As the daughter of Jamaican immigrants, Marie Mitchell's cooking is motivated by a powerful desire to understand and celebrate those recipes that have been passed down from generation to generation. InKin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers.
Crackling with energy and heart,Kin is a love letter to Marie's Caribbean identity, a journey through the region's myriad food cultures and a tribute to this most resourceful, resilient and joyous of cuisines. Here, Caribbean food emerges as one of the first truly global cuisines, borne out of the violent convergence of African, American, European and South Asian cultures in the long, troubling history of empire and emancipation, its legacy preserved - and, ultimately, transformed - by the kinship of those who share food.
Do not miss Marie's very special Supper Club celebrating Caribean culture through food.
Menu below:
Starter:
Peppered prawns with pickled spring onions, griddled hard dough sticks
Peppered tofu with pickled spring onions, griddled hard dough sticks (vegan)
Main:
Colombo chicken with bussup shut roti, sweet and sour slaw
Aubergine curry with bussup shut roti, sweet and sour slaw (vegan)
Dessert:
Lime and ginger cheesecake with candied ginger and lime syrup
Lime and ginger cheesecake with candied ginger and lime syrup (vegan)
A service charge of 12.5% will be added on the evening to food and drink.
We will not be able to accomodate food allergies but can cater to vegans.
