We have worked alongside some hugely creative chefs over the years on events from London to Cornwall.
So we Thought, why not invite them down to Bread and Flowers HQ and ask them to cook for the locals. After all, Salisbury isn’t exactly the gourmet capital of the south. Remarkably, they come and deliver some amazing, original and unique food with great humour and gusto. But you need to be on the mailing list to get in on the action, and you need to book fast. Fifty percent of seats for Matt hew Pennington sold within 90 seconds of the email landing.
UP COMING GUEST CHEF
SUMAYYA USMANI, SATURDAY -26th MAY 2018
Next in our guest chef series, we have the amazingly talented Sumayya Usmani joining us all the way from Glasgow 7.00 – 11.00pm.
BREAD AND FLOWERS HQ - LONGFORD FARMHOUSE. BODENHAM. SALISBURY. WILTS. SP5 4EJ.
7.00pm - 11.00pm
Born and raised in Karachi, Pakistan, Sumayya Usmani is an internationally published food writer, author and cookery teacher, who is recognised by BBC Good Food as the UK’s ‘go-to’ expert for Pakistani cuisine. Based in Glasgow and London, Sumayya is passionate about the rich culinary heritage of Pakistan, and her writing and teaching are devoted to sharing those distinct flavours and exploring the cultures and traditions that have influenced them.
Sumayya is a member of the Guild of Food Writers, and also a freelance writer, cookery book author and teacher, hosting contemporary and traditional Pakistani cookery classes at prestigious cook schools around the UK, including London’s Divertimenti, Jericho Kitchen in Oxford, Demuths Cookery School in Bath and many other cookery schools across the U.K.
Sumayya’s debut memoir cookbook on Pakistani cuisine ‘Summers under the Tamarind Tree’ was published by Frances Lincoln in April 2016. The book was shortlisted for the Food & Travel Awards 2016, the Edward Stanford Travel Writing Awards 2016, and was voted a cookbook of the year in many publications including The Guardian, Independent, Irish Times and Sunday Herald. Her second book ‘Mountain Berries and Desert Spice’ launched in April 2017.
Sumayya has appeared on Madhur Jaffrey’s Good Food Channel programme Curry Nation, with her recipes featuring in the book of the same name. She has also created menus for collaborative events with award-winning restaurants Kinara Kitchen in Dublin and with Cail Bruich in Glasgow.
Grapefruit and mint chaat cocktail
Spring greens, pea, moong pakora (V) with tamarind and jaggery chutney
Red onion, chervil, dried rice and dill samosa (V)
Romano peppers roasted with tamarind daal, pomegranate, black salt and berry chutney
Chitrali mishi black eyed beans, crème fraiche, berbs, black cumin (V)
Lahori style seasonal fish, chickpea batter, ajwain with coriander chutney
Spring lamb chops with rose petal garam masala, curry leaf tomato chutney,
Beetroot and potato tikki, five daal stew, spring herbed salad (V)
Served with - Wild garlic, dill and coriander biryani, nuts in saffron ghee & Naan breads
Rose water and cardamom rice pudding brulee with caramelized nectarine and apricots compote
Coffee / tea
Pistachio and coconut vermicelli balls
BYO Drinks, no corkage. £55 per head.
Full payment in advance to secure a seat. - please email; email@example.com.
Bread and Flowers, Longford Farmhouse, Bodenham, Salisbury, SP54EJ
GUEST CHEFS BOTH CURRENT & PAST
We were delighted to welcome Rose Prince as a guest on the 18th March 2018
Rose Prince is a food writer, author, cook and activist. She’s also really passionate about her subject and speaks with an authentic voice about the food she loves and the ingredients she’s addicted to. Remarkably, she’s also willing to share her sources with others as we discovered when we joined her for lunch to bash out the menu for her guest chef appearance here at Bread and Flowers.
We were super excited to welcome Romy Gill as our guest chef, kicking off the new year with some deeply aromatic offerings for everyone to savour. Her restaurant, Romy’s Kitchen, is over in Thornbury, just outside of Bristol. Romy is another, high energy individual, she features on the Food Programme and currently writing her first cook book
Olia cooked up a series of dishes from her new book; Kaukasis. for our second slow Sunday lunch, it was a huge success & we saw some great regulars along side some very enthusiastic newcomers.
On Sunday 26th March we have Tim Wilson from Harbour Street Tapas to kick off our our series of slow Sundays (2.00pm – 6.00pm) which we’ll repeat from time to time throughout the year. Tim opened this delightful Spanish eatery in Whitstable last year, so it seemed appropriate to keep things Spanish / North African as a great alternative Sunday lunch.
We are delighted to announce that Olia is our Next Guest Chef on the 4th March 2017. Booking opens on the 7th February & we work on a first come first served basis, places are limited to 50 so get the date in your diary to secure a place. We will take bookings through the website. We have been chatting through the menu ideas with Olia for a few weeks now - Click on the link above to have a look at the menu so far
What a super cool guy Sam is and what a complete joy to have him working alongside us in the kitchen on Saturday night. He was relaxed, charming, full of stories and full of great ideas on how to transform good dishes into sensational dishes. He even brought along some little secret ingredients from the Moro kitchen to enhance the Harissa and the Borani. Not to mention a generous hunk of Pata Negra which he lovingly hand carved as the first guests trouped through the front door at 7.00pm sharp. It's nearly 20 years since he opened his first restaurant and we've been privileged to enjoy a double decade of inspiration from his presence on the scene.
