The Sustainable Food Story presents...
The Plants Dance supperclub
Sunday 8th December 2019
7pm - 10pm
Blanch & Shock, 8 Artichoke Mews, Artichoke Place, London SE5 8TS
Come and warm your cockles, you will receive a delicious evening consisting of:
• A farm-to-fork 4 course menu including botanical cocktail on arrival.
• Dinner bought to you by a chef, a farmer, a barista and an food experience designer.
• Situated nestled in a beautiful mews in Camberwell, close to public transport.
• Cosy 18 guests with an open kitchen, with each course curated by one of the team.
• Team as seen on Netflix/BBC's 'Million Pound Menu'; featured in CODE Hospitality's '100 most influential women in Hospitality'; winners of an Urban Food Award, finalist in this years YBF awards and recently featured on Clare Press's podcast Wardrobe Crisis and on The Food Tribe podcast.
Take the evening off Netflix, nab a couple of friends and join The Sustainable Food Story and extended family for a hearty glass of wine and some epicurean dining, as we host an evening celebrating everything plants.
Think more farm-to-table than you can shake a carrot at (no carrots were harmed in the shaking of them) with much of our produce straight from Duchess Farms in Hertfordshire, and the Pale Green Dot garden based up there on site. Plus some interesting use of what we might usually consider ‘wastes’, a good helping of heritage grains and of course some cheeky fermenting.
We will be hosted by our friends Blanch and Shock who will be curating the wine pairing! The wines will follow the same ethos as the food: from small producers with respect for the land they are growing on. We will also have a selection of top notch wines for sale by the glass or bottle.
Unfortunately we cannot cater for gluten free! Anything else just let us know!
---------- Menu ----------
Botanical cocktail on arrival
Salt and pepper popcorn cauliflower stems * wild garlic aioli
Hodmedods fava bean miso mushrooms * green herb salsa * whole-grain flatbread
- Starter -
Coffee roasted beetroot * haylage smoked crème fraiche * dill oil * savory crunchy pepita granola
- Main -
Charred winter squash * whey cheese sauce * sautéed brassica greens * lemon spelt
Heritage Duchess Grains & dark seeded rye homemade sourdough
Blackberry shrub pickled green tomatoes * labneh * Mexican marigold oil
Duchess Farms smoked rapeseed oil
- Dessert -
Malted einkorn brown butter cookie * rapeseed oil ganache * rosehip curd * cobnut brittle * baby leaves
Book here!
The Sustainable Food Story does...
SHAMBALA FESTIVAL
Thu 22nd - Sun 25th August 2019
Garden O' Feeden
SECRET COUNTRY ESTATE, NORTHAMPTONSHIRE
Shambalans!!! We are coming for you :D
In a flurry of sustainability adventuring, pulse racing, offal exploring, vegtacular delights we along with our motley crew are heading down to the 'Garden o' Feeden' for a 3 night extravaganza.
Come and feast with us our freaky friends, we can't wait to show you what adventures we've been on....
Book Friday!
Book Saturday!
Book Sunday!
MENU
Starter – “Welcome to Hodmedods Hollow”
British pulse pancake with krauts and sprouts
Main – “Field and Forest”
Herby garlic mushrooms with potted heritage grains
Achard de legumes Mauritian slaw
Smokey root veg pseudo-grain salad
Fresh Duchess Grains sourdough and dipping oils
Dessert – “Moving on from cows and almonds”
Walnut, pumpkin seed, aquafaba, reject fruit, sheep labneh and whey caramel
Includes a botanical cocktail upon arrival.
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Karmerama Christmas Dinner
Monday 17th December
We are stoookkkeeedd to be back at Karmarama for their sustainability focused Christmas dinner! Lots of organic veg, homemade mince pies and nose-to-tail Christmas eating.
Check out our our seasonal menus and winter foody offerings here! Just give us a shout at thesustainablefoodstory@gmail.com for any inquiries
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Pal and Dines Day Supperclub
Thursday 14th & Friday 15th February 2019
19.00 - 22.00
The Skip Garden, 1 Tapper Walk, King's Cross N1C 4AQ
For all the pals, all the gals, all the couples, all the LQBTQIA partnerships, or all those looking to take their mum and dad out for that dinner you’ve been promising. We invite you to celebrate explorations in Sustainable Food with us at our favourite urban growing project and funky outdoor cooking space, The Skip Garden.
