Lucy Carr-Ellison and Jemima Jones are the dynamic duo behind Tart London - the fashion industry's favourite catering company, and Wild by Tart - a beautiful restaurant, café and creative space in London's Eccleston Yard. They first met whilst living and working in New York, bonding over a mutual love for hearty food and seasonal ingredients, and have been inseparable ever since.
Now with clients such as Kate Moss, Eddie Redmayne and Stella McCartney, Instagram accounts brimming with pictures of delectable dishes, and their very own weekly column in ES Magazine, these two are undoubtedly the most glamorous foodie pair around. Here, they share their hand-picked edit of gifts from Not-Another-Bill and a delicious seasonal soup recipe:
Lucy & Jemima's Edit
From spring inspired tableware to summertime travel essentials, take a look at Lucy & Jemima’s top gifting picks from across all of our collections.
*Please note the Tart London code only applies to their selected items above.
What was the first gift you gave each other?
Lucy: A navy and white striped jumper that has just turned into my everyday go-to, and the most beautiful book – Feast for the Eyes: The Story of Food Photography
Jemima: The most ridiculously chic leather gloves with a luxurious fur lining - they made me feel very special and sophisticated back in my early twenties.
What are the most meaningful gifts you’ve ever received?
Lucy: A beautiful drawing of my dog
Jemima: My very talented artist friend Vanessa Garwood painted a large oil painting of me and my first born Eliza, lying on our sofa at home. I cherish it so much.
What are the worst gifts you’ve ever received?
Lucy: A stand to hold loo rolls...
Jemima: My brother always used to give me boxsets of series he wanted to watch.
What’s your favourite foodie gift to give?
Homemade treats like truffles, marmalade and chutney, or pieces for the kitchen like a microplane and beeswax wraps.
What’s the greatest gift that money can’t buy?
In 2020? A fantastic party! Every other year – time with your family switched off from work.
Money’s no object - what’s the first thing on your wishlists?
A cashmere Chanel dress – and throw in some boots and a bag too!
Enjoyed after a morning of lying around by the water’s edge, drinking cold wine - to peal yourself away for lunch, where you just ‘have to start with a gazpacho’. Cold and delicious, refreshing and energising.
3 spring onions, 1 small garlic clove, 2 cucumbers roughly chopped, 1 long green pepper, de seeded and roughly chopped, 200g greek yoghurt, 2 jalapenos, 1 bunch coriander, 1 bunch of mint, stalks removed, Juice of 1 lime, 1 tsp sherry vinegar, 1 tbsp, extra virgin olive oil, Salt and pepper
Whiz everything together in the blender till smooth. Refrigerate for 1-2 hours, mix well before serving. Serve with ice cubes, chopped roast almonds, mint and spring onions.