Dinner at The Russet

The last food we shall cook this year will be at The Russet, a new café opening this week in Hackney Downs, a new venture for Steve Wilson - Blanch & Shock associate chef and founder of The People's Kitchen at Passing Clouds.

We will be cooking four courses, and a few snacks at either end, and Steve will be running the bar. The menu will be not be a traditional Christmas spread but will instead serve to glorify the winter ingredients that remain despite the cold. There will be no turkey...

There are forty seats available at our table.
They cost forty pounds.

The Menu

Carrots, juniper, rye, dill seed

Mussels, cauliflower and watercress

Pork, parsley root, medlars and chestnuts

Russet apples, fresh cheese, raisins

We are providing two options - a standard menu, and a vegetarian menu. If you have any allergies or intolerances, please inform us at the time of booking or e-mail - josh@blanchandshock.com

Please choose a menu

Omnivore Vegetarian

The Russet

Hackney Downs Studios

Amhurst Terrace

Hackney, E8 2BT

Map

The Lido Cafe Takeover III

Heritage English Tomatoes

Toasted Almond Milk, early Blackberries, Mint and Hampshire Rose Cheese

Monkfish Cheeks,

Twice-cooked, with Marsh Samphire, Pickled Lemons, Chicken Skin and Parsley Sauce

Oxtail 'Tartare'

Cooked for 48 hours and aserved medium-rare with anAlderwood-smoked 62° Egg Yolk,Ruby Chard, Fried Garlic and Rye Bread

Suffolk Large White Pork

16hr Belly with Muscat Grapes, String Potatoes, Wild Fennel, and Chard Leaves

24hr (Sous Vide) Malt and Seaweed- glazed Pork Spare Rib with Plum Sauce

Nitro Aerated Dark Chocolate Parfait
Genoise Sponge, Kentish Cherries and Marsala

Coffee and Snacks

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The Lido Cafe Takeover II

The Menu

Tuesday 19th July, 2011

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High Easter Sourdough Bread

Homemade Goat's Cream Butter

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English Tomatoes

Green Almonds, Quail's Egg, and Homegrown Garlic

Pig Cheeks

English Peas and their shoots, Summer Savory Vinegar

American Signal Crayfish

Brined, and as a broth, with Wild Fennel and Meadowsweet

Woodpigeon

New Season's Cherries, Toasted Wheat and Wood Sorrel

Roasted Hay Cream

White Currants, Blackcurrant Sauce and Charcoal Tuile

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Coffee

Snacks

Crayfish Bob's at Two Degrees Festival

We will be serving crayfish caught by Crayfish Bob at Art Admin's Two Degrees Festival, taking place at Toynbee Studios between Monday 13th and Friday 17th June. It is both a chance for us to serve an ingredient we haven't cooked before, and a chance for Bob to explain his quest to eradicate the American Signal Crayfish, an introduced and highly invasive species which has decimated stocks of our native White-Clawed Crayfish. We shall be dressing the crays with foraged and sustainably-sourced garnishes.

The dinner will be served in the courtyard of Toynbee Studios (Map)

The price is 5 pounds per head. More is revealed, and bookings can be made at the
Two Degrees website.

Twitter
Arts Admin - @artsadm

Two Degrees Festival - @two_degrees, #twodegs2011

Crayfish Bob in action

Download PDF

Images © Crayfish Bob 2011

Gwangju Biennale Celebration Dinner, June 6th

DUE TO UNFORESEEN CIRCUMSTANCES,THE LONDON DINNER HAS HAD TO BE POSTPONED.
WE SINCERELY APOLOGISE...

We shall be cooking a special dinner at The Gopher Hole on Old Street on Tuesday 7th June, in celebration of the 2011 Gwangju Design Biennale in South Korea. The dinner, curated by Dr. Crystal Bennes and Beatrice Galilee, will be a performance designed by Food Artist Caroline Hobkinson for which we shall be providing a menu based on food preservation. The dinner will be filmed and the resulting film will be projected at the Biennale in September, at which a similar event will happen.

Tickets to the dinner, which will include four courses and a glass of wine from Chapel Down are available via Paypal and cost 40 pounds each. Tickets are limited, and we would urge you to move fast if you would like to dine with us.

Please advise us of any allergies or dietary requirements at the time of booking either through Paypal or by email - enquiries@blanchandshock.com