Culinary Anthropologist tag:www.culinaryanthropologist.org,2010-09-07://1 2013-05-15T18:21:07Z Movable Type Pro 5.2 Cooking Club, Tues 10th & Weds 11th December 2013 tag:www.culinaryanthropologist.org,2013://1.541 2013-12-10T19:00:00Z 2013-05-15T18:21:07Z The Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits.... Anna http://www.culinaryanthropologist.org/ smceleriaczeytinyagli0001.jpgThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

waldorf.JPGClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

Come in December for inspiration for cooking seasonal stars such as parsnips, Brussels sprouts, celeriac, Jerusalem artichokes and oranges. Below is an example December menu to give you a feel.  The exact menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

smcandiedorangeslices0001.jpgCarrot & ginger soup with orange blossom cream

Whole roast cauliflower with capers & raisins

Waldorf salad with Stilton

Turkish olive oil braised winter roots with dill

Chocolate fondant puddings with candied orange

“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”


Date: Tuesday 10th and Wednesday 11th December 2013 if demand

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book: Email Anna Please read the booking terms & conditions before booking your place. Thank you.

]]> Cooking Club, Tues 12th & Weds 13th November 2013 tag:www.culinaryanthropologist.org,2013://1.540 2013-11-12T19:00:00Z 2013-05-15T18:23:10Z The Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits.... Anna http://www.culinaryanthropologist.org/ smradicchio0002.JPGThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

smsweetpotatogratin0004.JPGClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

Come in November for inspiration for cooking seasonal stars such as radicchio, sweet potatoes, persimmons, apples and quinces. Below is an example November menu to give you a feel.  The exact menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

apples_0001.jpgRadicchio, persimmon & walnut salad

Sweet potato & sage gratin

Celeriac rémoulade

Grilled radicchio with balsamic dressing

Apple and quince crumble with homemade custard


“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”


Date: Tuesday 12th and Wednesday 13th November 2013 if demand

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book: Email Anna Please read the booking terms & conditions before booking your place. Thank you.

]]> Artisan Bread workshops, Sat 26th & Sun 27th Oct 2013 tag:www.culinaryanthropologist.org,2013://1.538 2013-10-26T09:00:00Z 2013-05-15T15:14:14Z At this class you will learn how to make and care for your own sourdough starter and use it to make crusty wheat and rye sourdough breads. You will also learn how to make beautiful baguettes, olive fougasse and airy... Anna http://www.culinaryanthropologist.org/ smpotsourdoughs0018.jpgAt this class you will learn how to make and care for your own sourdough starter and use it to make crusty wheat and rye sourdough breads. You will also learn how to make beautiful baguettes, olive fougasse and airy ciabatta.

smmediumbaguettes0001.jpgAfter this intensive workshop you will understand how to create artisan breads with proper crackling crusts and moist, open irregular crumbs. You will learn how wet and stiff doughs behave differently, how different types of kneading affect the final loaf and about the importance of long fermentation periods. We will also cover using pre-ferments such as poolishes and bigas.

ArtisanBreadNov20120013t.jpgThis class is perfect for anyone who has dabbled with bread-making before and now wants to improve the flavour and texture of their bread and learn how to shape different loaves such as baguettes, fougasse and ciabatta. For anyone who has tried sourdoughs at home but been disappointed with the results, this class will transform your bread!

This is a hands-on class. You will make and shape all of the doughs yourself so that you leave confident to try these breads at home.

ArtisanBreadNov20120058.jpgWhat's more, you will go home with an artisan bread-making kit specially sourced by Anna, including a long wooden slip for loading baguettes into the oven, your own new sourdough starter, a baker's lame (razor for slashing) and a wicker proving basket. Plus of course there will be plenty of the freshly baked bread you have made to take home.

ArtisanBreadNov20120067.jpgThe workshop includes a delicious seasonal lunch showcasing different types of bread, with wine.

You can view pictures of previous bread workshops here, here and here.

"Many thanks - that was the most amazing day. You made it possible for us to get so much done and to have a really good time too!!!"

"I had a brilliant time and really learnt a huge amount."

