1. A ceremonial gift-giving feast among certain Native American peoples of the northwest Pacific coast
2. A wild party or revel
Introducing London’s newest pop-up restaurant, which launches with an East London takeover at The Canvas Cafe, a creative social enterprise venue just off Brick Lane on Tuesday 8th March 2016 – helping showcase Nick Gilkinson’s vision and style of hospitality by collaborating with some of London’s freshest kitchen talents once a month with an all-inclusive food and drink menu at £60 per head.
After quitting his job in finance back in January 2014, Gilkinson embarked on a journey to pursue his dream of running his own restaurant one day. Gilkinson has spent the last 2 years working with D&D London, spending time in a number of their sites and is currently part of the management team that has opened The German Gymnasium in King’s Cross.
“I am really excited about The Potlatch – it is a chance for me to create my own restaurant for one night a month and whether it’s a sip of an amazing wine, taking a bite out of a perfectly cooked dish or even the music playlist creating just the right atmosphere – I want to try and create those moments for my guests that make them smile the way an amazing meal has always created such great memories for me,” says Gilkinson.
With a set menu devised by former Clove Club chef, Jonathan Williams, the passionate Canadian will be taking control in the kitchen and providing guests with a feast of sensational new British-inspired dishes. Expect to start off with Duck Liver Parfait, Rhubarb and Brioche alongside Pork Cracklings seasoned with Anchovy and Sunflower Seed whilst enjoying a welcome cocktail designed by Gilkinson himself.
Salt Baked Celeriac, Roasted Cornish Monkfish and Smoked Wood Pigeon will take centre-stage, served with a delightful melee of grand winter ingredients such as Confit Leg, Salsify, Pine and Roe. Proceedings shall be finished off as Salted Caramel Custard is served with Quince and Shortbread. Guests will be kept refreshed with wines selected by Gilkinson which “I hope will surprise the guests with those chosen from smaller, more traditional winemakers, featuring different grape varieties and regions.”
“Cooking is not hard when you have great ingredients, and they aren’t hard to find in the UK. Everything from the produce to fish and meats are exceptional in Britain. My job is to treat them with respect by using good techniques and let the quality speak for itself,” adds Williams.