‘Such a treat to have delicious and innovative dishes’ – Julie
Our second social event of the season was a fabulous luncheon event hosted by Poggenpol on behalf of the Belgravia Residents Association. Former Professional Master Chef Sven-Hanson Britt was cooking our lunch whilst giving us tips about the more sophisticated tools of the modern kitchen and their application in current cooking trends. As the menu and the photos show, the food had a Mediterranean theme running through it. So, perfect for a sunny social summer lunch.
Natoora, a recent addition to Sloane Square, kindly donated some organic vegetables and a local designer/artist Marie Guerlain, provided some practical yet stunningly beautiful saucepans named ‘Ondine’.
We thought the idea behind the saucepans fits into our concepts of community and family within a beautiful environment. Marie explained that good pans used to be a family heirloom and not just a disposable short term item. She believes this is also the way for the future and will help create a more sustainabile environment whilst at the same time ensuing happy memories of family meals are passed onto the next generation. Sven gave us a practical demonstration and on closer inspection, we could all see that the base of the pans have a delightful, intricate pattern. Marie has thought of every detail, and as we all know, detail is everything in food preparation and serving.
On that note, back to Sven and our food for the day: dishes included
Homemade Coppa and Wild Fennel Salami;
Seabass Escabeche with courgette and basil;
Raw Pea and Mange Tout Salad with Elderflower and Ticklemore Goats Cheese;
Marinated Heritage Tomato in white balsamic vinegar; and
Whole Roasted Lamb Shoulder with harissa, rose and wet garlic.
All served alongside home-made Sourdough bread with seaweed butter.
As if that was not enough, we also had Daylesford organic Strawberry Trifle with vanilla crème fraiche served with warm Madeleines for a desert. Sadly, by that time we were all too relaxed, enjoying some amazing tastes and chatting too much to take photos!
Sven had taken time off from his current project ‘The Farm to the Table’ to cook for us. This new venture will take another six months or so to bring to fruition as the restaurant also has a farm around it, hence the concept farm to table.
If we receive enough positive interest from our members regarding the social side of the BRA, we might be able to arrange a lunch party in the countryside next year so we can experience the delights of ‘Farm to Kitchen’.
Until then we have our Summer Party looming where we will all have an opportunity to meet as a community - let’s all hope the weather is on our side and please use the link below to join in our community celebrations: