LoveEast.56

Summer 2020 

ISSUE 56 

We're Back! 

It is easy 

to forget how 

effervescent and 

free we all felt 

that summer. 

- Anna Godbersen 

Your East London: People | Food | Culture

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| Your East London: People, Food, Culture 

Hello East London! How's everyone doing? 

It’s certainly been a roller coaster ride here at LoveEast 

these past several months, but we’re back in print and 

excited to share a bit of East London Love with this 

Summer edition. 

Highlights include interviews with professional acrobat 

Natalie Reckert and artisan chocolatier Cocoa Bocoa, 

news from the Friends of Tower Hamlets Cemetery 

and Dalston Eastern Curve Garden, and some tips from 

Nutritional Therapist Michele Scarr. 

I’m also breaking a rule and running the Harry the 

Pencil art feature from the previous, online-only edition, 

because it’s THAT good and his work deserves to be seen 

in print. 

The Gentle Author takes us into Epping Forest, Sean 

Gubbins tells us about Loddiges Road in E9, Little 

Green Duckie educates us about gut health, Roger 

Love explains the mechanics of motivation, and Sophie 

Downer shares one of her delicious recipes. There’s also 

the welcome news that Eleven98 returns from mid-July. 

As you can imagine, we’ve had to adjust to a new way of 

life, and, for obvious reasons, the magazine will no longer 

be stocked in shops and cafes etc. for the foreseeable 

future. However, the good news is that it’s now able to 

reach parts of Wanstead, Walthamstow and Leytonstone 

directly through letterboxes. It’s something I’ve wanted 

to do for quite some time, so, a silver lining. 

As always, but especially now, a Giagantic Thank You to 

our advertisers and contributors for sticking with us; it 

means the world to me and it’s what keeps the magazine 

going. As lockdown eases, let’s do our utmost to support 

local businesses, many of whom have been hit hard 

(including us). We need each other now, more than ever. 

Cheers, 

Kaz 

Inside 

EAST LIFE 

4 

16 

Hanging upside down with 

Natalie Rickert 

Indulge your sweet tooth 

with Cocoa Bocoa 

COMMUNITY 

8 

18 

WELLNESS 

10 

Friends of Tower Hamlets 

Cemetery need your help 

The Dalston Eastern Curve 

Appeal 

Michele Scarr on eating well 

while spending less 

IT'S ART, BABY, ART! 

12 

Poignant portraits by 

Harry the Pencil 

Et Cetera 

14 The Gentle Author 

20 Sean Gubbins Walks Hackney 

21 Roger Love on Fitness 

22 Eating in - and out 

24 Little Green Duckie 

Editor 

Karen ‘Kaz’ Ay 

Copy editor 

Yolanda Powell 

Crafted by 

chomp.me.uk 

Contributors 

Little Green Duckie 

Michele Scarr 

Roger Love 

Sean Gubbins 

Sophie Downer 

The Gentle Author 

Tod Kavonic (photography) 

How to get in touch 

E: karen@chomp.me.uk 

T: 07590 609 557 

Socials 

W: loveeast.london 

T: @LoveEastMag 

IG: @loveeastmag 

Advertise with us 

Get in touch to find out how we can promote your 

business; we offer affordable rates and we reach 12,000 

homes across East London. 

LoveEast are media partners with East London Radio and 

Trapped in Zone One and we are a member of the East 

End Trades Guild. 

THE SMALL PRINT 

LoveEast Magazine is produced and published by Chomp 

Creative Limited. While every effort has been made to 

ensure accuracy, we do not accept liability for any errors 

or omissions, nor do we endorse companies, products 

or services that appear in this magazine. ©2020 Chomp 

Creative Limited. All rights reserved. No reproduction can be 

made without permission from Chomp Creative Limited. Be 

kind to the planet; please recycle. 

LOVEEAST Summer 2020 3

| East life 

Professional acrobat 

Natalie Reckert lives 

life upside 

down 

Photo courtesy of Natalie Reckert 

4 LOVEEAST

| East life 

What made you become a hand balancer? What 

fascinated you about handstands? 

Hand balancing is hard, it takes a long time 

to learn and when it works out you feel like a 

superhero. :) I like the challenge. I am an introvert 

so I also liked it because it is a solitary activity. 

Professional acrobat Natalie Reckert 

specialises in the art of hand 

balancing. 

Having graduated from the National 

Centre for Circus Arts in London in 

2007, she has since performed in 

German variety shows and toured 

internationally with the Generating 

Company, Stumble Dance and Sugar 

Beast Circus. 

Alongside her career as a performer, 

Natalie has been teaching hand 

balancing in yoga studios and gyms 

for over ten years. Most recently, 

she has begun a series of online 

courses, offering a range of popular 

tutorials on how to learn or improve 

a handstand. Courses range from 

absolute beginners to professionals 

continuing and improving their 

handstand technique and training. 

We caught up with Natalie recently 

to find out about the art of hand 

balancing. 

The moment of balance feels very powerful, it is 

kind of addictive, you want to repeat the success 

of balance. Handstands are also very impressive 

to others and there is an element of showing off 

which I enjoy. I think handstands are an introvert's 

way to get attention. 

