AN ARTISANAL BRITISH BAKERY IN SHANGHAI

Press and publications

We are passionate about the food we make at our bakery and love to let you our customers know what we have been up to. The British Kitchen has appeared in several publications in Shanghai including magazines such as Thatís Shanghai and Timeout Shanghai. We have also been invited onto TV programs such as Culture Matters on International Channel Shanghai (ICS) where we talked about Jiashan Saturday Market with its founder Amelia Heaton-Renshaw.

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    Chef Talk Interview with Debbie Wong

    Debbie Wong recently met with James Stockdale as part of her Chef Talk interviews to get some more information on The British Kitchen and how it all began.

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    Shanghai Supper Club – Review by Fiona Reilly

    We were recently honoured to be invited to cook at the prestigious Shanghai Supper Club, a dinner party event established by Camden Hauge to bring Shanghai’s foodies for a secret dinner party once a month. In keeping with our passion to promote food from our homeland, the menu took on a distinct British theme with a twist on some of the UK’s classics including Ulster fry inspired canapés, a boiled ham terrine with homemade sweet piccalilli and garden greens, pies and spuds for mains and a dessert buffet featuring one off specialist items created specially for the evening.

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    Shanghai Daily Secret review

    We didn’t recognize the smell. At Jiashan vegetable market, the scent of bok choy and watercress was overpowered by an unusual aroma. The sweet scent led us to a strange booth, where the chef was whipping up a foreign dessert! We had discovered The British Kitchen, a baking start-up engineered by James Stockdale, an architect who likes to cook lemon drizzle on the side.

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    Thats Shanghai Magazine Review

    As if keeping the sweet-tooth monster at bay wasn’t hard enough, good sense now has Earl Grey tea muffins with plum jam (RMB15) and chocolate almond cookies (RMB8/cookie, RMB40/six) to contend with. Luckily, the Brit behind sweet start-up The British Kitchen – James Stockdale – is a full-time architect, so his treats are only available a few times a month. If you catch him at Jiashan Market, be sure to snag a teacake (RMB15) – the dense poundcake-like batter drizzled with toothsome toppings like lemon icing or chunky cherry compote.

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