Roasts gone rogue
Chef Ben Spalding has created a menu for H+J's 'The Future is...' trend talk event, which took place yesterday (30 November). The menu was full of weird and wonderful food ideas, and included dishes like 'Roast dinner in a pot' and 'Chicken on a brick'. The 'Roast dinner in a pot' shakes up the traditional roast by using ingredients such as pomegranate, Yorkshire pudding deep fried with bacon and a brittle jelly of roast beef gravy. And, as the name suggests, rather than serving on a plate, the dish is served in a pot. 'Chicken on a brick' is far from the bog-standard chicken dinner, and uses butter poached and brunoised chicken breast, dark caramel, chicken liver and brandy parfait and a blackberry gel to give guests an alternative taste sensation.
As a savoury alternative to the traditional sugary fudge recipe, Ben Spalding also devised a series of savoury fudges for the H+J event. These included unusual concoctions such as Chorizo fudge, foie gras fudge and Szechuan pepper fudge. In addition, he also created a set of praline chocolates, which feature insects as a key ingredient. Guests were invited to sample the unique creations at the event, as well as experiencing dramatic touches such as levitating canapés and sipping on innovative drinks and cocktails.
Rum brand The Kraken is disrupting the traditional Christmas dinner with its 'Black Christmas' feast, taking place on 5 December. A range of chefs have created alternative Christmas dishes for the event, including the 'Black Beast Branded Devon red rare roast beef served with black heritage potatoes & a black beef dripping gravy' and the 'Black rich spiced Christmas pudding with almonds infused with The Kraken Black Spiced Rum'. Ingredients for all dishes at the event have been ethically sourced and feature naturally black ingredients.
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