steve and Matt, are two of the nicest, friendliest people around. Plus, if you get in at the right time, you will get a personalised puppy greeting from their sweet dog Cooper.
It’s also just a brilliant example of a local business done completely right. So I asked Matt and Steve to answer a few questions about P&P, and what they think can be done to reinvigorate local business on the high street.
Q: What made you decide to open Pistachio and Pickle?
A: We’re huge foodies, and have spent years cooking for our friends and families. So we decided to set up the the supper club and then from there we took the plunge and gave Pistachio & Pickle a permanent home.
Q: How did you decide on the location?
The location found us! We were looking for premises and as soon as the property details came through we knew Barnsbury was the place to be. It has a great sense of community and we wanted to be be part of it.
Q: Where did the name come from?
A: We thought long and hard about the name, we originally set up as a supper club and our favourite course was the cheese course – and we always made our own chutneys and pickles. This got us thinking about calling ourselves something & Pickle….we eventually came up with the exotic and rather expensive Pistachio & Pickle.
Q: You guys seem to know everyone who comes in the shop, and everyone seems so at home in there. How did you make that happen?
A: Over the past two years, we have spent nearly every working minute serving our customers, listening to what foods they like and getting to know them all. Most of our customers are regulars and we know their coffee and their name.
Q: You seem to source your ingredients from a lot of local, family-run businesses around town. What motivates you guys to choose local products?
A: We make sure our products have a sustainable origin and we are able to tell our customers about it – they set us apart from our competitors.
Q: There’s a big concern right now around the loss of local shops on the high street. As a successful local business, what do you think can be done to solve this issue?
A: High streets are the centre of a community, and they can brings jobs and vibrancy to the area which benefit everyone. High street rents can be extremely high however, and there should be more support for small businesses to set up. Customers also need to be motivated to shop in independents, so we see it as our job to provide the hand-sell experience which differentiates us from other retailers.
Q: What is your favourite item on the breakfast menu?
Steve’s favourite brunch is our current special – pork and apple eggs benedict with salbitxada. Matt enjoys the brioche French toast and yoghurt with fresh fruit pot.
Q: What products are you most excited about right now that people have to try?
A: We’re most excited by our new British farmed charcuterie. We’re now selling air-dried ham in the style of parma ham but from Worcestshire, bresaola style beef from Dorset and salami from Kent.
Q: How on earth do you make such a delicious cheese toastie? Seriously, I would eat it three meals a day. 🙂
A: Our cheese toastie is our signature sarnie and is our biggest seller – the real secret is using good mature cheese, spring onions and a secret ingredient, which I can’t tell you about or I’d have to kill you!
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