It may be the most gory Edible Cinema to date, so leave your squeam at the door, don't bring your kids, and by all means dress for the occasion.
Against all the odds, we are also preparing a vegetarian menu which is available at the time of booking.
Tickets are available here.
31st October, at Curzon Mayfair, at 6.20pm
Dinner at the studio on Saturday 27th October features fat little red mullet, preserved fruits, leftover cheese whey, weird fungi, leaves, trees, buffalo, fire and a garum made of bee larvae.
Tickets are available on the tickets link above. We look forward to cooking for you!
Our menu for September is ready, and we're pretty excited to cook it. The game season has started, the mushroom season is raging, and we will be cooking with some of the fantastic stone fruit and apples that the warm summer brought us. A lot of the menu will be smoked or grilled on our barbecue and we have recently got stocked up with super high quality charcoal from Mark Parr's London Log Company as well as some interesting new smoking woods (damson, juniper and hazelnut).
Mike has created a new wine list to pair with the slightly more autumnal food of this month, which will include a dry orange tinaja (amphora) aged Muscat from De Martino winery in Southern Chile, and a fruity, foresty 2012 Chassagne Montrachet Rouge from Fontaine-Gagnard in Burgundy. We will also have our house wine list and a few different bottles from the Fine Cider Company.
As well as the five courses, there will be three snacks, bread and homemade cultured butter and a glass of Pignoletto on arrival.
Tickets are £48 and available from our Tickets page.
We recently contributed to a crazy dinner at PX+ Festival at the end of August, as part of the Cook it Raw programme at the festival. We cooked alongside Claudette Zepeda-Wilkins and Santiago Lastra to serve an improvised dinner in the yard at Duchess Farm. All of the food was cooked outdoors over a series of wood fires, with amazing support from Keith (@thebearbq) and Julian from the London Log Co.
Claudette is a Mexican chef who recently opened El Jardín, her highly anticipated first restaurant in San Diego, California, where she cooks traditional and modernised regional Mexican cuisine. Santiago is also a Mexican chef, a former alumnus of Nordic Food Lab (his time there nearly coincided with Josh) who has been cooking dinner all around Europe after a stint organising ingredients for the Noma Mexico popup.
The first PX+ festival took place on Duchess Farm, a rapeseed farm near Sawbridgeworth in Cambridgeshire. Organised for the hospitality industry, it brings together farmers, chefs, restaurateurs, sommeliers and everything in between. It was stacked with talks, demos, a farmer's market and a series of dinners by chefs from near and far. Look out for 2019 dates to come soon.
Our next studio dinners will be on August 31st and September 1st, and here is the menu.
It takes some inspiration from our collaborative Yucatecan menu for PX+ Festival which will have been the week before, so some chile varieties and our limeless version of ceviche will feature. The sunny times have given us a lot of fruits, and even super early cobnuts.
As ever, there will be snacks, bread and homemade cultured butter and a glass of Pignoletto, plentiful wines and our new ciders from Fine Cider Company
Tickets are £48 and available from our Ticket Page.
Later this year, in commemoration of the 950th anniversary of the Battle of Hastings, we will be collaborating with long standing friends of Blanch & Shock, Dens and Signals.
More details are coming soon, but in the meantime here is a little teaser:
As night fell on 14th October 1066, thousands of men lay dead in a field. Some were English, some Norman, some Breton, or Belgian or Scot. And none would ever again see their families, their land… or their dinner.
We invite you to join us to conjure their ghosts, and to remember all those who fell in this most cataclysmic moment of our history.
Our team of performers and musicians will take you on an anarchic ride through the aftermath of a battle which still affects our daily lives. Expect an entertaining communal experience about the past, the present and the future.
We’ll serve a delicious and unique meal, inspired by eleventh century food, sourced from local suppliers.
Whether you're Norman, Anglo-Saxon, or just hungry - come dressed as a battlefield ghost, and ready to raise a glass to the past.
The excellent Guerilla Science will be hosting a night with psychologist Carlota Batres exploring the science behind human attraction, at the Book Club on Monday 8th February.
There will be science-based activities aplenty and they promise 'blindfolds, nibbles, dancing and a free scientifically-inspired cocktail on entry'.
We are contributing some savoury snacks and chocolates, all based on ingredients rich in carotenoids, on the basis that a diet high in carotenoids has been proven to make you appear more attractive. We'll be there to tell you about the food on the night.
For more details and to buy tickets head to the event website.
We are very pleased to be part of the programme for this month’s Friday Late at the V & A Museum on Friday 29th January.
We will be building a new version of our ‘Exploding Cake,’ which was originally commissioned by Icon Magazine. Part of the construction of the installation will take place during the the evening, and later the crowd will be invited to eat the installation.
There are some great people involved in the wider event, including Centre for Genomic Gastronomy, Honey & Bunny, New Dawn Traders and Kate Rich with the Feral Cafe project and many more.
It’s free to attend, details are on the V & A website here.
We are very excited to announce that Roehampton University is offering a new PhD in Food and Performance, based in the department of Drama, Theatre and Performance, in conjunction with Blanch & Shock. The PhD will be supervised by Dr Josh Abrams, whose own research focuses on the restaurant as a site of performance. In addition, the candidate will spend research time with Blanch & Shock.
The deadline for applications is 5th May.
More information from Dr Josh Abrams:
We welcome proposals from applicants with research interests in any area linking performance and food studies, including but not limited to exploring the idea of food as an art practice, food’s function in the expression of ideas, questions around food and the performance of identity, food made in collaboration with other media, and notions of culinary authenticity. The applicant will have an involvement with Roehampton’s Interdisciplinary Food Studies Research Group.