Handstand training humbles you, too. There are 

no shortcuts to hand balancing, you have to put in 

the work. So when you have mastered a skill like a 

freestanding handstand or a one-arm handstand 

you can be sure that success is well deserved. I 

have always found that very affirming. 

At what age did you start training? 

I started doing sports acrobatics at the age of 

five and took part in competitions until I was 16. 

I continued to practise handstands on my own at 

home after that and started doing ballet at the 

age of 16 in a local evening class, together with my 

mother. We started together, she was in her forties 

and I was a teenager. It was fun! 

I later auditioned for the National Centre of 

Circus Arts in London, where I specialized in hand 

balancing. I also spent a study year at Sozo Vim 

contemporary dance school, to learn more about 

different approaches to moving and training the 

body. 

On a typical day how much time do you spend 

upside down? 

I work as a freelancer so it is hard to keep a similar 

routine every week. In an ideal week I like to train 

handstands three times a week for approximately 

three hours and then do other types of training 

throughout the week. If am rehearsing for a 

performance I will do a 45 minute technical 

handstand training in the morning and then do a 

lot of handstands throughout the day. 

It takes quite a lot of strength to do a handstand. 

How do you build up the strength when you have 

never done a handstand before? 


| East life 

Hand balancing is not just about learning 

a handstand. It is also about developing a 

relationship with your body, with your strengths 

and weaknesses. It is a way of really getting 

to know yourself. Some people need to build 

strength, others need to work on shoulder 

mobility and yet others need to develop and finetune 

their body awareness. 

In terms of getting stronger I would say: Start 

small and don't measure your progress every day. 

Don't start with maximum strength exercises like 

push ups and long handstand holds straight away. 

Build up your training step by step and enjoy the 

journey. The challenge is not to get frustrated. 

What has proven to be very beneficial for 

me over the years is to do conditioning that 

involves controlled small movements with many 

repetitions. 

So my advice if you want to get strong is: Sets 

of small movements with many repetitions, 

especially core upper body and back. Start small 

and build it over time! Don't be impatient. 

What are the three most important warm ups for 

handstands? 

Mobility exercises for your hips and shoulders 

and simple stretches that you are not holding for 

very long. It should just feel like moving through 

your range of movement to prepare the body 

for training. I would recommend you to do wrist 

preparation and a core activation exercises and a 

gentle cardio warm-up, too. 

What are the most common mistakes in 

handstand training? 

Not realizing how important the shoulder opening 

and the mobility in the hips are. 

Many people think they can muscle through to the 

correct shape. They practise in a banana shape 

for a long time due to the lack of mobility and get 

used to a very inefficient handstand shape. 

There is also the expectation that when you can 

do a handstand against the wall you will be able 

to do a freestanding handstand. However, learning 

how to actively balance takes time and specific 

training. 

The kick-up is also often neglected. You really 

need to build everything step-by-step and be 

patient. 

As a beginner it's hard to get started. What would 

a short training sequence for strength building 

(for absolute beginners) look like? 

I would suggest to start with strengthening 

exercises for the wrists, some mobility drills, core 

workouts and plank holds (we all love plank holds 

;)) and handstand prep exercises. The Couch to 

Handstand programme as well as my 7 week 

course on Vimeo contain a lot of prep and entry 

level exercises. 

Do you follow any specific diet or nutrition plan? 

Do you use protein powder or other supplements? 

I don't follow any specific type of nutrition. 

I try to eat clean, I remind myself to eat fruit 

and vegetables and chose high protein options 

(vegetarian) if they correspond with what I feel 

like eating in that moment. I find my body to be 

quite reliable to make good intuitive choices. 

I don't eat gluten and I don't like to eat in the 

morning or late in the evening. I don't tend to 

eat after training. I eat a lot of nuts! I also eat a 

lot of corn crackers and cheese. I take nutritional 

supplements for my joints, whichever ones are 

available at the local store. I am not sure if it 

makes a difference, but I like to think it does. 

What made you create an online handstand 

course? 

I wanted to help people who don't have any 

handstand classes close by to have access to 

instructions and follow-along classes. Likewise 

if you travel frequently, if you have children or 

are caring for another person at home it is often 

impossible to go to a regular class. I travel a lot 

myself and the only way for me to do a regular 

class with the same teacher is online. I really 

appreciate the structure and continuity these 

online classes provide, so I wanted to create a 

similar experience for others. 

TO FIND OUT MORE 

W: nataliereckert.com 

Online courses: nataliereckert.com/portfolio.html 

Vimeo: vimeo.com/ondemand/handbalancing 

SOCIALS 

FB: Natalie Reckert Handbalancing 

IG: natalie_handbalancing 

Tiktok: natalie_handbalancing 

6 LOVEEAST

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| Community 

Help protect our common right to light 

Local charity the Friends of Tower Hamlets Cemetery Park is leading a public 

campaign against plans for a major development that threatens the future of a 

widely treasured urban woodland nature reserve. 

Campaigners say the development would 

permanently damage wildlife and ecosystems in 

and around Tower Hamlets Cemetery Park, and 

place unsustainable pressures on local 

greenspaces. 

