Author: Jake Archer
Now a frequent collaborator with New Balance, Joe Fresh Goods is back once again with another take on an NB classic.
Fresh from his recent ‘Inside Voices’ 9060 silhouette, JFG now looks towards an NB great, an icon within the 990 series, the 993. A model of late that has received a lot of attention with thanks for fresh new in-line takes as well as Teddy Santis and his debut Made in USA collection, JFG now brings his signature desaturated details to the forefront dubbed ‘Performance Art’.
PLEASE TAKE TIME TO READ THE BELOW!
The London in-store draw is now CLOSED!
The ONLINE draw is live over on the Footpatrol app, CLICK HERE to download!
To enter, you’re required to sign up via the above forms, these WON’T be available in-store to sign up on.
In-store winners will be contacted via email informing them of their win. Within this email, winners will be given a set of dates in which they must collect their win from our London store. To collect, you will need to provide the winning email and a valid photographic government ID matching the winners name. NO ONE can collect on the winners behalf. Failure to provide this, or failure to collect within the given dates will mean failure to purchase your win.
To sign up to the Online draw, you will need to download the Footpatrol Launches app and complete a pre-authorisation payment of the retail price of the product plus shipping costs. This will be held until draw completion. Those successful will have their draw win posted out to the address entered during sign up. Those unsuccessful will see a return of their funds, this can take up to 5 working days from when the winners have been drawn. The draw is limited to one entry per household! Multiple entries will be cancelled!
For our latest FP Meets, we catch up with Liverpool based photographer, Anthony Lee. Constantly on the move with a camera in his hand, Anthony often has the more obscure choice of silhouettes on his feet. From classic New Balance options to more trail based picks from Salomon, you’ll always find Anthony experimenting with colour coordination for tonal perfection.
Footpatrol: Yes Anthony, great to have you join us at Footpatrol for our latest episode in the Footpatrol Meets series. First and foremost, how have you been?
AL: Yes! Thanks for having me. Good thanks, enjoying this cooler weather we’re having lately, prime time for layering!
FP: Kicking things off, Footpatrol Meets is our opportunity to highlight everyone and anyone who has a passion for sneakers to share their favourites with us and our audience. Can you remember what kick started this journey for you?
AL: I actually think it may have been down to my first pair of New Balance 990v3’s that kick-started this ‘mild’ obsession. It was a few years back and you couldn’t really find them outside of the US, so I ended up buying a pair online from Kith, bouncing them to a mate in Texas and having him ship them to me. I’d never gone to those kinds of lengths before for a product and I guess putting in that kind of ‘work’ definitely makes you appreciate them more, I actually still have and wear the pair to date. It’s super nice to see the v3 model make a huge return and grow in such popularity.
FP: ‘Mild’ obsession… yeah ok, we can see all those shoe boxes!
Having followed you for a number of years now, you’ve really nailed down that distinct style that sets you apart from others. Whether it’s selecting your next piece of furniture or that next item within your wardrobe, what is it you look for when making a purchase?
AL: Haha, thank you. You’re too kind. I can’t really say what drives me to make a purchase to be honest. I guess first and foremost it’s about supporting the brands and stores that you love? I’m pretty conscious about design, whether it’s a garment or piece of furniture. I think that good design and construction is definitely one thing I’ll prioritise.
Then I suppose the next question would be “does this fill a gap (functionally and/or aesthetically) within my wardrobe, home or wherever?” I’ve made far too many mistakes buying items that fulfil the same purpose in my wardrobe especially, I still probably will do as well, haha.
I’ve also found myself making more and more secondhand purchases, off the likes of eBay, Depop or Grailed. I’ve found that a lot of previous or older seasons from my favourite brands really resonate with me so finding the odd piece here and there not only feels like a victory but also feels more exclusive and rare.
FP: What’s that one item that you just can’t put down or stop wearing?
AL: Tough one! Besides the obvious like, jewellery and my phone haha. I’d probably say there’s this pair of Nike cargo’s I picked up off eBay for like £20. They’re probably from the early 2000’s and an XL so they fit nice and loose, but also I don’t mind battering them so I tend to reach for them more often than not. Yeah, I’ve shot fits with them, dog walks, beers, you name it, they’ve probably been worn doing it…
FP: What we enjoy seeing on your page is the range of brands, from New Balance to Saucony through to Salomon and a clear love of Mizuno, you aren’t tying yourself down at all! Why is this?
AL: I think I’ve been fortunate enough to be in a position where my job kind of allows me to try and explore all of these brands. I really enjoy it to be honest, and I think if you ignored all of the great work so many of these brands are doing then you’d really limit yourself in terms of style, creativity and even performance.
Safe to say, I definitely do have my favourites on brands and styles like the New Balance 990v3 or the Salomon XT-4, but trying new ones like Mizuno has definitely been exciting.
FP: And speaking of that love of different brands, you’ve selected the following as your top 5… The New Balance 993, Packer x Reebok Trinity Premier, Kiko Kostadinov x ASICS GEL-DELVA, Bodega x New Balance 990 and the Salomon XT-Quest 2 Advanced, can you share with us a little bit more about why you chose these?
AL: Sure! So I’ve tried to hit a broad selection across my collection with this pick. I don’t think any one of these models does the same thing as the other, whether it’s performance based or aesthetic? – Maybe with the exception of the Bodega NBs and Packer Reeboks, I’ll admit they’re similar…
Anyway, obviously a pair of 990v3’s had to go in there, think these are possibly my favourite model of all time? And I think the Bodega collab really hits with the colourway and materials. I’ve got my pair of 993’s in there mostly because I feel like they’re an underdog in my collection. I think triple black sneakers can be overlooked a lot of the time and I find I love mine more and more with each wear.
The ASICS x Kikos are probably one of my grails, I managed to pick mine up off eBay in mint condition for a steal, which kind of makes me love them more? I think the releases between these two are always some of the most progressive and interesting designs out there.
For the Salomon’s, I think the XT Quest 2’s are a real throwback model, a proper dad hiker and unlike anything I currently own in my collection. Been a fan since I saw the TBA pair and this colourway in particular really hits!
And lastly, the Packer x Reebok Trinity Premier; these were a surprise love for me, I hadn’t really seen a silhouette like this from Reebok before and the colours and materials just ticked boxes in my eyes. Quite an underrated release if you ask me, I haven’t really seen many others knocking about but maybe I’m just looking in the wrong circles.
FP: Could you quickly talk to us about how you’d style them?
