Recipe: vegan chocolate tart from Choco Fruit

Choco Fruit, a favourite regular of the Southbank Centre Food Market, make delicious Belgian chocolate covered fruit with plenty of colourful toppings and they also sell an exciting range of vegan cakes. David of Choco Fruit has put together an extra special, vegan recipe for their scrumptious rhubarb-based chocolate tart; a surefire way to impress your loved one. 

If baking isn’t your thing, visit Choco Fruit at the Southbank Centre Food Market this weekend to pick up some ready-made delicious treats. 

vegan chocolate tart

vegan chocolate tart
ingredients
  • 150ml soya milk
  • 4 cardamom pods
  • 4 tbsp sugar
  • 1 tbsp cornflour
  • 250g dark vegan chocolate (70%)

for the pastry:

  • 250g plain flour
  • 125g icing sugar
  • 1 tsp ground ginger
  • 125g margarine (cold), plus a little extra for greasing

for the rhubarb:

  • 400g rhubarb
  • 25-40g sugar
  • 1 splash of ginger cordial

 

method

  1. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 25cm loose-bottomed tart tin. 
     
  2. To make the pastry, sift the flour, icing sugar and ginger into a large bowl. Roughly chop and add the margarine and, working quickly, rub into the dry ingredients. Add enough cold water so you can bring the mixture together into a ball. Wrap the dough in cling film and chill for 30 minutes.
     
  3. Once chilled, roll the pastry to ½ cm thick and line the tin. Trim any excess and prick all over with a fork. Return to the fridge for 30 minutes. 
     
  4. Bake the pastry blind for 15 minutes. Remove the weight and cook for a further 10 to 15 minutes, until golden brown and cooked through.
     
  5. For the filling, place the soya milk in a small pan with 200ml water, crush and add the cardamom pods, and the sugar, then warm over a low heat. 
     
  6. Put the cornflour in a small bowl with a few tablespoons of the warm soya mixture and stir till smooth, then return to the pan, stirring to combine, and bring back to the boil. Remove the cardamom pods.
     
  7. Snap the chocolate into a bowl and pour over the hot soya. Stir to combine. Add the vanilla extract and a pinch of sea salt, pour into the case, chill for 5 to 6 hours.
     
  8. To cook the rhubarb, cut into 5cm pieces and place in an ovenproof dish with 2 or 3 tablespoons of sugar, depending on how sharp the rhubarb is. Add the cordial, orange zest and juice, and cover with a cartouche (greaseproof-paper disc). 
     
  9. Bake for 20 to 25 minutes, or until soft but holding its shape. Leave to cool. Serve thin slices of the tart with the rhubarb.

 


 

 

Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

find out more

see more recipes

 

Recipe: jackfruit pot pie from Greenbox

Best friends Ross and Tom were on the search for easily accessible plant-based options. Dissatisfied with what they found, the pair grew a taste for change and Greenbox was born.

Jackfruit has been one of the vegan buzzwords for 2018. With its fibrous properties and quite neutral flavouring, it acts as the perfect natural meat replacement. The Greenbox team love jackfruit and their bbq jackfruit wraps and crispy peking jackfruit wraps are amongst the favourite dishes of their customers. 

Find out how to make their vegan alternative to a classic winter warmer, the pot pie.

jackfruit pot pie

ingredients

for the filling:

  • 1 can of Young green jackfruit in brine
  • 2 ½ cups oat milk, divided
  • 1 yellow onion, diced
  • 3 cloves of garlic, pressed
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 1 tbsp olive oil
  • 200g potatoes, diced into 1.5/2cm cubes
  • 200g carrots, diced in 1cm cubes
  • ½ cup frozen peas

for the roux:

  • 50g plain flour
  • 50g vegan butter
  • Reserved oat milk from the mixture and some excess to make up ½ pint

for pie casing:

  • 50g shortcrust or puff pastry – Just Rol works perfectly 
  • ½ cup oat milk for glazing

 

method

  1. Drain and rinse the jackfruit. Cut inner firm core away and discard.
     
  2. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions start to go clear.
     
  3. Add the garlic, bay leaves, rosemary and 2 cups of oat milk. Turn the heat down to low and cover.
     
  4. Simmer for 20 minutes until the jackfruit has softened. Using two forks shred the jackfruit. Add the last half a cup of oat milk.
     
