Kouzina Greek
Food was an art, a passion, a passtime, a competition of comparison between friends and family. Although eating all the delicious food was amazing, the most important and gratifying part was the cooking. Having a household centred around eating and feeding large amounts of people meant that everyone had to play their part, but it was always a pleasure to help.
Getting to use traditional Greek ingredients and make the dishes of our heritage meant a lot so we wanted to keep that standard of quality and familiarity by using products that are authentically Greek and Cypriot. Whether it's our flatbreads from Athens, oregano and olive oil from Crete or our black and green olives from Kalamata and Halkidiki, we take pride in knowing that every first bite you take is the same first bite we took as children.
Phata Phat
This is the culinary story of a young boy born and raised in England, in a British Indian household. The smell of traditional Indian cooking was a daily presence in his home along side some of his foworites: turkey dinosaurs, mash and beans, Sausage sandwiches and of course a roast chicken dinner. His upbringing was to be a blend of a long lineage of north Indian ancestry and 90's England and this marriage was mostly noticeable on his plate.
Was that relish in his sausage sandwich? Had chilli and turmeric snuck into his scrambled eggs and was dinner going to be yesterdays chicken curry sauce with freshly fried homemade chips!
The boy grew up in a home environment that celebrated food be il birthdays, weddings or a weekend get logether with the extended family. There was always a great spread from cocktail sausages and party pizzas to goat curry and grandma's legendary homemade Saag. It was inevitable my taste buds were to be formed by this mingling of spices and great British comfort foods. Our menu reflects this culinary journey of the British Indian household.
Doughnotts
Wade Smith and Megan Scaddan kicked things off in mum’s kitchen with a tenner and a wok. Before they knew it, they had themselves a micro-bakery and their own coffee and doughnut shop in Nottingham.
We’re not talking your usual doughnuts either, oh no. These doughnuts are handmade, coming rough and ready with all manner of mouth-watering toppings. We’ve even got vegan doughnuts, because we’ve got your backs, you vegan champs.
200 Degrees
Some time, several years ago, two bar owners wanted to serve the best possible cup of coffee to their customers. Thus began a search, that started a journey, which became an obsession, and lead to two men being alone in the corner of a garage (with a coffee roaster) until finally, in 2012, they created 200 Degrees Coffee and decided to show it to the World, starting with Nottingham and now, West Midlands Designer Outlet.
So why did we call ourselves 200 DEGREES? It's because we roast our coffee a slightly lower temperature than normal of 200 degrees centigrade that yields it's smoother, deeper taste. We then serve our coffee at around 200 degrees Fahrenheit, so it made sense to us.
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