Catch up with the two-day September event at Soho Farmhouse, including sessions with Heston Blumenthal, Raymond Blanc and Gill Meller
This month marked our first ever Food Summit, a two-day event at Soho Farmhouse for members, guests and chefs. With “origins” as a theme, the summit included Heston Blumenthal talking about the evolution of eating, while River Cottage head chef Gill Meller led a foraging session around the Farmhouse garden and hedgerows, helping the group to cook wild-caught sea bass in clay over a campfire.
Raymond Blanc spoke with head gardener Anna Greenland about his mother’s garden, explaining how he went from a “minion” picking potatoes and keeping rabbits to one of the world’s most celebrated chefs, overseeing his own garden and kitchen at Le Manoir aux Quat’Saisons. The story includes him annoying a head chef so much with suggestions on how to improve dishes that he was hit in the face with a frying pan (listen to the podcast here).
Felicity Cloake talked about the decline of traditional recipes, and Ben McCormack led a discussion on “gastrophysics” with professor Charles Spence. Kylee Newton from Newton & Pott taught us more about pickling, preserving and fermenting, sharing ideas like whisky-pickled carrots and tips on how to use home-made kimchee.
And we highlighted little-known ingredient burdock, with the bar team mixing up their own take on dandelion & burdock and Farmhouse head chef Chris Woodford using it in a five-course tasting menu at Pen Yen.
We also looked at growing, harvesting and sustainability, as well as whether we’ll all be eating insects and lab-grown meat in future. Catch up with the action in the below video, and check out other trainings and events for our kitchen teams on the Cookhouse calendar.