cheers to a leisurely long weekend

The first long bank holiday weekend of the year has reared its head and we've got some great weekend suggestions for you. But first things first - we have some new work out! 

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Olivier Venturini and Great Guns joined forces with Brothers & Sisters to film the first brand film for Matt Cooper's new venture The Fableists - a totally sustainable children's clothing line. 

Shot on location around London, the film follows the journey of Finn, a fearless young boy who escapes to an urban jungle on his skateboard. 

The two minute film is the first in a series of films which will document extraordinary kids around the world. Kids with gifts, drive and ambitions who have overcome adversity.  

You can watch the film on YouTube - CLICK HERE and read the full press release on LBB HERE.

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Some of you might already know but Vaudeville owned by the lovely Dan Jones have a sound suite in our London office in the basement. Dan's just made a move across the pond, and when he was looking to set up shop over in LA it seemed apt that it would be out of our LA office. 

LA looking b-e-a-utiful on the day of the Vaudeville launch. 

We don't have many pictures from the launch and have yet to show you all what our LA office looks like. But here's a little party pic from the outside terrace. 

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In awards news - Ilya Naishuller's 'Bad Motherfucker' has just been awarded an Official Honoree of the 18th Annual Webby Awards. With over 12,000 entries this year, we're so pleased that it's been recognised in the top 20 percent of all work entered! You can watch the film on YouTube - CLICK HERE. 

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On to our bank holiday suggestions. First up TURN is screening this sunday at the London Independent Film Festival. From 1pm onwards on Easter Sunday you can watch it alongside a selection of other great short films at the Short Wave cinema 

Sticking to the film theme, if you want to get stuck into something slightly longer & a lot more violent - Great Guns producer Sheridan Thomas recommends THE RAID 2. 

press pic from The Raid 2

Packed with a relentless barrage of action scenes, the two-and-a-half hour epic impresses with its amazing combat scenes entwined with a surprisingly gripping crime-drama story. Watch the trailer HERE and if you can handle the gore, catch it at pretty much any cinema. 

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Now no bank holiday weekend is complete without a great meal. And Laura Gregory has suggested The Perkin Reveller. It's situated on the grassy bank below the Tower of London - you could kill two birds with one stone... pay a visit to the Tower and then pop for lunch afterwards. 

If the weather is nice we suggest sitting out on the terrace, but knowing London it will rain... which is fine because the inside is just as nice! 

All their food is seasonal and homemade, using local produce and fresh ingredients. Their menu changes according to season, so the best way to find out what's good is to go and try it for yourself. 

At Easter you can't go wrong with a gorgeous leg of lamb and lashings of mint sauce. 

They do killer cocktails too! Here's one for the grownup kids. 

(all pictures courtesy of The Perkin Reveller) 

You can reserve online or give them a call : +44 (0)20 3166 6949

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On that note we hope you all have a wonderful & relaxing Easter. 

Love, The Gunners x 

www.greatguns.com

gunners fizz

this weekend is set to be a scorcher in London - perfect weather to get together with friends, kick back, relax and try out the Gunners Fizz*. 

You will need:

- the juice of 3 limes 

- 600ml of ginger beer

- 600ml of ginger ale 

- Angostura bitters 

- loads of ice 

- a big jug 

- lime wedges to garnish 

Totally refreshing and a brilliant BBQ drink. 

Do it in true Gunners style and find yourself a roof terrace like ours at Great Guns HQ in Camden. 

Enjoy the sunshine! 

*Gunners Fizz thanks to Waitrose Magazine 

a recipe from la maison bouffe

It's been 2 weeks since the end of Cannes Lions and if you're anything like the Gunners at Great Guns HQ you'll be craving food from La Maison Bouffe. 

Thankfully head chef Maria Elia has stepped in and given up one of her secret recipes from the week. 

Marinated Lamb, Feta Curd, Smashed Peas & Artichokes

(please scroll down for the recipe) 

Serves 4

400g trimmed lamb fillet

Pinch dried oregano

Drizzle of olive oil

4 tbsp clear honey

For the Peas and Artichokes

150g fresh peas (podded weight)*

1 large garlic clove

3 tbsp each of chopped mint and dill

5 tbsp olive oil/artichoke oil

100g feta crumbled (which is half of a 200g pkt)

Little freshly grated lemon zest

2 tbsp lemon juice

1 small jar of cooked and marinated artichoke hearts in Olive oil

Handful of pea shoots to garnish

Feta curd

100g feta cheese, crumbled

1 tbsp lemon juice

Pinch of dried mint

4 tbsp artichoke oil

To make the curd, place the feta, lemon juice, mint and oil in a blender and blitz until smooth season with black pepper, refrigerate until required.

Pre heat a griddle pan,

Rub lamb with a little oil, sea salt, pepper and oregano.

Sear lamb over medium heat for four to five minutes on either side, (or cooked to your liking) remove from griddle, drizzle with honey and leave to rest in a warm place.

In batches lightly crush the peas followed by the garlic in a pestle and mortar and transfer to bowl, add the mint and dill, crumbled feta, lemon zest, juice and artichoke oil. Season to taste.

Cut 6 artichokes into ¼’s lengthways and set aside.

Smear feta curd over plates, spoon over peas, slice lamb and divide evenly between plates, top with artichoke quarters and sprinkle with pea shoots, serve drizzled with extra virgin olive or infused lemon oil.

*If the peas are quite large, blanch for a minute in boiling salted water, refresh in ice cold water, drain and then crush.

This dish is absolutely stunning and a great one to whip up for your own little Maison Bouffe evening. 

You can find this recipe and loads more in Maria's new book 'Smashing Plates' 

Maria is also featured chef of the month in Waitrose Kitchen magazine, where you can find loads more of her recipes.  

We hope you enjoy the recipe, leave us a comment if you try it out! 

@greatgunstv