Last night, Alex and I finally made it through the doors of Hackney Downs Studios. It took us a while to find our destination, but after a few Google searches and a bit of squabbling, we arrived just in time to make dinner at The Russet. My friend Jane, who runs the rather fantastic Tastebud, suggested we all go out for a meal at the pop up restaurant event hosted by Blanch and Shock, as she had previously met the chefs and was interested in seeing what they would come up with on the night.
Blanch and Shock associate chef and founder of The People’s Kitchen, focus on food design and experimental cooking with seasonal foods. Looking through the menu before the night, I was a bit sceptical. Both Alex and I don’t normally eat a few of the foods that were to be served. We were however, pleasantly surprised and had a thoroughly enjoyable meal; the whole atmosphere of the event made for a lovely night out.
Twenty-five people, all seated around one table were served from a set menu of what seemed like a never ending amount of courses – I was well and truly stuffed. When it came to the dessert, we were all able to witness the making of the russet nitro-ice cream (which looked something like this video: Nitro-ice cream).
I’d definitely go back for more and found the night to be well worth the £40 per person.
The Food – The mussels were my favourite course by far.
16 hour pork belly – This wasn’t as tender as I thought it would be, but the combined flavours were amazing
Russet apples, russet nitro-ice cream, sultana meringue, raw chervil root, pickled sultanas…
I wasn’t blown way by this dish, simply because I’m not a sultana fan, but pickled sultanas seem a tad nicer :)
Find out more about Blanch and Shock here:
Also check out Jane at Tastebud here: