Instagram Story Viewer

“The Kolonos neighbourhood and Taverna Ton Filon is full of history. The building that hosts us has been a restaurant in one way or another since 1954. With this in mind, it was our first priority to respect the place, restore it in a discreet way and bring it to modern times.

It is for sure a thin line, but we always keep in mind that beauty hopefully does not require much.”

@tavernatonfilon for Service Works.

Photographer: @marcuspatrickbrown

“The Kolonos neighbourhood and Taverna Ton Filon is full of history. The building that hosts us has been a restaurant in one way or another since 1954. With this in mind, it was our first priority to respect the place, restore it in a discreet way and bring it to modern times.

It is for sure a thin line, but we always keep in mind that beauty hopefully does not require much.”

@tavernatonfilon for Service Works.

Photographer: @marcuspatrickbrown

“The kitchen at Cadet is heavily influenced by travels to France and a love of traditional countryside cookery. Mike Murphy, our brilliant Head Chef, shares our love of this kind of cooking, as does our business partner, charcutier George Jephson, who makes some of the best traditional French charcuterie in the UK.

I like to think the menu is a culmination of all these influences and by its nature is a wonderful complement to all the wines we import.”

@cadetlondon and @beattieandroberts for Service Works

Photographer: @marcuspatrickbrown

“The kitchen at Cadet is heavily influenced by travels to France and a love of traditional countryside cookery. Mike Murphy, our brilliant Head Chef, shares our love of this kind of cooking, as does our business partner, charcutier George Jephson, who makes some of the best traditional French charcuterie in the UK.

I like to think the menu is a culmination of all these influences and by its nature is a wonderful complement to all the wines we import.”

@cadetlondon and @beattieandroberts for Service Works

Photographer: @marcuspatrickbrown

“I don’t think these skills and traditions will ever die out completely.

Certainly in France charcuterie is all part of the butchers training, it has a youthful and active community who still practice it and arguably better than ever.

Interest in charcuterie might grow and diminish in popularity but there is such a fundamental joy, purpose and self sufficiency in it all, that it will always spark a passion in someone, somewhere.

I think the French are doing a great job continuing the craft, I am just promoting it in the UK.”

@meatfishcheese at @cadetlondon for Service Works

Photographer: @marcuspatrickbrown

“I don’t think these skills and traditions will ever die out completely.

Certainly in France charcuterie is all part of the butchers training, it has a youthful and active community who still practice it and arguably better than ever.

Interest in charcuterie might grow and diminish in popularity but there is such a fundamental joy, purpose and self sufficiency in it all, that it will always spark a passion in someone, somewhere.

I think the French are doing a great job continuing the craft, I am just promoting it in the UK.”

@meatfishcheese at @cadetlondon for Service Works

Photographer: @marcuspatrickbrown

“I don’t think these skills and traditions will ever die out completely.

Certainly in France charcuterie is all part of the butchers training, it has a youthful and active community who still practice it and arguably better than ever.

Interest in charcuterie might grow and diminish in popularity but there is such a fundamental joy, purpose and self sufficiency in it all, that it will always spark a passion in someone, somewhere.

I think the French are doing a great job continuing the craft, I am just promoting it in the UK.”

@meatfishcheese at @cadetlondon for Service Works

Photographer: @marcuspatrickbrown

“We search for small winemakers who follow organic and biodynamic methods in their vineyards and make their wine with as few additives and cellar manipulations as possible, that speak clearly of the place they came from. Essentially we import and distribute wines that we love, made by women and men who care deeply about our impact on the planet.

It’s essential we get out to see people in person - our business is nothing without the personal connection. Without travelling to see the women and men in their vineyards and cellars you cannot truly appreciate the level of work that goes in to crafting each bottle, the dedication to their philosophies and how much is on the line each year.

For us it is one of the most enjoyable and rewarding parts of the job.”

@cadetlondon and @beattieandroberts for Service Works.

Photographer: @marcuspatrickbrown

“We search for small winemakers who follow organic and biodynamic methods in their vineyards and make their wine with as few additives and cellar manipulations as possible, that speak clearly of the place they came from. Essentially we import and distribute wines that we love, made by women and men who care deeply about our impact on the planet.

It’s essential we get out to see people in person - our business is nothing without the personal connection. Without travelling to see the women and men in their vineyards and cellars you cannot truly appreciate the level of work that goes in to crafting each bottle, the dedication to their philosophies and how much is on the line each year.

For us it is one of the most enjoyable and rewarding parts of the job.”

@cadetlondon and @beattieandroberts for Service Works.

Photographer: @marcuspatrickbrown

Spring/Summer fully delivered ☀️🧊 Online and shipping now

By @iceboxdesign at @hillandszrok

A new instalment of our Spring Summer collection is now online.

Photographer: @marcuspatrickbrown

A new instalment of our Spring Summer collection is now online.

Photographer: @marcuspatrickbrown

A second instalment of our Spring Summer collection is now online.

