Specialties
Tucked away off the relatively undiscovered green expanse of Hackney Downs Park in an ex-industrial printworks lies The Russet. A hidden oasis at the heart of the creative community of Hackney Downs Studios. Elegantly decorated in a rustic, upcycled style.
Big breakfasts, hearty lunches, beautiful cakes, artisan gelato, and modern tapas by night, complimented by interesting wines, local beers and botanical cocktails. Paired with a programme of daytime events focused on families and education and an evening programme of music, cinema, cabaret, theatre, film discussions and workshops in the rear gallery and events space. The events space has hosted performances from diverse artists such as Johnny Flynn, The Correspondents, The Ragga Twins.
Hackney has long been one of the most creative areas in the country. The Russet provides a space for artistic expression to be released on the walls, by the expression of those that visit and through the menus.
History
Established in 2011.
The name for The Russet was inspired by the apple orchard planted by the Tree Musketeers just inside Hackney Downs park. An Egremont Russet, the classic British Russet was ceremonially added to the orchard on the launch of the space.
The Russet grows a little every day, as does the tree, and as does the surrounding warehouse of Hackney Downs Studios as it fills with the bustle of creativity.
Meet the Manager: Steve W.
Steve Wilson started the Russet on a shoestring budget in the Autumn of 2011 in partnership with Hackney Downs Studios and developed the space into a hub for food, relaxation and entertainment in the local area.
He also founded the People's Kitchen in 2010, a community kitchen raising the issues surrounding food waste in Dalston with offshoots now in Brixton, Bath, Oxford and Finsbury Park.
In 2010 he created The Dalston Cola Company, purveyors of Dalston Cola, Real Lemonade and Raw Fiyah Ginger Beer, natural, low sugar, locally produced soft drinks.
Steve studied Sociology at the University of Bristol, specialising in the Sociology of Food and Eating, whilst working as a chef in restaurants in London, Bristol, France and Greece and alongside pop up experimental food designers Blanch and Shock.