AL: Loose pants, always. I think the selection I’ve picked are probably styles that are super flexible in terms of styling, probably one of the things I enjoy about each, there are several ways to style. Off the top of my head though;
Probably some nice Ecru pants and a good fleece for the Bodegas? Keep it nice and tonal. I’ve actually been wearing this beigey/browny knit from Garbstore and some loose khaki cargo pants with my Salomons, reckon that fit really hits the mark for where I’m at style-wise. I’d match up the triple black 993’s with a pair of black wide pants maybe a sweat up top? Pretty plain and a little bit smarter. The ASICS x Kikos are probably one to show off a bit so I’d get a pant that sits just on or above the shoe? Probably a nice shell up top with these but a more understated fit to let the shoes hit first. Then for the Packer Reeboks; I think what initially sold me on them was the styling that Packer did around the release, they’d paired them up with some loose sweatpants, hoodie and a down jacket so I’d probably run with that exact look for these.
FP: What’s that one elusive sneaker that’s always slipped your grasp that you’ve always wanted? Hype, or not, we’re intrigued!
AL: Haha, man. If I had a time machine… It’d probably be the ASICS x Kiko Gel Burz 2 in that green/aqua colourway (or Burz 1 in that earth colour), they released way before I knew what I was chatting about so missed the boat there big time. Just really love the design and colours on these. I’m definitely keeping an eye out for secondhand pairs but that £1k mark they’re currently at is astounding.
Besides them, it’d be the JJJJound x New Balance 990v3’s in the green/olive colourway. I don’t think I’ve seen a better looking v3 if I’m honest, and still gutted to this day that I couldn’t secure a pair for myself.
FP: And I think with that, that’s it from us at Footpatrol! It’s been great to speak more to you Anthony!
Thanks for having me here guys! Really appreciate it and it’s been awesome to talk to you. Keep up the sick work!
At Footpatrol, we love combining worlds. When we saw Mizuno’s latest pack dubbed ‘Ceremony of Tea’, we saw this as the perfect opportunity to delve into the world of Tea… of course!
An early morning alarm followed by just over an hour on the train, we left the concrete streets of London and traded them for the delights of Bath. Nestled in the South-West of England, on one of their beautifully quaint streets, you’ll find Michelle and Rob. Founders of Comins Tea, this duo are on a mission to find, import and brew the worlds finest teas.
Focussing on the Mizuno Sky Medal and Contender, each silhouette comes with multiple bursts of Green across the upper that just scream Matcha.
To celebrate, we catch up with Michelle and Rob to learn more about the world of tea, we hope you enjoy and why not check out this latest pack from Mizuno here.
Footpatrol: Hey Michelle & Rob, thanks so much for having us at Footpatrol visit you and help celebrate the Mizuno ‘Ceremony of Tea’ pack, how are you both?
Comins: We are doing really well thanks & it was so nice to welcome Bradley & Alice to the Tea House & share tea together. Always amazes us how tea offers us the opportunity to connect with wonderful people that we would otherwise not have the chance to meet. We very much enjoyed learning about your world while we shared ours.
FP: Jumping straight into things, I’ve been fortunate enough to have visited you a few times whilst I lived in the South-West but for our audience, could you tell us a bit more about yourselves and how you both ended up bringing the world of tea to the streets of Bath and Dorset?
Comins: One of the many wonderful aspects of the Comins Community is how people who have visited us & moved away to start new chapters of their lives get back in touch; so it was great to hear from you & get the opportunity to understand your world over tea!
Well, we are Michelle & Rob Comins, direct trade tea merchants. We have spent the last 15 years travelling the world sourcing & learning about tea & we still feel like we are only just starting! How did we come to be in the SW? Well, before tea we both had different careers – it was Michelle who had a deep interest in tea & a desire to explore it – Rob was less keen on tea – put off by early childhood experiences of very strong bitter black tea with milk. It was a trip to Darjeeling in 2017 & a chance meeting that changed everything – sitting in the office of one of the most famous faces in the world of tea; Rajah Banerjee; we experienced tea like never before. We left that tasting room on a cold December day in the Darjeeling hills determined to make a life in tea & share the amazing experience we had enjoyed with others. Historically, teahouses have always been places to meet up and connect, whether purely socially, for debate and discussion, or for business. Over the centuries, the formal rituals and ceremonies that have developed around tea have needed physical spaces to facilitate them so we knew from the very start that we wanted to build a physical space in which people could meet, explore & enjoy tea. Our experiences around the world had shown us that the best spaces to enjoy tea are rarely in prime commercial locations. More important than that are the host, the beauty of the experience offered & a space that allows people to escape & purely appreciate tea. With Michelle’s family in the SW our search led us to a Georgian house with a shop front in the small market town of Sturminster Newton in Dorset. Here we could quietly bring our vision to life and indeed tucked away from the pressures of modern life, the space has attracted tea lovers from all over the world who enjoy tea in the heart of the countryside with few other distractions. Two years later we decided to move to Bath – in keeping with the above we are not on the high street, rather tucked away waiting to be discovered.
Central to Comins is the belief that great tea should be an everyday pleasure, not just for special occasions or for rarefied, elite enjoyment so we aim to present our teas with the same openness, grace and enthusiasm with which they have been shared with us. The design of the Tea House is minimal with tea, of course, taking centre stage. Our menu is global with many of the items on the menu having been taught to us by our friends and partners in tea. Over time, a tea community has developed, keen to experience, learn about and enjoy fine tea and we are delighted that it is a space where lone tea drinkers feel comfortable to enjoy peace and tranquility alongside the more sociable aspect of tea where drinkers offer tastes of their chosen tea to complete strangers, conversations start, topics are debated & connections are made.
FP: Sourcing teas from all corners of the globe, what is it you look for when you’re looking at the different makers, regions of tea producers? Does it solely come down to just taste?
Comins: Partnership is at the heart of our company, when you come for tea at Comins we will of course discuss the leaves but we will also share more about where the leaves are from and the people who have grown & processed them. We often talk about our tea sourcing trips in terms of plant, planet & people; an approach that always leads us to delicious tea. Key to our decisions are the approach to caring for the land on which the tea is grown & the wider environment (only ask Michelle about soil if you have a fair amount of time on your hands!), the way that tea is planted, nurtured & processed & of course the values and vision of the people growing and making the tea. It works both ways – our partners are highly skilled and put huge care and attention into their land and their leaves – so all the while we are asking questions of them they are also asking questions of us – just as it should be. We have to also convince them that we will represent and prepare their teas in the best possible way. There is a lot that sits behind a cup of tea & we are always keen to discuss, share & exchange ideas with people who are interested to learn more.
FP: Did we see you managed to get Bradley to drink a tea on our visit? A man who doesn’t drink hot drinks, how did you convince him!
Comins: He did indeed! What can we say – the world of tea is captivating!
For many people their only experience of tea has been a teabag in a mug or perhaps lower quality leaves which may deliver a bitter cup & although today there are more Tea Houses in the UK (and awareness and interest in orthodox teas and the different ways to enjoy them are growing in Britain) spaces dedicated to the exploration of tea are still far fewer than say coffee houses. Many people are simply not aware of the sheer diversity of tea, the different types and importantly in todays’ fast paced world the slower pace that can come from the ritual of enjoying multiple infusions of quality leaf tea. This gives people far less opportunity to regularly explore and means that many tea drinkers still don’t know too much about tea’s heritage and the basics of its preparation, which varies between types and according to how it has been grown and processed.