  5. Add the carrots, potatoes and peas. Turn the heat up to medium and simmer for another 15-20 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
     
  6. Remove the pan from the heat. Using a slotted spoon, scoop the vegetables and jackfruit into a large bowl. Strain the mixture through a sieve into a large jug. Reserve the infused oat milk. If the reserved milk doesn’t make up 1/2 pint of liquid, add extra oat milk.
     
  7. Preheat the oven to 190c.
     
  8. Wipe the pan clean and heat the butter on a low heat. Once melted, stir in the flour.
     
  9. Whisk the flour and butter together until it forms a paste, make sure flour and butter are fully mixed.
     
  10. Pour in half of the infused oat milk and allow the mixture to boil. After a minute of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
     
  11. Once all the lumps are gone, add the other half of the oat milk. Whisk again thoroughly until smooth, mixture should have a velvet texture.
     
  12. Remove from the heat and stir in the vegetables.
     
  13. Lightly flour a work surface and roll out the pastry into a thin disk, lay pastry over dish to make sure it’s rolled to the right size.
     
  14. Pour vegetables and sauce into a deep casserole dish.
     
  15. Lay the pastry over the dish and press down the sides with a fork. Trim pastry edge to dish. Keep excess pastry to make pie decorations (we suggest leaf shapes). Use a bit of oat milk on pastry top and on back of decorations to act as glue.
     
  16. Brush the top of the pastry with remaining oat milk. Cut two little slits in the pastry.
     
  17. Cook in the oven for 15-20 minutes or until the top is golden brown, and serve.

 


 

Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

find out more

see more recipes

 

Enjoy a spectacular supper cooked by a MasterChef

Spectacular food meets fantastic views this winter as we welcome Jam Shed Supper Club back to Southbank Centre. Situated in the St Paul’s Pavilion at the top of our Royal Festival Hall, this nightly dining event offers you the opportunity to enjoy specially crafted menus from former MasterChef finalists, whilst savouring a stunning view of the city skyline.

From 13 November to 15 December, five former MasterChef finalists, including two past champions and a familiar face from daytime television, will be serving up sumptuous supper menus. Here’s who we’ll be welcoming to our kitchen.

Stuart Archer

at Jam Shed Supper Club, 13-17 November

Sheffield’s Stuart Archer reached the finals of MasterChef 2016, earning high praise for dishes including ox cheek and wild mushrooms. Since MasterChef he has been running a private home fine dining business and various pop-up restaurants.

Making use of his day job as a research chemist, Archer has given private cookery lessons on molecular gastronomy, as well as teaching the science behind bakery to university students. His Jam Shed Supper Club menu includes a main course of ‘Jam Shed’ ox cheek, truffle mash, and cider-braised shallots.

see Stuart Archer's menu

 

Jane Devonshire

at Jam Shed Supper Club, 20-24 November

Hampshire’s Jane Devonshire only entered the 2016 MasterChef at the insistence of her youngest child Ben, but duly rewarded her son’s persistence by being crowned the series champion.

Since lifting the MasterChef trophy Devonshire has spent time in the kitchen at Le Gavroche under the tutelage of Michele Roux Jr and has produced her own special gluten-free cookbook; Hassle Free Gluten Free, in association with Coeliac UK. Her Jam Shed supper club menu is gluten free and includes focaccia breads, smoked trout scotch egg and an an asparagus and bacon tart.

see Jane Devonshire's menu

 

Dean Edwards

at Jam Shed Supper Club, 27 November - 1 December (excl. 29 November)

Dean Edwards finished second in 2006’s MasterChef Goes Large, and has since gone on to become a regular fixture on the nation’s television screens. From an initial guest spot on This Morning, Edwards has hosted a regular cookery slot on ITV’s Lorraine since 2010.

