Happy Second Half of 2026 everyone.
I’ve realised I don’t reflect all that much. I’m more energised by what’s coming up, and I don’t spend time thinking about what I’ve done in the past, which probably explains why my personal memory sucks.
But, I’m very nostalgic and I love tracking how much time has passed since something’s occurred, relying heavily on my camera roll as a reflective tool.
I’m also a date freak, and numerical milestones mean a lot to me.
Yesterday was 10 years since I started my first real job, and since that means I’ve now lived in Hackney for more than a decade, I celebrated with an Amaro Montenegro and soda at the Lady Mildmay last night.
It’s also been a month since my last official day at Gemma Bell & Company, where I’ve led Special Projects part-time, full-time and freelance for the last 3.5 years.
So, now also feels like a good time to re-introduce The Goal is to Eat as a bureau in the business of appetite.
I’m building TGITE as a creative and consulting practice specialising in curation and communication. We produce and promote cultural and culinary projects, as well as delivering hospitality insights and recommendations.
I love connecting the dots, people to each other, and each of us to our own appetites, so expect more events and parties, and more digital and tangible productions to come.
Information about An Audience with TGITE: where are the women restaurateurs? 2.0 arrives next week, with early ticket access for paid subscribers. Hold Monday 27th July 6-9pm in your calendars if you’re interested in attending.
In the meantime, almost five weeks later (where does the time go?) Stocktake – TGITE’s Sunday column of commentary on dining culture, hospitality design and food media – is back.
If you have something to share, or want to chat, email panayiota@tgite.com.
In today’s Stocktake: Lolfa, Kismet, Kid, Young Bloods, Mam Sham, karaoke, Johnny Boy’s, how to PR, Tramp stamps, omakase music, American appetites, glazed donuts, borrowed visuals, Spanish napkins, and more.
Lolfa (the Welsh word for lounge) is an infrared sauna studio off Dalston Lane owned by Zoë John.
I met Zoë a few years ago when she was managing Jolene on Newington Green. Her smile was infectious, as was the energy she brought to the room.
I knew she had continued to dabble in hospitality, particularly FOH in bakeries, over the years, but when I saw her launch a sauna business, I wanted to know more about how, and why, she’d transitioned from restaurant operations to sauna ownership.
So, I asked Zoë a handful of questions:
What pushed you to transition out of hospitality and into wellness?
It was all very accidental. Restaurants will always be my first love, but they don’t always make it easy for you to look after yourself. I was balancing managing a busy restaurant and bakery, keeping my team happy, while I also had some really big life stuff happening. Then burn out got me real good. I needed something that gave me calm and quiet so I went hard on the self care, and got intentional with my rest.
The term ‘self care’ often induces eye rolls, and I get it, but really looking after myself and resting intentionally gave me a lot more capacity, and helped me through a hard time.
I was a big wellness consumer before, but I started to want to be in the space work wise too. I’ve had a few different hospitality jobs since we first met, lots of disco shifts, and teaching yoga and breath work on the side. Now it’s sauna life and I’m loving it – though I’ll never say no to the occasional disco shift!
Lolfa is the word for lounge in Welsh, and a nod to your heritage. Do you consider Lolfa, with its small library, soft seating and filtered water on tap to be a form of hospitality?
Most definitely. It’s saying welcome to my space, feel at home, and relax. Although I’m not physically hosting or feeding anyone, it’s intentional and thoughtful. For this hour or so, you’ll have everything you need.
You told me you’re a secret wellness junkie, how long have you been sauna-ing? And what do you like most about it?
I’ve been sauna-ing consistently for about two years. I adore how intrinsic to everyday life sauna and bathing is in different cultures, from Moroccan and Turkish hammams, to Japanese onsen and Scandinavian spa houses. The wellness industry is so oversaturated with 10-step regimes, but sauna just invites you to sit in a hot box and sweat. It’s really that simple. The health benefits are incredible, especially with consistent use, and your nervous system will love you for it.
This opportunity to take over the space that’s now Lolfa (FKA Ellwood) was serendipitous, but what was the spark that made you go for it?
I was barista-ing at Jolene at the time trying to work out what was next. I was leaning more into the wellness space over hospitality, and this opportunity came up from the most casual of conversations. It really just made sense to me. After restaurant work, lots of operations are relatively straightforward so I knew I’d have the transferable experience, as well as a serious love for it.
You’ve been open less than a month, but what are you enjoying most so far?
Firstly, I’ve got a sauna on tap so that’s a real perk, but definitely hearing people’s feedback about how they enjoyed their time, and having the space to rest. I’m hosting breath work classes in the space too so building that community element has been gorgeous.
Book yourself into Lolfa, you won’t regret it.
And, a special offer for TGITE readers: get 20% off your first booking with the code TGITE20. Only applicable in July and August. Get it while it’s hot.
Thank you Zoë!
Kismet has a fantastic homepage. I only wish the sound was on for the TV clips. The Johnnie Walker bottle makes me nostalgic for nights out with my cousins in Greece and Cyprus, where a bottle of whisky is ever present. I’m looking forward to trying Keiran Mustafa’s menu later this month, and I’m happy to see Dom Hamdy financially and operationally supporting the residency. To me, the logical next step once you’ve got one or two successful restaurants under your belt, is to partner with talented chefs who have something important to say, and help them make their dreams a reality.
Speaking of good homepages, check out Mam Sham’s new website. Too many of us play it safe, but these two prove why doing something original is always worthwhile. Mam Sham’s brand language was developed by TGITE.
Speaking of solo-operating multi-brand restaurateurs backing young chefs to open Turkish restaurants, KID looks excellent. In now well-honed DCCO style, the branding, interiors and creative is expectedly on point. I’m here for Soho’s ever-strengthening comeback era, and I look forward to seeing whether KID will end up having to provide queue snacks like Agora does.
While I’m on the topic of Soho, Sessions Arts Club teased a pop up at Impala on Dean St. Unexpected, exciting. Perhaps SAC is testing the waters to see if Soho could be a viable – long-rumoured – expansion plan? Or, maybe it’s just a neat PR-fuelled pairing, since they’ve shared the same agency.