"Since the course I did with you I have become the family baker - there are six of us, and I bake anything up to eight loaves a week! The children love the fresh bread and beg me not to stop home baking."

(Bread workshop participants, 2012)

ArtisanBreadNov20120053.jpgDates:  Saturday 26th October, repeated Sunday 27th October 2013

Time: 10am - 4pm

Location: London N5

Price: £120 (with 10% discount if you book as a pair, so £216 for two)

To book: Email Anna

smfougasse0001.jpgPlease read the booking terms & conditions before booking your place. Thank you.

]]> Cooking Club, Tues 8th & Weds 9th October 2013 tag:www.culinaryanthropologist.org,2013://1.539 2013-10-08T18:00:00Z 2013-05-15T18:02:37Z The Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits.... Anna http://www.culinaryanthropologist.org/ smcavolonero0005.JPGThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

smsquashmix0001t.jpgClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

Come in October for inspiration for cooking seasonal stars such as beetroot, kales, squashes and pears.  Here is an example October menu to give you a feel.  The exact menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

Bob's farm beets.jpgBeetroot & porcini soup with horseradish cream

Roasted squash, red pepper, Puy lentil & Feta salad

Cavolo nero gratin with baked eggs

Pear & maple syrup cake with zabaglione


“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”


Date: Tuesday 8th and Wednesday 9th October 2013 if demand

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book: Email Anna Please read the booking terms & conditions before booking your place. Thank you.

]]> Cooking Club, Tues 9th & Weds 10th July 2013 tag:www.culinaryanthropologist.org,2013://1.531 2013-07-09T18:00:00Z 2013-03-05T15:29:23Z The Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits.... Anna http://www.culinaryanthropologist.org/ smbroadbeanpapardelle0003t.jpgThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

smrhubarb0001_1.jpgClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

The menu will feature seasonal produce available from Riverford at the time. Vegetarian.

In June and July we expect to be cooking with broad beans, courgettes, spinach, new potatoes and hopefully globe artichokes, and rhubarb, cherries, strawberries or perhaps gooseberries.

smclafoutis0002.jpg“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”


Dates: Tuesday 9th July, repeated Wednesday 10th July 2013

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for three class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book: Email Anna

Please read the booking terms & conditions before booking your place. Thank you.

]]> Summer Preserving workshops, Fri 5th, Sat 6th & Sun 7th July 2013 tag:www.culinaryanthropologist.org,2013://1.526 2013-07-05T09:00:00Z 2013-05-16T11:55:00Z In partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. We cover all the basics of preserving fruits and vegetables and together we make five you can take home. You'll learn about sterilising jars, using... Anna http://www.culinaryanthropologist.org/ SmPreservingClass0603100004.JPGIn partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You'll learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.

smstrawbrhubjam0002.JPGAt the Summer workshops we will make:
Strawberry & rhubarb jam
Bread & butter pickles
Spicy courgette chutney
Bottled brandied summer fruits
Gooseberry curd

The exact menu may change slightly nearer the time when we know what produce the fields will be yielding!

“I greatly enjoyed the workshop. I thought there was the right combination of instruction, hands on experience and nice people. The lunch provided was delicious.”


Dates: Friday 5th July 2013, repeated Saturday 6th and Sunday 7th July

Time: 10am - 3pm

Location: London N5

Price: £70 (includes lunch with wine)

To book: email Anna

Please read the booking terms & conditions before booking your place. Thank you.

]]> Patisserie Masterclass, Weds 3rd July 2013 tag:www.culinaryanthropologist.org,2013://1.537 2013-07-03T18:00:00Z 2013-05-16T09:35:04Z If you’ve always wanted to learn how to make your own pastry, whip up some choux, and bake melt-in-the-mouth shortbread, then this class is for you. Guest chef Rachel Davies (of Rachel's Kitchen) will demonstrate key patisserie skills and you... Anna http://www.culinaryanthropologist.org/ smPatisserieMasterclass2703130002.jpgIf you’ve always wanted to learn how to make your own pastry, whip up some choux, and bake melt-in-the-mouth shortbread, then this class is for you.