Our Tea Houses aim to offer a window into the world of tea which is what Bradley experienced. We will have to ask Bradley to describe his experience in his own words – but to us it was wonderful to see his surprise and excitement at the fresh grassy tones of a Japanese Sencha simply prepared in a Kyusu – a realisation that quality green tea leaves prepared quite simply and with care & attention need not be bitter & that loose leaf is not cumbersome and complicated but beautiful and ritualistic! We look forward to welcoming him back to continue his tea journey.
FP: When we talk about personal favourites, where is your go to region of tea?
Michelle: For Michelle it will always be Darjeeling. The place where our tea adventure began & where some of her most life changing moments have taken place. A trip to Darjeeling will open a window on the tea world to any tea drinker highlighting the importance of terroir, the affect of cultivar on tea profile, the skill of the tea maker….
Rob: For Rob has to be Japan; the home of some of our most popular teas. Japan holds a special place in the history and culture of tea. From the introduction of tea by Buddhist monks returning from study in China to the development of the Matcha ceremony and then on to the development of highly advanced picking and processing technology Japan has forged its own path. This uniqueness is shown in its teas, whether it is the rich umami of gyokuro or the sweet bitter tang of Koucha. We could quite easily fill the teahouse with the different senchas created by the intricacies of varying regions and farmers around this beautiful country. This is even before looking at the incredible culture not concerned with tea! For Rob, Japan has it all.
FP: Much like coffee (or even a well crafted cocktail), I see tea as something that isn’t just about the ‘drinking’ aspect but more so about the time and the process taken to brew a cup, would you agree?
Comins: Most definitely – at Comins talk about ritual every single day. If you get the chance to visit the Tea House (you can also look online) you will see the different tea vessels from all over the world that can be used to prepare tea & help you get the very best from your leaves. You will also see more simple pieces of tea kit, tea filters, tea infusers. The one thing that both these simple and more specific pieces of tea kit have in common is that they introduce the concept of taking time over tea. Adding in a step of putting leaves into an infuser and waiting for 3 minutes can be just as transformative to someones day as laying out a tea table with a beautiful mat, South Korean tea pot, jug & cups. Quite simply quality tea, prepared properly, offers us a chance to stop and because most of us are already familiar with the concept of a tea break it is a really accessible way to introduce rest into your day. We get many phone calls, emails & letters from people in our tea community each week & this is the aspect of tea that people talk about the most.
FP: From previous visits to Comins, it definitely provides a journey, an experience. From discussing flavours, to the different teas that may cater for that down to the hand pouring experience. Is this something you wanted your customers to get hands on with?
Comins: From the very beginning we have wanted to make tea & the culture that surrounds tea more accessible. Central to that is creating a space & environment that makes it normal to question, discuss & explore. We always offer to explain the menu and encourage people to try something different. Because there are so many teas we will always swap a tea if someone who is exploring for the first time chooses a profile they don’t like & one of us is always in the Tea House to offer advice. When you come to visit you will notice how we always prepare the first infusion at the table, explaining each step, before leaving the tea drinker to continue the remaining infusions themselves. This hands on approach allows people to explore and adjust infusion times etc to their own preferences – although we offer guidance on time, temperature etc tea is incredibly personal and we encourage tea drinkers to experiment. We have found that this approach makes people far more confident to take the ritual of quality tea home and into their own lives where they can enjoy tea on their own terms on a daily basis.
FP: One thing that is clear is your desire to share your love of tea with your audience, whether it’s the tea makers across your Youtube channel or your Tea School located here in your Bath location. Is this something you always wanted to offer?
Maybe the tea drinkers of Footpatrol will have to pay a visit one day to explore the world of tea, not just Yorkshire’s finest… if you know what I mean!
Comins: Comins Tea is only made possible due to the dedication & generosity of the tea partners we are lucky to know around the world. Over the years they have shared their time and expertise with us both at origin and through visits to the UK and we naturally feel that it is really important to pass what we have learnt onto our community here at home. In the last month alone we have enjoyed a visit from our great mentor Rajah Banerjee who as mentioned earlier started us off on our life in tea, as well as held two workshops on Taiwanese tea with our great friend from Nantou County. You can read more about some of the discussions at those events on our blog here and if you go back further through the history on our website you will find similar blogs on events with Japanese & South Korean tea masters and so much more.
As well as sharing these deeper insights into tea we also want more people to discover tea for the first time – our Tea School offers classes that range from a general introduction to more detailed sessions on green, oolong, white and black tea – each category of tea is so diverse that it needs its own dedicated session. For people visiting the Tea Houses we also offer in Tea Houses sessions for individuals or groups – an hour dedicated to exploration in the calm environment of the Tea House. We really hope that some of your readers will feel inspired to explore tea & look forward to welcoming them!
FP: A key reason for our visit today is to not only explore the world of tea but also, the Mizuno Sky Medal and Mizuno Contender which is part of their latest pack, ‘Ceremony of Tea’. Could you tell us what this Ceremony means to you?
Comins: For us the ‘chanoyu’, or the Japanese way of tea is synonymous with hospitality. When visiting Japan and being welcomed by this ceremony it becomes very clear that it is a powerful way of sharing a moment and showing respect both as a host and a guest. Matcha is prepared in this way by tea masters who have practised this art for many years, often decades. This depth of understanding of every element of the ‘ceremony’ is humbling and a privilege to experience. This is also true of other tea ‘ceremonies’ practiced around the world but the Japanese way has a special resonance. The Zen Buddhist term ‘ichigo-ichie’ (one opportunity, one encounter) summarises this perfectly meaning that every meeting in the tea practice should be treasured and treated with the utmost sincerity, as they will never recur.
FP: The bursts of green on the Mizuno Sky Medal and Contender are the perfect resemblance of ‘Matcha’ tea in its powered state, could you share an insight in how to brew the perfect cup of Matcha?
Comins: Ah the beautiful bright vibrancy of Matcha is hard to beat. Matcha has been central to the Japanese chanoyu or ‘the way of tea’ since it began in the twelfth century. This cultural practice today consists of hundreds of carefully choreographed steps according to rituals laid down over many centuries. The most elaborate expression of chanoyu can last for up to 3–4 hours, including a meal and meditation. This is called chaji and is an extremely rare occasion. A much shorter and more widespread version is named chakai and lasts around half an hour. There are many factors to these practices, and to do them justice is beyond the scope of this short blog. Indeed as mentioned above, it takes ten years to master chanoyu to a level where it can be performed in public.
There are two main types of matcha: koicha (thick tea) and usucha (thin tea). During a chaji guests are served koicha and usucha as part of the ritual. Guests at a chakai recieve usucha.
