The New Nordic x Rye London Supper
Last week we had the pleasure of welcoming Simon Bajada in the studio. Food writer and photographer extraordinaire, Simon hosted a beautiful hands on supper at the studio.
Bathed in candlelight, and one too many Aquavits, we were transported into a scandi wonderland.
Dish after dish, Simon taught us some tradiational scandinavian skills to take home with us - such as pickling, or making a Rye crumble!
See the full menu below
Welcome drink of cold cucumber & gin, with a demonstration and discussion on the new nordic cooking traits
Kohlrabi, fresh cheese, hazelnuts, and mint with seedy crisp bread plus drink pairing of dry cider, with a demonstration of light pickling and seedy crisp bread
Whole roasted celeriac with brown butter, salmon roe, and rye crumble plus drink pairing of elderflower gin, with a demonstration of rye crumble (ymerdrys) and how to use brown butter
Rhubarb, sour caramel, buckwheat, and liquorice (optional), with a demonstration of how to use seeds and grains for texture, and the nordic love of all things liquorice
The best Danish Aquavit served as a digestif
PHOTOS: BARELY THERE