The Sustainable Food Story have been hibernating in the kitchen and on the farm this winter: preserving, foraging, milling and eating their way through the winter months, ready to bring you lovely folk a feast!
Come in, cosy up in the warm and fill your tums on this fine evening. Think seasonal warming dishes, wood fires, veggie delights and more hygge than you can shake a stick at.
Three courses + drink on arrival.
Regenerative agriculture wine and Toast Ale available to purchase.
MENU
Tbc -
Seasonal, toasty warm, veggie, forage, preserved, organic, regenerative agriculture, heritage grains
3 courses, main plated with family sharing style sides
42 ACRES Food Series Part 2: Transparency of the Food System
TUE 11TH DECEMBER 2018
19.00 - 21.00
42 Acres Shoreditch, 66 Leonard St, London EC2A 4LW
Join us as we explore businesses, organisations and leaders promoting local, seasonal and sustainable food supply and production.
The second of our five-part food series focused on restaurants and businesses driving transparency of our food systems, supporting regenerative and small-holder farmers as well as encouraging a wider audience to consume seasonal, local and sustainable produce.
The evening begins with a light tasting of delicious heirloom tarts provided by the Sustainable Food Story, followed by a panel discussion and Q&A made up of five inspiring leaders working to reinvent the transparency of our food systems to align with the 42 ACRES ‘soil to gut’ food philosophy.
The panel will include Anastasia Emmanuel from Foodchain, Andrew Stephen the CEO of the Sustainable Restaurant Association, Jessi Baker Founder of Provenance and a few more guests that will be announced very soon.
Throughout the 42 ACRES’s Food Series we will exploring solutions close to our heart including: soil regeneration, seed diversity, and minimising food waste.
We are excited to partner in this series with Sustain, Resurgence & Ecologist, Farmerama Radio and the Sustainable Food Trust
Time: Arrivals from 7.00 pm
Location: 42 ACRES Shoreditch, 66 Leonard Street***
Tickets: Early Bird £16.50 – General £18.50 / 42 ACRES coworking community £12 (Please email Kendal@42ACRES.com for discount code)
***Please note that unfortunately we currently don’t have disabled access
Tickets here!
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Amorevore Food and Arts Festival
26th -28th October, Ibiza
We're excited to be holding a milling, flaking and baking workshop with Slow Food Arc of Taste heritage grain Xeixa, endemic to the Balearic Islands.
And we'll be speaking on a panel about Creating Sustainable Food Trends.
Book Tickets here!
Oxford Symposium on Food & Cookery 2018: SEEDS
Sunday 8th July, Lunchtime
St. Catherines College, Oxford
TSFS is teaming up with Borough Market and the Oxford Symposium on Food and Cookery to bring you a Sunday lunch that delves deep into discussions around food and farming sustainability, and is focussed on...seeds.
The likes of Olia Hercules, Naomi Duguid and Moshe Basson will also be cooking up a storm over the weekend, plus keynote speakes from Dr. Elinor Bremen; on behalf of the Royal Botanic Gardens at Kew; Dr. Åsmund Asdal, biologist and agronomist, works at the Nordic Genetic Resource Center as co-ordinator of the Svalbard Global Seed Vault; Dr. Assaf Distelfeld, Senior Lecturer in Molecular Biology & Ecology of Plants, Tel Aviv University; and Dr. Stephen Jones, Director of The Bread Lab at Washington State University.
TSFS PRESENTS...AND ODE TO SALT, FAT, ACID, HEAT
Sunday 22nd & Monday 23rd July 2018 2018, 19.00 - 22.00
The Skip Garden, Kings Cross, London
We are excited to announce we will be returning to The Skip Garden to be paying homage to one of our favourite author, chef and food extraordinaire Samin Nosrat, whose book SALT, FAT, ACID, HEAT has just been awarded a James Beard.
A mix of accessible encyclopedic foodie science, a sprinkle of autobiography, a good dash of everyday recipes that will change the way you cook and start you salivating, this book had the ideal balance of ingredients for inspiration.