For full funding and application details, visit
Artist Dining Room
Thursday 9th April, 2015
£36.50 / £31 (student concession)
We have been asked to devise a menu for a multi-course dinner inspired by the life and works of Salvador Dalí for Artist Dining Room, a series at Guest Projects, a gallery and event space run by artist Yinka Shonibare MBE RA, near Broadway Market in Hackney. The dinner, hosted and featuring performance by artist Liane Lang, will incorporate some of the whimsical surrealism Dalí was famous for, as well as making reference to the emergence of 'Modernist' and 'Techno-emotional' gastronomy in Catalonia in the last decade.
We can cater for most allergies and intolerances if given enough notice, please choose the kind of menu you'd like from the dropdown menu on the Guest Projects booking page.
Hay Rice Pudding
100g Pudding rice
50g Light brown sugar
1L Raw milk
50g Cultured butter
100g Cultured cream
1 Indonesian long pepper
A pinch of dry ginger, a sprinkling of caraway seeds and of cinammon.
A large handful of meadow hay
Roast hay in at 160C for fifteen minutes. Toast caraway seeds, cracked long pepper and spices in a dry pan, grind and add to a pot. Add the milk and turn the heat on low. Add the roasted hay and cover with cling film. Heat until nearly at the boil (or the cling film blows off - whichever is sooner) and then leave to infuse for a couple of hours, off the heat.
Melt the butter in a wide pan and add the sugar. After a minute, add the rice and stir over a low heat for ten minutes, until the grains have swelled a little and are translucent. Strain the milk and add it to the rice along with the cultured cream. When the cream has melted mix the rice well, pour the whole lot into a baking dish and bake for seventy five minutes at 145C. Grill the top for 3-4 minutes and let cool for about ten minutes
The rice pudding in the picture looks a little split, which it is, but I am not one to be offput by escaping hay-infused clarified butter.
Eat with plum jam.
Twenty five days after burying seven beetroots in Mike Knowlden's High Easter sourdough starter, I dredged them out of their purple goo and gave them a scrub. They have battled outbreaks of amazing, gloriously coloured surface moulds, and suffered the fluctuating temperatures of my kitchen on recent sunny mornings. They are soft and squidgy, although the inside remains intact. Their smell is powerfully yeasty, and combined with the muddy and fruity flavour of beetroots, is almost like paint - sharply sour and sweet with a twang of acetone. There is something reminiscent of soap, and associatively they bring to mind some of the more extreme hoppy IPAs around at the moment. They are unsalted, so as not to limit the action of the yeast. I have put three of them in a pot of live beetroot lactic brine, and I will roast a couple to see how caramelisation affects the sugar remaining post-fermentation.
Slow sloe vinegar
Each autumn, English hedgerows are festooned with the lustered blue berries of the sloe, or blackthorn (Prunus spinosa), and every year, millions of them are infused into gin, which is a great way to enjoy them. But surely not the only way ? Inspired by an amazing and confounding dish made by the indefatigably innovative Rosio Sanchez, pastry chef at Restaurant Noma in Copenhagen, which consisted of discs of frozen sloe juice with brunost (‘Brown Cheese’ - caramelised whey cheese), I have been scouring the hedges in October and November to use sloes in cookery. The fruit is incredibly astringent, very aromatic, and hard as hell. They are supposed to be harvested after frost, which makes them softer and more easily processed. They recall cranberries in flavour, but with a distinctive complexity also reminiscent of port wine, in fact, it is said to have been used historically to make ‘spurious port' or to roughen actual port.
I recently made a ‘fast’ vinegar by adding a measure of 88% Baltik vodka to a bottle of sweetened and cooked sloe juice and innoculating the whole with live apple vinegar, which was brilliant, if lacking in depth and character. As is often the case, slowing the process down should result in a more complex vinegar, and so with my last batch of sloes (picked with the help of my ten year old nephew Reuben in Gloucestershire) I decided to go through the traditional method of vinegar making - fermenting the juice into a ‘country wine’, and then acetifying the wine.
I cooked the sloes with brown sugar in a vacuum bag for ten hours at 70C, primarily to extract as much flavour from the must, and secondarily to pasteurise and detoxify the kernels*. Given the realtively small amount of fruit I had, I made a second infusion of the must in water, reduced it slightly and added to the main amount. Since this was the first wine I have tried to make, I spent quite some time researching the process of alcoholisation and the systems of analysis - for which I finally got to use my new hydrometer and refractometer - and I was more rigorous than usual in writing down all measurements and methods, resisting my usual urge to just fling a bunch of things together, stand back and wait.
I added some ‘SN9 Wine Yeast’ (Saccharomyces bayanus) which I happened to have in my store cupboard, bought for a bread making experiment. According to the manufacturer’ blurb, it is good for fortified and country wines and is robust enough to survive mistakes on the part of the amateur, which is nice coincidence.
Since I don’t own any actual fermenting vessels, I tend to use glass bottles from Duskin - a Kentish company who bottle a bewildering variety of single variety apple juices - for all my fermented drinks and kombuchas. They have a pleasant curve and it means I get to drink a lot of great apple juice.
I have 1800g of liquid, with around 450g of sugar, .5g yeast, a handful of sloe must, and will add some crushed kernels after the first fermentation. I expect it to have turned to alcohol in between 7 and 14 days, and after that i shall open it to the air (acetification being an aerobic process) keep it at around 21C, and let it develop for a few months. It’s a long time to wait, especially if it is crap in the end, which is entirely possible. If it’s good, I expect it will become a prolific ingredient in my cooking.
* Like many members of the genus Prunus, the kernels inside the stones have a glycoside called amygdalin, which reacts to mechanical destruction by producing benzaldehyde (the aroma characteristic of bitter almonds) and hydrogen cyanide. Obviously the first is desirable, the second not so much..