In our teahouses we serve usucha, which we whisk in front of our guests, ensuring we reference chanoyu in its structure and form, as well as its history. We believe this is important for furthering the understanding of this amazing art. Our time spent studying and talking with matcha producers in Japan has allowed us to practise a way of serving that is a balance between the formal practice & a practical way of enjoying matcha as a tea in the home.
You will need: chawan (tea bowl), chasen (tea whisk), chashaku (tea scoop), matcha powder, sifter.
Types of tea: Matcha. Matcha powder can be categorized from low grade to high grade depending on its quality. Usucha can be made with any grade of matcha, whereas koicha requires high-grade matcha to ensure an acceptable level of bitterness and astringency.
Example: superior-grade matcha (usucha).
Method: Before you start, warm the chawan and the chasen with hot water. Discard the water once the chawan is hot and carefully wipe the inside with a cloth.
Sift the measured amount of freshly opened matcha using a fine sieve. For one bowl, 2 chashaku (1 level teaspoon) is required. This ensures there are no lumps, making the final froth smoother. Place the sifted powder in the chawan. Pour around 60ml of water at 70–75°C into the chawan. We use a yuzamashi water cooler to reduce the temperature of nearly boiling water. Using the chasen, whisk the tea in a ‘W’ action until a froth forms. Remove the whisk carefully from the foam, ensuring any larger bubbles are burst. Enjoy your tea.
FP: Thanks so much for letting us come down and visit you today, it’s been a real insight and a pleasure!
Thank you so much for your interest in the world of tea, it was a pleasure to welcome you and your team! We hope your readers feel inspired to explore more!
The Salomon story doesn’t start at Paris fashion week, but is the culmination of engineering, innovation and desire.
Post WWll, A newly liberated world returned to the mountains to ski, François saw an opportunity to adapt his skills in the crafting of saw blades , and started to make ski edges, or carres, which allow skis to turn sharply. But it was his son, Georges, who propelled the business forward. Having studied engineering, Georges’ first big idea was to build a machine to manufacture the ski edges, allowing him and his father to focus on developing ski equipment instead.
Georges came up with two game-changing ideas in the fifties, when skiers still used fixed leather straps as bindings, often resulting in broken bones as legs twisted with jammed skis. The first was a releasable ‘Skade’ binding, which attached to the toe-end of a boot; the second was a system he called ‘Le lift’, which allowed the bindings to release on heavy impact. Initially advertised as ‘Your guardian angel’, it eliminated a very literal pain point. Today’s ski bindings are still made with the same basic design.
By early 70s, Salomon was the world’s number-one binding brand, making 1 million of them a year. It branched into ski boots in 1979, with the forward-flexing SX91 in 1984 considered the most influential ski boot of all time. In the nineties, Salomon began making snowboards, skis, and Alpine hiking shoes, while Georges’ obsession with innovation saw him buy US golf manufacturer TaylorMade, whose founder Gary Adams had designed the world’s first metal driver.
Salomon was just as well known for its shoes, worn by the likes of trail-running champion Kilian Jornet whose fastest-ever ascents of the toughest all-terrain peaks including Everest, Matterhorn and Mont Blanc have brought the sport to wider audiences.
XT what?
Until 2015, the idea of combining ‘fashion’ with the Salomon’ world might have left a sour taste in many alpine mouths. The bright colourways were designed solely for high visibility on extreme hikes and runs.
Soon, Salomon and The Broken Arm were working on a collaboration: the same core design as the Snow-cross, but with a new outer sole and a charismatic colourway. A series of seemingly surprising collaborations have then followed, starting in early 2016 with German menswear designer Boris Bidjan Saberi, known for his use of technical materials, who redesigned the iconic Speed-cross 3 trail-running shoe in all-black and all-white.
With a growing demand for lifestyle-focused shoes, that same year Jean- Philippe Lalonde joined from Veilance, the fashion-forward arm of Canadian outdoor brand Arc’teryx. His brief was to start a new Sportstyle division at Salomon, fusing street style with performance. The Advanced program that Jean-Philippe subsequently created largely kept the core shoe designs the same, but added bold colourways and design features.
EVOLVING THE LOGO
“This new visual identity is a great manifestation of our brand relaunch and true to our brand history and personality. The final design feels so natural and obvious, it is the best result the design team could hope for!”David Farcot – Creative Director for Salomon Snow Sports
The new “S” monogram and the new “Salomon” logo appear on Salomon products starting this Fall/Winter 2022-23 season.
Both were unveiled discretely in the exclusive Blue Fire Collection that launched in January 2022. Salomon aficionados might have noticed the design on Salomon skis and snowboards at the Beijing Winter Olympics.
The internal graphic designers had already worked on the ‘Salomon’ logo blueprint and were actually creating new products while participating in the logo creation with the external teams, so every new logo option was integrated into product design.
Benedek, a Salomon Snowboard team rider for 18 years, today runs a creative consultancy in Munich. He was one of the most well-known riders of his era, bursting onto the snowboard scene in the early 2000s by showcasing a rare combination of style and technical tricks. Benedek’s segment in the 2002 snowboard film Afterbang by Robotfood played a significant role in the progression of snowboard films and the overall culture of the sport.
The new Salomon logo is a subtle tribute to the brand history, but with contemporary updates. To begin the project, Salomon identified what it felt were its strongest heritage markers among several logo iterations from its 75-year history.
The design experience was unique for Benedek due to his connection with Salomon and because he felt he was working with friends.
“It was emotional to connect to a time of my life as a snowboarder that was very important and unique,” he said. “Then, from a design standpoint, there is hardly a brand that I work with that I know so well.”
With a strong subconscious grasp on the core of the brand and what the brand could be and what it can’t be, this helped push toward a logo and font that is authentic to the brand and a good place to look at the future.
The new brand-mark is a manifestation of Salomon’s design ethos, to be superior in function, with a very readable and recognisable sign. To be radical in design, with a very straightforward and simple aesthetic; and to be obsessive in style, with an extreme level of graphic refinement.
With Salomon’s Fall Winter collection now slowly hitting the shelves at Footpatrol, take a look at our latest new in’s here!
Delving into the sneaker community to celebrate the launch of the Nike Air Max 1 ‘Hemp’, we caught up with duo Tasha and Joey, founders of SNKRS ‘N’ HOUSEPLANTS, a community of individuals who are not only obsessive over sneakers but also plants.
Along with Tasha and Joey, we invited down members of the community to attend a terrarium workshop with the folks at London Terrarium for an evening of sneakers and houseplants!
Take a closer look below at the evening as we catch up with Joey and Tasha.
Footpatrol : Joey, Tasha! So good to finally have you both down. How are you?
SNHP: Hey! It’s great to be here. This is a bit of a pinch-me moment, we’ve been followers and fans of Footpatrol for such a long time. We’re great though, been busy but that’s how we like it.