Edwards’ ethos on cooking is that great food doesn’t have to be complicated; it should be simple, achievable, and above all, taste fantastic. He has appeared on Market Kitchen and Saturday Cookbook, and has written two cookbooks, Mincespiration and Feel-Good Family Food. His Jam Shed Supper Club menu includes a toasted hazelnut brownie with salted maple ice cream.

see Dean Edwards' menu

 

Natalie Coleman

at Jam Shed Supper Club, 4-8 December

Londoner Natalie Coleman lifted the coveted MasterChef trophy in 2013. Since then she has written her own cookbook Winning Recipes: For Every Day, and combines working as a chef at The Winchmore in North London with running school holiday cookery courses for children.

Coleman has completed stages at some of the best restaurants in the UK including Le Gavroche (Michel Roux Jr), Viajante (Nuno Mendes), St Johns (Fergus Henderson), The Kitchin (Tom Kitchen), L’enclume (Simon Rogan), The Berkeley Hotel (Marcus Wareing), Midsummer House (Daniel Clifford) and The Hand & Flowers (Tom Kerridge). Her Jam Shed Supper Club menu includes duck rillettes, gin-cured salmon and camembert croquettes.

see Natalie Coleman's menu

 

Sara Danesin

at Jam Shed Supper Club, 11-15 December

Sara Danesin came to prominence after reaching the final of MasterChef 2011. Since her appearance on the show she has become a well known chef and food consultant working across the country.

Danesin’s cooking is a celebration of both her Italian heritage and the wonderful local produce the UK has to offer. Her ethos is simplicity and a handful of ingredients, something which is beautifully portrayed in her coking style. Danesin’s Jam Shed Supper Club menu includes arancini, charcuterie and nduja and buffalo mozzarella bruschetta. 

see Sara Danesin's menu

 


 

The Jam Shed Supper Club runs 13 November - 15 December in our Royal Festival Hall St Paul’s Roof Pavilion.

book now  find out more

Steve Kielty, MasterChef finalist, gets cooking on the South Bank

We normally have to pray for barbecue weather, but this summer we’ve had nothing but the blue skies and bright sunshine you associate with the whiff of charcoal that accompanies the slow sizzling of meat... and sunburn.

So a brilliant summer, deserves a particularly brilliant barbecue and that’s exactly what we’ve got for you; combining stunning riverside views of London, with the incredibly tasty wares of a top chef born and bred here in the city. For two weeks, Steve Kielty, 2017 MasterChef finalist, will be cooking up a delicious feast on the top floor of our Royal Festival Hall as part of The Jam Shed Supper Club. Here he tells us what you can expect from his menu and how he manages to blur his passions for food and music.

Most people will recognise you from reaching the final of 2017’s MasterChef, but what have you been up to since you were on our television screens?

Well, as you can imagine, the last year has been a proper whirlwind. I started my pop-up in June last year and that has been going monthly since then. I love constantly having to come up with new dishes every month, and also being able to cook local to me in Woolwich. Alongside that I’ve been appearing at a number of food demonstration events around London - The Ideal Home Show was a great one I did at the end of last year.

How would you describe your style of food?

I suppose the food I make is just modern British food. I love classic flavours, but like to play around with modern techniques to give them a new lease of life.

How does it feel to be running a supper club here with us this summer?

It’s great ! Growing up and living in London, Southbank Centre is a place I’ve been to loads! I’ve spent many a Sunday on the pop-up beach, or wandering round the street food stalls, so to get the opportunity to cook there myself is amazing.

Will you be offering something a bit different from your usual menu for the occasion?

When I got the opportunity to cook at Southbank Centre, I wanted take the restaurant style dishes I do at my regular pop-ups and do something a little more relaxed, perfect for sharing. The menu I’ll be cooking will be my take on a summer BBQ with some lovely salads, whilst the star of the show is a BBQ glazed slow-cooked beef brisket. There’s also great BBQ style hot sauce and loads other dishes that are great for summer sharing.

Sounds delicious. What are you most excited about on this menu?

It has to be the brisket and the hot sauce! I’ve had the really hard job of testing the recipe over the last few weeks and I can tell you it is bloody good, my missus and neighbours can’t get enough of it! 

You mentioned that you’ve been to the Southbank Centre ‘loads’. Do any events stand out for you?

The last thing I saw at Southbank Centre was Goldie and the Heritage Orchestra performing Goldie’s first LP Timeless. It was an amazing experience - I’m not sure if the venue has had a event quite like that before. 

