Supernatural Albertsons © Uli Westphal
FOOD: Bigger than the Plate
An exhibition that’s incredibly pertinent to our times is about to open in London, bringing together the politics and pleasure of food to ask an important question: how can our collective choices lead to a more sustainable, just and delicious food future? Featuring over 70 projects by artists and designers working with chefs, farmers and scientists, the exhibition will lead visitors on a sensory journey through the food cycle, from compost to table. It will also explore how innovative individuals, communities and organisations are radically re-inventing the ways in which we grow, distribute and experience food, presenting it as rich ground for citizenship, subversion and celebration. May 18 to October 20, Victoria & Albert Museum. FOOD: Bigger than the Plate
A lot of the food at Gridiron sounds like it was dreamt up to feed the Vikings, which is certainly not something to be sniffed at. Even before you’ve ordered the venison saddle, you can feast on rich pig’s head and black pudding croquettes or smoky ash-burnt leeks. Executive chef Richard Turner claims that his signature gridiron is “designed for maximum contact, creating a good Maillard reaction whilst still allowing flavour from the smoke to flow through the diamond-cut holes.” In practice, this means that red meat is the point, so pick your hogget, sirloin, rib or fillet, accompany it with the bone marrow (thank us later) and embrace your inner Viking, if they also drank big, full-bodied reds by the bottle. Boldness is rewarded here, as evidenced by the tables of flushed city types VF rubbed shoulders with when we went (or maybe it was just the red lights.) Vegetarians beware. Gridiron
An Evening with the Man Booker International Prize 2019 Winners
Few people are more perfectly positioned to chair this event than Elif Shafak, award-winning writer, human rights activist, academic and former Man Booker International Prize judge. The prize is synonymous with the finest fiction in translation and celebrates literature from all over the world. Following the announcement of this year’s winners on May 21, guests are able to join the successful author and translator for an evening of readings in both English and the native language of their book. This will be followed by a discussion about writing, an audience Q&A and book signing on May 23 at 7pm, Waterstones Piccadilly. Man Booker International Prize 2019
Plume by Will Wiles
Things are becoming too much for Jack Bick, an interview journalist at a glossy magazine. He is struggling to hold down his job, his flat is falling apart and he has spiralled from being a high-functioning alcoholic to a non-functioning one. In his third novel, Wiles pulls apart life in contemporary London in an achingly relatable rendering, exploring the ever-changing relationship between different types of truth (personal, journalistic, novelistic) and memory. Both surreal and mysterious, Wiles has created a novel with a rich emotional palette, yet positions himself a safe satirical distance from it. Plume
Clerkenwell Design Week
This year marks the 10th anniversary of CDW and with that comes a new series of exciting collaborations. CDW Presents brings new design projects and street spectacles commissioned especially for the festival in locations around Clerkenwell. There are myriad activities, talks and workshops on offer, from tours of the area’s colourful history on a Temple bicycle, to screen printing workshops and an exhibition exploring the subterranean city beneath us. We can’t wait to see jeweller Ruth Tomlinson partnering with award-winning furniture designer Flokk to discuss the parallels, processes and tools behind both brands, each renowned for their celebration of traditional techniques. From May 21 to 23. Clerkenwell Design Week
Art Yard Bar & Kitchen’s Honey Washed Negroni
25ml Compass Box truffle and honey washed whisky
25ml Cocchi Vermouth
1 dash Peychaud’s bitters
Pour all ingredients (except the bee pollen) into a mixing glass.
Add a few ice cubes and stir for 10/15 seconds.
Using a Rocks glass, press the rim of the glass into honeycomb.
Using the honeyed glass, rim the glass over the bee pollen.
Pour the mixture into the honeyed glass, add ice cubes and serve.
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