FP: I will be honest with you. I don’t know the SNKRS ‘N’ Houseplants’ origin story and feel we need to share it with the Footpatrol community, so why don’t we start here.
SNHP: It all started during the second lockdown, we both wanted an industry job but we were both being told we didn’t have the experience and we felt that we needed an outlet. Obviously, we were all stuck indoors so you couldn’t wear our sneakers outside, so we thought why not share our love of sneakers by creating our own little platform, our own way into the industry?
Both our homes are filled with houseplants, and we found that there’s a connection between people that collect sneakers and houseplants. As we’re both interested in sustainability as well, we felt that the houseplants side speaks to that while the SNKRS part…well that’s obvious!
FP: Outside of this passion and drive you have for the community. What do you both do on a day to day?
SNHaP: We both work full-time, SNHP is our passion project. Tasha works in partnerships for an ocean impact company and Joey works as a Community Manager at a sneaker company. It’s definitely assisted us with SNHP having an even better understanding of each industry.
FP: It’s been amazing to see the impact you guys are already having in the community. From panel talks and Air Max Day, to supporting small businesses and creatives like, Lauren Fernandes. How important is it to leave this positive imprint?
SNHP: Thank you so much, we’ve had an absolutely incredible year thus far, and we’re incredibly excited to see what’s to come! Having the opportunity to provide others with a platform and support similar to what the community has provided us is a key motive of ours.
We feel that it’s so important to ensure that we help each other succeed. Having the opportunity to hold an event for the community to come and connect is a prime example of this. Community is all about uplifting each other and giving people their flowers where they deserve it!
FP: So outside of what you are already doing with your channel. What is the larger goal that you are both striving towards?
SNHP: We want to continue to grow our platform and create an even bigger, stronger, community of our own. Having the opportunity to bring people together and share a common passion while doing our part to make the planet that little bit greener is what we want to do.
We are currently curating a research project with the aim of hosting an exhibition on why people collect sneakers and their consumption habits. We think it’s important to explore people’s collections no matter how big or small, as it’s all about passion not the number of shoes you own. As interior lovers, we would love to create a homeware collection inspired by SNHP!! It would be great to have our own space where we could curate eco-friendly sneakers, a workshop space and lots of houseplants of course!
FP: Taking a side step from the community. I know you are both big product people and not only that, but also very conscious buyers ensuring nothing goes to waste. Is there a Nike release that you feel has led the charge in making a more conscious effort in sustainability?
SNHP: Definitely, this whole thing ultimately stems from (pardon the pun) our love of sneakers and collecting them. When the Nike Space Hippie collection arrived, it felt that it kickstarted the conversation surrounding sustainability at Nike by debuting Nike Grind. While it wasn’t a super hyped selection, the conversation and gradual innovation it has sparked since are really important.
This year, Nike has been injecting some really intriguing products into the market showing that being eco-friendly definitely doesn’t mean being unattractive. Our favourites thus far have to be the ISPA Link and Terrascape Air Max 90. Additionally, Nike’s 2022 World Cup kits are made of 75% recycled materials which is great!
FP: What are your thoughts on the use of materials like hemp being brought back onto silhouettes like the Air Max 1. Do you think brands should be experimenting with more exciting materials like these?
SNHP: We’re big on materials. The use of Hemp on the Air Max 1, in addition to the Crepe outsole which is also rare for Nike, is really nice. It’s crazy to think it was being used back in 2004 and even now it feels fresh and interesting.
Brands should absolutely be experimenting with more materials. It would be great to see Nike utilise similar materials on other OG silhouettes to encourage consumers to check them out.
A variety of materials, similar to that seen on the Concepts AM1, is always really interesting. Sneakers are wearable art in a way, let’s have fun with them!
FP: Is there a material you would like to see use on a Nike? If so what and what model?
SNHP: It’s all about closing the loop. 100% grape leather would be great! The newest sustainable vegan leather to shake up the fashion industry is grape leather, made with the byproducts of the winemaking process that often go to waste.
The process consumes very little water, and the water that is used can be reused over and over again.
Grape leather is an approach Nike haven’t explored yet, a silhouette like the Air Force1 could be the perfect option!
FP: I got to slip a 2-part corny question in here as its your first time on the Footpatrol socials, top 3 pairs you both own and do you have a go to his and hers pair you wear together?
SNHP: We’re both pretty big Air Max people however we do have varying tastes in what we have in our collections. Nevertheless, the top 3 we both own would have to be (in no particular order): 1. Nike Air Max 1 ‘La Ville Lumiere’ as it was our first campaign, 2. Stüssy Air Max 2013, 3. Patta x Nike Air Max 1.
We tend to wear different pairs, but we still need to get an SNHP Air Max 90 made for Tash that would be the ultimate his and hers sneaker!
FP: Is there a Nike holy grail on the hit list you both are striving to one day add to the arsenal?
SNHP: Joey: The Sean Wotherspoon Air Max 1/97 has been at the top of my list since they came out. My favourite silhouette is the AM97 and corduroy is my favourite material…maybe one day.
Tasha: I’m going with the Nike X OFF-White Rubber Dunk UNC. I love the mixture of detailed styles, such as the visible Air Unit which is often reserved for Air Max as well as combining the Dunk and elements from the Pegasus line. Also, I am a big fan of this deconstructed look and the feature of text and materials used.
FP: That draws everything to a close! Thank you again for spending the time with us and more than anything co-hosting this terrarium workshop for the community. Before we let you go, we like to leave the ending of the interview as an opportunity for you to sign off with any advice or positive anecdotes you would like to share with the community. Is there anything you both would like to share?
SNHP: Thank you so much for having us! It’s been a dream come true and we’re honoured to have been able to bring the community together, here’s to many more!
In terms of advice, we’d say be your true self in everything you do and make sure you do the things you love. If you had said to us 2 years ago, even a year ago, that we’d have met so many amazing people within the sneaker community and made our way into the industry, let alone having the opportunity to provide an experience alongside Footpatrol or being the face of an Air Max campaign, we’d have laughed.
The journey we have been on so far has been incredible and we just want to say thank you to everyone that has, and continues, to support us. The sneaker community can appear to be this huge scary thing but we promise it isn’t. Send that DM, and go to that event!
We can’t wait for what the future holds, see you there! 🪴👟
This Black Future Season, Footpatrol, Air Jordan and Gauchoworld have teamed up to tell the stories of four Black individuals from the world of music, fashion, art and food. Up first is BINA. who’s a musician by name, but a multidisciplinary artist by trade, living up to the title day by day.
Words: Seun Areoye
Redefining and restructuring the meaning of an art form is 22-year-old BINA., who is most commonly known as a musician. Combining vulnerability and honesty in equal measure, her music forms connections that can soften even the hardest of hearts.
However, to define BINA. as just a musician would be a disservice to the multidisciplinary creative she is constantly demonstrating herself as. Writer, composer, artist and actor; she leans into a multitude of creative demonstrations to inform her growing presence as a musician.
