That table…being built
Well, it’s started. Global Feast 2012 is a huge, ambitious underground culinary event that coincides with the Olympic Games and West African raw, vegan chef Chris Massamba got everything off to a flying start this week. Last night was the turn of the Mediterranean cooks. I would have loved to attend had it not been for the fact I had rather a lot of canapes to prepare!
And here we are today. British food night and my turn to feed the world. Along with Aoife Behan of jelly & gin and Kerstin Rogers (Msmarmite lover herself) we will be serving up the best from our shores.
I’m on pudding duty and will be creating a riot of Welsh tastes…with a bit of Kent (the place where I was born) thrown in for good measure.
I will be serving canapes; oak smoked tomato and Snowdon black bomber and Nantmor shiitake mushroom, with thyme and Cotswold gold white truffle oil. Not forgetting the pastry made with Calon Wen butter, Shipton Mill flour and Halen Mon salt.
Pudding consists of Apple and cinnamon tarts, Welsh gingerbread, Bara brith and Penderyn whisky ice cream and Vanilla salted caramel sauce. All served with a shot of Penderyn Whisky to whom I owe a big thank you for sponsoring my dish. The whisky is just the best!
The table is just amazing, the chefs are too…this event is NOT to be missed. There was a real busy of excitement at the press night on Wednesday and a flurry of lovely write ups following. Roll on tonight!!
my favourite canapes of the night by Anna Hansen of the Modern Pantry
Alex Haw of atmos studios introducing the event and talking about that amazing table
BOOK NOW and don’t miss out. There is something to tempt everyone’s palate.