Guest chef Rachel Davies (of Rachel's Kitchen) will demonstrate key patisserie skills and you will make Chocolate and Raspberry Tartlets, Coffee Éclairs with Crème Chantilly and Fleur de Sel Shortbread. After this hands-on class, you’ll leave with the confidence to tackle patisserie at home.

smPatisserieMasterclass2703130011.jpgThis class includes supper with wine, and patisserie and recipes to take home.

Rachel Davies trained in Cuisine and Patisserie at Le Cordon Bleu and worked at Galvin Bistro de Luxe in Baker Street and Lanka Patisserie in Primrose Hill.


smPatisserieMasterclass2703130026.jpgDate: 3rd July 2013

Time: 7pm-10.15pm

Location: Highbury, London N5, near Arsenal tube

Price: £75. 10% discount if you bring a friend, so £135 for two.

To book: email Anna

smPatisserieMasterclass2703130036.jpgPlease read the booking terms & conditions before booking your place. Thank you.

]]> New Nordic Cuisine - Summer, Fri 28th & Sat 29th June 2013 tag:www.culinaryanthropologist.org,2012://1.518 2013-06-28T09:00:00Z 2013-05-16T09:41:55Z One of the world’s top restaurants, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight. Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus. Many of these ingredients also grow in Britain,... Anna http://www.culinaryanthropologist.org/ chives.jpgOne of the world’s top restaurants, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight. Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus. Many of these ingredients also grow in Britain, or can be easily sourced. But with dishes such as edible soil (made from malt and hazelnuts), seabuckthorn leather with pickled elderflower, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

MiaKristensen.jpgStep in Mia Kristensen. Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking. Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London.

smSummerNordicClass0006.jpgAt the June classes we're going to cook up a summertime feast together, for which we will hay-smoke cheese, marinate meat in buttermilk for extra juiciness, make wholewheat and rye breads and use a host of fresh seasonal ingredients to create innovative salads and a luscious pudding. We'll kick off with traditional Danish 'klatkager' and there will be crispbread snacks along the way. Forget Ryvita, this is the real deal!



roll.jpg'Klatkager' - pearl barley pancakes with cloudberry jam;
Rye crispbreads with hay-smoked brie, honey & vinegar-baked rhubarb and fresh herbs;
Buttermilk-marinated and herb-crusted roast summer lamb;
Ryebread with seeds and dark beer;
Wheatbread with quick wholegrain starter;
Fluffy butter with crunchy bacon and chervil;
'Summer salad' of smoked creamcheese, cucumber, radish and chives;
Potato salad with strawberries and bitter herbs;
'The world's best' - spongecake with meringue topping, cherries, hazelnuts & cream;
rhubarb.jpgBarley and blackcurrant cookies.

This will be a hands-on class limited to 8 guests.
You can see photos from the (very successful!) previous New Nordic Cuisine Summer classes here.

“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature. Nordic foods contain all five basic tastes and this makes it complete. Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen.

smspringnordicclass.JPGA student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.


Dates: Friday 28th, repeated Saturday 29th June 2013

Time: 10am - around 2pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £90  (or two for £162)

To book: Email Anna

Please read the booking terms and conditions before booking your place.

Rhubarb photo by Nanna Albrechtsen.

]]> Honey Masterclass, Weds 19th June 2013 tag:www.culinaryanthropologist.org,2013://1.529 2013-06-19T18:00:00Z 2013-03-28T19:58:44Z Beekeeper and author Elizabeth Gowing will guide us through a tasting of extraordinary honeys and reveal the fascinating history, geography, science and culture surrounding this unique food.  You will try vintage, ivy, carob and London honeys, among others, with paired... Anna http://www.culinaryanthropologist.org/ Slovenian beehives0002.jpgBeekeeper and author Elizabeth Gowing will guide us through a tasting of extraordinary honeys and reveal the fascinating history, geography, science and culture surrounding this unique food. 

You will try vintage, ivy, carob and London honeys, among others, with paired foods and honey drinks.  Anna, the Culinary Anthropologist, will demonstrate several recipes using honey, including Ethiopian spiced honey bread, Greek loukoumades and honey ice cream. 

beekeeper Elizabeth Gowing.jpgThis class will suit anyone with a sweet tooth and interest in nature's most versatile sweetener.  There will be plenty to eat and drink, remarkable stories and recipes to take home. 

