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TASTING EXPERIENCE

One counter, seven chefs, 15 dishes

£100pp 

Your choice of 7 dishes, a welcome cocktail and entry to the event 

Experience food from seven of London's top chefs, all in one place with our seven-dish tasting experience, which includes entry to the event and a welcome cocktail.

Priced at £100 per person, with a choice of seven plates from our 15-dish menu, you'll be transported through your tastebuds from the mountains of China to the coastlines of West Africa, city bakeries of Turkey and country pastures of the British Isles.

To book your spot, simply choose your date using the calendar on the booking page. You'll be charged a £25 booking fee now, with the remaining price of the dinner due on the night.

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TASTING EXPERIENCE

One counter, seven chefs,

15 dishes

£100pp 

Your choice of 7 dishes, a welcome cocktail and entry to the event 

Experience food from seven of London's top chefs, all in one place with our seven-dish tasting experience, which includes entry to the event and a welcome cocktail.

Priced at £100 per person, with a choice of seven plates from our 15-dish menu, you'll be transported through your tastebuds from the mountains of China to the coastlines of West Africa, city bakeries of Turkey and country pastures of the British Isles.

To book your spot, simply choose your date and session using the calendar on the booking page. 

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Tom Sellers

Chef-patron founder two Michelin-starred Story.

 

Forward-thinking British seasonal fine dining.

 

Previously Noma, Copenhagen & Per Se, New York.

 

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Andrew Wong

Head chef and founder of two Michelin-starred A Wong.

A chef-anthropologist.

 

Authority on regional Chinese cooking – prepared in a distinctly Andrew Wong style.

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Ravinder Bhogal

Chef-patron of Michelin plated Jikoni.

 

"Mixed heritage" cooking from Africa, Asia, Middle East & UK.

 

Award-winning writer of Jikoni: Proudly inauthentic recipes from an immigrant kitchen.

 

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Jason Howard

Former sous chef at three Michelin-starred Connaught Hotel.

 

The next evolution of Caribbean cuisine.

 

Quarter finalist in Masterchef: The Professionals.

 

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Chantelle Nicholson

Chef-patron of Michelin green star restaurant Tredwells.

 

Unfussy British cooking that celebrated the vegetable, while still offering meat.

 

Previously The Savoy & Petrus, London.

 

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Adejoké Bakare

Chef-owner of cult Brixton restaurant Chishuru.

 

A highly original spin on classic West African flavours.

 

Amateur chef winner in 2020’s Brixton Kitchen competition.

 

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Selin Kiazim

Founder of London’s hit Turkish-Cypriot restaurant, Oklava.

 

Regional focus on modern Turkish cuisine.

 

Previously The Providores & Kopapa in London.

 

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MEET THE CHEFS

Coast to Coast

Deep-fried Salt & Vinegar Brussel Sprouts

By Chantelle Nicholson

Ekoki Corn Dumpling, Fried Prawns, Shitto, Greens, Lemon Dressing

By Adejoké Bakare

Hot Oyster, Caviar & Bergamot

By Tom Sellers

Hand-Dived Scallop with Lime Pickle Butter & Bhaji Scraps

By Ravinder Bhogal

Hunan Steamed Cod, Pickled Chilli Sauce, Wasabi Tobiko, Trout Roe & Spring Onion

By Andrew Wong

OUR MENU

 

Our tasting experience with a welcome cocktail means you'll be sat in the heart of the festival and get to try seven dishes from our 15-item menu

Winter Larder
Served cold

Green Chilli Ezme, Feta, Candied Watermelon

By Selin Kiazim

Roast Onion Squash, Miso Aioli, Crispy Seeds, Pickled Walnuts

By Chantelle Nicholson

Sinasir Fermented Rice Pancake with Pickled Carrots, Satsuma & Dill Sauce

By Adejoké Bakare

Wagyu Pastrami Crumpet topped with Black Mustard Seeds cooked in Champagne vinegar and pickles 

by Tom Sellers

Soy Chicken Leaf Wrap, Ginger Oil & Oscietra Caviar

By Andrew Wong

Farm to Fork

Aloo Ghobi & Monty's Cheddar Croqueta with Carrot Achaar

By Ravinder Bhogal

Seared Pork Belly, Plantain & Vanilla Mash, Plantain Crisp, Caribbean Jus, Coriander Oi

By Jason Howard

Confit Duck Leg, Date Molasses, Black Garlic & Za’atar

By Selin Kiazim

Refined Jerk Chicken, Sweet Potato 2 Ways, Rum & Chicken Stew, Basil Oil

By Jason Howard

Grass Fed Irish Flat Iron Beef Steak & Smoked Mussels on Beef Dripping Sourdough

By Andrew Clarke (executive chef)

Cocktails

Candle Wax Old Fashioned
Inspired by Tom Sellers

Raita Martini 
Inspired by Ravinder Bhogal

Swizzle
Inspired by Andrew Wong


Roots & Shoots Royale
Inspired by Chantelle Nicholson

Rum Punch
Inspired by Jason Howard 

 

Panna Cotta Milk Punch
Inspired by Selin Kiazim

Chocolate Malva Spritz 
Inspired by Adejoké Bakare

OUR MENU

Our tasting experience with a welcome cocktail means you'll be sat in the heart of the festival and get to try seven dishes from our 15-item menu

Vegetarian Menu

Deep-fried Salt & Vinegar Brussel Sprouts

Roast Onion Squash, Miso Aioli, Crispy Seeds, Pickled Walnuts

Sinasir Fermented Rice Pancakes with Pickled Carrots, Satsuma and Dill Sauce

Ekoki with Shiitake Shitto, Greens and Lemon Dressing

Baked Beetroot with Blueberries & Sorrel

Aloo Ghobi & Monty's Cheddar Croquetas with Heritage Carrot Achaar

Feta, Green Chilli Ezme, Candied Watermelon

Plant-Based Menu

Deep-fried Salt & Vinegar Brussel Sprouts

Roast Onion Squash, Miso Aioli, Crispy Seeds, Pickled Walnuts

Sinasir Fermented Rice Pancakes with Pickled Carrots, Satsuma and Dill Sauce

Ekoki with Shiitake Shitto, Greens and Lemon Dressing


Baked Beetroot with Blueberries & Sorrel

Potatoes with Vegan Goats Cheese Snow & Pine Oil

Salsify Hispy Wrap with Kelp & Oyster Mushroom XO