Published on Yahoo Sport UK & Ireland on 28th July 2012:
The vibrant London food scene has seen a movement from fine dining establishments to underground dining movements over the last few years. Spearheading that, arguably, has been the supper clubs.
Kerstin Rodgers, aka Ms Marmite Lover, started the first supper clubs in London; aptly named The Underground Restaurant.
The idea was simply that the dining out experience took place at the home of a stranger rather than a restaurant. Since then supper clubs have spread like wild fire.
These days, supper clubs no longer have to take place in the home of the host and increasingly, niche cuisines are covered by talented amateur cooks.
To celebrate the Olympics, a few food scene regulars, including Kerstin Rodgers, have set up their own supper clubs for the games.
Read more on Yahoo!
Published on BespokeRSVP on 16th July 2012:
As London braces itself for the incoming Olympic crowd, the rest of the world waits in anticipation to see who will win the most medals and in what sport. Our writer, Sarah Kemp, has curated some great recipes and tales about food from around the world on her website “Eat the Olympics”. But if you prefer something more tangible, here are three great cookbooks for global eats.
Dock Kitchen Cookbook by Stevie Parle
You have probably seen Stevie Parle’s words in print in his Telegraph food column but he is also the head chef at Dock Kitchen. The Notting Hill restaurant is a pop-up idea turned permanent site, hosting global cuisine in a home cooked style. Trained at Petersham Nurseries, Moro and The River Café, Parle has also travelled extensively looking for new flavours and recipes. The Dock Kitchen Cookbook is a collection of easy and accessible recipes from the restaurant and from his travels, capturing a taste of the world.
Bought, Borrowed & Stolen by Allegra McEvedy
Allegra McEvedy really needs no introduction in the culinary world having cooked professionally for over 20 years and written prolifically about food for much of that. Bought, Borrowed & Stolen is a collection of recipes, photographs and words based on her travels around the world and the knives which she’s collected along the way. Uniquely in here, you will learn about a country’s cuisine according to the knife that’s indigenous to the region. What better way to approach food than through a chef’s most important tool?
Coco: 10 World-leading Masters Choose 100 Contemporary Chefs
Coco is definitely a modern classic. Published back in 2010, it promised to reveal 100 up-and-coming chefs from around the world according to 10 “world-leading masters”. And indeed since it’s been published, many of the chefs featured in the book have achieved high accolades and some have made it into the World’s 50 Best list. The book is a beautiful collection of recipes from the restaurants of the contemporary chefs as well as the chef masters themselves. Expect nothing less than Michelin dining if you recreate its content at home.