Elizabeth Gowing is the author of 'Travels in Blood and Honey; becoming a Beekeeper in Kosovo' and 'The Little Book of Honey' and is the Gourmand World Cookbook Awards UK winner.  She lives in Kosovo, where she keeps bees. 

Profits from this class will go to The Ideas Partnership, a charity supporting education, environment, cultural heritage and community projects in Kosovo. 

 

LBOH cover.jpgLinks:

http://www.thelittlebookofhoney.co.uk/

http://www.elizabethgowing.com/

http://www.theideaspartnership.org/

 

Date:  Wednesday 19th June 2013

Time:  7pm-10pm

Location:  Anna's teaching kitchen in Highbury, London, near Arsenal tube

Price:  £50, or three places for £135

To book:  email Anna

Please read the booking terms & conditions before booking your place. Thank you.

]]> Cooking Club, Tues 11th & Weds 12th June 2013 tag:www.culinaryanthropologist.org,2013://1.530 2013-06-11T18:00:00Z 2013-03-05T15:22:57Z The Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits.... Anna http://www.culinaryanthropologist.org/ smbroadbeanpapardelle0003t.jpgThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

smartichokes0007t.jpgClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

The menu will feature seasonal produce available from Riverford at the time. Vegetarian.

In June and July we expect to be cooking with broad beans, courgettes, spinach, new potatoes and hopefully globe artichokes, and rhubarb, cherries, strawberries or perhaps gooseberries.

smclafoutis0002.jpg“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”


Dates: Tuesday 11th June, repeated Wednesday 12th June 2013

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for three class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book: Email Anna

Please read the booking terms & conditions before booking your place. Thank you.

]]> Roast almonds tag:www.culinaryanthropologist.org,2013://1.543 2013-05-17T10:50:23Z 2013-05-17T10:54:39Z These are incredibly more-ish.  Serve with a chilled aperitif, such as sherry.  The ingredients and quantities here are a guide.  Feel free to mix it up...... Anna http://www.culinaryanthropologist.org/ These are incredibly more-ish.  Serve with a chilled aperitif, such as sherry.  The ingredients and quantities here are a guide.  Feel free to mix it up...


smroastalmonds0001.jpg

]]> Recipe:  Roast almonds.pdf

approx 350-400g whole natural almonds, skin on
juice of one large lemon
several good pinches of fine salt
several good pinches of coarse salt
a couple of good pinches of white sugar
several grinds of black pepper
several sprinkles of chilli flakes and/or powder - to taste
a generous lug of good olive oil, or two
leaves stripped from two or three sprigs of fresh rosemary

  1. Heat oven to 175C with a shelf in the middle.
  2. Spread almonds over a roasting tin or tray.  Squeeze over the lemon juice, catching the pips in your hand.  Mix to combine.  If possible, give the nuts an hour to soak up the juice.  Otherwise, just proceed.
  3. Sprinkle over the salts, sugar, pepper and chilli.  Then drizzle generously with olive oil.  Mix everything up well and spread the almonds out again.  They should each be coated in salty oil.
  4. Roast for 10 minutes, mixing up the almonds after five minutes.
  5. Now mix in the rosemary, and roast for another 10 minutes, again mixing up the almonds half-way through.  The almonds are ready when at least half of them are getting some colour.  But be careful not to burn them.
  6. Let the almonds cool completely before serving or storing.  They crisp up as they cool.  They keep well in an airtight box for a week or so.
]]> New Nordic Cuisine - Spring, Sat 27th & Sun 28th April 2013 tag:www.culinaryanthropologist.org,2012://1.500 2013-04-27T14:43:13Z 2012-11-05T19:17:17Z Anna http://www.culinaryanthropologist.org/ smNordicclasspromo0005.jpgThe world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight.  Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus.  Many of these ingredients also grow in Britain, or can be easily sourced.  But with dishes such as edible soil (made from malt and hazelnuts), oyster porridge, veal and blackcurrant cookies, seabuckthorn leather with pickled elderflower, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Step in Mia Kristensen.  Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking.  Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London.  We're going to cook up a feast together, including making our own bread and malt pizza, curing our own bacon and hot-smoking salmon - all techniques any home cook can master.  See full menu below.

smnewnordicclasses0910March120048.jpg“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature.  Nordic foods contain all five basic tastes and this makes it complete.  Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen. 