Proposals for the Bow Common 

Gas Works development 

submitted by St William Homes 

(a joint venture between the 

Berkeley Group and National 

Grid) include 14 very tall, 

densely packed tower blocks 

consisting mostly of luxury 

housing. Eight of the blocks 

would rise between 48 and 89 

metres high, four of these directly 

bordering Tower Hamlets Cemetery Park 

(THCP), a designated Local Nature Reserve. 

The buildings would plunge large areas of the 

Cemetery Park into shadows by day and pollute 

it with light by night. Changes in light and 

temperature would disrupt the park’s unique 

habitats and its carefully balanced ecosystem. A 

critical site for regional biodiversity, THCP is home 

to many species of birds, bats, insects and plants. 

Among these are rare and threatened species 

which risk further decline if the plans go ahead. 

As well as being a Local Nature Reserve (LNR) 

and a Site of metropolitan Importance for Nature 

Conservation (SINC), the Cemetery Park is 

designated Metropolitan Open Land, which entitles 

it to the same protection as the Green Belt. Ken 

Greenway says: 

“The problem with these protections is that they’re 

effectively meaningless unless people fight to 

uphold them. We have the opportunity to set 

a precedent for planning systems to recognise 

the impacts of developments on neighbouring 

greenspaces. But we need public support behind 

us.” 

The charity leading the campaign is encouraging 

members of the public to sign a petition and 

submit objections to the planning authorities and 

local councillors. They’re asking the developers 

to reduce the height and scale of the proposed 

buildings to minimise the detrimental effects 

they’ll have on wildlife and the local 

community. 


W: fothcp.org/gasworks-campaign 

In response to the campaign, St 

William has offered to reduce the 

heights of the blocks directly 

bordering THCP by a few 

stories. Ken Greenway says: 

“Although we’re pleased 

to see this step in the right 

direction, we think local 

residents deserve a lot more. 

We understand the need for new 

homes, but the impacts of the plans 

are still completely unjustifiable. We 

plan to continue our campaign and hope to show 

the developers the strength of public feeling for 

protecting Tower Hamlets Cemetery Park.” 

Planning Application Details: 

Bow Common Gas Works - PA/19/02379 

https://development.towerhamlets.govuk/ 

onlineapplications/applicationDetails.do? 

activeTab=documents&keyVal=DCAPR_130315 

Tower Hamlets Cemetery Park offers everyone a 

breathing space in the heart of East London. This 31-acre 

nature reserve is London’s most central urban woodland and 

one of its ‘Magnificent Seven’ cemeteries. It’s a people’s 

park, a sanctuary for wildlife, a place for remembrance and a 

site for festivals, community events, field studies and forest 

schools. Always changing with the seasons and rooted 

in the unique heritage of the East End, it’s a place full of 

history, discovery and possibilities for all. 

Friends of Tower Hamlets Cemetery Park (FoTHCP) is 

an award-winning local charity working to protect, preserve 

and care for the Cemetery Park. Our passionate staff and 

volunteers share their energy, expert knowledge and vision 

to shape the future of the park for everyone’s benefit. 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

Photo courtesy of FOTHCP 

8 LOVEEAST

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| Wellness 

Five golden rules for healthy eating on a budget 

Eating food you've prepared at home is not only healthier for you, it's also considerably cheaper. 

But in order to end up with the right foods in the fridge or cupboard, the key is in the planning. 

Here are some great tips: 

Include protein at every meal and snack. Protein 

keeps energy levels stable and is essential for the 

body’s growth and repair, and healthy skin and nails. 

It's found in meat and poultry, fish, seafood, eggs, 

lentils, beans, pulses (like chickpeas), quinoa, nuts 

and seeds. Protein should make up a quarter of your 

meal (about the size of a 

clenched fist). 

MONEY-SAVING TIP: The 

cheapest sources of protein 

are vegetarian sources, like 

beans and lentils. Consider 

going meat-free one or two 

days a week. 

Eat plenty of fibre. That 

means lots of vegetables 

– likely more than you 

are currently eating. The 

recommendation is 5 

portions of vegetables and 

2 portions of fruit (ideally 

low sugar fruit like berries, apples, pears, plums, which 

contain many immune-boosting plant chemicals – 

anything grown in the UK) a day. Fibre keeps energy 

levels constant, balances your hormones, fills you up 

and keeps you regular.Remember - eat a rainbow of 

colours. 

MONEY-SAVING TIP: Greengrocers are often the 

cheapest places to buy your veg. Don’t rule out 

'basics' and 'essentials' ranges in supermarkets (it 

usually means they're not regular shapes and sizes) 

or frozen veg either. It’s cheap, often frozen soon 

after picking so it’s very fresh, and offers the ultimate 

convenience. And you are likely to waste less. 

Choose healthy fats. Eating fat doesn’t make you 

fat or put on weight, but some fats are healthier 

than others. The body loves omega 3 fats, which 

boost mood, support the stress response, and reduce 

inflammation. They are found in oily fish (salmon, 

trout, halibut, cod, fresh tuna, mackerel, sardines), 

flaxseeds, chia seeds, hemp seeds and walnuts. Other 

healthy sources are avocados, olive oil, coconut oil, 

nuts and seeds. 

MONEY-SAVING TIP: Frozen fish is far cheaper than 

refrigerated. Don’t be fooled into thinking it’s inferior. 

