Tim Hayward
Tim Hayward’s restaurant reviews always sparkle and his latest write up of Fonda in London’s Heddon Street, really does include “puffs of glitter”. He told me this morning that he is particularly pleased with the phrase from which that excerpt is taken. But you will have to read the review in the Financial Times (4th-5th January 2025) if you want the full story. Spoiler alert – unicorns are mentioned This is behind a paywall, but you can get a limited subscription here, the glitter reference alone is worth the investment.
As you may recall, we went to the launch of Fonda in October last year, so we can fully endorse everything Tim says about the food, especially the beetroot tostada and the Baja Taco, described more eloquently than we could ever aspire to. And we particularly liked his mention of the salsa stand we created for the restaurant – “an iron appliance with a candle on the top and a series of hanging points for pots of house-made salsa” - and its place at a Mexican meal akin to the red and brown sauce bottles that sat on his grandfather’s table, whatever the meal.
Whilst the original salsa holder is exclusive to Fonda, with their own salsa jugs, we have collaborated with our friend and local potter Gill at Sytch Farm Studios to create an exclusive Shropshire made salsa stand, only available on our website or at our Emporium in Cleobury Mortimer.
There are two options either dolomite or volcanic black, each with a burnt orange interior
