Eat Real Snacks

Eat Real Snacks, 食品・飲料, 3-6-7 Kasumigaseki Chiyodaku, Chiyoda-kuの連絡先情報、マップ、方向、お問い合わせフォーム、営業時間、サービス、評価、写真、動画、お知らせ。

05/05/2026

Have you tried our new Eat Real Multiseed Tortilla chips? Our Birdseye Chilli with zesty Lime and Sea Salt, pairs perfectly with a Sour Cream Dip.

01/05/2026

Have you tried our new Eat Real Multiseed Tortilla chips? Our Sea Salt flavour, pairs perfectly with a classic guacamole dip.

Available now at Tesco and Morrisons.

22/04/2026

Have you tried our new Eat Real Multiseed Tortilla chips? Our smoky Tomato Salsa with a hint of Chilli, pairs perfectly with a Romesco Dip.

Available now at Morrisons - link in bio.

16/04/2026

Introducing Eat Real Multiseed Tortillas - our most dippable chip yet.

Made from a blend of corn, flaxseed, sunflower seeds and quinoa, expect a distinctive crunch and flavour first recipes that will make your favourite dips, picky bits and snack boards taste even better.

02/04/2026

Easy hosting for the long weekend ahead

27/03/2026

Hosting this weekend? We have you covered with our delicious Tomato & Basil Bruschetta(ish) dip paired perfectly with our Hummus chips. Recipe on our website — link in bio.

20/03/2026

This week the office was treated to crispy fried tofu in sticky BBQ sauce and crispy smashed gochujang potatoes — a fan favourite among the team! Find the potato recipe below…

Crispy Smashed Gochujang Potatoes
Potatoes:
500g baby potatoes
Vegetable oil (for roasting)
2 tsp garlic powder
1 tsp toasted black and white sesame seeds

Gochujang Mayo:
2 tbsp gochujang
8 tbsp mayonnaise
Juice of 1 lime
1 small shallot, finely diced
2 tsp toasted sesame seeds
2 tsp garlic powder
2 tsp brown sugar
Handful of coriander, chopped
Chives, finely chopped

Method
1. Boil the potatoes
- Cook in well-salted water for ~7 minutes until just tender.
- Drain and allow to steam dry.
2. Smash & season
- Place on a lined baking tray.
- Gently press each potato with your hand or a jar to lightly flatten.
- Toss with garlic powder and a generous drizzle of oil.
3. Roast
- Roast at 200°C for ~20 minutes until crisp and golden.
4. Make the mayo
- Mix all ingredients in a bowl, reserving some herbs and sesame seeds for garnish.
5. Finish & serve
- Toss warm potatoes in the gochujang mayo.
- Top with remaining herbs and sesame seeds.

18/03/2026

This one is all about contrast, crispy chickpeas, sweet roasted garlic, and deeply caramelised lemon with a dollop of cool crème fraîche on the side. Save the recipe for your next lunch.

Roasted Chickpeas & Charred Lemon with Crème Fraîche
Serves 2
2 baking potatoes
1 x 400g tin chickpeas, drained
150ml olive oil
3–4 garlic cloves, lightly crushed
½ lemon (juice + skin cut into pieces)
Small handful parsley, chopped
Salt and black pepper
Crème fraîche

Method
- Bake the potatoes at 200°C for 45–60 minutes until crisp outside and fluffy within.
- Toss the chickpeas, garlic, olive oil, lemon pieces and juice with salt and pepper. Roast at 200°C for 20–25 minutes, turning once, until the chickpeas are lightly crisp and the lemon is charred.
- Stir through parsley, adjust seasoning, and spoon generously over split potatoes. Don’t forget all that lemony oil. Finish with a dollop of crème fraîche.

17/03/2026

Ending the jacket potato series with an office favourite. Come back tomorrow for the recipe…

13/03/2026

It’s B Corp Month. To celebrate being a B Corp brand, Ed cooked us a lunch made entirely with locally sourced produce — from pasta from Kendal to broccoli from Worcestershire — showcasing some of the UK’s best ingredients. Full recipe coming soon…

10/03/2026

We’re sticking with the theme of delicious, loaded jacket potatoes this week! Stay tuned for the full recipe tomorrow…

住所

3-6-7 Kasumigaseki Chiyodaku
Chiyoda-ku, Tokyo
100-0013

電話番号

+81355102662

ウェブサイト

https://www.eatreal.co.uk/

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