From her blossoming food career bussing tables and hoovering at Chez Panisse to the art of salting to the ultimate tart combos and salad dressings, Samin has honed a deliciously inspiring passion and accompanying career. We were lucky enough to meet her recently and were humbled by her kind words and support, and fell in love with her upbeat personality!
Joining the familiar food and farming nerds Sadhbh and Abi Aspen will be yet two more female cooks, Jess and Giorgia.
The four of us will collaborate on a four course dinner inspired by the four elements presented in the book, with a focus on ecology and sustainability (and of course deliciousness!). Samin Nosrat changed the way we look at food and strengthen our belief that everyone can cook, plus we cannot WAIT to get those tastebuds tingling!
We like to think there is a fifth element in the interactive STORIES we share through food: prepare for a journey like you have never gone on before into the origins of your food, and get ready to get stuck in!
Menu subject to change. Mother nature is a force to be reckoned with! However expect seasonality, delicious plants and some cheeky forage.
FAT
FRITTO MISTO
In season veg fritto misto
Confit garlic aioli
Homemade fermented ketchup
ACID
PICKLE ME TIMBERS
Rye fingers, beet borani, pickled beets, dill, UK toasted walnuts
Mini sourdough flatbreads, labneh, pickled and fresh carrot, salsa verde
HEAT
HEAT 4 WAYS: TEMP, SMOKE, CHILLI, AROMA
Smoked Courgette kofta, slow cooked tomato and chilli, sumac yogurt
Crunchy summer radish salad
Heritage grain olio
SALT
PIRATE TART
Sea salt pirate chocolate tart
London honey whipped goats ricotta
AFTER HOURS
NO WASTE FOR THE WICKED
British nut 'macaroons' filled with burnt berry compote
The Future of Food Panel
Friday 13th July 2018, 14.30 - 15.30
The Speakeasy, Latitude Festival, Henham Park
We are hitting up Latitude, wahey! Come join us for a panel discussion on the Future of Food!
"The way we currently eat is unsustainable for our bodies and for our planet. So just what is the future of food?
Abi Aspen Glencross is a scientist, farmer, cook and botanical explorer. A chemical engineer and ex-synthetic meat scientist, she changed her career tack in 2017, co-founding The Sustainable Food Story. Tristram Stuart is an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food. Lisa and Alana Macfarlane, known as The Mac Twins, became the ‘chief guinea pigs’ for TwinsUK research at King’s College, where they discovered that despite having 100% the same DNA their guts have only 40% the same microbiota. Their conversation is chaired by Isobel Cohen, Associate Director of Fundraising for Cambridge Conservation Initiative (CCI), a unique collaboration of internationally-focused biodiversity conservation organisations."
At the Crossroads: Microclimate Sensory Banquet
Saturday 2nd June 2018, 19.00 - 21.00
British Library St Pancras
We are SUPER stoked to be teaming up with The Skip Garden, The British Library, Gayle Chong Kwan and Invisible Dust for a multisensory banquet focussed on sustainablity.
This year is all about collaboration for TSFS, and we are so chuffed to be getting our teeth stuck into this dinner!
Blurb below and link here!
Foodchain Presents: "How do we create sustainable movements?"
Monday 21st May, 15.00 - 17.30
The Culpeper, 40 Commercial Street E1 6LP
TSFS are jumping on a panel for the fab FoodChain, and putting together some storytelling tasty treats to ask the question...'how do we create sustainable movements?"
----- This is a panel event hosted by Foodchain.
Foodchain is inviting the hospitality sector to come together to discuss the future of the industry and how food supply chains can impact sustainability. There will also be a Q&A and mingling before and after the talks. Light refreshments will be served by Toast Ale and Old Spike Roastery.
Please join us for a panel discussion about what constitutes a sustainable food system and how we could achieve it.
There are so many mixed messages for restaurants in what sustainability means and how it is achievable. Plant-led cooking, seasonality & sourcing local ingredients have all been heralded as quick routes to making restaurants more sustainable. However we believe there is more to learn on these themes.
