£47.75

Eat Cambridge Opening Dinner: History Cooked with Rosie Sykes, Honey & Co a...

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Storey's Field Centre

Eddington Avenue

Cambridge

CB3 1AA

United Kingdom

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This year’s opening dinner is an exciting culinary collaboration between Honey & Co's Itamar Srulovich and Sarit Packer, chef and writer Rosie Sykes and the food historian and Financial Times History Cook columnist Polly Russell.

Travelling back in time more than 700 years to the banquet hall and kitchens of King Richard II, this epicurean adventure takes inspiration from the oldest cookery manuscript in the English language, The Forme of Cury. Just to be clear, ‘cury’ is not early evidence of a British passion for Indian curry – ‘cury’ was the middle English word for cooking. So, while curry will not be on the menu, spices certainly will be. After all, the manuscript was written when the medieval spice trade was in full swing. Ranging from the fantastical to the familiar, The Forme of Cury tells a story of wealth, display and culinary connection with the rest of the world.

The dinner includes a history talk by Polly Russell and a delicious feast cooked by Itamar, Sarit and Rosie inspired by this extraordinary royal medieval manuscript. Gimlet Bar welcome drinks included. There will be a bar available on the night for drinks purchases. All proceeds will be donated to this year’s charity, Street Child United (www.streetchildunited.org).

Venue: Storey's Field Centre, Eddington Avenue, Cambridge CB3 1AA (on street parking around Eddington, plus pay and display car parks nearby)

Start time: 7pm prompt

Tickets: £45 - to include history talk, welcome drink, three-course feast

Find out more: www.eat-cambridge.co.uk

More about your host, Rosie Sykes...

Long-standing friend of the festival and supporter of Cambridge’s independent food scene, Rosie Sykes is a local chef and food writer who has cooked in some incredibly exciting kitchens in her time. Rosie’s culinary career began under the guidance of Joyce Molyneux, the vanguard of women chefs whose fresh, simple food using locally grown, hunted and foraged ingredients heavily shaped Rosie’s style of cooking. A journey along various gastronomic paths ensued – ranging from small Michelin starred outfits, classic French cuisine, and modern British fare – further influencing Rosie’s inimitable plates of simple, honest food and leading her to take on The Sutton Arms gastropub in Smithfield, London. She has been instrumental in setting up and shaping the menus of establishments all over the country, and still consults for restaurants and cafes in Wales and London.

Rosie spent three years writing for the Guardian Weekend Magazine as ‘The Kitchen Doctor’ and has also written a column for Waitrose Food called ‘Remains of the day’ focusing on using up leftovers. Rosie is a published author and has written two recipe books: The Kitchen Revolution and The Sunday Night Book, with a third book in the pipeline for 2019. Cambridge foodies will know Rosie’s wonderful cooking from her time as head chef at Fitzbillies and then development chef for Pint Shop. Rosie is currently working on setting up a charitable organisation to help educate and guide in the world of food with an emphasis on teaching cooking, using waste and growing projects. She runs charity suppers and events throughout the year – including the festival’s opening dinner – and has recently spent time working with the Square Food Foundation in Bristol.

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Date and Time

Location

Storey's Field Centre

Eddington Avenue

Cambridge

CB3 1AA

United Kingdom

View Map

Refund Policy

No Refunds

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