fodder: Michael Thompson X Borough Wines

Locally-sourced produce, locally-made, hand-crafted plates, and herbs picked from the wild by the chef himself. This is what Michael Thompson, the brains behind ‘fodder’, is all about.

IMG_6183 (1)

Fresh from Simon Rogan’s former kitchen at Fera @ Claridges, fodder is the chef’s solo debut, in partnership with Borough Wines. It’s a nine-course tasting menu of unusual and underrated ingredients transformed into seriously special dishes thanks to a lot of clever, cheffy trickery. For instance, there’s the crab, heritage tomato and elderflower. Sounds fairly straightforward, right? Wrong. The elderflower (which Michael foraged himself) is formed into a sweet and acidic vinegar, while the whole dish is dressed in ‘smoked powder’ – a kind of dust created from oil infused with burning coals. It’s fragrant, delicate and delicious.

IMG_6184

There’s also the set birch sap pre-dessert – a panna cotta of sap topped with beech leef sorbet (more hand-picked produce) and pretty edible flowers. Borough Wines has paired this course with a shot of Freya – a smooth and surprisingly easy-to-drink birch sap spirit. This might be fine dining, but it’s still fun.

IMG_6329

Alongside these dainty delights are heartier, lip-smackingly satisfying dishes like the chicken fat bao (rolled in a crispy chicken skin crumb) and the main of confit pork belly (complete with crackling) and fermented cabbage. Mmm.

IMG_6122

fodder is only on for three nights (15th, 16th and 17th June) and tickets are selling fast. Michael Thompson is the second name in the line-up for Borough Wines’ Chef Development series at Brewery Below, their new private dining space beneath the shop at 344 Essex Road, which launched earlier this year with The YBFs winner Adam Rawson. We recommend opting for the chef’s table – it’s a little pricier but with a full wine flight, a seat in the chef’s kitchen and the promise of an extra-special experience, it’s definitely worth the cherry on top. Get your tickets here.

 

Enjoy!

We The Food Snobs x

 

Be first to comment

Current ye@r *