Everything But The Ham is a pop up food, drink, entertainment and events company. We transport traditional homemade food from the kitchens of Gaza straight to your fancy dinner plate in London
Hamada Qeshta is a talented chef from Gaza. Providing healthy, exceptional and exquisite cuisine in a world of austerity. Amy Jackson is an award winning conceptual artist who works in environmental and social sustainability (because apparently, you have to have a real job in London these days). Together, (apart from being married), they run a series of Pop Up Palestinian events aimed at raising both funds and awareness for Gaza simultaneously and a private catering company for distinguished diners.
Everything But The Ham
From the Press
Mayu Ekuni, Food Blogger and Critic
"I really enjoyed the night, as the food was delicious and the company with other people was fun, despite I did not know anybody including the host. The concept is also attracted me. I will join their supper club again in the future".
"I used to work as a conceptual artist. One day I got lonely and moved into advertising, it was terrible so I quit and moved into environmental and social sustainability. Recently, I started making art again. I wanted to create an exhibition about Palestine as it's an important topic to me, a sort of art activism as it were. The problem with both of these things is that they're just a real turn off for your average person. Decent art can be so complicated you need a Fine Art PhD to engage with it and activism is a great way to get nowhere by shouting about political issues at people they don't want to hear about. What if I could bring all of these themes together in a social enterprise project that raises money for important causes, engages the public through immersive art and entertainment, and serves up sustainable sustenance at the same time?"
"I miss my family and my home. Unfortunately, going back to the Gaza Strip has become a near impossible feat. I have been in London for thirteen years, during that time I always wanted to have my own restaurant. If I couldn't enjoy my family's home cooking at home, I'd bring my family's food to me, my friends and my customers. Though, as you've probably worked out, opening a restaurant in London is riddled with challenges. Where could anyone find the upfront fees? What if they put up the rents? Where should I look? In the rise of the sharing economy, Amy and I decided that there couldn't be a better time or a better place to be a Pop Up and rather than bringing our customers to a static site, we bring our delicious cuisine and concepts to them whilst making some money for the causes we believe in at the same time."