AN ODE TO SALT, FAT, ACID, HEAT, Sunday 22 July

We are excited to announce we will be returning to The Skip Garden to be paying homage to one of our favourite author, chef and food extraordinaire Samin Nosrat, whose book SALT, FAT, ACID, HEAT has just been awarded a James Beard.

A mix of accessible encyclopedic foodie science, a sprinkle of autobiography, a good dash of everyday recipes that will change the way you cook and make your mouth water, this book had the ideal balance of ingredients for inspiration.

From her blossoming food career bussing tables and hoovering at Chez Panisse to the art of salting to the ultimate tart combos and salad dressings, Samin has honed a deliciously inspiring passion and accompanying career. We were lucky enough to meet her recently and were humbled by her kind words and support, and fell in love with her upbeat personality!

Joining the familiar food and farming nerds Sadhbh and Abi Aspen will be yet two more female cooks, Jess and Giorgia.

The four of us will collaborate on a four course dinner inspired by the four elements presented in the book, with a focus on ecology and sustainability (and of course deliciousness!). Samin Nosrat changed the way we look at food and strengthen our belief that everyone can cook, plus we cannot WAIT to get those tastebuds tingling!

We like to think there is a fifth element in the interactive STORIES we share through food: prepare for a journey like you have never gone on before into the origins of your food, and get ready to get stuck in!

We are really privileged to be teaming up with some amazing organisations, producers and suppliers for this event including:

THE SKIP GARDEN - An urban oasis cafe and garden in the middle of King's Cross

FOODCHAIN - Connecting chefs and suppliers

DUCHESS OIL - Oil and grains

Menu subject to change. Mother nature is a force to be reckoned with! However expect seasonality, delicious plants and some cheeky forage.

MENU

FAT

FRITTO MISTO

In season veg fritto misto

Confit garlic aioli

Homemade fermented ketchup

ACID

PICKLE ME TIMBERS

Rye fingers, beet borani, pickled beets, dill, UK toasted walnuts

Mini sourdough flatbreads, labneh, pickled and fresh carrot, salsa verde

HEAT

HEAT 4 WAYS: TEMP, SMOKE, CHILLI, AROMA

Smoked Courgette kofta, slow cooked tomato and chilli, sumac yogurt

Crunchy summer radish salad

Heritage grain olio

SALT

PIRATE TART

Sea salt pirate chocolate tart with ancient einkorn pastry

London honey whipped goats ricotta

AFTER HOURS

NO WASTE FOR THE WICKED

British nut 'macaroons' filled with burnt berry compote

Who can attend: Anyone
Event Type: Supper Club
Type of Host: I'm a formally trained chef
Date: Sunday
Date: 22nd
Date: July 2018
Dining start time: 19.00
Event finish time: 22.00
Total event dining size: 30
Dietary Options (please confirm any non-listed requirements with your host chef):
Vegan
Vegetarian
Gluten Free Option
Other Details:
(BYO) Bring Your Own drinks.
Licensed Venue, drinks available.
Alcohol Free event.
Charity Supported:
UK HARVEST