As part of the Bristol Food Connections festival, taking place from May 1 – 9, four of the UK’s top chefs will cook up a feast to celebrate the Ark of Taste, Slow Food’s catalogue of endangered food products.
Food Connections is a revolutionary food festival, which aims to change how we think and eat, with over 100 events all over the city of Bristol. It aims to help the people of Bristol to connect with good food, now and into the future. For the Slow Food Ark of Taste Banquet, top chefs 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 1, in the Orangery – Food Connections’ pop-up event hub on College Green in Bristol. 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 for these star ingredients to shine. During the dinner, the chefs will explain why they have chosen these ingredients, and what makes them unique.
Paula McIntyre’s chosen ingredient is dulse seaweed from Northern Ireland. She will serve the dulse with smoked eel caught in 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.
Slow Food Banquet Menu
Black beans and La Gringa Dairy queso fresco sopes with pasilla de Oaxaca salsa
Blue corn mini tamal with Chicatanas ants
MSC scallop Aguachile verde with blue corn tortillas
Cider Glazed Eel with Armagh apple and dulse butter, crystallized dulse, apple and soup celery dressing
Tamworth from nose to tail: chorizo, porchetta, belly, crackling and a treat*
Wild garlic and lavender sauce
Severn project spring leaves
Jersey Royal’s new potatoes
Bronte pistachio tart
*Each table will receive a different nose to tail treat
Trotters, stuffed with snout and morels
Guanciale Italian style cured pig’s cheek
Pig’s ears, deep fried, caper salt
Brain, deep fried
Liver pate, truffle honey, bacon
Kidney’s, Ivy house cream, angel hair chillies
Blood pudding, long pepper, deep fried curry leaf
Tail, slow braised