Oh we have. We know music is as big a part of your life as cooking, what music do you like to cook to?

When I’m catering for events I love listening to classic LP’s from when I was growing up. I’ve made Drum and Bass music for the last 25 years, but the music I tend to listen to when i’m cooking is a little slower and quite chilled. Although that said, there’s nothing like a bit of Drum & Bass to make the prep go a bit faster!

At the moment, I’d say these are my top five LPs that I listen to whilst cooking - in no particular order. Wu-Tang Clan’s Enter the Wu-Tang (36 Chambers), Dummy by Portishead, Massive Attack’s Blue Lines, Kites by Submotion Orchestra and Run the Jewels’ RTJ3.

What dishes do you reckon go best with those albums?

Haha, I dont think I’ve ever thought about it that much. You’ll have to come to my Supper Club and decide for yourselves.

Steve Kielty, Masterchef 2017 finalist, appearing at The Jam Shed Supper Club 2018

Steve Kielty will be cooking his summer barbecue inspired menu at Southbank Centre as part of The Jam Shed Supper Club. Steve joins us from 24 July to 4 August.

book your place

find out more

Images: Pete Woodhead

Recipe: spicy aloo paneer tikki from Chaatit

Meera Joshi has been cooking and creating recipes since she was a child. After being encouraged by friends and family to take her food to a wider audience she established Chaatit six years ago, with the support of her family.

Chaatit - KERB does Alchemy

A regular at our special annual Alchemy food market, Meera and her team at Chaatit liken working with KERB and their fellow traders at Southbank Centre with being part of a family where everyone supports, encourages and guides one another.  Ahead of the 2018 event Meera shared her recipe for Spicy Aloo Paneer Tikki.

spicy aloo paneer tikki

preparation time: 15 minutes
cooking time: 15 minutes
servings: 4-5

ingredients
  • three cups boiled and mashed potatoes
  • quarter (1/4) cup grated / crumbled paneer (cottage cheese)
  • two medium sized finely chopped onions
  • one teaspoon chopped chillies
  • one teaspoon crushed ginger
  • four cloves of finely chopped garlic (optional)
  • a generous handful of chopped mint leaves
  • a generous handful of chopped coriander leaves
  • half teaspoon turmeric powder
  • one teaspoon garam masala
  • two teaspoon chaatit special masala
  • salt to taste
  • quarter (1/4) cup crushed oats/breadcrumbs
  • oil for shallow frying

 

method

  1. Heat the oil in a pan, add the onions and saute for a minute

  2. Add garlic, ginger and chillies and saute until onions are tender

  3. Add the mashed potatoes, paneer, chaatit special masala, garam masala, turmeric, salt, mint and coriander

  4. Cook for a couple of minutes

  5. Remove from the flame, cool

  6. Add crushed oats/breadcrumbs saving a little to roll the tikkis

  7. Divide the mixture into 10 to 12 equal portions

  8. Roll the mixture in your palm and flatten it slightly

  9. Heat the pan with little oil

  10. Take each tikkis and roll them in the crushed oats/breadcrumbs

  11. Cook until golden brown and crisp on both sides

  12. Serve hot with ketchup and/or chutney.

 


 

Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

find out more

see more recipes

Recipe: ‘tasty bird’ tandoori chicken from The Cheeky Indian

A later starter in professional cooking, Ash Sutaria left the family business to try and turn his love of cooking into a career. After time developing his skills part-time in a restaurant kitchen, Ash went onto run the street food project for Jamie Oliver’s Barbecoa restaurant, before setting up The Cheeky Indian four years ago.

Alchemy at Southbank Centre offered Ash and his team a chance to showcase their natural love for all thing to do with Indian food, and ahead of the 2018 event he shared with us his recipe for ‘Tasty Bird’ Tandoori Chicken, the perfect barbecue food.

Being a British-born Indian, I love the classic chicken tikka masala! It’s a perfect marriage of Indian flavours and British style.
Ash Sutaria, The Cheeky Indian

'tasty bird' tandoori chicken

ingredients

four chicken legs with skin on

 

for the marinade

 

  • 2 inch piece of ginger
  • 4 garlic cloves
  • 2 green chillis (to taste)
  • 1 tsp Tamarind paste
  • 1 tsp salt
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 2 tsp sunflower or vegetable oil
  • 1 tsp caster sugar
  • 1 tsp kasturi methi (dried fenugreek), if you can get it
  • a small hand full of fresh coriander

 

 

method

 

for the marinade...

  1. Put all the marinade ingredients and in to a mini electric chopper and mince until you get a thick bitty paste
     
  2. Taste it and make sure you are happy with the salt and heat from chilli
     
  3. Mix 1 tablespoon of the paste and the juice of the lemon and put to the side for basting.


now the chicken...

  1. Wash them thoroughly and then smother the legs in the marinade
     
  2. Put them in a bag and in the fridge for a couple of hours, or overnight.


cooking...

  1. BBQ the chickens on a medium heat gas BBQ, or grey charcoals, making sure to baste the chicken every couple of minutes to add flavour and stop the bird from burning and drying out
     
  2. Cook until the juices around the leg run clear and the skin is nicely charred
     
  3. Serve it with a dollop of mint yoghurt, chopped tomato and onion salad and flatbread.


Tip: use the same marinade on chops, vegetables, or whatever else you fancy chucking on the BBQ

 


 

Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

find out more

see more recipes

 

Recipe: bamyan lamb from Ladle & Skillet

Ladle & Skillet pride themselves on using quality ingredients, responsibly sourced and creatively prepared. Inspired by the ‘theatre of cooking in front of people’ Catherine Menist and her partner Gary established Ladle & Skillet seven years ago and the pair continue to run the stall today, with the aid of a small team.

As well as being regular fixtures at our weekly food market, Catherine and Gary have also held a pitch at KERB’s special Alchemy street food market. Ahead of the 2018 edition of Alchemy, Catherine shared with us her recipe for the Afghan dish, Bamyan Lamb.

Aside from the spicing, this recipe is all about impeccable ingredients. Serving up meat from 100% grass-fed animals that are native to the UK and who, by grazing, create better diversity and soil health.
Catherine Menist, Ladle & Skillet

bamyan lamb

ingredients

1kg of lean diced lamb neck fillet (or left whole)

 

We recommend you get as high quality lamb as possible – ideally grass-fed from a small farm that is passionate about good animal husbandry and not over-breeding.

 

 

for the marinade...

 

  • 80ml extra virgin olive oil
  • 12ml freshly squeezed lemon juice
  • 3-4 cloves of chopped garlic (or to taste)
  • 8g Himalayan salt (or to taste)
  • a pinch of freshly ground black pepper
  • 1g of five star chilli powder (or to taste)
  • 15g ground cumin

 

method

  1. Mix together the ingredients of the marinade, well
     
  2. Add in the lamb and mix well, coating the lamb
     
  3. Leave in the fridge for a minimum of four hours, or overnight, in a sealed container
     
  4. Feel free to adjust the amount of garlic, salt and pepper and chilli type to suit your own taste
     
  5. Sear the lamb on a very hot grill or cast iron skillet. As there is oil in the marinade you shouldn’t need to add any extra.

Note: If the lamb is in really thick chunks you may want to cut them down to thinner strips while cooking. If left whole, sear for a few minutes and then slice and cook further as preferred. With such a good meat you want to have the lamb rare in the middle.

Serve the lamb straight away.

 

Serving suggestion...

Handmake your own fluffy flatbreads, chilli sauce, homemade hummus, salad and yoghurt mint dressing. However you eat it – eat it with friends and love and starlight or an open fire. And plan your next adventure.

 


 

Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market

find out more

see more recipes

KERB street food at Alchemy: meet the traders

Our KERB does Alchemy street food market is incredibly popular each year, with stall holders bringing the incredible tastes and smells of South Asia to us here at Southbank Centre. 

Ahead of the 2018 event we introduce you to some of the KERB does Alchemy stall-holders and find out why they set out into the world of street food, what it is about Alchemy that keeps them coming back, and even grab a special recipe or two for you to try at home.

Ash Sutaria, The Cheeky Indian

Ash Sutaria, The Cheeky Indian

‘I’ve always been inspired by the cooks at home. It was in my twenties that I started to experiment with food. I would taste something at a restaurant and then come home and try to replicate the flavours and then take them to another level. After eight years running the family business I decided it was time to take my love for food and turn it into a career.

