New to Koji
At the end of each month we open the doors of our studio and test kitchen in Camberwell, south London and cook a series of dinners, served on communal tables.
Our menus are inspired by the processes and ingredients we are researching at the time, and this month our guiding light is the ‘wonder mould’ Aspergillus oryzae, aka 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.
Josh will be cooking a set menu of five courses with some extra snacks and our homemade bread and butter. The food is accompanied by an optional drinks pairing by Mike, and we also offer a non-alcoholic pairing.
We look forward to sharing what we’ve been working on with you, tasting and talking.
Snacks, B & S sourdough breads & cultured butter
Enoki mushrooms & polypore shoyu
Beetroots, egg amino & sorrel
BBQ squid, chicory & damsons
Mangalitsa pork, black apples & green elderberries
Chocolate and koji rye bread, cultured cream, cacao husk & mint
Tickets are £48 to include the full menu and a glass of something celebratory to start. Drinks will also be available to buy throughout the event.
We can accommodate most dietary requirements and allergies if we know about them in advance. You will be able to add these as you go through the booking process.