The elegant restaurant is divided into a narrow bar with glass walls overlooking the market and a large dining room with an open kitchen. I had been to Roast before for breakfast during the summer, but last week I had the chance to try their dinner menu. The occasion was the launch of Roast: a very British cookbook, written by Head Chef Marcus Verberne.
Featuring dishes for all occasions, from breakfasts and brunches through to lunches and dinners, this stunning tome recreates for the home cook some of Roast’s most popular fare. Alongside all the classics can be found a host of new favourites in this best of… Continue reading →
Two weeks ago I blogged about Roast Sunday, the pop-up restaurant with chef Ben Spalding. After seeing my photos on Mondomulia, the event organizer Daniel Young (of Young & Foodish) invited me to attend the next lunch as official photographer!
As you can imagine, I was very excited about taking photographs at such a cool event and being “behind the scenes” for the whole day, doing what I enjoy the most: photographing! Well, that and eating good food as well!
Highlights of the 2nd Roast Sunday were: the sun on Maltby Street, tender Belly of Land Race Pig (cooked overnight), giant Yorkshire puddings, custard and later gravy chugging contests, hot Jam Roly Poly with ice-cream.
I was there for the first and second sitting (12pm and 2pm) and snapped more than 700 pictures! After several days of editing in Lightroom, I prepared a selection of about 200 best… Continue reading →
Do you remember when I blogged about Burger Monday last month? Daniel Young of Young & Foodish has just launched a new series of events called Roast Sunday. I managed to book a ticket for the first sitting and I am here now to share my photos and impressions with you!
The chef of Roast Sunday is Ben Spalding, former head chef of Roganic.
Ben has been working on different menus for the three events (May 20th, May 27th & June 10th), so each Roast Sunday is unique and worth trying!
“We will be using the very best meat in the country for Roast Sunday, I am going to be spending a lot of time sourcing the ingredients near my home in Kent, spending some time on the farms to ensure they know the exact quality I need for these events.” [Ben Spalding for Hot Dinners]
The… Continue reading →