Food & Drink

Farm-to-table, explained

Published On 09/14/2011 Published On 09/14/2011
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1. The Farmer, The Butcher & The Chef 90 York Way, London, N1 9AG (Kings Cross)

From farm-to-tablers Rotunda (who hand-rear & grass-feed their own beef before hanging it for 30 days in an aging room), this one-off supperclub presents their "holy trinity" of food-producers, with talks/presentations centered on the provenance and preparation of the protein-centric four-courser you'll be feasting on: beef & oyster pie w/ beef-dripping pastry, vodka & dill cured salmon, trio of beef (roast fore-rib, flank braised in thyme-infused milk, slow-cooked shin cottage pie), and pear & cinnamon pudding, which has no beef, but whose fruit accurately predicts the shape you'll grow into after this meal.