A student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.

smnewnordicclasses0910March120030.jpgOn the menu:
Beetroot crispbread with wild garlic pesto
Lightly cured & smoked salmon with celeriac salad
Malt pizza with home-cured bacon & herbs
Apple bread made with old wheat varieties
Pork cheeks in wheat beer
Cauliflower salad with salted hazelnuts, cress & dried cranberries
Spicy spelt salad with horseradish, cream, cabbage & apples
Danish Apple cake with skyr (Icelandic curd cheese) foam, oats & hazelnuts


smNordicclasspromo0001.jpgDates:  Saturday 27th April, repeated Sunday 28th April 2013

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £90 (or two places for £162)

To book:  Email Anna 

Please read the booking terms & conditions before booking your place.  Thank you.

]]> Patisserie Masterclass, Weds 27th March 2013 tag:www.culinaryanthropologist.org,2013://1.528 2013-03-27T19:00:00Z 2013-03-04T19:12:23Z If you’ve always wanted to learn how to make your own pastry, whip up some choux, and bake melt-in-the-mouth shortbread, then this class is for you. Guest chef Rachel Davies will demonstrate key patisserie skills and you will make Chocolate... Anna http://www.culinaryanthropologist.org/ profiterole piping.jpgIf you’ve always wanted to learn how to make your own pastry, whip up some choux, and bake melt-in-the-mouth shortbread, then this class is for you.

Guest chef Rachel Davies will demonstrate key patisserie skills and you will make Chocolate and Raspberry Tartlets, Coffee Éclairs with Crème Chantilly and Fleur de Sel Shortbread. After this hands-on class, you’ll leave with the confidence to tackle patisserie at home.

This class includes supper with wine, and patisserie and recipes to take home. 

Rachel classt.jpgRachel Davies trained in Cuisine and Patisserie at Le Cordon Bleu and worked at Galvin Bistro de Luxe in Baker Street and Lanka Patisserie in Primrose Hill.


Date: 27th March 2013

Time: 7pm-10.15pm

Location: Highbury, London N5, near Arsenal tube

Price: £75.  10% discount if you bring a friend, so £135 for two.

To book: email Anna

Please read the booking terms & conditions before booking your place. Thank you.

]]> Secret Kitchen menu, 16th March 2013 tag:www.culinaryanthropologist.org,2013://1.542 2013-03-16T19:30:00Z 2013-05-17T11:38:04Z Anna http://www.culinaryanthropologist.org/ smmackerel0001.jpg

somewhat Spanish


Cava oloroso cocktails
Roast almonds, chorizo de bellota, olive-anchovy pinxos

Mackerel escabeche on grilled sourdough

Chicken leg confit with chickpeas, chorizo & chard

Cardamom panna cotta with rhubarb and blood oranges

Coffee shots, homemade liqueur

]]> About tonight's dinner

There is a very gentle Spanish theme tonight.  Ingredients were sourced from local butcher Chris Godfrey, fishmonger Paul Meek, greengrocer Michelle Lovell, Cameron Whyte at Iberico Foods and Riverford Organic vegetables - my usual culinary partners.  

]]> Cooking Club, Tues 12th & Weds 13th March 2013 tag:www.culinaryanthropologist.org,2013://1.525 2013-03-12T19:00:00Z 2012-12-19T20:22:27Z The Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits.... Anna http://www.culinaryanthropologist.org/ smsalad0001.jpgThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

SmPSB0001.jpgClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

Come in March for inspiration for cooking seasonal stars such as purple sprouting broccoli,  leeks, spinach, spring onions and bananas. The menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

smCCMarch20120006.jpg“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”


Date: Tuesday 12th and Wednesday 13th March 2013

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book: Email Anna Please read the booking terms & conditions before booking your place. Thank you.

]]>