The Foodie Edit: 9 July

What’s new in the world of food events, pop-ups, products and restaurant openings

For one night only on 17 July, Heinz Beck, chef at the newly opened (and rather fabulous) Beck at Brown’s will be showcasing a bespoke tasting menu at the intimate event ‘A Taste of Summer’. Priced at £60, Guests can enjoy a five-course menu, with optional wine pairings. Tickets can be bought via the link here.

If you are in France next weekend, drop into Rootstock 2018 when Château de Pommard throws open its doors and visitors enjoy the finest food and wine pairings, learn to taste like a professional in the Burgundy tasting seminar, bike the ancient vineyards on a guided cycling tour, picnic in the ancient Clos Marey-Monge and listen to some great live acts.

Blueprint Café at Shad Thames is launching a series of dinners celebrating Britain’s finest flavours. Chef Patron Mini Patel will be working with British brands to create feasts matched with delicious drinks. The next dinner on 26 July is in conjunction with Nyetimer, the five-course menu will kick off with Nyetimber’s Classic Cuvée Multi-Vintage matched with hot, sweet and sour Colchester oysters. The dinners will continue throughout the summer and into September.

Nothing beats the romance of train travel except perhaps dining with one of the UK’s best chefs while you watch the English countryside roll by. Join Tom Kerridge (27 July), Raymond Blanc (18 August) or Michel Roux Jr (28 September) on board the Belmond British Pullman departs London Victoria.

Have you discovered Eat17 yet? A new chain of convenience stores but with a cool twist. And we love them! Independent local retailers share the same aisles as Eat17’s own brand products to ensure every store is different. Each location also offers a dining experience with menus focusing on locally sourced fresh produce. Stores so far are in Bishop’s Stortford, Hackney, Walthamstow and Whitstable with more promised soon.

What could be better to celebrate the second week of Wimbledon than a strawberry based cocktail? Two tickling our taste buds: The Strawberry Ice-cream Negroni at Coin Laundry made from Beefeater Gin, Campari, Dolin Dry Vermouth, Monin Strawberry Syrup and strawberry ice cream, and the Strawberry and Clotted Cream cocktail at The Cocktail Trading Co on Bethnal Green Road which combines vanilla-infused Jack Daniels with lemon juice and a rose compote, garnished with a whirl of clotted cream.

Daphne’s one of our favourite lunch spots in Chelsea is sharing this delicious pasta recipe, perfect for eating al fresco on hot summer nights.

Provola Tortellini with Datterini & Basil

Serves 4

For the pasta
500g flour
1 tsp table salt
15ml olive oil
5 medium, free range eggs

For the filling
500g provola (smoked mozzarella)
100g freshly grated Parmesan

For the sauce
200g Datterini or cherry tomatoes, cut in half
40ml olive oil
1 medium bunch basil
Parmesan shavings

To make the pasta, put all the ingredients into a food processor and mix well. The consistency at the end should be a slightly sticky dough. If it’s a little dry, add a little more egg (but probably not a whole one)… if it’s a little wet, add a little more flour. Once it’s ready, wrap it in some clingfilm and leave to rest at room temperature for half an hour.

Split the dough in half and roll into two thin sheets. Using a pasta roller, start from thickest setting and work your way down to the thinnest. Put the provola and grated Parmesan into the food processor with a pinch of salt and mix until smooth. Roll the cheese mix into 20g balls (about the size of a walnut) with your hands, and put onto the pasta sheets, about 5cm apart. Lightly brush the in-between bits of the pasta dough with water and carefully put the other sheet of pasta on top. Press lightly around the cheese balls till the pasta sheets stick together, smoothing out any air. Cut around the cheese balls, leaving an inch rim of pasta. Smooth the edges out with your fingers.

To make the sauce, put the olive oil and tomatoes into a large frying pan, and cook gently till the tomatoes start releasing their juices. This shouldn’t take more than 5 minutes.

Whilst this is happening, bring a large saucepan of cold water to the boil, add some salt, and, when the water is rolling, add the pasta and boil for 2 minutes. Drain the pasta and add to the tomato and olive oil mix and cook all together for 2 minutes. Put the pasta and tomatoes into bowls, top with Parmesan shavings and basil leaves and serve immediately.

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