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‘Bread and Butter’ – A Celebration
11th October 2018 @ 7:00 pm - 9:00 pm
Break bread with us, then spread butter on it, to celebrate the release of new cookbook Bread and Butter.
YES there will be samples.
Delving deep into the history and culture behind the bread and butter partnership, baker Richard Snapes and chef Grant Harrington explore how bread and butter are eaten across the world, the traditions, the flavours and the making processes as well as share more than 50 outstanding sweet and savoury recipes that celebrate the best of both foods.
With a variety of breads (flatbreads, brioche, grain loaf) and butters (real butter, ghee, flavoured spreads), BREAD & BUTTER includes recipes that allow each to shine; from Swedish Cinnamon Buns or Bread Pudding to Butter Poached Turbot or Toasted Butter Danish Daal. There are also recipes to brings the two foods together; Jambon Buerre Sandwich, Sourdough Treacle Tart and Brioche & Brown Butter Ice Cream, as well as delicious ideas to use up leftovers; Panzanella, Buttermilk Fried Quails and Ribollita Fritters. It’s hard to think of a food double act that’s as inseparable, or as beloved, and BREAD & BUTTER: History, Culture, Recipes is a celebration of the humblest, but arguably most important, pairings in culinary history.
RICHARD SNAPES of The Snapery Bakery believes that even the best can be improved. A philosophy that has cemented a lifelong pursuit: to make the best bread anyone has ever eaten. He launched his Bermondsey-based bakery in 2014 and now supplies bread to establishments including José Pizarro restaurants, Casse-Croûte, Bar Tozino and Garden Café.
GRANT HARRINGTON of Ampersand Cultured Butter is on a mission to make butter taste more buttery. He makes artisan cultured butter, buttermilk and fresh cheeses and has supplied some 20 Michelin-starred restaurants with his buttery delights. He worked under Gordon Ramsay and has been a private chef for the Duke of Westminster and pastry chef at Fäviken, Sweden.
EVE HEMINGWAY is a food writer who strives to preserve old food cultures. She believes that without books and essays to promote the hard work of specialist food producers, we’re at risk of losing the knowledge and skills they devote their lives to. She currently works for Winnow, a company that supports restaurants to reduce food waste.