The taste of London...

Another food post without me having actually cooked anything. I mean, I have obviously cooked my usual meals, but nothing that would (in my opinion) qualify as special enough to warrant a blog post. No, this one is about a foodie event that took place last weekend here in London. On Saturday I went to Taste of London Winter which I had kindly been invited to by Electrolux. Imagine a big venue on two floors with different areas and rooms where everything revolves around food. From chef's demonstrations and foods to taste at every corner to small artisans selling their goods, it's a veritable festival of food.

Taste of London Winter

First stop was a "cookery class" (in the loosest sense of the word) run by Jonray and Peter Sanchez-Iglesias. So, work stations at the ready, pans all lined up and participants waiting to get cooking. We were shown how to make pan fried venison with a cranberry and onion reduction and sprouts in a vinaigrette. Not too taxing but the slightly crowded environment and chefs (helpers?) walking around dishing out conflicting advice didn't really help. Admittedly, I busied myself more with my camera than with the food and left poor Lucy (whom I had partnered up with for the class) to deal with most of the cooking. Despite everything, we somehow managed to get our meal together and plate it up in the end. How did it taste? Well, not too bad considering that we had overcooked the venison and I hate sprouts...

Taste of London Winter
Taste of London Winter
Taste of London Winter

Forgetting about the venison debacle, I went to the Secret Ingredient demonstration with Jeremy Pang. Now, I had seen Jeremy before at last year's event and I have also done one of his classes at the School of Wok here in London (really, really worth it!), so I knew this was going to be fun. Jeremy is one of these chefs who are incredibly at ease in front of people, hugely charming, very funny and obviously very, very good with food. His modern take on Oriental and Asian food is extremely tasty without being intimidating, and learning how to correctly handle a wok and new techniques on how to prepare salmon are some of those lessons which really will come in handy at some point. All I need now is a steam oven...

Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter

After the demonstrations I simply went and had a look around, tasted bits of food here and there, took in the smells, colours and flavours. That, for me, is what food is about. It's about trying to experience it with all senses. I will never understand people who see food merely as fuel for their bodies. There's so much more pleasure to get from it. The varieties of bread, the smell of aromatic spices, the crunchy and sticky sweetness of meringues, and the dark flavour of good quality chocolate and orange brownies, all enhanced by an elegant glass of bubbly or a fun cocktail. How can anybody walk past these things, then go home and settle for the plainest of dishes? Food for me is a big part of enjoying life. I'm not a health nut and despite trying to cut down a little on refined sugar, I'm still more likely to put sheer enjoyment and taste ahead of any other aspects. Apart from a Monday night maybe, where I'll put speed and ease before most other aspects... 

Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter
Taste of London Winter

So, I had a fun time, a nice break from work and left with some lovely treats. Just one thing that I still haven't managed to achieve: much to my disappointment, I still haven't met Michel Roux Jnr!!!

Until next time, see you on InstagramTwitter and Facebook… xo