We are delighted to have the following panelists join our event, who each have extensive experience working in food and agriculture. They join us to share their personal perspectives (not representing the views of their respective organisations).
• Abi Glencross, The Sustainable Food Story
• Nick Miller, CEO of Miller Research and owner of Black Welsh Lamb
• Arthur Potts-Dawson, TEDGlobal 2010 speaker, chef and restauranteur
• Paul Newnham, Co-ordinator of the Sustainable Development Goal 2 (SDG2) Advocacy Hub secretariat incubated by the World Food Programme.
-
Tom Hunt, ecochef, food writer, sustainability campaigner and founder of Poco Tapas Bar in Bristol.
The audience will include chefs, representatives from CODE hospitality, The Sustainable Restaurant Association, Vertical Future and other suppliers that Foodchain work with.
This is a non-profit event. Ticket cost will go towards the food and drinks served at the event.----
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The Sustainable Food Story presents...
Vol. 8:
'The Indonesia Chronicles'
All of January
The Sustainable Food Story is doing a little bit of city escaping this winter as we head over the pond to visit Indonesia.
An amazing country with rich food and agricultural culture we are setting our to learn and draw inspiration from the country and it's people.
But have no fear we will be back in February for the Skip Gardens Seed Festival and a new year off food adventures!
Food wanderlust love,
Abi Aspen and Sadhbh
The Sustainable Food Story Presents:
Vol. 9: "The Pizza Par-tay"
Saturday 3rd February 2018
The Skip Garden, King's Cross N1C 4AQ
TSFS are teaming up with Global Generation’s The Skip Garden for the Seeds Festival!
Fresh back from their travels in Indonesia, the TSFS duo are keen to share all they’ve learnt in the form of delicious pizza with a good glug of their fave grain based beverage...beer!
Come visit the garden in the day to make your own pizza dough and take part in other seed based workshop, or grab a pizza ticket and pop down to King’s Cross as the sun sets to enjoy an evening with toasty fires, seasonally topped seeded pizzas, the cosy yurt and chums.
Example Menu (subject to seasonality and availability changes)
Bases:
- Einkorn and modern wheat
Toppings:
- Squash passata
- Roasted beets and goats cheese
- Root veg medley
- 'Cheesy Odds and ends'
- Bali cocnout, burnt blood orange, honey ricotta
The Sustainable Food Story presents...
Vol. 6:
'Running Through A Field of Wheat (Take II)'
Sunday 26th November; 5pm & 7.30pm
Monday 27th November; 6pm & 8.30pm
Borough Market Cookhouse, 8 Southwark St, London SE1 1TL
This year has been quite the adventure for the TSFS team. Fresh back from Berlin, our 2017 finale finds us jumping back on the grain train all the way to London and into the Borough Market Cookhouse.
It may seem like a distant memory, Theresa May being naughty and running through a field of wheat, but The Sustainable Food Story haven’t forgotten. We’re still running through that field, planting, eating and totally nerding out as we go.
Come and join us in the Borough Market cookhouse for an intimate dining and storytelling experience with only 10 per sitting. Your sustainability food nerd hosts will take you on an adventure beyond your table, which lies so close to the kitchen you can smell the bread baking.
Grain-y love,
Abi Aspen and Sadhbh
The Sustainable Food Story presents...
"Vol. 5:
'Brunching in Berlin'
Sunday 22nd October; 9am & 12pm
Hermann's, Berlin, Torstrasse 118 10119
The Sustainable Food Story team are heading over the pond! The team are uprooting from London for the weekend in order to bring some delicious food storytelling all the way to....Berlin!
Have no fear though, the guys will make sure to bring all their forage adventuring, surplus utilising, farmer befriending, storytelling enthusiasm to Germany, aiming to make new acquaintances, learn new stories and chomp on lots of food along the way.
So for the Sunday morning in question think hearty heritage cornmeal porridges, adornments of foraged fruit compotes, smokey slow cooked thyme infused beans and sourdough flatbreads milled to order. In season Bloody Mary's or fresh herb tea.
Plus a few secret interactive elements that will keep you on your toes. Berlin, are you ready? :)
The Sustainable Food Story presents...