Often supermarket ‘fishmonger’ counter fish has been 

frozen. 

Think carefully about 

starchy 'carbs'. Many diets 

rely heavily on white pasta, 

bread, rice and potatoes, 

but these (especially when 

eaten without protein) can 

unbalance your blood sugar 

levels and cause you to 

store fat. Swap to healthier 

wholegrain alternatives; 

brown rice, wholemeal 

pasta and bread, and sweet 

potatoes, and ensure this 

element takes up no more 

than a quarter of your meal. 

MONEY-SAVING TIP: Many people bulk up meals with 

starch, especially on a budget. Your body will love you 

for bulking meals up with veg instead. 

Cut sugar. Most people have an understanding 

that sugar is not good for them. Eating sugary food 

is like a treadmill, with one biscuit creating the need 

for the next. Sugar creates a blood sugar or energy 

imbalance, fuels inflammation in the body, and makes 

you put on weight. 

MONEY-SAVING TIP: Depending what you’re snacking 

on, cutting it out (or cutting down) could save several 

££ each day. 

USEFUL RESOURCES 

Economy Gastronomy by Allegra McEvedy & Paul 

Merrett 

Save with Jamie by Jamie Oliver 

Eat, Shop, Save by Dale Pinnock 

Michele is a registered Nutritionist, Health Coach and Lecturer. 

To book a complementary call: nutritioneast.london/contact 

E: nutritioneast@gmail.com 

W: nutritioneast.london 

FB: @nutrition.east.london 

Main photo: Ella Olsson. unsplash 

10 LOVEEAST

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| East life 

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| It's Art baby, Art! 

'Harry the Pencil' Harrison's portraits: 

putting a name to the face 

Harry's paintings of disenfranchised people are timely, haunting, and a 

reminder that everyone has a name, a personality, and, above all, feelings. 

We are all human beings, after all, and it goes without saying that everyone 

deserves to be treated with dignity and respect, no matter what their 

circumstances. Harry's work encapsulates that and provides yet another 

reason to appreciate the power of art. 

TO FIND OUT ABOUT THE BOOK 

Harry the Pencil - sharp and to the point 

https://bit.ly/2KoRY18 

https://issuu.com/jtp_placemaking/docs/harry_the_pencil 

The Gentle Author also has a lovely post of Harry's sketches: 

https://spitalfieldslife.com/2019/04/19/harry-the-pencils-lunchtime-sketchbook/ 

Follow Harry on Instagram: @harry_the_pencil 

Photos courtesy of and © David 'Harry' Harrison 

Tim 

Angus 

12 LOVEEAST

I am a retired architect who has drawn and painted as a hobby all my 

life. My drawing and draughting skills, (more or less redundant in today's 

digital world), were an asset in my architectural career and earned me 

the sobriquet 'Harry the Pencil'. I moved to the East End in 1978 and 

have lived here ever since. I believe the East End is undoubtedly the best 

place to live in London and have never, ever considered moving. There 

have been many changes from a mono-cultural to a much more diverse 

neighbourhood in the last forty-two years but despite gentrification the 

area has retained its unique sense of place. 

The portraits of homeless men Tom, Andrew, Tim and Angus and of 

Mick Taylor, a well known East End character, were inspired by a sense of 

compassion. I wanted to record the harsh reality of homelessness in our 

neighbourhood despite the increased affluence for some; many still 'fall 

through the cracks'. The paintings were exhibited in a cafe in Clerkenwell 

to raise money for the homeless charity Crisis. 

Since retiring three years ago, I have had the opportunity to devote more 

time to art and I work in a variety of mediums, pencil, watercolour and 

oil across a wide variety of subject matter. I have recently been doing 

a series of oil portraits of fellow dancers at a Northern Soul club called 

'Walls of Heartache' held at the Luna Lounge in Leytonstone, which we 

frequented prior to the current lockdown. 

| It's Art baby, Art! 

Tom Mick Andrew 


| The Gentle Author 

Who can resist 

the lure of the forest 

at Midsummer? 

14 LOVEEAST

| The Gentle Author 

Since Epping Forest is 

a mere cycle ride from 

Spitalfields, I paid a visit 

this week to seek refuge 

among the leafy shades. In 

the depths of the forest, I 

came upon these makeshift 

tree huts which fascinated 

me with the variety and 

ingenuity of their design. 

Who can be responsible? 

Is it children making dens 

or land artists exploring 

sculptural notions? Clearly 

never weatherproof, they 

are not human habitations. 

I wondered if the sprites 

and hobgoblins had been 

at work constructing 

arbours for the spirits 

of the forest. But then I 

remembered I had seen 

something similar once 

before, Eeyore’s hut at the 

edge of the Hundred Acre 

Wood. 

Images courtesy of The Gentle Author 

Some are elaborate 

constructions that are 

worthy of architecture and 

others merely collections of 

twigs which tease the eye, 

questioning whether they 

are random or deliberate. 

They conjure an air of 

ritualistic mystery and, 

the more I encountered, 

the more intrigued I 

became. So much effort 

and skill expended suggest 

deliberate purpose or 

intent, yet they remain an 

enigma. 

The Gentle Author writes daily 

about the culture of East London at 

spitalfieldslife.com. 

