Photo by Elena Heatherwick
We’re thrilled to have four of the UK’s most exciting chefs cooking up a Slow Food feast to celebrate Food Connections.
For the Slow Food Ark of Taste Banquet, Tom Hunt, Giorgio Locatelli, Thomasina Miers and Paula McIntyre will create a special menu using ingredients sourced from the Ark of Taste, a global list of heritage foods at risk of extinction.
The dinner will be held on Friday, May 1st in the Orangery - our pop-up event hub on College Green in Bristol.
Curated and cooked by Tom Hunt and his team, this one-off event combines a special feast with revelry and storytelling.
The chefs have already selected their favourite ingredients from the Ark of Taste and are currently creating dishes for these star ingredients to shine on May 1st. At the Ark of Taste dinner, the chefs will explain why they have chosen these ingredients, and why they are unique, as each dish is served up with the help of the City of Bristol College.
Paula McIntyre’s chosen ingredient is dulse seaweed from Northern Ireland. She will serve the dulse with smoked eel caught in the only sustainable eel fishery in the world.
Tom Hunt has chosen Robert Buttle’s rare breed pigs and will be cooking them from nose-to-tail on potluck platters of chorizo, chops, pig’s cheek and bacon.
Meanwhile, Thomasina Miers will cook up a panoply of Mexican delights with ingredients sourced on her travels.
Listen in to BBC Radio 4’s Food Programme this Sunday to hear all about it!
All profits from the evening will go towards the 10,000 Gardens in Africa project.
Tickets are extremely limited and are priced at £40 and are available HERE
SLOW FOOD BANQUET MENU
Thomasina Myers
Black beans and La Gringa Dairy queso fresco sopes with pasilla de Oaxaca salsa
Blue corn mini tamal with Chicatanas ants
MSC scallop Aguachile verde with blue corn tortillas
Paula McIntyre
Cider Glazed Eel with Armagh apple and dulse butter, crystallized dulse, apple and soup celery dressing
Tom Hunt
Tamworth from nose to tail: chorizo, porchetta, belly, crackling and a treat*
Wild garlic and lavender sauce
Fermented rhubarb
Severn project Spring leaves
Jersey Royal’s new potatoes
Giorgio Locatelli
Bronte pistachio tart
*Each table will receive a different nose to tail treat
Trotters, stuffed with snout and morels
Guanciale Italian style cured pig’s cheek
Pig’s ears, deep fried, caper salt
Brain, deep fried
Liver pate, truffle honey, bacon
Kidney’s, Ivy house cream, angel hair chillies
Blood pudding, long pepper, deep fried curry leaf
Tail, slow braised