March Dinners
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 will often feature ingredients such as ferments or butters we have made that you can buy to take home.
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.
Menu
A plate of fermented & pickled vegetables
Two of our sourdough breads & homemade butter
Brown crab, seaweed hollandaise, potatoes & sorrel
Kale, smoked hazelnut, fermented elders, cured egg yolk & green herbs
Shio-koji pork schnitzel, fermented chilli, blackened apple sauce & herbs
Chocolate & rye cake, pear & roasted koji cream
Event Info
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.