You can also follow 

@thegentleauthor on twitter. 


| East life 

Catching up with Cocoa Bocoa 

Artisan chocolatier Naeema Bax-Kanaan creates an 

array of mouthwatering, handmade chocolates. From her 

signature Cocoa Bocoa Truffles to bespoke orders, there 

is something for all chocolate lovers. 

When did you first start working with 

chocolate and what made you decide to start 

Cocoa Bocoa? 

I picked up my first book on chocolate by 

chance and started following some of those 

recipes. It wasn’t long before I was dreaming 

of owning my own little chocolate factory! By 

then, one of my friends had moved to Belgium 

and invited me over to visit her. I sampled the 

best chocolates they have and got a taste for 

What’s the most unusual item you’ve made? 

I specialise in bespoke creations and a client 

asked if it was possible to hide an engagement 

ring inside one of my chocolate bon bons in 

time for Valentine's Day. I thought biting into 

a diamond might not be the best idea and 

suggested my hand painted milk chocolate 

egg instead. She did say ‘yes’ to the ring and 

the chocolate! 

luxury, quality chocolate. I realised chocolate 

is so much more a versatile ingredient than 

we’re used to. You can transform a bolognese 

with a small amount of 80% dark chocolate 

or impress your friends with the ultimate 

chocolate fondant at a dinner party. 

But after graduating I began work in social 

housing. Later, when I became a mum, I took a 

career break and decided to go back to what I 

knew best - chocolate! 

16 LOVEEAST 

What’s the most unusual chocolate you’ve ever 

tasted? 

Hmmm, I would have to say turmeric 

chocolate. I’ve always used turmeric when 

cooking and it has a lot of great health 

benefits, but I wasn’t so sure it would lend 

itself well to chocolate. Still not convinced! 

Is there a combination of ingredients that 

sounds horrible but is surprisingly delicious? 

Hmmm, my Mocha Mallows. Marshmallows are

| East life 

for kids, right? Well my marshmallows grew up 

and acquired a taste for a good cup of mocha. 

If you’re coffee mad then this is the ultimate 

coffee treat, made with freshly brewed 

espresso and chocolate. 

Any new flavours in the works? 

The Kulfi Truffle. It combines one of my 

favourite childhood Indian desserts with the 

luxury of Belgian chocolate. As I am also 

working on re-branding and marketing for 

Cocoa Bocoa, it is a taking a little longer to add 

the finishing touches to my newer products. 

But I promise it won’t be too long! 

What is your favourite thing to make and what 

is your favourite flavour? 

This is an easy one. I love making truffles! I 

have definitely had sleepless nights getting 

excited about truffle flavour combinations. A 

packet of salted caramel truffles, feet up on 

the sofa and a good film are the real winning 

combination. 

be eaten at room temperature so that when 

the chocolate hits your tongue, it melts easily 

and you can savour each element. Truffles are 

the exception and best kept in the fridge. But 

if you’ve stored your chocolate in the fridge or 

in a very warm place and you notice that your 

chocolate has bloomed - the white bubbles on 

the surface of the chocolate - gently melt and 

use them to make some gooey brownies. 

What is the most common misconception 

about chocolate? 

That it’s bad for you. Poor quality chocolate 

can be full of sugar, sweeteners, varied fats and 

oils. But high-quality chocolate can be good 

for us. 

What advice would you give to an aspiring 

chocolatier? 

Working with chocolate requires lots of 

patience, but it can be an exciting and creative 

experience. So, get creative! 

Best and worst thing about the job? 

The best thing about being a chocolatier 

is when people tell me how much they’ve 

enjoyed my chocolate. 

The worst thing has to be the administrative 

side - who loves paperwork eh? 

Any tips on storing chocolate? 

Avoid storing in the fridge. Chocolate needs 

to be kept in a cool place and should always 


Cocoa Bocoa 

FB: @cocoabocoa 

IG: @cocoa_bocoa 

T: 07596 828 800 

E: cocoabocoa@gmail.com 

Photos: Cocoa Bocoa 


| Community 

The Curve needs you! 

If you've ever spent a lazy summer afternoon over a cup of coffee at Dalston 

Eastern Curve Garden, or enjoyed their annual Pumpkin Lantern Festival, or 

listened to some jazz of an evening, or marveled at the twinkling winter lights, 

we're sure you will agree that this is a truly magical place. And one we don't 

want to lose! 

Having recently launched a 'Save Dalston Curve 

Garden' crowdfunder, they are asking for our help 

in order to reach their target of £100,000, so that 

the garden can re-open to the public and, most 

importantly, remain open. 

They urgently need to raise this money in order to: 

• Pay for extensive building works in the entrance 

area, so visitors can safely adhere to social 

distancing guidelines. 

• Cover the loss of 50% of the garden’s annual 

income caused by having to close during its 

busiest season. 

• Survive the year ahead with far less income, 

because of the requirement to limit visitor 

numbers. 

What you can do to help 

• Donate a little and share the crowdfunder campaign to your friends, family and 

colleagues 

• Use social media to raise awareness and share what the Curve means to you 

• Send them an email with a few lovely words about the garden that they can share 

And for those feeling really creative, think of ways to raise £100, maybe working 

together with your family, friends or work colleagues. If 1,000 groups of people join 

together to raise £100 each, they can reach their target! 