But it’s been a lifetime of experiences that have enabled her to build connections through her artistry, even when she initially went down a path that was the antithesis of who BINA. is as an expressionist. Preparing herself to pursue a career in medicine, a calling heavily encouraged by her parents, it was only after a couple of missed grades in her first year of A-Levels that she “cried and ran off to music college”. Whilst her parents were concerned about the decision, BINA. still understands their role in helping her realise her artistic capabilities, they always gave her creative “nuggets” that might’ve been at odds with the “African parent in them”.
It was at age eight when BINA.’s dad bought her a guitar from a car boot sale, and although she didn’t actually learn to play until more than a decade later, it was the kind of subtle investment into her career that she’s able to look retrospectively upon with pride.
After going into care at 13, her social worker suggested a youth studio to her as she noticed BINA. was always singing. At the time, the budding artist didn’t need much encouragement to check out the studio — and would spend as much time there as she could — but often couldn’t rely on it as an outlet as it was only open one day a week. As a result, her foster mother bought BINA. her first studio microphone for her 18th birthday, enabling her to “express her thoughts on a Tuesday at 3am.”
“I knew I could sing, but I was also trying to figure out how to write and not make this shit corny, you know?,” says BINA. The artist wanted to ensure she understood the whole process of making music, before putting anything out into the world.
As the old saying goes: good things come to those who wait. Two years later BINA. released her first official single, ‘Summer Breeze’ that she wrote during form time in the mornings, recorded in a day and worked on for a week. But whilst the song was ready, there was one thing missing; her name to go by.
“I was going by my first and middle name, and it was just so long.” So she took her first name, Sabrina, didn’t want to go with Brina as it was too “nicknamey” so went with BINA. “I added the full stop because it’s just me, I’m here. Period.” After looking up its meaning, she knew the name felt right (Bina means ‘to dance’, ‘to sing’ and ‘wisdom’).
It seems that through her music, BINA. has been able to rekindle the fires lit inside of her, whilst also igniting other relationships with the people that surround her. Take Udo, a friend she met through social media, who is now a frequent collaborator, helping BINA. form her visual identity. Their virtual relationship became more than just that when Udo reached out to BINA., asking if she’d like to star in Lorraine Khamali’s film, Zigzag. Not only did BINA. end up featuring in the film, but she also composed the soundtrack and has gone on to work with Udo multiple times, most recently on the cover art for her latest single, ‘Blackjack’. Speaking on being part of the film in two ways, she expressed her gratitude, saying “It was really beautiful to be trusted with such a task.”
With so many avenues to express her creative talents, it’s important to BINA. that she also documents the highs and lows on the way. Whether it’s opening for Rochelle Jordan, or supporting Emeli Sandé — what BINA. can only describe as “full circle moments.” — “People whose music I really respect are finding out about me,” she says.
“You’re only as real as what you remember,” says BINA. This is why she continues to journal, as she has done for nine years, (she’s written 13 volumes so far) and created endless “connections with myself”. As well as it being an extremely cathartic experience, journaling allows BINA. to look back at situations with fondness, whether good or bad, and “laugh at some of the things I thought when I was 14” but also create songs that are the most raw version of herself, as she often refers to her journal for inspiration. Take ‘Mercedes to Hades’, a song BINA. also drew the cover art for, that is simply a metaphor for how she “felt things so intensely” whilst in a relationship. “I felt like I was constantly showing up in this place that wasn’t really good for me,” she admits. Whilst she’s no longer in that situation, journaling has helped her process and understand it, and as a result there isn’t a noticeable resentment in her tone, just a reflective one.
“I was taking an Uber to this dark place,” she says of the situation. But the future’s looking a lot brighter. Speaking on what she’s looking forward to coming up, BINA. reveals she’s got an EP in the works, many more collaborations with artists she “loves and respects”, and more honesty and rawness we’ve come to expect from her music.
And she plans to keep sharing those emotions, expressing herself through a multitude of art forms: “There’s no rule for being yourself, just be yourself and share it in the hope of connecting with people and helping others.”
Photography – @armand.dasilva
Photography Assistant – @rhysbawilliams
Words – @igweldn
Editor – @elliefmuir
Styling – @ellaweeez
Design – @andycarnegiebrown
Production – @pifivy
One thing thats clear with the Air Max Scorpion is that we’re in a new age of ‘Air’.
Not only is the Air Max Scorpion built on Air, but also, collaboration. Collaboration between Nike’s designers, engineers and scientists who all came together within the depths of the pandemic to push the boundaries of innovation and digital technology to create one of their most extreme examples of Air.
Utilising a host of different platforms like 3D VR design software, computational design and engineering tools, plus machine learning and digital twin technology the Air Scorpion is a demonstration of where things can pushed. With a new feel underfoot, the Scorpion uses a system that resembles an airbag to take things to new heights. Using a piston like effect in strategically mapped points, its a new level of comfort.
Now, you could be mistaken for thinking with time not on their side that all the thought went solely into that Air unit but you’d be wrong! Reimagined with a first-of-its-kind Flyknit chenille fabric, the upper is a super soft, almost like a hairy suede in places thanks to short fibers being held perpendicularly in place by two twisted vertical core yarns to form a soft pile texture.
To celebrate this new vision, we added our own interpretation to Air by inviting some special guests down to the store to get a first hand look at the product before whisking the off to ifly… An indoor skydiving experience to better understand the idea of air.
To shop the Nike Air Max Scorpion, click here!
With 2022 being our 20th year as a footwear-led retailer, we’ve become fully emerged within the global sneaker community and this year, our 20th year, we’ll be hosting a physical and digital exhibition, a line-up of community talks and new exclusive brand collaborations.
To celebrate this 20th anniversary, we’ve created a Blueprint exhibition marking our prominence within sneaker culture. Charting our collaborative history from inception on St Annes Court through to our now current home on Berwick Street, London, and of course Rue Du Temple, Paris, the exhibition will spotlight the unique people and stories that made this all possible.
During the course of the exhibition, we’ll showcase our rich product chronology, unveiling new anniversary styles and revisiting rare archival and unreleased pieces throughout the years. During the two-day event and installation at Noho Studios, Soho, defining collaborative projects including the iconic adidas Superstar 35th Anniversary, Asics Gel-Lyte 3 ‘Squad’ and Nike Air Epic styles will all be on display. From groundbreaking Nike collaborations to being the original UK adidas consortium stockist, much of what’s recognised as top-tier sneaker retail today originated right here; including the first foray into the art world with KAWS.
With three key values at the core of what we do, Community, Design and Culture, The Blueprint will see a series of daily programmed talks with industry pioneers. Launching in 2002, we were at the heart of London’s sneaker scene and continues to cultivate community today through local initiatives, such as the recent re.GENERATION workshops. Stay locked for more information on these talks coming soon!
