Waldorf Project Chapter 3 - Futuro

Waldorf Project Chapter 3 - Futuro

Its SHOWTIME! Tonight is the realisation of 6 weeks hard work. Its been a journey of discovery and wonder. Spending up to 20 hours a day in the lab and kitchen with the inimitable Max Chater liquid designer / mixologist and the uber talented molecular chef Max Castaldo. We have been infusing, distilling, whipping and filtering a multitude of essences, alcohols and hydrosols to create the menu for this weeks Futuro Experimental Research Laboratory

 

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Waldorf Project Chapter 2 - Colour

Waldorf Project Chapter 2 - Colour

The Waldorf Project: Chapter Two / COLOUR is a new art form, not simply a 'fully immersive dining experience.' Through 7 different courses (each consisting of a coloured cube, either 'BLUE', 'ORANGE', 'PURPLE' or 'ORANGE'), served in 7 different environments, guests will be able to experience colour through not only all of the sense, but also through the emotions imposed by these senses.

Was a pleasure working alongside creative brain child Sean Rogg and his team.  looking forward to Chapter 3 what ever that may be...

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Sunday Farmers Market

Sunday Farmers Market

Queens Park in West London boasts one of the best metropolitan Farmers Markets in London. Voted best Farmers market in UK 2012, they have a continuous fayre of organic fruit and veg and meats as well as rare breed and heritage varieties.

We make it a weekly jaunt or sometimes more if in need of some extras for an event. The market moves to Bloomsbury on Wednesdays and West Hampstead on a Saturday. So with a little planning and small bit of travel we are never without our favourites.

They also have an amazing coffee stall that also happens to sell cheese. Somewhat confusing at first but the milk for the coffee and the milk for the cheese come from the same place. So  perhaps not that illogical after all…

The organic salad stall is a must, a cornucopia of different sized and coloured courgettes, boxes of fresh chervil, amaranth and rocket. 

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Bank holiday 'test kitchen' Cotswolds

Bank holiday 'test kitchen' Cotswolds

The whole of West London was battling to get out of the house through the seas of revellers, Soca music and Caribbean food. We, on the other hand, decided to head off to the countryside armed with a smoking box, a variety of meats and fish and a keen sense of adventure.

Saturday consisted of sweet-curing a side of organic salmon in Himalayan Salt and Acacia Honey ready for smoking on Monday. Taking some inspiration from Hemsley & Hemsley's new book The Art of Eating Well we made a rather potent batch of Kale pesto then soaked our nuts and seeds to be ready for the following day. We half-filled a terracotta bowl with 500g of raw almonds and enough water to cover and left to soak over night. Next we filled a larger pan with 750g of Mung beans and 2 litres of water, you'd be surprised how much they absorb!

Now was time to try out our new multi purpose pink kitchen block. Acquired on the way from a great little spice shop in Notting Hill, the Himalayan Salt Slab can be heated to 700C or chilled to -120C. This range is amazing giving such variety of uses, from serving ice cream to searing fish or cooking a steak. You can use two slabs at the same time to cure a side of fish... it would've been great if we'd found that out before hand. Oh and not forgetting our other new toy… a Spiralizer! How did we ever live without the power to turn any root vegetable into a 20m long pile of spaghetti..?

Employing our new arsenal of kitchen gadgetry for dinner we made a salt slab seared organic salmon with raw kale pesto and raw courgettini.

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