DALSTON EASTERN CURVE GARDEN: 

E: info@dalstongarden.org IG: @dalstongarden T: @easterncurve 

TO DONATE: gofundme.com/f/save-dalston-curve-garden 

18 LOVEEAST

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Fighting Fit Studio 

36 Gossamer City Project, London E2 9FN 

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michellept.wordpress.com 

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| Walk Hackney with Sean Gubbins 

The Tropical Palm House Behind the Name 

Locked out of the gym, avoiding crowded parks? Perhaps you took to the streets 

these past few months to exercise. If so, were you intrigued why certain roads are 

named as they are? 

Some are obvious; some a mystery; others 

with a tale to be told. Take Loddiges Road, E9. 

Pronounced à la française? Or Loddíges; with 

a hard or a soft g? Locals say Lóddiges, the 

anglicisation of a German name. 

Hanover-born, Joachim Conrad Loddiges came to 

Hackney in 1761 as a gardener. Ten years later he 

started a nursery business. He and his sons grew 

this over the next 80 

years into London’s 

most celebrated 

hothouse: the 

world-famous 

Hackney Botanic 

Nursery. 

Its entrance was 

where Domino’s 

Pizza is now on 

Mare Street’s corner 

with Darnley Road. 

It led through to a 

Palm House. Sited 

where Urswick 

School is today, it housed 126 species of palm 

from over 30 countries, Periodically, rain showers 

were simulated using perforated pipes running 

along the ceiling. Beyond were two camelia 

houses where blackbirds nested. The visitor 

continued along a path, following decreasingly 

circular walks with, on the right side, specimen 

trees laid out alphabetically, from ‘Acer to 

Quercus.’ Each had an identifying, varnished 

label. On the path’s left side were roses and 

herbaceous plants. 

Loddiges grew 10,000 species and varieties, 

all for sale. Specialising in orchids, in 1839 they 

were propagating 1,600 species. Kew credited 

Loddiges with the Victorian fern craze, when 

‘Botany Bens’ hawked ferns house-to-house. The 

mauve rhododendron, wisteria, types of azalea 

and camelia, specialities of American plants and 

heathers from the South African Cape were all 

introduced to Britain by Loddiges. 

20 LOVEEAST 

Loddiges’ arboretum, the largest in the world 

at its time, inspired the laying out of Britain’s 

first public park in Derby, opened in 1840. A few 

months before, George Loddiges had planted 

an arboretum for the new Abney Park Cemetery 

in Stoke Newington with 2,500 species and 

varieties. 

With the lease about to expire and land prices 

rising due to 

encroaching 

building, the area 

was no longer 

conducive for a 

nursery. In 1852 

Loddiges closed; 

its stock auctioned. 

Many of its palms 

went to Crystal 

Palace. What a sight 

to behold: these 

majestic specimens 

processing down 

Mare Street. One Fan 

Palm, originally from 

Mauritius and in its infancy belonging to Empress 

Josephine at Fontainebleau, was drawn, 58ft high, 

by 32 horses to its new home on Sydenham Hill. 

The botanical world honoured Loddiges by 

naming 40 plants with the epithet ‘loddigesii’. 

Hackney remembers them with a road running 

through the site of what was Hackney’s greatest 

contribution to horticultural history. What story 

is associated with the name of the next road you 

walk down? 

The source for this tale is Davis Solman’s Loddiges 

of Hackney: The Largest Hothouse in the World, 

available from hackneysociety.org. 

Due to current social distancing guidance, Walk 

Hackney’s walks have been suspended until 

further notice. Please check for resumption at 

walkhackney.co.uk 

Photo: Sean Gubbins

| Roger Love on Fitness 

MOTIVATION 

is overrated. 

When I first say this to a new client, I can see a 

flicker in their eyes that means they think I have 

lost the plot. 

But once I add ‘you need a plan, instead’, they 

begin to get it. 

Relying on feelings of motivation is too risky when 

you are trying to get something done. It makes 

you vulnerable to moods, distractions and wellmeaning 

saboteurs. 

I first started to reflect on this in the late 1990s. I 

was a journalist and was interviewing actor Steven 

Berkoff - a former Hackney schoolboy famous for 

his bad-guy roles in the films Rambo II, Octopussy, 

and Beverly Hills Cop and for his experimental 

theatre work - in an ice-cream parlour on the Hove 

seafront. 

He had written a book called Graft, in which he 

said it was not good enough for an artist to wait 

for a muse to descend from the heavens with 

inspiration. 

You had to work hard. You had to graft. The rest 

followed. 

This has stayed with me ever since. 

When West Ham signed Swiss-Albanian footballer 

Albian Ajeti last year and he said simply ’I want to 

work. It’s what I do’, it chimed with me (shame he’s 

not, as I write, made an impact on the Irons). 

As a personal trainer and lifestyle coach, I carry 

over the twin ideas for having a plan and working 

hard into everything I do with clients. 

Sure, big inspiration, such as I want to lose 10kg, 

run the Paris Marathon or cycle 100 miles, is 

important as a starting point, but after that it is 

down to having a system for getting there. 