The Footpatrol 20th Anniversary Blueprint Exhibition will open to the public on Saturday 5th November, running until Sunday 6th, at Noho Studios, Soho, London.
For those that are unable to attend, there will be an opportunity to join in the celebrations with an exclusive digital exhibition. We’ll also be offering a new In-app experience over on the Footpatrol Launches App (Download the Footpatrol Launches App here), with exclusive online content and behind-the-scenes stories from the last 20 years of brand collaborators.
To celebrate the launch of the Trap Kitchen x adidas Originals Forum Low, we caught up with DJ M I A to one, sample some good food but two, to chat about herself, music and growing up with a love of music.
Initial glance of M I A’s Soundcloud page, you spot the words ‘music for every mood’ and this has been key to her success having been featured on the likes of Capital Xtra as well as being a radio host on Mixtape Madness. With this said, it was only right to get M I A up on the decks to provide us and you, with our latest Frequent Players Guest Mix. Make sure to check it below, and the Trap Kitchen x adidas Forum Low here!
Footpatrol: Hey Mia, thanks so much for coming down to spend some time with us today, we start off all our interviews with the simple question of how are you?
M I A: I am Alive, which is the main thing right? 🙂
FP: For the people who are not familiar with who you are and your work, could you tell us a little bit about yourself?
M I A: I’m a DJ and I go by the name of M I A. I’m an old soul from the streets of North London who loves to express myself through Music whilst uplifting the spirits of others at the same time.
FP: When was the first time you realised you had a love for DJing?
M I A: I’ve always loved music but In late December 2018 I randomly decided to buy myself some Decks
FP: You often describe your Djing style as ‘Music for every mood’, if you were going to describe your DJing style in three words what would they be?
MIA: Sweet. Stylish. Stimulating.
FP: If there is any, who has inspired your craft and how has this shaped you as the DJ you are today?
M I A: All of the musicians who have created the sounds I listen to have inspired my craft because without them I wouldn’t be able to play great music for the world to hear.
FP: Let’s talk a little bit about your personal accomplishments such as being the radio host on Mixtape Madness as well as being featured on Capital Xtra by Global, what did it feel like breaking through on these platforms at the time?
M I A: It’s always reassuring to know people appreciate the music I play especially when big platforms have reached out to me directly for opportunities; given the fact that during the time of these achievements I had just started my career.
FP: We want to know a little more about your connection with Trap Kitchen , how did this friendship come about?
M I A: Let’s just say Real Recognise Real… & not to forget the connection I have with the Mac & Cheese and Prawns!
FP: Let’s delve into the fashion side of things, how do you think your style has allowed you to express yourself creatively? this could be through playing on the decks or through your hosting roles, how does the way you dress reflect your identity?
M I A: When I feel like I look good, especially with my outfit choices and hair it definitely contributes to my performance. Depending on my mood I will then decide what I’m going to wear for each event but you’re most likely to see me with a belly top even in the winter.
FP: adidas is a brand known for its versatility and has often been the rhythm of subcultural city life, especially the adidas Forum model, what is it that you like most about this shoe?
M I A: I love the fact I can change the straps and take them off, it changes the whole design. It’s like having two trainers in one.
FP: Moving on to being a female within the DJing industry do you think there is enough representation of women like yourself in the music scene?
M I A: I’ve noticed the growth and there definitely has been a lot more representation of women like myself in the current scene of music, doors are opening.
FP: What advice would you give to individuals trying to make it out in the DJing scene?
MIA: Follow your own unique music path.
FP: Lastly, on behalf of the Footpatrol team we would like to say thanks so much for the interview, so this last question is just a little bit of a sign off, this could be anything from getting people excited about something, a message of positivity, whatever you like.
M I A: Always stay true to yourself and be a good human being.
Thank you for having me!
You all should know by now of Footpatrol Paris, our second ever bricks and mortar store. Whenever we paid a visit to the team out there, we’d always use to head over to an eatery called Miznon. A favourite on our Parisian picks, we now don’t have to travel so far to fill our cravings.
Listening to our thoughts, the Miznon team have only gone and opened up within the heart of Soho, London and even more conveniently, right around the corner from Footpatrol London.
To welcome to team to the capital, we paid the team a visit and caught up with chef and founder, Eyal Shani to learn more about himself, his food and of course what makes Miznon London different, yet special to it’s Parisian spot.
Footpatrol: Hey Eyal, thanks for coming out today to celebrate with us for our 20th anniversary. I want to first start this interview by asking the simple question of how are you?
Eyal: That’s such a difficult question, it is like asking what is love? It is a very wild question, how do I feel? I feel very good because first of all the weather. I Love the fog, I love the clouds, I like the breaking lights, it is very romantic. It is giving me a feeling of change , where I come from it is like a desert, the sun is bright , the temperature is 34 degrees now.
FP: For people who are not aware of your culinary excellence, could you tell us a little bit about yourself and what you do?
Eyal: I have been cooking for the last 35 years, I began without any knowledge. I had a girlfriend at the time and she told me that I was doing the best Buezabec in the world. I didn’t know how to cook, but I made the best Buezabec because I got the recipe from Julia Child French cuisine. Her recipes are amazing. I later opened a fish restaurant in Jerusalem. Jerusalem is on the mountains, no connection to fish of course. I then began to think that I wasn’t talented and I decided to quit that restaurant.
When I first went into Italy, Venice, into the Cipriani hotel and discovered meat carpaccio. They invented the meat carpaccio and I was amazed by this. A day later I went into another restaurant in Rome called La Rosetta. It was a one Michelin star and I saw they were making a thing called carpaccio out of thin slices that were not put together parallel but, they topped one layer with another layer, another layer and so on. I said to myself, 200km North, there is a perfect carpaccio made out of beef, why are they not following these rules? I couldn’t understand it when I got back to my restaurant in Jerusalem and tried to slice thin slices of fish. I arranged it parallel, squeezing lemon and olive oil and that was the first fish carpaccio in the world.
From that point, I didn’t stop making that food.Don’t like to say things about myself but I was the main force that invented Israealian cuisine. 30 years ago, there was no cuisine. The Italians got their own, the French, the Chinese, the Japanese, the Turkish people but not the English, Americans or Israelites. So the base of the modern is where my food stems from, my thoughts and words on the schedule that I put. I started with high cuisine at the very famous restaurant in Jerusalem that was called Ocean. It was one of the most famous restaurants in the world 30 years ago, 24 seats, that’s all. But in that restaurant i invented the Isrealian cuisine. Then I continued with high cuisine, fine food. I was working for rich people, and young people like me. Well, I was young… I am now 63 years old! There was no democracy in my food. You had to pay a lot of money because I bought the most expensive ingredients. I paid so much money for my cooks because I love them and I want to keep them beside me. It wasn’t affordable for normal people like you and me and it felt like the people around began not to like me because of it.
FP: You are well-known for your signature Pitta dishes,what is about the use of Pitta in your dishes that are so special to you?
Eyal: One day, one of my best clients sat in front of me and told me, you know where your generosity is? In pitta. When we are putting things in pitta it is becoming unbelievable. It hurt me so much. I said to myself that I will experiment in making original plates, and he was talking about a simple thing like a pitta! It took me a day to understand, he gave me some inspiration with his words. Then I began in my fine cuisine restaurant and told the people we are going to make some pitta. On that base, I invented the Miznon – high cuisine that is meeting very basic instruments like a pitta. But a pitta is a genius bread pocket. When you are making a sandwich it is open all around so the steam is running away, when you are putting the food inside the pitta, you have to build it, you have to make a structure, make an element and cover it with another, so the steam can not get out. You have to circulate the food inside and to polish it, to mix the taste and to balance the humidity, the pitta is also a sponge so it can absorb the flavours. In the end all the flavours, all the wetness, all the humidity that couldn’t be absorbed by the pitta, by the other ingredients is dripping down and the last bite is the evolution of all the sauces that were created inside the pitta that you cannot do on the plate.
Then fifteen years ago, we opened our first Miznon restaurant in Paris, I went to Paris a month before we opened the restaurant and I understood that the pitta is one of the best culture integrators, meaning that I can take the whole culture, the minds of the people, their behaviour, their traditions, their dreams, the ingredients, the weather , the colour of the earth and to isolate them into a pitta. At first I made beef bourguignon in a pitta. If you want to eat the best beef bourguignon in Paris you have to come to my place because that is the best beef bourguignon.
I realised that the French people all that they are eating is chicken and potatoes, so I isolated it in the pitta. Then I brought it to the Miznon restaurant and from my intuition I wrote Sac de Coque. In English it is written in completely different words and letters than when you write it in french and it embarrassed our clients so much because I took the language from the bottom and pushed. From that point we began to open all around the world, we are in Singapore, we are in Australia, the States, Paris, Vienna and London … I think that’s all of them!
FP: Following on from this, the London Miznon branch, how is it different from all of your other Miznon restaurants across the world?
Eyal: First of all I came here to recognise the English cuisine, there’s not much but the things that exist are very difficult. The English breakfast, for example, I isolated it into a pitta in my own way.
FP: Sounds delicious!
Eyal: Shepherds pie in a pitta too! My manager came from a really poor family. He said that it attracted him so much but he didn’t understand why he was drawn to it. When he was child his mum used to make a shepherd’s pie for the family to last for two days. The first day they ate 75% and the second day, it was 25% of it that was left so they ate it with a lot of bread. That association is what caught his eye when we put it in a pitta. Intuition is leading. Fish and chips, my own version inside of a pitta, it is very important to come and be inspired by the local culture and to compliment the people that are hosting me. It is very important to me because Miznon is not a fast food restaurant, it is a real restaurant because I look at instruments in the kitchen – It’s a restaurant that makes its own unique menu.
FP: With you growing up in the Tel-Aviv residency, how is this different or similar to London’s Soho area?
Eyal: The reception is the same, but there are completely different weather conditions. In Tel-Aviv it is full of life, full of people, freshness is the main ruler. The energy is so vibrant it is a very small city but it is on fire. However, it is a very nervous city so the food there is very strong and very light. Here, it is much more soft, so the ingredients are very different, the people that are eating out are completely different. Yesterday I was watching the people that came in and were eating and they were eating pitta with a fork and knife to keep their manners, I couldn’t stand it. It is a terrible thing to use a knife in Israel, even myself I eat with my hands, I couldn’t stand the thought of like a knife you are putting inside your mouth. The main thing in Miznon is that there are no rules, we are giving the rules and freedom of the people and the culture to create that place under our main lines of pureness, simplicity, freshness and to honestly open the hearts of the people and make them happy. It is not about our clients, we are too good for clients. Our clients that are buying the food from us, who are serving us, my biggest clients are my team. If they are not happy and passionate about the thing that they are doing, nothing will come out of it, so mostly I am working with them. From there, their energy will circulate the room.
FP: That is really wholesome, it is really good to have a team that supports you and part of this big journey in London. Let’s talk a little bit about your other personal accomplishments such as being a judge for Masterchef Israel, how did this opportunity come about?
Eyal: I did television for the last 20 years, not on the mainstream but on real television. Then they asked me to come to the mainstream and to do Masterchef in the prime hours of the broadcasting. In the beginning I refused, then they offered me so much money my agent said to me you are foolish if you are not going to do it. In the first season, when I spoke my own language people would laugh at me, in the second season they became quiet, in the third season they began to copy me and talk like me and now all Isrealis are talking like me. But all Israelis began to cook on their own because of that language because it makes you feel that there is nothing to cook, you can understand the ingredients, you observe them, you can create something out of them. I’ve been doing it for the last 12 years, it is really boring, because I was there for 16 hours to be in the studio, wearing jackets that don’t belong to you, combing your hair in a way that does not belong to you and eating every 5 mins something else, eating like 8,000 calories a day. But there is a heaven inside of it, when somebody is bringing their dish to you and asking you what do you think about it, because it is becoming completely naked it is not protecting itself. With food I can see your inner part, I can see your soul, your thoughts and to analyse it and to eat and to reflect it is a big present.
FP: It is priceless!
Eyal: Priceless.
FP: What is one thing that you look for when judging a contestant’s food?
Eyal: I am looking for sparks of genuinity, that is what I am looking for. There are a lot of people that don’t appreciate themselves and are very talented but nobody is telling them. Life is pushing them down, I want to discover these people, to elevate these people. That’s the same mission with my chefs here and all across the world, I am coming to visit my restaurants not that I think there is something wrong, a lot of things can go wrong that is for sure, I am taking care of my chefs. Not just because I am taking care of them for the interest of the restaurant and serving Miznon in the best way, because they are close to me, close to my heart. I feel responsible for them from the minute I work with them, they are like my sons and want to make sure they are looked after well.
FP: What advice would you give to young culinary enthusiasts trying to make it out in the restaurant scene or wanting to start their own restaurant?
Eyal: It is very simple. Be yourself. All the shapes in the world were not given from God, people create them, people like you and people like me. If you make a small act that you completely believe in it will make a big change. So make that act, don’t be afraid and don’t be afraid of failure, because failure is the thing that you are looking for because failure contains a lot of information so let yourself fail. If you succeed, oh it is wonderful, but you can learn nothing out of success. You have to run away from your success otherwise you’ll be stuck there and you will fail there, it is better to fail in another place and succeed there. Be honest with yourself and most importantly, be authentic to who you are.
FP: Lastly, on behalf of the Footpatrol team we would like to say thanks so much for the interview, so this last question is just a little bit of a sign off, this could be anything from getting people excited about something, a message of positivity, whatever you like.
Eyal: In the end, if you are blessed with something, you must share it because it belongs to you.
