Friday, June 15, 2012

London Supper Club: ferdiesfoodlab this month! Highly recommend!

by Simon Fernandez of ferdiesfoodlab



Well it's been a crazy busy month as usual, if I'm not hosting, cooking or experimenting I'm tapping away at my computer.

In this post,a fabulous post from Mummy, Mrs, Minä, a birthday party and, Movember Action!


Constructive criticism always welcome, it's how you grow. Praise? . . . .  ahem . . err yeah!!

Obviously it's not all been private parties, and the social banquet has been exploding as usual into a smorgasbord of people, flavours, colours, wines (Mr Drink & Eat) and beers (Kieran is Beerin) conversation and laughter, and the odd squeal of excitement (I kid you not!).

It's always nice to chat to our guests at the end of the night and this night was no exception, I especially remember Michelle the inquisitor ; ) (and I 'm talking 1 million questions a second - I had to concentrate and take deep breaths) and the very dry not to mention sardonic Andy and the very beautiful mystery blogger and hubster! It's nicer still when said mystery blogger Mummy, Mrs, Minä says this about the evening:

"We spent a lovely Saturday night out with our friends Michelle and Andy at Ferdie’s Food Lab  at Toynbee Hall in Shoreditch. This was the first supper club for me and the hubby: up til now he has been a little dubious about the concept of dinner served in somebody’s front room. Evening was fab, met some lovely new people and more importantly, the food was delicious. Highly recommend!"
(you can see full review post here)

I think it's the "Highly recommend!" bit I like!!  Thank you very much for your post! : )

So, all in all, it's been a pretty busy month. There have been other gruelling elements to this month but I'll leave those for another post . . . . . .




Next banquet is on Sat 23rd June and promises to be rather good!!!



If you fancy coming along just send an email with you details!! Here's how . . . .

Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog and the rest of this post here . . . 
Check out what people are saying about it HERE!
Check out the new menu here : )


Check out full post here for more about . . . .

Movember (@MovemberUK on twitter)

Duck breast and baked potato . . with an orange and thyme sauce! I'm on my knees!

Experiment with edible flowers, beetroot & smoked salmon! Aye!

Snowburst Nectarines Pancakes with Grapefruit and Basil Syrup

Possibly may choose some healthier recipies! . . . . . hmmm . . .
And I've been practicing my moustache looks Zoolander stylee!

Blue Steel - eat you heart out Zoolander!
Magnum - I know! It's a heart stopper isn't it? I was practising it in a shop window and this young woman behind me keeled over! Quick bit of CPR and she was fine!


Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog here www.ferdiesfoodlab.co.uk check out what people are saying about it HERE!

Monday, June 4, 2012

Leluu's Vietnamese Lunch at Jamie Oliver's Food Revolution

By Leluu
I have moved to www.leluu.com please follow my posts there
I was invited to cook lunch at Jamie Oliver's test kitchen at Fifteen for his Food Revolution. I made a huge pot of phở  and got everyone combining ingredients to make fresh summer rolls - the Saigon way. Herbs, noodles, poached prawns and pork belly were placed on each table.
 READ MORE HERE

Friday, June 1, 2012

Ski series - Recipe: Crispy Chicken Skins, garnished w/ Nasturtiums and Cress Shoots



This tasty little number is something that one of the chefs I was living with in Verbier rattled off at me while we were sat on the balcony of our digs. In fairness I changed it a little to make it look nicer : )

amuse bouche - crispy chicken skins with cress shoots

Sounded nice so I gave it a try. Works for cured meats and sausages, pancetta, Parma ham, bacon, chorizo, pave etc. A honey coating works well with the bacons, and depending on what you're serving, they make a really tasty garnish or amuse bouche. Adjust the cooking time and temperature if you have thicker slice - longer and lower! 

Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog and the rest of this recipe here . . . 
Check out what people are saying about it HERE!
Check out the new menu here : )



balcony view from our digs in Verbier





Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog here www.ferdiesfoodlab.co.uk check out what people are saying about it HERE!
 

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