I was reflecting on this as lockdown began to lift. 

Many people have made positive changes - small 

and large - to their lives during this most-strange 

of times by exercising, eating better or improving 

their sleep. 

They have done so by having a plan or a system, 

rather than relying on divine inspiration or simple 

motivation. 

One client started running daily from Day One of 

lockdown, another started cooking all his meals 

from scratch, and another decided to do 10 pressups 

every hour. 

A neighbour started to train in the park every other 

day, my eldest daughter downloaded Couch to 5k 

and went to work. My wife signed up for the Fiit 

App’s brilliant postnatal programme. 

They all have made significant changes to the way 

they feel. 

And it is not too late to start. 

As we get ready for the new normal, few of us will 

be returning to the exact same lives as before, and 

we can seize the opportunity to keep - or start - 

positive habits. 

Start today by writing a plan for next week. 

It could be as simple as taking a 5km walk daily 

or doing 20 squats three times a week. Over the 

weeks, the plan will grown and change - and so 

will you. 

Roger Love Is a personal trainer based in Netil House E8. rogerlovept.com | thebestmeproject.co.uk 


| Eating in with Sophie Downer 

Sophie Downer's delicious 

recipe for Walnut honey 

loaf with pear and Stilton 

salad is definitely on our 

summer menu. 

Have a go at this simple bread recipe. Fresh 

bread is really delicious: even when I don’t 

get it quite right, it’s still better than anything 

available in the shops because it’s fresh 

and made from wholesome ingredients, and 

especially with Stilton, or even shaved Parmesan 

or crumbled Cheddar if you don’t want to use a 

blue cheese. 

INGREDIENTS 

For the bread 

250g strong white bread flour 

450g granary flour 

425ml warm water 

1 teaspoon fine sea salt 

2x 7g sachet fast action yeast 

175g walnuts (plus a few or the salad) 

3 tablespoons of honey 

For the salad: 

4 fairly firm pears 

A few salad leaves 

200g Stilton 

Juice of one lemon 

4 tablespoons of good olive oil 

Sea salt and pepper 

METHOD 

For the bread 

Knead all the ingredients together in a bowl till combined, 

turn out onto a floured work surface and knead for a 

good five minutes (or if you have a machine with a dough 

hook, even better) place the dough back in the bowl and 

cover with a tea towel. Leave for about an hour or until 

double in size. Then knead the dough again, just enough 

to knock the air out of it, roll into a ball (this will be the 

shape of the loaf) and place on a baking tray and leave 

for another 40 minutes to an hour to prove. Just before 

you bake, use a sharp knife to score a cross in the top of 

your loaf. 

Bake your loaf in an oven preheated to 220°C for 30 

mins. To see if your loaf is ready, you can tap the base - if 

it sounds hollow, your loaf is ready, but leave to cool a 

little before you cut it. 

For the salad 

Slice your pears however you like; I don’t peel them, but 

you can if you prefer. Toss in a bowl with the lemon, oil, 

salt and pepper, then add your walnuts, crumbled blue 

cheese and leaves. 

Serve with your delicious fresh bread and enjoy! 

Sophie is a trained chef and runs the Central Park Cafe in East Ham's Central Park. 

Follow Sophie on Instagram: @breadclub1 and on Facebook: @easthambread. 

Photo: Sophie Downer 

22 LOVEEAST

| Eating out 

Like the proverbial phoenix from the ashes, or, in the case 

of Eleven98, like a tender courgette seedling sprouting 

from the fertile Hackney soil, chef Aidan Brookes is 

hosting his Chefs Tables and Popups once again. 

Eleven98 was created by Aidan Brooks, a 

professional chef with 12 years’ experience 

working in restaurants in Barcelona, Valencia and 

London. It encompasses a residential social dining 

restaurant, pop-ups and collaborations with 

friends old and new. 

As you can imagine, the past several months have 

had a huge impact on the business. As Aidan 

says, "It's been a long and scary road, but the 

light is finally at the end of the tunnel and WE'RE 

BACK! We're officially relaunching on Friday 17th 

July for our first Chef's Table at a brand new 

venue." 

Eleven98 will also be getting their monthly popup 

series at Hackney Coffee Co back on the road 

over the summer, starting on Thursday 27th 

August. 

If you're looking for a unique dining experience 

in this 'new normal' that we find ourselves in, 

Eleven98 is a great option. And, naturally, they 

have put in place measures to ensure the safety, 

comfort and enjoyment of guests and staff alike. 

You can find a complete list of these on the 

"adapting to covid" page on the website. 

And, if you've got a special occasion coming up 

or if you're planning a belated celebration or 

even if you'd just like to get a group of family or 

mates together, Eleven98 can organise a bespoke 

private event for you. 

Supporting local independents 

All produce is sourced from within the borough, 

using independent butchers, fishmongers and 

artisanal bakeries. Fruit and veg are grown 

organically by Aidan, as well as sourced directly 

from urban farms and community gardens. Dry 

store goods and ethical cleaning products are 

purchased from Hackney-based businesses. 

Eleven98 also donates a portion of its proceeds 

from its social dining to some great Hackneybased 

charities. Truly, it's a Community Thing. 

"We're so excited to be back, 

and just can't wait to take you 

guys on a culinary journey 

through Hackney once again!" 


