Riverford Organics has been running a few events, supperclubs, over the last months, designed to highlight their excellent produce (which I use). I was invited by their PR to come to this one at the Paddington Rec club house in Maida Vale, cooked by Notting Hill Brasserie exec chef Mark Jankel. That bloke knows his way around pastry I can tell you. The Jerusalem artichoke tart was so crumbly, so fine, so buttery. Many of the dishes were a bit obviously ‘I’ve got a ton of cabbage and what shall I do with it?’. The produce, rather than the imagination of the chef, came first which is fair enough.
“I farm to get away from all that”.