As part of this year’s Food Connections (May 1st to 9th), four of the UK’s top chefs will cook up a feast to celebrate Slow Food International’s Ark of Taste.
Tom Hunt, Giorgio Locatelli, Thomasina Miers and Paula McIntyre will create a special menu using ingredients sourced from the Ark of Taste: a global list of heritage foods at risk of extinction.
The dinner will be held on Friday, May 1st in the Orangery – Food Connections’ pop-up event hub on College Green.
Curated and cooked by Tom Hunt and his team, this one-off event combines a special feast with revelry and storytelling. The chefs have already selected their favourite ingredients from the Ark of Taste and are currently creating dishes in which these ingredients will shine at the dinner. On the night, each chef will explain why they have chosen their ingredient and what makes the ingredients so unique, as each dish is served up with help from students from the City of Bristol College.
Paula McIntyre has chosen dulse seaweed from Northern Ireland, which will be served with smoked eel from the only sustainable eel fishery in the world.
Tom Hunt has chosen Robert Buttle’s rare breed pigs and will be cooking them from nose to tail on potluck platters of chorizo, chops, pig’s cheek and bacon.
Meanwhile, Thomasina Miers will cook up a panoply of Mexican delights with ingredients sourced on her travels.
All profits from the evening will go towards the 10,000 Food Gardens in Africa project. Tickets are priced at £40 and are available from the Food Connections website.