Eleven98hackney.com 

TO BOOK 

eleven98hackney.com/reservations 

SOCIALS 

@eleven98hackney 

LOVEEAST Summer 2020 23 

Photos: Eleven98

| Little Green Duckie 

Exploring fermented foods - here's what you need to know 

Being married to a dietitian means I am lucky enough to get exposed to a lot of the new evidence-based 

science on food and its effect on our bodies. I became fully aware of how important gut bacteria were to 

our very existence by the Tim Spector book, Diet Myth. This led me to an increased interest in this topic 

and the foods that aid our gut bacteria. 

What are fermented foods? 

Fermented foods have been around for thousands of years and have been 

valued for preserving the longevity of food. They are foods and drinks 

that have undergone a process where micro-organisms break down food 

components, for example, sugars, into other products such as organic 

acids or alcohol. This can improve a food’s taste, texture and provide health 

benefits. 

Why are they good for us? 

This food group has a number of health benefits associated with it, 

including; 

• Reduced risk of cardiovascular disease 

• Lower blood pressure 

• Type 2 diabetes prevention 

• Obesity prevention 

• Reduced inflammation 

It is thought that the micro-organisms creating the fermentation produce 

bioactive peptides, vitamins and other minerals in a form more available to 

the body. Improving blood health, nerve function and immunity. 

Many fermented foods contain friendly bacteria such as lactobacillus. 

These are a pro-biotic, helping populate and feed the gut bacteria. 

Our microbiota is unique to each individual person so there is probably 

no ideal combination of the potential 1,000 bacteria types that can be 

inside us. Most people have 100-150 types at a time. It is sobering to think 

we contain 10x more microbial cells than the number of other cells in the 

human body! 

It's thought that the amount of fibre and variety of foods eaten, play a 

significant role in our gut health. Look up the British Gut Project for one 

example, and you can even participate in their study. 

• Raw milk yogurt 

• Cheeses made in traditional 

ways. Some artisan vegan 

cheeses are made by 

fermentation too. 

• Kefir - a fermented yogurt drink 

with a slight fizz. 

• Tempeh - a meat alternative 

made from fermented soya 

beans. 

• Kimchi - a Korean staple made 

u 

v 

w 

x 

y 

TOP TIPS 

Eat a wide variety of whole 

foods. 

Avoid ultra-processed 

options. 

Make your own ferments 

with leftover vegetables. 

Check out YouTube videos. 

Start your own Kombucha. 

See Olio app for people 

giving away SCOBY 

starters. 

Find your local bakery 

selling real sourdough 

bread. 

Examples of fermented foods 

Most cultures around the world have fermented foods as part of their 

traditional diet. These are a few examples commonly eaten in the UK. 

from fermented cabbage and 

radish. 

• Sauerkraut - fermented cabbage. 

• Miso - a paste made from 

fermented soya beans. 

• Sourdough bread (the real 

version that’s been “proving” for 

24-48 hours) 

• Kombucha – a symbiotic culture 

of bacteria and yeast “SCOBY” 

producing a slightly fizzy drink. 

Little Green Duckie (Justine) lives in Stratford and is a Sustainability blogger who envisions a disposable plastic- free city. 

Challenges rail companies on water fountains, book swap guardian and loves a litter pick. 

W: littlegreenduckie.com | T: @LttlGreenDuckie | FB: @LittleGreenDuckie 

24 LOVEEAST 

Photos: Little Green Duckie

P R O J E C T G R E E N T H U M B 

07453 421 377 

T H E ' U R B A N G A R D E N ' 

S P E C I A L I S T S 

www.projectgreenthumb.co.uk 

Coaching for 

lifestyle, 

career 

and fitness 

thebestmeproject.com 

@projectgreenthumbuk 

Project Green Thumb 

M ICHELE S C ARR 

CNM DIP NUT CNHC mBANT 

I help people struggling with 

energy, hormones, weight & 

and attractive again. 

www.nutritioneast.london 

nutritioneast@mail.com 

(+44) 7984 149089 


Effective for treating all illnesses such as 

chronic disease, mental health, anxiety, 

skeletal issues and much more. 

Distant Healing also available 

Web: www.rebelalchemy.net 

Email: info@rebelalchemy.net 

Tel: +44 (0) 7788 377 180 

26 LOVEEAST

At IK Constructions we pride ourselves on the 

high level of craftsmanship and service we provide. 

We offer basements, extensions, loft conversions, 

refurbishments and a range of other building services. 

We are based in Wanstead and cover all of London. 

Get in touch for a free, informal chat about your project. 

M: 07984 795 787 • Info@ikconstructions.co.uk 

FB: IKConstructionsLtd • IG: ikconstructions 


Emerging from lockdown, we are now 

running at full capacity and looking forward 

to embracing the ‘new normal’. 

Call now to discuss your project 

and to arange a site visit. 

ENGINEERED WOOD 

HERRINGBONE PARQUET 

INSTALLATION 

SANDING 

FOR MORE INFORMATION VISIT 

HALOFLOORS.CO.UK 

FOR ENQUIRIES OR A FREE QUOTATION CALL 

07957 580993 

halo_floors 

halofloors

LoveEast.56

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