Shot on Aegina island with @aggelos_thanasis

Photographer: @marcuspatrickbrown

A second instalment of our Spring Summer collection is now online.

Shot on Aegina island with @aggelos_thanasis

Photographer: @marcuspatrickbrown

A new delivery of Spring Summer goods featuring our Polka Dot Collection just landed online.

Featuring chef @aggelos_thanasis on a day trip to Aegina Island.

Photographer: @marcuspatrickbrown

A new delivery of Spring Summer goods featuring our Polka Dot Collection just landed online.

Featuring chef @aggelos_thanasis on a day trip to Aegina Island.

Photographer: @marcuspatrickbrown

A new delivery of Spring Summer goods featuring our Polka Dot Collection just landed online.

Featuring chef @aggelos_thanasis on a day trip to Aegina Island.

Photographer: @marcuspatrickbrown

A new delivery of Spring Summer goods featuring our Polka Dot Collection just landed online.

Featuring chef @aggelos_thanasis on a day trip to Aegina Island.

Photographer: @marcuspatrickbrown

A new delivery of Spring Summer goods featuring our Polka Dot Collection just landed online.

Featuring chef @aggelos_thanasis on a day trip to Aegina Island.

Photographer: @marcuspatrickbrown

“Hector is a family name. It was my Grandad’s first name, it was my Dad’s middle name and it is my middle name too!  

There’s a very old photo of Hector with my dad his sister and their mum behind the bar I think from the 40s that my cousin sent me after we opened the place.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“Hector is a family name. It was my Grandad’s first name, it was my Dad’s middle name and it is my middle name too!  

There’s a very old photo of Hector with my dad his sister and their mum behind the bar I think from the 40s that my cousin sent me after we opened the place.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“We choose wines that we love and would drink and want to drink first and foremost, everything falls into place after that.

The wines we work with are predominantly natural wines from France, Italy, Spain and a handful other regions within Europe in that order.

We’re really lucky we get to visit winemakers out in Europe throughout the year. Usually we’ll do some visits just before Spring as it’s a quieter time in the vineyard, and many of the wines from the previous year are falling into shape.

It’s so much easier to talk about and sell the wines after we’ve visited. You might get a deeper understanding of the way they make wine, how the wines age, how the vintages differ and why and what it’s like in their part of the world.

We also have an offsite cellar with a huge back catalogue of old and rare bottles that we’ve been collecting since before we opened, so we dip into that regularly so that not every wine is a current release.

A big part of selling wine is storytelling.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“We choose wines that we love and would drink and want to drink first and foremost, everything falls into place after that.

The wines we work with are predominantly natural wines from France, Italy, Spain and a handful other regions within Europe in that order.

We’re really lucky we get to visit winemakers out in Europe throughout the year. Usually we’ll do some visits just before Spring as it’s a quieter time in the vineyard, and many of the wines from the previous year are falling into shape.

It’s so much easier to talk about and sell the wines after we’ve visited. You might get a deeper understanding of the way they make wine, how the wines age, how the vintages differ and why and what it’s like in their part of the world.

We also have an offsite cellar with a huge back catalogue of old and rare bottles that we’ve been collecting since before we opened, so we dip into that regularly so that not every wine is a current release.

A big part of selling wine is storytelling.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“Our approach to hospitality is more laid back, naturally. I started out working in pubs rather than fine dining, though I’ve had my stints. I think thats how we’ve arrived with our service style at Hector’s, it’s not perfect but it’s hopefully warm and openhearted.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“Our approach to hospitality is more laid back, naturally. I started out working in pubs rather than fine dining, though I’ve had my stints. I think thats how we’ve arrived with our service style at Hector’s, it’s not perfect but it’s hopefully warm and openhearted.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“Our approach to hospitality is more laid back, naturally. I started out working in pubs rather than fine dining, though I’ve had my stints. I think thats how we’ve arrived with our service style at Hector’s, it’s not perfect but it’s hopefully warm and openhearted.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“Our approach to hospitality is more laid back, naturally. I started out working in pubs rather than fine dining, though I’ve had my stints. I think thats how we’ve arrived with our service style at Hector’s, it’s not perfect but it’s hopefully warm and openhearted.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“Our approach to hospitality is more laid back, naturally. I started out working in pubs rather than fine dining, though I’ve had my stints. I think thats how we’ve arrived with our service style at Hector’s, it’s not perfect but it’s hopefully warm and openhearted.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

“Our approach to hospitality is more laid back, naturally. I started out working in pubs rather than fine dining, though I’ve had my stints. I think thats how we’ve arrived with our service style at Hector’s, it’s not perfect but it’s hopefully warm and openhearted.”

@hectorslondon for Service Works.

Interview with @jimmyhstephenson

Photographer: @marcuspatrickbrown

London sample sale! 25 & 26th April at the top of Brick Lane. One offs, sales samples, deadstock and more, from a handful of brands.

London sample sale! 25 & 26th April at the top of Brick Lane. One offs, sales samples, deadstock and more, from a handful of brands.