12 New Families & Health


3RD SEPTEMBER 2026


FAMILY VALUES AN ADVERTISEMENT FEATURE DISTRIBUTED WITH


Modern Greek cuisine meets Japanese cooking techniques in St James’s


Jul’s brings a modern Greek approach to St James’s, off ering a confi dent, contemporary expression of the region’s cooking and way of life


Rooted in traditional recipes from across Greece and shaped by a commitment to clarity, seasonality and balance, Jul’s blends its foundations with Japanese technique to create a modern, disciplined approach to Mediterranean cooking. Set within a former bank on


Waterloo Place near Regent Street, Jul’s reimagines its grand architecture with marble, scorched wood and sculptural lighting, creating a space that feels both theatrical and intimate, yet grounded in the warmth, generosity and relaxed spirit central to Greek hospitality. Led by executive chef Christos


Fotos of Jul’s Group and head chef Tamás Rákóczi of Jul’s London, Japanese elements appear not as fusion but as technique — broths that add depth, curing and fermentation that build structure, and knife work that shapes the detail of each dish. Mediterranean ingredients remain at the centre, creating plates that feel both refi ned and bright. Signatures including grilled


carabineros (red prawns) with orzo and kumquat, stone bass with horta (leafy greens), kefi r and oregano,


T e open-fi re charcoal grill, the kitchen’s defi ning cooking method, appears throughout the menu


and grilled calamari with XO beurre blanc and squid ink highlight the restaurant’s commitment to seasonality


and bright, expressive


Mediterranean fl avours, anchored by exceptional olive oil. T e open-fi re charcoal grill, the kitchen’s defi ning cooking method, appears throughout the menu, reinforcing Greek roots while allowing Japanese elements to bring balance and restraint. For Jul’s, great cooking and great


wine are inseparable. Wine plays a central role, anchored by a striking glass wine wall


that spans the


height of the dining room. T e list balances heritage appellations with boutique producers championing sustainability, biodynamics and natural winemaking, with a strong focus on Greek regions alongside French and Italian selections. Downstairs, Bar Eleven off ers a more secretive experience. T is


speakeasy is intentionally hidden from view — a space guests discover rather than simply enter. Set within a darker, design-led interior, the experience feels intentionally understated, defi ned by low light, sculptural textures and the sense of stepping into something known only to those who’ve been invited. For Londoners seeking a refi ned,


modern expression of Mediterranean dining — with Japanese precision and a destination bar beneath — Jul’s is a confi dent new addition to St James’s, shaped by a global vision that began in Ibiza in 2018 and evolved with Humain Athens in 2024.


Exclusive off er: enjoy 25% off the a la carte menu at Jul’s London with code JULS25. Valid until 31 October 2026.


T: +44 20 3750 8890 julslondon.com


Start your day the Scrumshus way


For Fay Miller, breakfast has always been about more than simply eating well. It’s about bringing family together, creating healthy habits and starting each day with purpose


As a busy mother of three young daughters, and a passionate food- lover, Fay struggled to fi nd a granola that combined genuinely delicious fl avour with the generous, crunchy clusters she loved. Rather than compromise, she decided to create her own. From


her home kitchen,


Scrumshus was born. Made with jumbo oats, nuts, seeds, Canadian maple syrup, honey and the fi nest


natural ingredients, every batch was carefully baked to achieve the brand’s signature golden crunch. Naturally high in fi bre, Scrumshus quickly became a breakfast favourite for families looking for both nutrition and exceptional taste. Building the business was as much


a labour of love as creating the recipes. With no previous experience in food manufacturing or logistics, Fay taught herself every aspect of the business through determination, resilience and an unwavering belief in her product. Her days began at 5am baking granola and delivering it to hotels and retailers, working entirely on her own with very little practical or professional help.


Her persistence paid off . Her motto


has always been keep asking the question you want and eventually you’ll get the answer you want. After six weeks of determined follow-up, she secured her fi rst order from a luxury hotel in Mayfair. T at fi rst breakthrough became the foundation of an international business that supplies premium hotels, cafes and retailers across the UK, Europe, the Middle East and Hong Kong. T roughout the journey, family has


remained at the heart of Scrumshus. Fay’s daughters grew up watching their mother build a business through hard work, passion and perseverance, values that have shaped their own successful careers. T e eldest has just joined Scrumshus as the global sales director. Now produced under licence by an


artisan bakery, Scrumshus continues to stay true to its original recipe and commitment to quality. Its premium granolas are renowned for their chunky clusters, irresistible crunch and exceptional fl avour, making them the perfect way to start the day. T e


brand’s commitment to


excellence has once again been recognised with a prestigious Great Taste Award from the Guild of Fine Food. Today,


Scrumshus granolas are


available from Waitrose & Partners, Whole Foods Market, Holland & Barrett Marketplace, Amazon and many independent fi ne food retailers, bringing a little breakfast luxury to homes around the world.


For more information, visit scrumshus.co.uk or email fay@scrumshus.co.uk


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