Lockside Kitchen Supper Clubs

Details

07 Jun 2018 to 28 Jun 2018
Opening times:

7-10pm

Every Thursday in June Royal Albert Wharfs latest addition, Lockside Kitchen, will host a different Supper Club. Chefs Theo Hill, Sophie Downer Hill and Danny Garland have run many successful Supper Clubs and have worked in some of the countries finest kitchens - River Cafe, Theo Ranall at the Intercontinental, Vinarius and Belita.

Come and join us in celebrating and building Royal Albert Wharf’s new identity during the London Festival of Architecture in this special waterside location with views over the Royal Docks. Interact in London’s newest creative community whilst indulging in a cultural melting pot of world food. Expect a fun evening in one London’s best new venues with food to match. Please look through the menu's and chefs below to select the appropriate ticket - there are alternatives for vegetarians and vegans please get in touch to let us know. For more information please call Joss Taylor on 02087095296 or email JTaylor@bowarts.com

7th June Chef Theo Hill (River Café, Theo Randall at the Intercontinental) and Sophie Downer-Hill (Vinarius, Theo Randall at the Intercontinental)

  • Organic leaves, courtgette, homemade ricotta
  • Pork and rabbit terrine chutney, sourdough
  • Baked lamb shoulder, preserved lemons, garlic, pearl barley
  • Elder flower and goosberry fool

14th June - Danny Garland (Le Cafe Anglais,Theo Randall at the intercontinental)

An amazing tasting menu with freshly sourced ingredients

  • Homemade sourdough and cultured carrot butter
  • Snack - onion tart and whipped bone marrow
  • Hedgerow broth and Westcombe ricotta dumplings
  • Sourdough crumpet snails, dandelion and lovage
  • Hay smoked bavette tartar, blacken kohlrabi and cured egg yolk
  • Mackerel Tokyo turnip and elderflower kombucha
  • Greengage fig leaf cream and toasted buckwheat

21st June Chef Theo Hill (River Café, Theo Randall at the Intercontinental) and Sophie Downer-Hill (Vinarius, Theo Randall at the Intercontinental)

  • Cured Sea Trout with Amalfi lemon, picked cucumber
  • Ravioli of Devon Crab, fennel butter
  • Line caught Shetland Cod, chard, English peas, Parma ham
  • Strawberry shortbread, clotted cream

28th of June - Danny Garland (Le Cafe Anglais,Theo Randall at the intercontinental)

An amazing tasting menu with freshly sourced ingredients

  • Homemade sourdough and cultured carrot butter
  • Snack - onion tart and whipped bone marrow
  • Hedgerow broth and Westcombe ricotta dumplings
  • Sourdough crumpet snails, dandelion and lovage
  • Hay smoked bavette tartar, blacken kohlrabi and cured egg yolk
  • Mackerel Tokyo turnip and elderflower kombucha
  • Greengage fig leaf cream and toasted buckwheat

Danny Garland

"I started my career as a chef learning the classics with the influential chef Rowley Leigh at Le Cafe Anglais but it was whilst working for Theo Randall that my ideas were shaped around a simpler Mediterranean approach to food. more recently I was head chef at Kate Hawking's excellent award winning restaurant, Bellita in Bristol. I love how much pleasure cooking brings people. That's why I do it! Pop Ups are the perfect way to feed people in unique, friendly, environment. What to expect from my food? Big flavours using locally sourced, foraged ingredients."

Email Address: 
Tel: 
020 8980 7774