Blanch & Shock started in 2009 with the aim of working creatively with food.
We like to find things out. Mostly this relates to food, and ends with us cooking for events where people eat something exciting and tasty.
We aspire to make food that is perfect for the context. We are fascinated with ingredients and the stories they can tell. We often work collaboratively, and have a desire to connect people and ideas from different places.
Some things we are obsessed with include: wild herbs and spices, bread and butter, cooking over fire, fermented soft drinks and wines with soul.
We are a small company, trying to have a minimal impact on the environment.
We have a studio and kitchen in Artichoke Mews, Camberwell, south London.
Internships and kitchen stages
We do not offer standard internships. Instead we propose something more like a residency, where you can work on your own project with supervision from us. If this is of interest then please contact us.
Please also get in touch if you are interested in kitchen stages.
Elisa Oliver interviewed us for the Meal edition of the food journal FEAST.
Nevin Taylor interviewed us for Cooking Up a Podcast.
We are featured in in Gestalten’s roundup of innovative culinary projects, A Delicious Life: New Food Entrepreneurs
Our custom serviceware features in Charles Spence and Betina Piqueras Fiszman's The Perfect Meal: The Multisensory Science of Food and Dining
Our address is Unit 8 Artichoke Mews, Artichoke Place, London SE5 8TS.