Specialists in Mediterranean ingredients for both the professional and home chef, Belazu has been sourcing and supplying olives, oils and vinegars from top chefs to delis for over 25 years. They bring the best ingredients together to create a range of innovative olive mixes, pastes, antipasti and snacks, whilst always remembering that the core ingredient is king.
Founded more than 20 years ago, Belazu uses restaurant-quality ingredients, which are handled with care and used only in small batch quantities to maintain the goodness and texture, and they contain absolutely no artificial colours, flavours or preservatives.
The Belazu team will be launching a new range of nuts and serving olives and a selection of seasonal drinks with a twist at the festive edition of Taste of London, including a Tinto de Invierno and a hot cider with pomegranate molasses. Spanish Cava produced from the same farm where the company sources a majority of the olive oil from and, the Five Points Pale Ale and Larger will be on sale paying tribute to Belazu’s heritage having been established in Hackney in 1991.
Each day there will be an opportunity to take part in chef Q&As and ingredient masterclasses in the bandstand in front of the Belazu area and guests will have the chance to enter a competition to win dinner for two at their favourite of the four restaurants.
Belazu’s range of culinary pastes, oils, balsamic vinegars, fresh olives and pestos will be available to buy along with the festive hamper which features 11 Great Taste award-winning products and a new recipe booklet for cooks to get creative with.
Introducing the brand new restaurant concept presented by Belazu at Taste of London
Our friends at Belazu Ingredient Company have pulled together a barnstorming line-up of restaurants who will each be joining them for one day of the festival.
On Thursday, expect to have your taste buds bedazzled by the hottest topic in the restaurant world right now, Flavour Bastard. Cooking up a feast of Moorish treats at the restaurant on Saturday will be Moro, and Francophiles get ready for a weekend bookended by fabulous French cookery as Blanchette move into the kitchen on Friday and Bistro Vadouvan close the festival at the restaurant on Sunday. C’est magnifique!