The supperclub is £35 per person and includes a cocktail on arrival, please book through this link: http://billetto.co.uk/aneveningwithmrpenfold
I'm also running a sourdough masterclass on the Sunday 18th August with MadeInHackney, a local charity who are all about making food and learning accessible to all. These classes help subsidise those who are less fortunate, get involved!
This one however is called blackwhorehound, which is very bitter and part of the mint family, not sure how it got its name but certainly raised some eyebrows!! We found lemon balm as well and loads of information about all sorts of things green and wonderful. I loved just nibbling on anything above dog height, the stems of so many things are sweet and citrussy, am I about to rene it up and cover the plate with foraged bits? I already do when I take a shine to something new!
Pickle champagne, a happy mistake but decided more than one sip was too much, just in case, posh picklebacks perhaps?
It was also a certain someone's bday too so lucky me got to take her out for lunch, I chose newcomer Restaurant Story (Tom Sellers) after a recommendation from a friend. I've already shown so many people all 17 courses we had (10 course plus snacks) and I never get bored, however I have resisted here as I want people to go and enjoy for themselves. There is however a picture of a recently cleaned plate and the infamous three bear porridge!
Its also worth noting that during this meal it was pointed out to me that I no longer know how to eat with both a knife and fork; I was opting for the fork and thumb technique, much more masterful and controlled, especially as my face was poised inched above the plate as I examined and enjoyed. Turns out that I need to remedy this before I have children for fear of teaching them bad manners. I intend to get them on the dishes straight away and get them owning their sections before they hit nursery, molecular gastronomy kits for kids?
If you can make it Somerset House for the Ferran Adria expo, check it out, very interesting stuff, especially about creativity and the history of El Bulli, below is an excerpt about technique and creation an idea that inspired the team to produce so many new techniques and inspire a generation of cooks/chefs. Nice work!