London Supper Club - ferdiesfoodlab is a social banquet set in the beautiful Toynbee Hall in the east end of central London. It's a de-formalised banquet in surprisingly secluded venue with unexpected interior chamber! Even better, it's bring your own drinks, which helps keep the cost of this 6-8 course banquet down to £45pp.
by Simon Fernandez of ferdiesfoodlabFirstly let me begin by explaining the 18 rating. This recipe has been simplified so that an 18 teen year old with (...)
by Simon Fernandez of ferdiesfoodlabLunch today has very much been a “let’s see what’s in the kitchen” kind of vibe. It’s really a test run to see how sous (...)
Leek and sweet potato soup with garlic chicken hearts
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Recipe: Leek & Sweet Potato Soup with Garlic Chicken Heartsby Simon Fernandez of ferdiesfoodlabI remember the first time I came across chicken hearts. I was a (...)
by Simon Fernandez of ferdiesfoodlabI was after making myself something light for my lunch the other day - as in zero fat!That’s a tricky business if you want (...)
by Simon Fernandez of ferdiesfoodlab Croquettes are something very dear to my heart. As a kid we'd get them once a year! They were like absolute gold dust, (...)
Gently pulled lamb shank with flageolet bean mash and blushed tomatoes
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by Simon Fernandez of ferdiesfoodlabThis dish is simple bit of relatively hands off cooking, background cooking! (That said, one pot cooking it aint!)Braised (...)
by Simon Fernandez of ferdiesfoodlabWe were recently asked to do a Prince themed party for Immy ofMiss Immy’s London.The brief was: “A nod to Prince and his (...)
by Simon Fernandez of ferdiesfoodlabI was rather pleased when I was introduced to this recipe. The chicken is portioned, which means it cooks quickly and has (...)
by Simon Fernandez of ferdiesfoodlabI was out for my first bike ride yesterday in our new location. It was a beautifully sunny day so I decided to take the (...)
by Simon Fernandez of ferdiesfoodlabUn mensaje para la familia: Aquí tenéis las instrucciones por el regalo extraño que of he regalado!! : )Que el Día de los (...)
Pickled shimeji mushrooms and other types of gherkins
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by Simon Fernandez of ferdiesfoodlabThis summer I had great fun sourcing charcuterie for an outdoor offering I was working on. Putting together some summer (...)
Low carb fruit salad with prawns, cauliflower and vanilla
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by Simon Fernandez of ferdiesfoodlabI’ve been having a go at one of those low carb / fasting days diets thingies. For each day (lunch & dinner) there’s a (...)
golden haggis patties w/ apple chilli humous topped wl a poached egg & dressed w/ apple & mango vinaigrette & black sesame seedsA Burns Night celebrations (...)
by Simon Fernandez of ferdiesfoodlabI was doing a little flavour profiling the other day - aka dicking about in the kitchen - I’d been trying out an idea with (...)
by Simon Fernandez of ferdiesfoodlabThis is a beautiful cut of beef, personally I think a good ribeye steak is pretty hard to beat!! (Wistfully dreams of all (...)
by Simon Fernandez of ferdiesfoodlabThis has been an experiment after eating Duck hearts at BAO Soho(it was as good as folk say!) - the duck hearts were on as (...)
by Simon Fernandez of ferdiesfoodlab(read in a cheesy, shopping channel presenter voice - you **will** buy this fantastic product!)(Please note this is NOT an (...)
Salted caramel peanut butter lollipops like Rees's Pieces
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by Simon Fernandez of ferdiesfoodlabChristmas just passed I was asked to make a belated Christmas dinner for friends which I was only to glad to help with. I (...)
Leek and lemon verbena soup with rosemary croutons
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by Simon Fernandez of ferdiesfoodlabI naused up one of our delivery orders last week, and wasn’t there to receive it. Result? 5kg of leeks surplus to (...)
Stuffed pheasant thighs with quince and prosecco, red cabbage, leek verbena puree and mashed potatoes
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by Simon Fernandez of ferdiesfoodlabI fancied something a little different for a special dinner the other day so when I came across some pheasant thighs at the (...)
by Simon Fernandez of ferdiesfoodlabIf you’ve ever suffered on one of those low carb diets but want to see it through and want a big feed packed with flavour, (...)
Technique: Cooking Steak by Simon Fernandez of ferdiesfoodlabBefore I say anything don't forget it's our 1st Birthday Party on the 31st Aug, let us know if you (...)
Moussagna: moussaka and lasagna hybrid with meat or veggie
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by Simon Fernandez of ferdiesfoodlabThis little creation was born when I went shopping and had a bit of a split personality moment. I was in two minds whether (...)
Hand dived isle of man king scallops wrapped in pancetta
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by Simon Fernandez of ferdiesfoodlabRecently I was presented with some spectacular hand dived King scallops (monsters they were!) form the Isle of Man. I was (...)