"Vol. 4:
''Bountiful Botanics'
Saturday 14th and Sunday 15th October; 10am - 6pm
Wakeurstt Place, Ardingly, Haywards Heath RH17 6TN
The Sustainable Food Story is teaming up with the fabulous Old Tree Brewery and Wakhurst Place/Kew Gardens for 2 days of tasty food, delicious drinks, outdoor exploration and celebrating the great British autumn.
We will be serving up a warming apple cider spelt-otto laden with seasonal veg, crispy garlic and parsley mushroom skewers and drizzled lightly with a decadent blue cheese sauce. Then Old Tree will be pairing the dish with their amazing botanical drinks with this to really tantalize your tastebuds.
For the rest of the day make sure you check out the apple pressing, home medicines brewing in the apothecary, natural material dying and gin making workshops, and that's just a taster of what to expect!
The Sustainable Food Story presents...
"Running Through A Field of Wheat"
Sunday 30th & Monday 31st July 2017; 7pm
The Skip Garden, Kings Cross, London
What happens when you lock a laboratory meat scientist turned farmer, an eco-chef and a 26 Grains chef in a room? They cook up a grain storm, that’s what!
When we chat about grain you might consider us a little boring. You might think of flour, that white loaf of bread, that limp bowl of pasta or Theresa May being naughty and running through a field of wheat.
You might even have heard about the vast monocultures they often grow in and the quantities fed to animals.
But what if 3 young ladies took you on a journey through the diversity of grain. The ancient wheats, the delicate flavours, how nourishing each one can be.
We ask, “how can grains be part of a healthy, delicious and environmentally conscious way of eating?”
Come and join us for a 4 course tasting menu where heritage grains lie at the heart. Together we look back into their history, what’s occurring at present and what the future may hold in an immersive evening of storytelling teamed with a host of unique ingredients sourced for their narrative, seasonality and sustainability.
Grain-y love,
Abi Aspen and Sadhbh
The Sustainable Food Story presents...
Vol. 2:
"Feeding London in a Food-Pocalypse"
Wednesday 13th September; 7pm
The Skip Garden, Kings Cross, London
Let's set the scene. It's the year 2050 and there's been an outbreak of a terrible virus which has turned the whole crop population of the UK into inedible mutant flowers, except in London. The city has barred the doors, locked itself in and it's safe, for the moment.
But this is serious stuff. Every day London imports food from outside the city limits. Fruit and veg; grains; meats and more. What do we do when this supply stops?
In conjunction with Sustain's 'Urban Food Fortnight' join The Sustainable Food Story who will take you on a journey to explore London's urban growing scene in all it's glory.
Herbs from skips, fruit from roofs, veg from underground, honey from community gardens and eggs from a back-yard. There are so many hidden growing communities in London, and it's our job to bring them to dinner.
Can we feed london in a food-pocalypse? Lets find out...
Reviews on Grubclub:
Kenneth Wed, 20 Sep 2017
Apart from one dick head guest (can't be helped some times) this was the perfect evening of food. These girls are truly inspirational.
Mon, 18 Sep 2017
Great evening and hospitality. Quite informative and thought provoking at the same time.
Fri, 15 Sep 2017
A thoroughly enjoyable eve, good food and ehtically and inventively sourced
The Sustainable Food Story presents...
"Vol. 3:
The Super Chilled Autumn 'Crunch"
Sunday 1st October; 11am - 3pm
The Skip Garden, Kings Cross, London
The Sustainable Food Story are BACK from a summer of festival frolicking to bring you an Autumn Sunday ‘crunch’ like no other.
The last couple of months we have been around the block. Cooking with offal, testing micronutrients, chomping on future foods however, we have come right back to our roots; grain is the name of our game.
So sit back with your Jamaican sugared heritage cornmeal porridge adorned with scrumped autumnal fruit compotes and tuck into slices of heritage house sourdough lathered in butter and topped with thyme infused homemade baked bean; rummage through our old recipe books to gather foodie inspiration; try your hand at fresh milling and explore the passion of our producers and friends.
Sustainable Sunday's have never tasted so good...
Abi Aspen & Sadhbh
Warning!: We controversially announce that no avocados will be halved in the marking of this brunch. Curious? Come and find out why...