On Saturday, May 7th 2016, we were joined in the kitchen by Matthew Pennington, founder and head chef at the legendary Ethicurean restaurant at Barley Wood Kitchen Garden in Bristol. We had already worked with him and his brother Iain two years on the trot down at the Somersault festival in North Devon. Their food and flavour combinations are beyond exquisite and their presentation is beautiful. A divine pleasure for the taste buds, a memorable, treasurable evening. Often emulated, never equalled.
In January Bread and Flowers teamed up with Progressive Hebridean Distillers, Bruichladdich, to reconsider the myth of Robbie Burns, to ask the question: “Is Haggis really all there is?” and to drink our way through a portfolio of fine single malts from this iconic, renegade Islay distillery. The evening kicked off with haggis arancini balls washed down with a dirty Octomore martini and followed with some fantastic imported Scottish product from sea and sky; halibut loins, grouse, woodcock, red legged partridge and widgeon. The whisky flowed until guests wended their way home, some forgot to get into taxis, some forgot where home was.
We had a really successful evening with Gill Meller, executive head chef at River Cottage in November 2015. 46 lucky guests enjoying the delicious Autumnal textures and tastes that Gill put together. Seats had sold out before we had even released the menu! I’ve never come across such a chilled chef, one who taught me some very valuable lessons when under extreme pressure at Somersault with 12 hours of non-stop work ahead of us and only 3 hours sleep from the previous 19 hour shift. He’s a constant inspiration and reminder that cooking is a wonderful endeavor with the rewards being enduring fulfilment.
A fantastic cook, TV super chef, complete card and all round good egg, Valentine was such an entertaining guest chef, we committed his evening to posterity courtesy of Tom Thomson who put together an outstanding video of the evening. We’re still relishing the octopus dish he put together, along with the deep fried oysters, porcetta and prune & almond Brule. We worked with him again a few months later down at Somersault where I nicked his recipe for chilled lettuce, pea and lovage soup with white crab, salted cucumber, concasse tomatoes and crème fraiche. It’s still a crowd pleaser today
Lucas so enjoyed his first guest chef appearance, he came back for another one. Which is such an enormous treat for the Salisbury foodie set as he doesn’t have a restaurant (yet), so the only other time they could eat his delicious food would be if they were invited to his house in London, frankly unlikely. He delivered yet more amazing flavour combinations, difficult to choose a favourite, but the pumpkin soup with scattered, pan fried horn of plenty, a dollop of nutmeg cream and cider syrup pretty much did it for me.
I am Diana Henry’s number one fan, her recipes and writing have inspired me for many years so we were really excited to be able to offer guests a rare opportunity to meet her whilst also experiencing the food she creates. Diana launched her new book – ‘A change of Appetite’ at Bread and Flowers HQ, Salisbury on Saturday March 8th 2014, where she was available for book signing. We cooked up four dishes from her new book whilst Diana spent half an hour with each dining group chatting about the book, the inspiration behind it and her passion for food.
We met Rose at the Chalke Valley History Festival in 2012, she’s a distinguished food writer, author and journalist for the Sunday Telegraph, Daily Mail, the Spectator and the Times. I nervously asked if she would consider cooking at one of our guest chef evenings and she accepted with relish. She made puff pastry from scratch and with such skill and ease I was astounded. The whole event seemed fairly effortless although that clearly just reflected her experience and professionalism. The evening was a huge success, with new guests then, still coming four years later.
Ravinder came and cooked up an aromatic storm at Bread and Flowers HQ on Saturday 18th May 2013
The event followed the success of Ravinder’s pop ups at The Dispensary, Hix Selfridges and Mezza and showcased her exotic tastes, with menus incorporating far-flung flavours from India to Italy and Kenya to Kazakhstan. Ravinder is an award winning UK TV chef, food writer and stylist.
Her debut book Cook in Boots won the Gourmand World Cookbook Awards for the UK’s Best First Cookbook and was awarded the first runners-up prize of the World’s Best First Cookbook at the Paris Cookbook Fair in February 2010.
Well the evening went off fantastically well and all the guests had a wonderful time. Huge apologies to all those we couldn't fit in. For my part, I had a really educational, uplifting and inspiring birthday. A 14 hour shift in the kitchen with Tim was an unforgettable treat. I thought I knew a thing or two about stock, I do now. And the game faggots were unbelievably good, I still had some in the freezer a couple of months later. Tim is a serious old school chef, and with many years as head chef at the Groucho behind him, he’s now gone on to open his own restaurant on the south coast. Congratulations Tim.
Lucas Hollweg was our first guest chef back in April 2012, so not long after we moved into Longford Farmhouse. He’s a long time friend of nearly 30 years, a brilliant musician and these days, an exquisite cook and writer. His attention to detail is second to none and he really pushed himself with his opening menu. Everything homemade, including the bread which he nurtured regularly throughout the night before and was up at sparrows, tending to the dough’s every whim the next day. Even the ice cream was home made, I was exhausted at the thought of his work load but we collaborated well and smashed out four fabulous courses to everyone’s delectation.