Flâneur Food Hall » New Products and events

Special Slow Food London Events

Slow Food LSE boat menu

19/09/2007

Wild nettle, Pink ginger and Elderflower cordials

For starters

Selection of charcuterie; Air dried Herdwick mutton from Cumbria, Galloway Bresaola from Cumbria, Cumbrian pastrami, all from Farmer Sharp. Cumbria is a mountainous and Lakeland area which has been the centre of development of the keeping and marketing of traditional breeds like the Herdwick lamb and Galloway beef.

Organic English ham from Dorset farms.

Smoked eel with English baby spinach and green sauce. The eels are dutch but imported and smoked to order on a small farm in Linconshire.

English chicory, bobby bean with Colston basset stilton and Cegworth kent pears. The bobby bean is the English French bean and has much more character than the industrially produced so called French bean.

Crudites of English vegetables with duck egg aoli

Welsh rarebit, traditional cheese on toast known to millions of English kids as a teatime snack.

Organic bread from Born and Bread in Dulwich made in an Italian designed Spanish built wood oven using stone ground flour from France. With organic butter from Berkley farm.

Mains

Rib of Galloway beef with horseradish vreme frâiche

Smoked haddock chowder

Gnocchi chard and English goats cheese gratin

Pink fir apple potatoes with organic butter

English purple sprouting broccoli with grilled lemon dressing

Mixed English leaf salad

Afters

Neals yard English cheese, Montgomery Chedder, Colston Basset Stilton plus

English Quince and plum strudel

9 May 2007 7pm:
Feudi di San Gregorio Winemaker Dinner

This dinner featuring the wines of Feudi di San Gregorio is being held in association with Enotria Winecellars, to mark the English language publication of Slow Food Editore’s “Osterie & Locande d’Italia”. A representative of Feudi will be present, and copies of the guide will be available to purchase. Member Slow Food thirty five pounds guests forty five pounds-cheques to Slow Food London.

MENU
Broth of tomato and scallops
2006 Falanghina del Sannio Beneventano, Feudi di San Gregorio

Mixed panzerotti
2006 Greco di Tufo, Feudi di San Gregorio

Marinated (carpione) sea bass
2005 Cutizzi Greco di Tufo, Feudi di San Gregorio

Veal escalope with turnip and caper dressing
2003 Serpico, Feudi di San Gregorio Magnum

Clementine sorbet with vin santo
2001 Gravisano Bianco, Botromagno Half Bottle

Torta di riso
2001 Vin Santo, Castello di Brolio

Wendy’s farm

Tuesday 17th April 2007 7pm
The pork for the broth, terrine and salad comes from their free range Gloucester Old Spot’s. The have a small farm in Brecon and kill 10 pigs a week. The G.O.S. is a lazy pig originally from the Severn valley where it foraged on the apple orchards which give it its distinctive flavour. Wendy’s farm pigs are fed mostly on vegetables and what ever else they can steal on the farm.
To contrast we will try two Slow Roast bellies of Pork showing two different pork’s against each other a Welsh Swine (Old Glamorgan) and American Duroc raised in Scotland.

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Organic white bean, pork neck and savoy cabbage broth
(Livio Felluga Sharjs)
Terrine of pork shoulder pigeon and green peppercorns with sweetbread dressing and sourdough
(Rocca Bernardo Friulano)
Warm salad of ham hock, potatoes, black pudding and mustard vinaigrette
(Rose Robert Mondavi)
2 Slow roast bellies of pork with choucroute
(Keber Collio Bianco)
Baked apple with raisins and walnuts plus apple sorbet and 10 year old English cider Brandy

**
Union hand roast filter coffee

The Chemistry of Food and Wine Session 3
Monday 8 January 7:30 pm – 9:30 pm

Flâneur 41 Farringdon Road, London EC1M 3JB (nearest tube: Farringdon)
£18 Members    £20 Guests
FULLY BOOKED
Wine with white meats and sauces
 
