The Art of Dining folk were kind enough to invite me to a taster of their new pop-up dining experience, Fire & Feast, earlier this month. After such a hilarious and tasty night at their previous pop- up, The 80s Office Party, I couldn’t wait for the 5 course feast themed on the Great Fire of London!
In collaboration with The London Dungeon, we were given an exclusive viewing of the new ‘Escape the Great Fire of London’ show after meeting The Plague Doctor and were led to dinner via a spooky maze of mirrored arches (Whitechapel Labyrinth). It was all very novel, wandering around parts of The London Dungeon in a small group after hours, but I did question a little the relevance of some parts to the theme.
Our hosts for the evening were a witty married couple from 1666, who escorted us through the shows to the dungeon tavern where dinner was served. Though there were no more theatrical interludes during the feast, the couple circulated tables, initiating games of charades and ended the evening with a sing along dedicated to Henry VIII.
As expected, Chef Ellen Parr perfectly themed her dishes with the evening, serving up five unique courses:
Whipped anchovy butter served with warm bread and a spring green salad
Smoked salmon, Russian salad, pickled beetroot and dill
Sichuan style beef ribs in fire sauce with braised greens and garlic rice
Burnt butter cake, burnt white chocolate and stewed gooseberries
Ash goats cheese, rosemary oatcakes and pickled green plums
…Yes, she served up a dessert AND cheese course, a dreamboat combination and the bread recipe came from The Great British Bake Off winner, Nadiya Hussain. The whipped anchovy butter and Sichuan style beef ribs were especially moreish and every dish was brilliantly assembled and unique.
There was definitely no skimping on the alcohol in both the orange and chilli welcome cocktails, which would usually delight us, but sadly they were a bit too scathing to finish this time, so we switched to bubbles.
Though this pop-up is now sold out, follow The Art of Dining team for upcoming events (tickets are typically £55 including a 5 course meal and welcome cocktail) and see below for Nadiya’s Great Fire of London loaf recipe!
For the Pimenton Bread Dough:
500g strong bread flour
7g fine rock salt
7g instant dry active yeast
3 tsp smoked paprika
320ml water (you mad need a few extra teaspoons)
15ml extra virgin olive oil (for topping)
For the Poppy Bread Dough:
250g strong white bread flour
4g instant dry active yeast
10g poppy seeds
160ml water (you may need a few extra teaspoons)
50g poppy seeds (for topping)
1 egg, white only
4 tbsp. full fat mayonnaise
1 tsp garlic powder or granules
Rating: 4.0 / 5.0