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Olia Hercules, chef, stylist and author of bestselling cookbook ‘Mamushka’ will be cooking a menu inspired by her latest trip which we’re pairing with some fantastic wild-yeast fermented natural wines.
Apiary Studios, Bethnal Green, E2. March 4 & March 5 from 7pm.
Tickets are priced at £49 pp and include a welcome drink and paired wines throughout. If you’re really thirsty, the bar will be open.
As with everything we do, the quality and provenance of our raw material is key.
Here are a few of the suppliers we're working with.
Lagvinari is a small, organic winery in Georgia, founded by Doctor Eko Glonti.
He works closely with local, artisan grape growers and uses both-indigenous grape varieties and ancient winemaking techniques (fermenting grapes in kvevri), to promote sustainable Georgian farming and preserve its rich cultural heritage.
Jacob's Ladder Farms exists to provide an opportunity for smaller farms and artisan food processors to trade in London viably by working in association with each other. Those who participate share a common interest in natural and sustainable farming practices and in the production of interesting and uncomplicated local food.
Fishbox supply high-quality fish, caught locally and sustainably, and governed by the season, rather than the fish which is sold through the supertrawler-supermarket route. Started by Magnus Houston in 2011, Fishbox are on a mission to get more people eating Scottish sustainable fish and seafood and helping to reduce pressure on popular fish stocks. Their seafood subscription service brings high-quality, sustainable seafood direct to your door - just tell them what you love, like and dislike from a list of possible products (over 80) and they’ll pack a box tailored to your tastes with the freshest, seasonal produce landed at market that day.
Fosse Meadows Farm is situated near Lutterworth in Leicestershire a stones throw from the nature park to which the farm owes its name. It is a fourth generation farm producing free-range poultry in a way traditional way which is to produce the best bird using the highest welfare. Chickens are slow reared, fed an additive-free corn rich diet with full access to green pastures & hedgerows.
The free range pork used at Moons Green is custom reared. It’s bigger, at least twice the size of commercial pigs, and takes almost three times as long to reach a size that is perfect for our charcuterie.
John and Jose create every recipe, stuff every stick of Moons Green saucisson, grind their own spices, hand rub every cure into every slipper, loin, collar, bresaola and pancetta slab that Moons Green makes.
Organic raw milk
Father and son Phil and Steve Hook farm Longleys Farm organically. The farm is an all grass farm, most of which is permanent pasture on the land on the Pevensey Levels. On the upper western side of the farm, grass leys that are rich in red and white clover are grown. The cows graze all these fields once the ground is dry enough 'to turn them out' in the spring, until the ground becomes too wet in the autumn. The cows are then housed indoors for the winter. They are fed our homemade, organic grass silage in the winter that has been made from lush spring grass and clover. An organic sunflower, lucerne and sugar beet mix is also fed to the cows to supplement their grass diet.
The London Honey Company are purveyors of fine honeys both from our own hives, scattered around the UK, but also from a selection of beekeepers who, like us, choose to produce from more unusual nectar sources.
What started as a glass factory in Iittala, Finland, today celebrates generations of essential objects that are made to enrich people’s everyday lives. We believe objects should be distinctive, combinable and multi-functional, with lasting design that inspires individual use and expression.
As a company based in Finland, where quality, aesthetics and functionality are important values, Iittala believes in interior design that lasts a lifetime. e progressive philosophy of our design heroes, Kaj Franck and Alvar Aalto, still inspires us to keep Iittala forever relevant.
We don’t just create beautiful objects. We believe in timeless design that will never be thrown away.
A welcome drink
Chicken (or vegetarian) borsch with ginger, chillies and fermented tomatoes
+ a glass of wild Riesling or Chasselas (v)
Somegrelo beef shin kharcho
or Berijani (vegetarian option)
Salt-baked beets with tkemali sauce and radicchio
Fermented Iberico tomatoes with pistachios, cured red onion and chillies
Fermented apple, lomo and caramelised parsnip salad
Wild yeast sourdough
+ wine for the table
Special dish (for £8 extra)
Roasted hake, cauliflower satsivi puree, kindzmari sauce, crispy shallots and pomegranates
Blood orange, pomegranates, rhubarb with kefir ice cream and wild honey gozinaki brittle
+ a glass of something sweet