We provided a supperclub for The Piper Gallery last night for the private view of Neil Stokoe. We reflected the dark tones of the work throughout a naturally composed menu.
Home-cured and smoked duck with red endive, raw cacao and black radish
Roast poussin, black lentils, harissa and kohlrabi
Black forest trifle
'Food Through The Ages' was a unique and very special concept event that we co-hosted with The Geffrye Museum in Shoreditch. Diners stepped back in time to experience how previous generations dined set against the atmospheric setting of The Geffrye.
Upon arrival guests explored the museum's magnificent displays of middle class rooms from 1600-present day then were welcomed to the pop-up restaurant with warm spiced gin and canapes. Food historian Kate Colquhoun took the stage and introduced our 5 course menu which featured a dish from each century since the 1600's.
The sell-out evening was a great success. Kate really bought the dishes to life with fascinating talks between each course and The Geffrye put a lot of hard work into organising guests and making the room look so spectacular.
You can see some previews on Time Out, Flavourpill, Art Wednesday, London On The Inside and Destination Hackney.
Here is a menu for the evening here and a few snaps below...
We've collaborated with Yinka Shonibare MBE to curate The Artist Dining Room, a series of conceptual dining events held at the canal side Guest Project space in Broadway Market.
The Artist Dining room is a place where creative minds can engage with ideas from well known artists through food.
The first of this series of four dinners featured William S Burroughs, primary figure of The Beat Generation and major postmodernist author of novels including Naked Lunch and the Soft Machine. Expert Alex Baker hosted the evening with fascinating anecdotes that related directly to the menu.
Below are some pictures of the evening along with a brief explanation of our menu concept.
Dining Room
Salt 'Wraps' - Burroughs was a prolific user of narcotics this was reflected with humour in the wraps.
'Beet Generation' - A play on 'Beat Generation' Marinaded and candy beetroot with horseradish mascarpone and herb powder
'Striped Bass caught from Lake Huron in 1920' - To the bemusement of the waiter Burroughs famously ordered this at a restaurant in 1950. We substituted striped bass with roast sea bass and served it with green sauce and puy lentils
'Majoun stuffed apple with all the evidence' Burroughs spent time in Tangiers where he enjoyed a local speciality of Majoun (marijuana mixed with dried fruit and nuts). We created a similar mix omitting the weed and presented it in stuffed baked apples. The gun shot and the apple pays reference to the unfortunate death of his wife of whom Burroughs famously shot in a William Tell style trick.
The Artist Dining Room #2 is on the 4th April and features Louis Bourgeois.
Tickets available here
We created a menu to subtly reflect his work by presenting contemporary takes on historical and classic dishes.
Created by Careme, the King of Chefs and Chef of Kings in 1820. Our contemporary presentation paired a classically made terrine de campagne with various forms of heritage carrot and pickles.
Coggles asked us to provide breakfast, lunch and early evening canapes across two days for their SS13 press day in Fitzrovia. We provided an autumnal menu with serving platters and presentation styles that complemented the Coggles aesthetics.
Below are some photos. You can see more on the Coggles Facebook Page.
Breakfast canapes including....
Candied Bacon, Peanut-Bannana Butter and Blueberry Pancakes; Mini Orange Blossom and Fig Muffins and Home-cured Salmon and Truffled Egg Tartlets
Lunch and early evening canapes including....
Whipped Salt Cod on Green Olive and Parmesan Polenta; Mango Glazed Jerk Chicken Skewers
Sour Cherry and Cashew Falafels with Honeyed Tahini and Sumac
Mini Carrot Cakes with Lemon Cheesecake Icing
Photos - Nick Scaife
The Piper Gallery had a fantastic idea... They wanted to invite key press and buyers along to exclusive supperclubs so they could preview works of new exhibiting artists and get to know the artist and gallerists.
We've been providing the food for these intimate little events at their stunning space in Fitzrovia. Below are a few snaps of the dishes we've created.
Whipped salt cod on green olive and parmesan polenta with peperonata
Autumn Salad - Puy lentils, pickled girolles, butternut, beets and goats curd
Silver mullet ceviche, watermelon gazpacho and cucumber
Lemon tart, white chocolate sauce and pistachio brittle
We served up some sweet harissa lamb chops, crispy chilli and cumin lamb breast and red cabbage summer slaw at NTMY #3 at Dalston Roof Park for over 100 guests. The lamb breast was off the hook and we'll definitely be bringing it back next summer!
September was a real mix kicking of with a party for Proof Drinks on a soho roof top where we served items from our street style menu including deep fried truffle mac n cheese balls, pulled pork sliders with deep fried pickles and Funthyme's buttermilk fried chicken with honey garlic sour cream. Perfect party food to soak up the alcohol.
We provided lunch canapes and a buffet for a golden wedding anniversary in Essex for 20 people one sunny saturday then that evening travelled back to London to serve canapes and bowls for a 60th Birthday in North Kensington. 80 guests enjoyed mini beef fillets with truffled aioli and crispy onion, harissa king prawn skewers with preserved lemon yoghurt, sausages with comte aligot and bowls of prawn dhansak curry.
Following from the success of the first event The School of Life asked us back to replicate the menu we provided for the Sci-Fi Supper on Spaceship Earth concept conversational dinner. You can read review from the first event here.
We were honoured to provide some canapes for a wedding down in sunny sussex. 200 guests enjoyed our pulled pork sliders with deep fried pickles, smoked trout, beetroot and cucumber tartlets, spoons of forest mushrooms, parsnip puree, parsley oil and migas and sausages with comte aligot.
We wrapped up the month with the last of the NTMY events on Dalston Roof Park. We provided ' Funthyme's Pig Bar' for 90 guests!
kicked off the month with a selection of hot canapes for the CMA including our buttermilk fried chicken and Welsh rarebit and leek tartlets.
The following day we produced an east end themed menu for the private view of David Bailey's East End show at the Compressor House in the Docklands for 300 guests. Some pictures from The Guardian
The following week saw the first of our events with Nice to Meet You at The Dalston Roof Park (blog post here) and the next day we were with our new venue client The Camden Arts Centre supplying a canape and bar service for The University of Sussex.
Bring on Saturday and we headed down to the Surrey countryside where we had the pleasure of cooking up an Americana themed breakfast and dinner for a Hen party. There was lots of buttermilk pancakes, candied bacon, truffled mac 'n' cheese and pulled pork. A great night until the Funthyme wagon broke down at 3am on the Euston Road on the way home.
We closed the month with a cheeky supperclub at the farm and a private dinner at The Piper Gallery where we presented silver mullet ceviche with watermelon gazpacho, roast guinea fowl and pink grapefruit posset. Our final gig in July was a big party at 9 French Place in Shoreditch where we designed a menu of canapes, bowls and street food for a private party of 80.
Our friends at Art Wednesday asked us to provide the food for the second of their Nice to Meet You events on the Dalston Roof Park.
NTMY is a unique evening that combines live music, public speaking, conversation art and of course, great food. The evening played host to the premier of 'Funthyme's Pig Bar' a BBQ based feast of everything piggy.
Here's the pig bar menu and a link through to a full write up of the event.
Funthyme's Pig Bar
18 hour pulled pork sliders with American cheese, japepeno mayo and crispy onions
Old Spot and Black Pudding Faggots
'Date's a Hog' Sherry steeped dates stuffed with blue cheese then wrapped in maple candied bacon
Full write up from Art Wednesday here
And some nice press from The Londonist, Mixmag, Tatler, Time Out, Hot Dinners and Pop Magazine
