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Meet Rebecca Norris and Suzannah Longman of Crumpet

Today we’d like to introduce you to Rebecca Norris and Suzannah Longman.

The Crumpet story began in 2005 when we met in London, whilst both working on high profile TV shows in publicity and production. After moving to Los Angeles, and reminiscing over our love of hearty, authentic British food, we decided to bring a taste of British tradition stateside. Scouring London antique markets on every trip back home, we have created a treasure trove of vintage crockery, platters, and silverware, which together with our relaxed style, stunning flower arrangements and delicious seasonal treats, make every Crumpet event fresh and truly unique.

Suz trained at the prestigious London cookery school Leiths and went on to become Food Editor for the UK’s biggest selling women’s monthly magazine, Good Housekeeping. She is a food stylist, recipe writer and relishes creating new recipes with the cornucopia of fresh ingredients California has to offer.

Bex was a Director and Personal Publicist at one of London’s top PR agencies Public Eye and is currently an Event Planner in LA. Reveling in the planning process, she helps to create and develop each theme, adding thoughtful details throughout and bringing each client’s vision to life. After taking a course in floral design she creates all of the bespoke table top flowers for every Crumpet event.

Suz and Bex love nothing more than conjuring up a proper feast, bringing friends together and hosting occasions to remember.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Our biggest struggles come from that fact that we pride ourselves on keeping every aspect of what we do as authentically British as possible, so all of our china and silverware is British, sourced mainly from antique markets in the UK so building our stock has taken time and when a big job comes in getting hold of inventory quickly can be a struggle!

In terms of our food, baking in the US with UK recipes has been a real challenge. Obviously baking is a science so if one ingredient of a recipe differs, then the whole recipe is thrown out. For example; US butter has less butterfat than European butter, the protein content of (British) plain flour differs slightly from American all-purpose flour, staple baking ingredients we use in the UK, like self-raising flour (plain British flour with a specific quantity of baking powder added) doesn’t exist here and isn’t the same product to American self-rising flour, and we’ve had to find replacements for (British) caster sugar that has a finer crystal than (American) granulated sugar and gives the best texture to British bakes. We also cook in a different metric language so getting to grips with American imperial measures of cups and ounces has been tricky, as well as learning to cook in Fahrenheit, rather than Celsius. Bearing all this in mind, it’s no surprise that with all our recipes it’s never as simple as substitution, so we’ve had to go back to the drawing board to test and retest all our trusty favorites using US flour, butter and sugar – and eat a lot of cake in the process!

We’re in the process of developing Gluten Free and vegan bakes that are just as good as their sisters. Obviously baking with gluten-free flour comes with its challenges, namely the fact there’s no gluten present to create structure which normally gives a satisfying texture and tender chew. We’ve worked hard (9 tests!) to create a GF Victoria Sponge that is as light as you would expect and a GF puff pastry for our sausage rolls (6 tests!) that is buttery, tender and flaky. We’re also proud to include our vegan scone in the ranks, who is light and delicious and pairs perfectly with our clotted coconut cream.

So, as you know, we’re impressed with Crumpet – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We are really proud of being the only truly British events company offering a contemporary take on the much loved British afternoon tea in LA.

After endless recipe testing we have the most delicious menus, right down to the 24 hour process of making homemade clotted cream, the essential pairing to our lofty scones. We pride ourselves on offering turn key events, providing tables laden with delicious food, styled on our British vintage china and set amongst our floral designs.

It makes us so happy to see all of our china and silverware that we’ve lovingly collected over the years being used and enjoyed at each event and believe our unique style is what sets us apart; exuding British tradition but with a relaxed, edgy vibe. When we overhear people saying ‘wow, it looks amazing’, we get goosebumps and know all the hard work has been worth it.

So, what’s next? Any big plans?
We want to keep spreading the joy of all getting together and enjoying British food in California! We’re always looking for the next seasonal excuse to host an event. Bring on summer garden parties, autumnal curry nights and winter feasts.  We’re also looking forward to working with more high-end British brands to conjure up unique and delicious experiences.

Contact Info:

Image Credit:
Amy Smyth

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