‘After a couple of years gaining experience in restaurants I set up The Cheeky Indian around four years ago. Alchemy is an amazing opportunity to be with some of the finest Street Food traders around. Being a South Asian themed event it allows us to showcase our natural love for all things to do with Indian food. It’s probably the best food event in London on our calendar.’

try Ash’s recipe for ‘Tasty Bird’ Tandoori Chicken

 

Numra Siddiqui, Bun Kabab

Bun Kabab Stall Image

‘Cooking is one of those life skills that comes as second nature to me, like tying my shoelaces! As a kid I’d watch my mum cook every evening. She’d come home from work and throw a couple of Pakistani stews and some rotis together like it was nothing, and I’d be getting in her way. That’s how I learnt how to cook.

‘I was out with my parents one summer’s day and my dad was reminiscing about eating Bun Kababs, a Pakistani style burger from his childhood. At the time you couldn’t get it in London, and we thought it would be fun to start a Bun Kabab food stall, trading at local markets. I thought it would be a little weekend hobby but one thing led to another, I quit my job and now, four years on, Bun Kabab has become my life.

'My parents help me a lot: my dad mentoring me with the business side of things while my mum helps finessing my recipes. True to Pakistani culture, my whole family has a played a big role, my siblings and cousins have helped me at the stall and every auntie has got an opinion!

‘Being a part of Alchemy is the best part of the year for me. There is a great sense of community where all South Asian food vendors come together to share their cuisine. I feel the borders between our countries are pretty arbitrary, we share so much from our spices to our traditions. It’s lovely how we’ve all come together in London’

 

Meera Joshi, Chaatit

Chaatit

‘I’ve been cooking and creating recipes since I was a child. At the age of 15, I used to manage the entire family's meals. I enjoyed cooking and found it very therapeutic. I had a lot of friends, who would compliment my food - they used to come over at random times craving it! They began suggesting that I should take my food out for others to enjoy and would mention restaurants and cafes. I have been trading for five years now. I would never have been here without my family's support.

‘The environment at Alchemy is fantastic and particularly rare. Working with KERB and other stall traders is like being in a family where they support, encourage and guide you. The people are great and everyone who comes to see us, all enjoy our food.’

try Meera's recipe for Spicy Aloo Paneer Tikki

 

Lee and Sinead, BBQ Dreamz

BBQ Dreamz street food stall

'We have always had a passion for food, whether entertaining friends and family or eating out. As well as this we have always wanted to own a business and work for ourselves and so thought combining this with our passion for food made sense. So, in June 2014, we started BBQ Dreamz.

'We love visiting Alchemy every year and being surrounded by all of the wonderful flavours and smells. There is such a great atmosphere and we can’t wait to be a part of it this year.'

 

Catherine Menist, Ladle & Skillet

SB FOOD MARKET LADLE & SKILLET BY INDIA ROPER-EVANS05

I’ve always been a keen cook, but it was a background working with small farmers and growers that kick-started things, and remains central to what we do, seven years after starting up. For us, Ladle & Skillet is about reconnecting people with the soil and where their food really comes from - one banging meal at a time.

Alchemy was the first ever event my partner Gary and I did at Southbank Centre as a food trader, and it remains a special part of our calendar for the vibrancy, colour, creativity and for just being part of something special’.

try Catherine’s recipe for Bamyan Lamb

 

James & Anna Riley, The English Indian

The English Indian

‘We’re a big family that all love to cook. My mum was a caterer for many years and taught cookery courses at the college, Anna’s family are similar, her parents used to sell bread to the local village store and for many years also owned a pub renowned for its food.

'We set up The English Indian in 2015. We’d become frustrated with the quality of Indian food available in restaurants, and a friend said ‘if you think you can do better, then why don’t you?’. This is our first ever event in London and Alchemy epitomises what we do, it couldn’t be more appropriate. We’re thrilled to have been invited.'


