This is indeed the season to be merry. It is by far our favorite time of the year. For Little Erth December is the month of gratitude and reflection. It is when we celebrate all our achievements and reflect on all the lessons we learned along the way.
It wasn’t an easy year for many people but we made it! We launched a few exciting projects, created new recipes, made more friends, and celebrated great milestones.
We started the year with a live cooking demonstration at a vegan gathering organized by Egyptian comedian, author, and TV host Dr. Bassem Youssef who’s also active in spreading health awareness of plant-based living.
Our participation was followed by an interview with Bassem on his online show called Ask Bassem where we shared Little Erth journey and experience throughout the past five years.
The highlight of the year was the opening of Time Out Market Dubai in April. We were honored to have been selected to participate as one of Dubai’s most loved homegrown restaurants. Our new location gave us the energy and push to continue to create. Our concept was elevated to a whole new level when we launched new heartwarming recipes and desserts in keeping with customer demands.
Also this year a new virtual concept by Nabz&G was born! Prana Bowl lives up to its name by offering energizing colorful plant-based bowls.
We also hosted amazing influencers this year in both our JLT and Time Out locations. In March we were thrilled to welcome vegan influencer Radhi Devlukia and her husband the renowned author and life coach Jay Shetty. Their visit was a testament that we’re on the right track. The whole coverage of their visit to Little Erth and other restaurants in Dubai was posted on Radhi’s YouTube channel.
Bosh TV guys paid a visit to our location in Time Out Market. We had such a great time making our jackfruit shawarma with Henry and Ian the brilliant duo whose mission is to simply help people eat more plants!
In September our favorite radio host Helen Farmer invited us to lead a cooking class at the International Centre for Culinary Arts where she also spoke to us about Little Erth concept and mission.
We were fortunate to have connected with so many industry leaders at the Fast Food and Café Convention in November. We took part in a panel discussion about creating profitable restaurants with sustainable menus. We enjoyed meeting inspiring peers and engaging in discussions about the industry and some of the trends to look out for in the coming months and years.
It was indeed a wonderful year for us at Little Erth despite the ups and downs caused by the pandemic. We managed to ride the wave and do our best to continue to deliver a superior product and experience.