What’s new in the world of food events, pop-ups, products and restaurant openings
Congratulations to chef Bryn Williams who is celebrating 10 years at his fabulous Primrose Hill restaurant, Odette’s You can enjoy two courses for £10 from 16-27 October to celebrate the milestone.
Veggies, vegans and anyone else who is interested in healthy eating and wellbeing, put 27-28 October in your diary and get along to Olympia for VegFestUK. There’s 275 stalls, cookery demonstrations, a Vegan comedy festival, kids arena as well as lectures on health and lifestyle. Get two tickets for the price of one if you book quickly!
Bring a splash of colour to your kitchen with these stunning knives from the latest A/W range by Savernake the Wiltshire-based company that will also create a bespoke collection just for you in pretty much any finish including dyed plywood and resin, natural woods and eco-friendly compressed Richlite.
Le Pont de la Tour has created a Truffle Gourmand Menu to celebrate truffle season. Served throughout October, dishes with luxurious truffle additions include roasted cep, mushroom ketchup and consomme and poached Scottish langoustines, scallop veloute and bronze fennel. £75 for 5 courses, you’ll also get to enjoy the beautiful Thames-side views.
Fuel your firework night with a wickedly good dessert thanks to Jean-Didier Gouges at The Petersham who has created this toffee apple dessert, available from 29 October to 10 November. Featuring a beautifully-crafted ‘apple’ with a milk chocolate casing and served with a rich toffee sauce and a base of edible ‘soil’. Can’t wait to try it!
We are liking that colour is making a comeback in the kitchen and we love this green Shaker-style kitchen from LochAnna part of their FORM collection. Sleek, clean and you have the option to add your personal stamp, limited pretty much only by your imagination. Available in 27 different colours.
Tipple of the Week
We are massive gin fans in the Edit office and can highly recommend Caorunn handcrafted in Scotland and packed with delicious flavour all thanks to foraged ingredients from nature. Often described as having ‘distilled the Scottish Highlands into a glass’ we couldn’t agree more.
Recipe of the Week
As winter draws nearer, Danilo Cortellini, Head Chef of the Italian Embassy has put together his ultimate collection of heart-warming Italian recipes to help take you through these colder months
Chickpea soup with Sicilian red prawns
100g dried chickpea
1 large carrot
1 bay leaf
12 fresh medium Sicilian red prawns
1 small bunch of rosemary
1 garlic clove
1 tbsp tomato paste
4 tbsp extra virgin olive oil
Salt and pepper (to taste)
Prosciutto rind (optional)
Wash the chickpeas under running water and soak overnight. Roast the vegetables with a drizzle of oil and a pinch of salt.
Simmer the chickpeas with roast onion, carrot and, garlic plus prosciutto rind and bay leaf. Add a drizzle of oil, season with salt and pepper and cook for about 1 hour and ½. Do not use too much water only the quantity needed to cover the chickpeas.
Once cooked, peel a few whole chickpeas and leave aside in the cooking stock to use as garnish. Discard the rind, garlic and bay leaf and then blend the remaining chickpeas with tomato paste, onion and carrot, adding cooking water until thick but smooth. Pass the soup through a fine sieve if necessary.
Clean the prawns, peel and devein. Quickly pan-roast them with extra virgin olive oil, salt and pepper.
Pour the hot chickpea soup in bowls, garnish with skinned whole chickpeas and top with roasted prawns. Drizzle over extra virgin olive oil and freshly chopped rosemary to finish.
Taken from Danilo’s book 4 Grosvenor Square (Meze Publishing)