 

KERB does Alchemy takes over Southbank Centre Square on 3 - 7 May, from lunchtime through to evening. Packing in the flavour, the market features a 29-strong fleet of traders cooking up dishes from India, Pakistan, Nepal, Bangladesh, Afghanistan and Sri Lanka.

find out more

discover Alchemy

Nordic but nice; three tips to survive Autumn’s onset

We’ve folded away the garden furniture, stopped asking for iced everything in cafes, and can’t remember where we put our sunglasses. But rather than lament the loss of the carefree days of summer, it’s time to look forward to what lays ahead.

From Friday 20 October to Sunday 22 October, we host The Great Nordic Feast here at Southbank Centre. And you can rest assured there will be no mourning the onset of Autumn among the Nordic nations, who instead embrace each new season with excitement and enthusiasm.

Often considered to be the happiest nations in the world, the outlook of the eight Nordic destinations - Greenland, Iceland, Norway, Sweden, Finland, Denmark, the Aland Islands and Faroe Islands - is a symphony of inclusiveness, openness and enjoyment. And these Nordic values are echoed in their approach to food; in the way it is cooked, eaten and sometimes even foraged for.

So to get you in the mood for The Great Nordic Feast, and to help you feel more positive toward the colder months that come, we give you three top Nordic tips to survive the onset of Autumn.

The Great Nordic Feast

Stay Hygge

Literally translating as ‘cosy’, hygge is a popular Danish term, similar to the Buddhist idea of mindfulness. But it’s much more than just surrounding yourself in blankets, it requires consciousness, a certain slowness and the ability to not just be present, but to recognise and enjoy the present too.

Have Lagom

This Swedish word literally means ‘just the right amount’. It promotes the idea of everything in moderation - something which us Brits aren’t necessarily that familiar with - but one which ensures mind, body and soul are left satisfied.

Experience the Friluftsliv

Translating as ‘free air life, friluftsliv (pronounced free-loofts-liv) encourages spending more time outdoors, whatever the weather, and escaping the artificially-lit bunker of the workplace to experience nature, however we can.

Great Nordic Feast _DSC4053

The Great Nordic Feast is at Southbank Centre from Friday 20 to Sunday 22 October for you to pique your foodie passions and discover more about the Nordic nations

book your place

The Great Nordic Feast - London's first celebration of food from the Nordic nations

Ahead of The Great Nordic Feast at Southbank Centre on 20-22 October, chef and CEO of Food In Action, Fia Gulliksson (pictured, below left) explains the background of the event.

Fia Gulliksson, CEO of Food In Action
Fia Gulliksson

It’s hard to believe that some of our Nordic countries have been battling with each other for hundreds of years. It’s particularly strange, when in reality we share the same values of equality, openness, simplicity, trust and compassion. These values are deeply rooted in all the Nordic cultures and in turn, lead to a core system of beliefs, when it comes to leading a balanced and healthy lifestyle.

Now, with the years of conflict in the Nortdic countries thankfully a distant memory, we felt this was the perfect moment to invite eight Nordic destinations to London’s Southbank Centre, to serve up the city’s first celebration of Nordic cooking and lifestyle. We’re calling it The Great Nordic Feast. And it will be just that – I promise! 

You will be introduced to some of the best culinary talents from Denmark, Sweden, Finland, Norway, Iceland as well as the lesser-known Nordic regions of Åland, the Faroe Islands and Greenland. Together with some of the UK’s most passionate and influential chefs, they will cook up a Nordic storm and for a change - well, within the food world anyway - at this event the majority of the brilliantly skilled chefs are women.

The Great Nordic Feast is about connecting people through good food and introducing them to our lifestyle - including our preference for cooking on fire, as well as fresh organic ingredients, foraging, and spreading the messages of equality and inclusiveness. 

The Great Nordic Feast - fisk - Sandra Lee Pettersson

The Nordic soils and landscapes are among the most pristine on the planet. Combine this with the opportunities given to us by the changing seasons and the natural wilderness (which is literally on our doorstep) and every day becomes a foodie adventure. The authenticity, composure and relaxed attitude of Nordic people make it a truly incredible part of the world to live, work, and enjoy life. It’s also a fascinating area to visit.

We want to share all these things with you: good food, passionate people and our respect for nature. So we would dearly love it if you joined us for The Great Nordic Feast and, once you’ve been inspired (which you most definitely will be), why not carry on the adventure and come visit the Nordic countries for yourselves?

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