January flew by and February holds endless events, popups and new restaurants to explore. Here are just some of our favourite picks from our February Agenda.
Fare Healthy are due to launch their Root to Fruit Banquet on Saturday 4th February, with chefs Tom Hunt, Gill Meller, Justin Horne and team Peardrop. Their supper club pledge to create a meal that uses zero-packaging and zero waste.
The four-course menu will be entirely organic, vegetarian and agro-ecological, 100% British and most importantly, will use ingredients in their entirety, from their roots to their stalks, demonstrating how much our food is thrown away.
The menu will feature Peardrop canapés, including pickled quince and Norfolk Binham Blue on toast with borage. Gill Meller, Justine Horne and Tom Hunt will create a trio of tasting courses, topped off with a delicious dessert of spiced pumpkin ice cream, chocolate soil and hazelnut, crafted by Tess Ward.
Find them this weekend at The Old Truman Brewery.
Things are about to get VERY exciting as The Scotch Egg Challenge kicks off this month. Taking place at The Canonbury Tavern in Islington, the chefs battling out include last year’s champ Calum Franklin of Holborn Dining Rooms, Neil Rankin from Temper, The Dairy’s Robin Gill and Tom Anglesea from The Laughing Heart. And with Fay Maschler and Kiln’s Ben Chapman amongst expert judges, it’s gonna be one fierce contest. If you want to get inside the gooey action, then book your table <ahref=”https://www.thecanonbury.co.uk/”>now.
8th February at 21 Canonbury Place, London, N1 2NS
Taberna Do Mercado x Clipstone
Clipstone is already a pretty amazing restaurant, but for just one day in February, it’s going to get even better as Head chef of Taberno Do Mercado is joining them for a special brunch menu. There’ll be soft scrambled eggs, pig’s brains, sea urchin, olive oil & runny egg yolk sponge cake. With the addition of soft white port gin & tonics, what could be better?
12th February, 5 Clipstone St, W1W 6BB
WastED is a New York-based pop-up that uses ingredients that are normally thrown away to create delicious dishes. They’re setting up shop in London’s Selfridges for one month this February.
Jumping on the huge anti-waste wave, the pop-up is bringing a unique menu of small sharing plates constructed of wasted ingredients. This can be anything from skate cartilage, which is practical but sounds like a skateboarding injury, to the self- esteem-crippling ‘ugly’ vegetables, like cover crop sprouts.
Dishes are priced around £15 and can be washed down by a traditional cocktail created by Iain Griffiths, one of the master mixologists behind Mr Lyan. The rooftop restaurant will channel an English garden aesthetic that will also highlight the stories of the British and European farmers and producers who are supplying the ingredients.