The Culinary Salon

Fortnum & Mason

Join us for drinks and canapés in our relaxed and intimate 3’6 Bar for this month’s edition of The Culinary Salon, hosted by Thane Prince

Bar 3'6

Each event features leading gastronomic figures discussing what’s happening on the food scene, what we should be eating and drinking now, and this month, why we should move on from gin and embrace whisky as our new spirit of choice. Thane brings to these culinary salons her experience of founding and running the highly acclaimed Cookbook Club in North London, which featured such food luminaries as Bee Wilson, Jose Pizarro and Russell Norman. With over 30 years of involvement in journalism, writing and interviewing Thane has an unquenchable thirst for knowledge and trivia.October’s passionate and outspoken panel includes: Born in Co. Kildare butcher extraordinaire, Peter Hannan has been in the meat trade for 40 years. His company Hannan Meats is famed for its traditionally cured bacon products and Himalayan Salt Aged Glenarm Shorthorn Beef exclusively retailed at Fortnum &amp; Mason, as well as playing an active role in helping small artisan producers get their products to market.Farmer’s son, Richard Corrigan has cooked since he was a teenager and is a vehement supporter of British and Irish produce. Richard’s team of chefs only use wild game and wild sustainable fish, and source butter, cheese and charcuterie from small suppliers and family run businesses. Bread is made in the restaurant’s bakeries (also available at Fortnum’s) and salmon is smoked on Bentley’s Oyster Bar &amp; Grill rooftop.Felicity Cloake is the multi award-winning author of the Guardian’s long-running How to Make the Perfect column as well as six books, the most recent of which, One More Croissant for the Road, is a two-wheeled 2,350km Tour de France in search of the best recipes for 21 Gallic classics. Her dog Wilf is the star of her popular Instagram feed.

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