Taste the flavours of some of the world’s finest foods in the company of four great chefs. Tom Hunt, Giorgio Locatelli, Thomasina Miers and Paula McIntyre will be creating a unique four course menu using ingredients sourced from Slow Food’s Ark of Taste, a global list of heritage foods at risk of extinction through disappearing knowledge and skills or lack of demand.
Curated and cooked by Tom Hunt and his team, this one off event combines a special feast with revelry and story telling. As the chefs explain the wonders of their selected ingredient, it’s served up as a dish with the help of the City of Bristol Catering College. All profits from the evening will go towards the 10,000 Gardens in Africa project.
The chefs are currently tinkering away creating recipes with their chosen ingredient. Paula McIntyre’s chosen ingredient is Dulse seaweed from Northern Ireland. She will be serving the dulse with smoked eel caught in the only sustainble eel fishery in the world. It will be served with apple butter, rape seed oil and Armagh Bramley Brunoise. Tom Hunt has chosen Robert Buttle’s rare breed pigs and will be cooking them from nose-to-tail on pot luck platters of chorizo, chops, pig’s cheek bacon, and if your’e lucky you might get the tail. Thomasina Miers will be making all sorts of Mexican delights with ingredients sourced on her travels. Menu to be revealed soon.
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
LIMITED EARLY BIRD TICKETS AVAILABLE AT £35
Booking via Eventbrite
The Orangery, College Green, Bristol, BS1 | From 1900