From rhubarb and custard doughnuts to an ‘asparagus field’, our London culinary experience was back with a bang!
It was an afternoon of innovation and creativity from our Food Team at One Cabot Square in Canary Wharf, with artisan producers, live cooking demos and the world’s most ethical pub.
In a bid to kick start discussion on re-imagining surplus veg in our kitchens, executive chef Luke Smith collaborated with Waste Knot to share some quirky ideas. The incredible display showcased gazpacho, smoked goats cheese and espuma; panna cotta, whipped vegan feta and pickled spring vegetables and an impressive ‘asparagus field’ with asparagus wrapped in Devon Coppa ham in a bed of rye bread soil.
Our street food agency, FUEL Experiences invited social enterprises to show off their good food, doing good. Queues formed at Sticks’n’Sushi, who showcased eight variations of sushi, including the ‘garden roll’ packed with sweet potato, sugar snaps, avocado and pickled red onion, and their signature ‘spicy tuna’ with cucumber, miso aioli, masago and kataifi. The Green Vic oversaw the popular booze bar serving a range of ethical drinks with a purpose, including a refreshing passionfruit mojito.
Head chef Maegan Quinto gave guests a taste of her chicken Adobo rice balls with tempura quail’s egg, peanuts, shallots and achara. Meanwhile, our talented pastry chef Hannah Robinson treated us to chocolate and tonka bean, and rhubarb, custard and honeycomb doughnuts.
Crowds gathered at Direct Seafood’s display, where executive hospitality chef Chris Terry brought the theatre, demonstrating samples of rainbow trout, Monk’s Beard, Braeburn apple and fennel bubbles.
On hand to raise awareness of The Burnt Chef Project, breaking the stigma surrounding mental health was chef ambassadors Anthony Hart and Alex Standen. Fair Kitchens also attended, alongside Chef’s Adopt a School.
Inspired by seasonal ingredients, guests tucked into Wildfarmed sourdough pizzas; the favourites included the mozzarella, smoked ham and Dorset nduja, and Italian sausage, ricotta, wild garlic and asparagus.
Chef Mike Shaw gave everyone a taste of Compton (watch this space!), where teams enjoyed braised short rib of beef and barbecue lettuce topped with burger sauce and pickles.
Director of Food, Greg Bramwell, said: “The food team were absolutely brilliant tonight! A huge thank you goes to our fantastic suppliers and amazing chefs who put on an epic culinary experience. The innovation and creativity was outstanding and something I’m incredibly proud to be a part of”.