Test Kitchen Dinners, 22nd & 23rd February

Our monthly Test Kitchen dinners return on  Friday 22nd & Saturday 23rd February .  These evenings are a way to share with you what we're working on month to month. The last few months we have been learning about and experimenting with the ‘wonder mould’ Aspergillus oryzae, aka koji .  As such, our title for the month is  New to Koji.   This amazing ingredient can be used to transform grains and legumes into more complex and tasty versions of themselves, developing their potential sweetness and umami. The dinner will feature several uses of koji, including umami sauces made from egg whites and from polypore mushrooms.  Alongside these processes, Josh is sourcing Mangalitsa breed pork from Wales which will be served with black apples (think  black garlic ) and Mike is working on a dessert at the meeting point of Danish choco-rye bread and mint-choc-chip. We are also developing a few small runs of products such as garums and shoyus and will have a few samples for you to taste on the night.  We have released dates for the coming months too, available on our  events page . Tickets are £48 for the full menu and a glass of fizz to start.    Menu   Snacks, B & S sourdough breads & cultured butter  Enoki mushrooms & egg amino  Beetroots, polypore shoyu & sorrel  BBQ squid, chicory & damsons  Mangalitsa pork, black apples & green elderberries  Chocolate and koji rye bread, cultured cream, cacao husk & mint

Our monthly Test Kitchen dinners return on Friday 22nd & Saturday 23rd February.

These evenings are a way to share with you what we're working on month to month. The last few months we have been learning about and experimenting with the ‘wonder mould’ Aspergillus oryzae, aka koji. As such, our title for the month is New to Koji.

This amazing ingredient can be used to transform grains and legumes into more complex and tasty versions of themselves, developing their potential sweetness and umami. The dinner will feature several uses of koji, including umami sauces made from egg whites and from polypore mushrooms.

Alongside these processes, Josh is sourcing Mangalitsa breed pork from Wales which will be served with black apples (think black garlic) and Mike is working on a dessert at the meeting point of Danish choco-rye bread and mint-choc-chip. We are also developing a few small runs of products such as garums and shoyus and will have a few samples for you to taste on the night.

We have released dates for the coming months too, available on our events page. Tickets are £48 for the full menu and a glass of fizz to start.

Menu

Snacks, B & S sourdough breads & cultured butter

Enoki mushrooms & egg amino

Beetroots, polypore shoyu & sorrel

BBQ squid, chicory & damsons

Mangalitsa pork, black apples & green elderberries

Chocolate and koji rye bread, cultured cream, cacao husk & mint