Shh… secret pop-up dinner in Soho
Wahey, it’s the Olympic Games. It’s a sporting frenzy. And if you’d asked me six months ago what I’d be doing on a Monday night in August, I’d probably have said writing about street food. Certainly not watching gymnastics or swimming races or beach volley ball. Or diving or hockey. But I’m glued.
That said, I am also eating plenty of street food and, more importantly, helping to coordinate a series of secret pop-up dinners in Soho called Downstairs at Blacks held at Blacks Club on Dean Street. If you haven’t been it is one of London’s best secret creaking drinking dens. You’re not allowed to use your phone inside, and you can’t tweet. But you can eat, there are three dates that anyone can book (the club is throwing open its doors for some days in August) and one of these involves a pair of street foodies.
Do you like the sound of prawn cracker dust and pork and peanut curry? Or charred langoustine with drunken gazpacho milkshake and lemon sorbet? Or what about popped millet and devilled pig skin and rose hip “toast & jam”? Yep, me too. Keep reading.
This Saturday 4th August:
Ravinder Bhogal is the award winning author of Cook in Boots (@CookinBoots) cooking this Saturday. Her menu includes: papaya salad crackers, prawn toast Scotch eggs, prawn cracker dust, banana ketchup (veggie option: Aloo Tikki Scotch Egg) and coconut, lime and passion fruit trifle with mango tapioca. You can book tickets (£48/3-course dinner with punch) by calling 020 7734 5399 or emailing email@example.com. For more info, visit the @BlacksSoho twitter page and click on the link.
If you can’t make that, then you could pop in to one of the other pop-up dinners:
Saturday 11th August:
Green Goat Food is one of the sellers on LondonStreetFoodie.co.uk but on 11th August the boys behind it – Claude Compton and Jan Louis Smith (see above) – will be cooking up a whole new sustainable street food-inspired menu at Blacks. On it you will find line-caught Portreath mackerel with forgotten beetroot and tomato concoctions, slow roasted hogget shoulder and orange and blossom panna cotta amongst other delicious things. Booking as before.
Saturday 18th August:
Carl Clarke (ccdiscobistro) aka #punkchef is one half of the recent rooftop sell-out God Save The Clam, last year’s Rock Lobsta and The English Launderette. His menu includes: popped millet and devilled pig skin; rose hip “toast & jam”; muntjac and elderberries, dried pig’s blood. Booking as before.
Now tell your friends, get booking and get eating (and then get back to the Olympics).