We are very excited to invite you to
Rooted
An exclusive evening celebrating our clients, our suppliers and our new autumn winter menu.
In partnership with Knotel, Old Sessions House.
‘Rooted’ to us means going back to the source and celebrating an ingredient’s journey from supplier to kitchen and eventually to our plate. The full details of our menu will be revealed on the evening but we have designed four courses that tells the story of our suppliers and celebrates the changing of the seasons into the autumn equinox. We look forward to you joining us on this culinary adventure.
Please arrive promptly for 7pm
Tuesday 20th August
Old Sessions House, 23 Clerkenwell Grn, London EC1R 0NA
(Nearest station Farringdon)
Event timeline
7pm arrival - Welcome cocktail and canapés
8pm - Soulstice intention ceremony
8.15pm Dinner is served
10pm - Soulstice intention ceremony
10.30pm - Event finishes
We look forward to welcoming you to Old Sessions House's sunny roof terrace where your Rooted journey begins with a canapé reception.
Also in partnership with
Please do let us know any further dietary requirements and if you would prefer non-alcoholic drinks and if this information has not already been shared.
Please let us know if you do not want your contact details shared with Knotel after the event.
Your chilli plant…
…is gift from us, to be kept on your desk. A way to remind you of how amazing and versatile seasonal produce is.
Chilli plants are not only easy to care for but super versatile, we hope you enjoy caring, harvesting and eating some of our favourite produce.
Care…
Place in a sunny spot with plenty of warmth and light.
Pinch out the growing tip when plants reach about 15-20cm (6-8in) high to encourage bushy growth and better cropping. You can also pinch back the side shoots if lots of smaller chillies are needed.
Water regularly and feed with a balanced general feed, switching to a high potassium feed when the first chillies have set.
Mist the foliage regularly, especially under cover, with tepid water to improve cropping.
Harvest…
Pick the fruit as needed when it has reached a good size. You can either pick them when they’re green (when the flavour is quite mild) or leave them on the plants until they have turned red, which develops a stronger, hotter flavour.
Harvest your chillies by snipping the top of the stalk with sharp secateurs. Frequent harvesting of the fruits allows the chilli plant to devote it energy to developing more fruit.
Eat…
Chillies can be enjoyed in many different ways, one of our favourite ways is through chilli biscuits which we have gifted for you to try.
Burnt chilli anchovy butter recipe
Cook the Dinner Ladies chilli’s over an open flame until charred
Remove charred skin and add to a blender along with salted butter, parsley, salt, lime and anchovies.
Blend until smooth and refrigerate.
Use as needed in pasta dishes, on bread, over vegetables.
Other ideas include
Chilly oil
Chilli pickle
Chillies can be dried or frozen for later use.
Once the summer season is over and you have harvested all of your chillies, keep on your desk in a sunny spot or pot on in the garden and wait for next year’s harvest.
Do let us know if you have any questions before we see you on the 20th.
