On Thursday 12th May, chef Jeremy Ford (Ex Chez Nico and many more), will be cooking a collabrative 5 course dinner with charcuterie experts Cannon & Cannon in Mayfair. Not surprisingly labelled 'not suitable for vegetarans, it will include dishes like English Asparagus, Rape Greens, soft eggs, crispy Native Breeds Pancetta, and Braised Ox cheek, Gloucester Chorizo Crumb, Roasted Cauliflower. Tickets are just £75, and I think this one is going to be spectacular!
"A delicious collaboration cooked up between chef Jeremy Ford (MCA) and British charcuterie experts Cannon & Cannon.
On arrival at Spring Workshop, guests will enjoy a signature cocktail and charcuterie nibbles.
At 7.30pm prompt, guests will be seated to enjoy a unique five-course menu, built around seasonal British produce and locally produced artisan charcuterie. Each course will be matched with their ideal wine pairings.
Tortellini of Moons Green Nduja, Tomato, Basil
English Asparagus, Rape Greens, soft eggs, crispy Native Breeds Pancetta
Halibut, Trealy Farm Smoked Lardo, Morels, Peas, Feves
Braised Ox cheek, Gloucester Chorizo Crumb, Roasted Cauliflower
Gariguette & wild strawberries, pistachio brûlée, strawberry jelly, pistachio macaroon, pistachio ice cream
Cannon & Cannon founder Sean Cannon will be on hand throughout the evening to share his passion and knowledge of the charcuterie on offer and chef Jeremy Ford (MCA) will be presenting the menu to guests.
Only 40 tickets are available for this exclusive Pop Up dining event.
P.S. Not suitable for vegetarians!"
When - Thursday, 12th May 2016, 7pm - 10pm
Where - Spring Workshop - 19 Brooks Mews, W1K 4DX
Tickets - £75 from eventbrite here
Link - Tickets page
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