According to most shelf or bottle back labels, just about every conceivable wine “goes” with chicken or other white meats.  How so?  Such meats are invariably thoroughly cooked through, tend in themselves to be lowish fat (with the possible exception of pork if you serve it roasted with crackling) and are thus essentially chemically inert according to the principles upon which this course is predicated. Thus pretty much every wine tastes the same as when it was just poured. Were such labels only talking about the meats themselves, we’d have nothing with which to take exception. However, there is a world of difference between Coronation Chicken on the one hand and Chicken with “Vin Jaune” and Morels on the other; little in common between Osso Bucco, say, and Pork with Prunes. Everything depends on the saucing. As ever, we will investigate through a practical workshop, partnering 5 or 6 dishes with a similar number of wines to test and refine the hypotheses that have underpinned our experiments from session As this evening is already fully booked as it is offered on a preferential basis to those who have been attending from the start of the course, and numbers are strictly limited to ensure that everybody has an opportunity to participate fully.
 We are pleased to announce, however, that the whole course will start up anew in the Spring, when it will run on a similar basis, those booking into the first session being offered privileged notification of and booking opportunities for the subsequent evenings in the series.

Meet the Producer Number 2 – Forager
Tuesday 16 January            7:00 pm – 9:00 pm
Flâneur 41 Farringdon Road, London EC1M 3JB (nearest tube: Farringdon)
£15 Members;  £17.50 Guests
 
With every other magazine advising a New Year detox after the possible excesses of the Festivities, this is just the ticket.  Forager specialise in sourcing foods from the wild and this evening’s event offers a roll call of some extraordinary-sounding and detoxifying produce. What is toadflax, and how will chef Simon Phelan use it?  Bitter cress, wild chervil, bur chervil, chickweed, wild sorrel, and sea purslane are less recherché perhaps, but nonetheless rarely encountered on most market stalls and menus.  Add in garlic mustard, sea beet and rosebay willowherb, plus the possibility of some wild funghi if the weather is propitious, and the evening is a must-to-attend for anybody who is culinarily adventurous and/or interested in foraging for themselves.  Don’t miss it.  The last “Meet the Producer” proved to be a real eye-opener and a delicious feast was enjoyed by all.  At just £15 (inclusive of a glass or two of wine), you simply can’t afford not to be there. 
 Event restricted to the first 16 paid-up bookings.

Past events

-The 29th August saw the first of the Chemistry of Food and wine workshops run by Slow Food London in Flaneur, the first session sovered the basic taste sensations and how the effects of different foods on our appreciation of wines. The course has been developed an the principles of Tim Hanni Californian Master of Wine best known for champioing of the 5th taste Umami. The second workshop in the series was in October. The series continues in the new year.

-On the 11th September Flaneur in conjunction with Slow Food London hosted a meet the producer event. Secretts farm presented the best of seasonal English vegetables and fruit and Chef Simon Phelan prepared them  to show off their best characteristics.

-On the 20th November a dinner was held based on Fruili wines and food specially prepared by Simon. Smoked eel in carpione, White polenta with braised celery, porcini mushrooms, rocket and ricotta, Roast duck breast with turnips and chicken livers with grappa vinaigrette, Montasi cheese with walnuts and frico, Gubana pudding with apples and pine nuts accompanied by pine nut icecream.

Slow Food London held a fundraising dinner for Slow Food UK in Flâneur on the 20th May 2006. The dinner featured Slow food Ark and Presidium produce, A raffle took place, the proceeds of which will go towards bringing participants from developing countries to Terra Madre 2006.

Menu

Poilâne sourdough bread with Castel di Lego olive oil

Crostini of Cornish salted pilchards, Elegance tomatoes from Secretts Farm (Surrey) with chilli and parsley with

Fino sherry; "Il Volano" IGT rosso di Toscana, Il Molino di Grace

Risotto of English leeks, white beans and Grana Padano with Castel di Lego olive oil with Chianti Classico 2002

Baked shin of Herdwick mutton with organic polenta and anchovy, caper & parsley dressing

with Chianti Classico Riserva Il Margone 2000

Blue Cheshire and Artisan Somerset Cheddars with homemade chutney with Pomona

Hot Chocolate fondant with sweet mascarpone and London Porter black velvet

Huehuetenango Coffee with homemade toscani

Somerset apple brandy

Bookings can be made direct with Flaneur (credit cards accepted) on 020 7404 4422; or call into the shop (address above). 

Alternatively send a cheque made out to "Slow Food London" to Silvija Davidson,

Slow Food London, 12 Lords Close, West Dulwich, London SE21 8JH.