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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Summer Cooking

In the midst of a whirlwind summer of cooking jobs, an update, to precede proper blog posts about each.

June
Having cooked and made cocktails for 70 at a summer birthday party, we headed to the West Midlands to cater for the casts, crews, production staff and the public at Birmingham European Theatre Festival (BE Festival). Over four intense days and nights, and with washing-up help from festival volunteers, we served 800 plates on four long tables set for 120 people each, culminating in a new version of Eat Your Heart Out, a long running and ever-evolving production by the Kindle Theatre Company. (see previous EYHO posts)

July
Almost as soon as we had arrived back in London, we were off to Leicester to do a week-long project at Wyvern Primary School for Creative Partnerships. This was our second school project, after our recent trip to Walkwood Primary in Redditch in May. In a marquee erected in the school playing field we built a kitchen classroom in which we taught classes of Year Twos and Sixes about Sweet, Salty, Bitter and Sour foods with tasting sessions, cooking lessons and theatrical direction and storytelling workshops run by our friends Nina and Kathryn, the 'Taste Inspectors'