From turmeric chai latte blondies and boozy banana bruisers to edible gardens, we were springing into summer at our London food festival.
It was an afternoon of innovation from our culinary teams, with artisan producers, live theatre demonstrations, cocktail tasting and live music from London-based hip hop artist DJ Bradshaw.
Project chef Luke Smith and sous chef Spencer Warren presented ten variations of asparagus-based dishes, including an edible garden of goats cheese, rye and pumpernickel and super grains with asparagus salsa verde.
Crowds gathered at Audrey Bonnafous’ magnificent pastry club display, with samples of tear’n’share hot cross buns, eton mess pots and pimms cheesecake proving popular. With the support of chefs Cristiano Paolini, Courtney Peters and Elina Lindebaum, guests were treated to rhubarb and ginger loaf cake, gooey chocolate Easter cupcakes and peach and rapsberry pavlova.
The event showcased over 30 local suppliers including Vegetarian Express, Santa Monica Company, Dash Drinks, Zing Hand Crafted Cocktails, Delicious Ideas and Cheese +. Bellfield Craft Beer, the UK’s first dedicated gluten-free brewery also attended, alongside The Bread Factory showcasing their vegan beetroot burger buns.
Complementing the food at Central Saint Martins was an extensive mix of beverages. Speciality Extract Coffee roasters gave guests a taste of coffee action with their Strangelove espresso and sugarcane decaf. Corney & Barrow oversaw the ever-popular wine bar, serving eight varieties of wine including an Ambriel Classic Cuvee Brut and Sticky Mickey Sauvignon Blanc. A large queue formed at 4 Degrees C wasted cocktails wagon, serving bloody Mary spoilers made from spoiled tomatoes and boozy banana bruisers using bruised bananas.
Chefs Stephanie Ferguson and Simon Hall continued the zero-waste theme with their quirky initiatives to combat food waste. A few of the favourites were the veggie molasses and cheddar toasties using grape stalks and onion skins, as well as the purple carrot and beetroot smash with pesto and goats cheese, using herb stems and wasted purple carrots.