The Christmas party season is over and we can’t help but of caught the January blues. Yet a new year brings new possibilities, and we’ve curated a cracking January Agenda to entertain you through January.
This January, one of London’s most well-known theatrical spectaculars, The Black Cat Cabaret, has announced an exciting new series of supper club events, taking place every Thursday – Saturday evening, from Thursday 26th January 2017.
At this new supper club event, the food also plays a leading role. Created by head chef, Alex Foley (Mercer & Co, Chapel Bar), the menu features a selection of small pan-European inspired sharing plates, main courses and desserts that can be enjoyed as a 3-course dinner on a private mezzanine table or as laid-back bites in the stalls.
For two magical nights, KERB and Monkey Shoulder will be transforming The Biscuit Factory into a celebratory feast for the great Rabbie Burns. Five Scottish traders have been carefully hand-picked by KERB to curate traditional Scottish dishes with a twist. There will also be a whisky den, cocktails galore, a live electric Ceilidh, dancing, addressing of the haggis, Highland themed games, a poetry slam corner and much, much more.
Food will feature:
- Haggis scotch eggs, haggis mac and cheese, and veggie haggis pops from The Wild Game Co
- Slow cooked venison tacos, the famed Macbeth Toastie, Lady Macbeth Toastie (veggie), cheesy chips with smoked
bacon + whisky mayo from Deeney’s
- Chicken schnitzel stuffed with haggis served with celeriac & candied beets slaw, veggie haggis fritters with slaw &
sauce from Ghetto Grillz
- Fresh Cumbrae Rock and Loch Ryan native oysters with Tabasco or whisky dressing from Oyster Boy
- ‘Build your own’ whisky sundaes: ‘The Cranachan’ + ‘The Bramble’ from Nonna’s Gelato
Breddos started out as a makeshift taco shack in a car park in Hackney back in 2011. Since then, they’ve hosted a number of residencies and pop-ups, Street Feast, a cookbook, as well as a cook-off at LA’s Tacolandia festival in 2016. Last month, they resided in their first permanent home in Clerkenwell, serving a menu which is influenced by the hundreds of roadside taquerias and restaurants they have encountered on their travels throughout America and Mexico.
Our favourite dishes on the menu include:
- Beef rib eye taco with shrimp chiltomate, masa onion rings and pickled jalapeño
- Pigs head cochinita pibil taco with mole vinaigrette and pickled onion
- Char siu pork tlayudas with black beans, habanero and orange
- Queso fundido with chorizo verde and chorizo roja
Spend your Friday nights with chef Andrew Clarke from Bastian this January, as he hosts Farmopolis’ Floating table series. His menu will specialise in duck, aged and cooked over a medieval wood fired hearth and spit. With the iconic Thames riverside as a backdrop and space limited to 60 diners, Floating Table promises to be one of the best dining experiences
of the festive season in London.
Helping all Floating Table chefs will be trainee chefs from Café from Crisis, a social training enterprise.
The Great Sausage Roll off is now in its 5th year, and this year, they’ll see 20 entrants roll and cook their sausage rolls live before presenting them to a line-up of judges. which in 2017 includes Mark Poynton, Chef Patron at Restaurant Alimentum, and Dan Doherty, Chef Director at Duck and Waffle.
25th January, 2 Castelnau, Barnes, London, SW13 9RU