Last month, Social Pantry created a menu for our Falcon Feast held at British Architect John Soane’s Pitzhanger Manor. Before the event, we spoke to founder and head chef, Alex Head, to tell us more about how it all began.
SUSTAINABLE FEASTING BY SOCIAL PANTRY
THE LONDON-BASED CATERING COMPANY AND CAFE HAVE BEEN SOURCING RESPONSIBLY FOR EIGHT YEARS
As an old British brand which has been sensitively revived for the twenty-first century, it felt fitting to host the first Falcon Feast in the newly renovated and quintessentially British Pitzhanger Manor. Designed by Britain’s most renowned architect, Sir John Soane, the Manor was built as his country house for weekend and summer entertaining, fully equipped with a kitchen garden which is still functioning today.
Emma Young, Falcon’s Co-Founder and Creative Director, talks to us about how architecture, colour and light influenced this midsummer feast. Hear how the yellow stained glass in the conservatory inspired the creation of pineapple jelly, and see how Soane’s architecture played with the outdoor-indoor theme using an abundance of light and clever use of colour. With fresh seasonal salads served in our enamel salad bowls, the evening was a perfect mix of beautiful design, delicious food and good company.
ROASTED BROCCOLI STEAK WITH ZERO-WASTE HERB STEM CHIMICHURRI
This vibrant dish is the perfect vegan-friendly main course, where leftover herb stems are used to create this inventive chimichurri recipe, leaving nothing to waste.
A PERFECT VEGAN RECIPE FOR FEASTING WITH FRIENDS AND FAMILY.
• 2 heads of broccoli
• 1 banana shallot, finely diced
• 2 green chilli, finely diced
• 1 bunch parsley, chopped
• 1 tsp red wine vinegar
• 3 tsp olive oil for the dressing, plus extra to cook the broccoli
• Maldon salt
• 25g toasted sunflower seeds, roughly chopped
• 50g fresh spinach leaves
Cut each broccoli in half directly through the stalk. Then cut down the side to trim off excess florets so that the steak sits flat as a piece. Keep the trimmings and set aside.
Mix together the shallot, green chilli, parsley and sunflower seeds. Season with lemon zest, juice, red wine vinegar, olive oil and salt. Set aside.
Preheat the oven to 160C fan and heat up a griddle pan until it is really hot.
Cook the broccoli trimmings in a little veg stock until soft, drain (reserving the liquid) and blend with the spinach to keep it a bright green. Season and place in a bowl over ice to cool down as quickly as possible.
Once the grill is hot, drizzle the broccoli with a little oil and salt and chargrill the broccoli steaks until they have deep black lines on either side. Place on a baking tray on baking paper and cook in the oven for 8-10 minutes.
To serve the broccoli steaks, spoon on some broccoli puree and chimichurri and garnish. View our video below to see Alex putting the final elements of the dish together for serving.
Alex shows us how to serve the roasted broccoli steak with chimichurri
FEATURED IN THE RECIPE
Blue and White Prep Set
Pigeon Grey Large Salad Bowl
Blue and White Sauce Dish
This Brunch Platter and Red Apple and Fennel Salad from Anna Barnett work beautifully together, especially when served using our new feasting salad bowls.
As an old British brand which has been sensitively revived for the twenty-first century, it felt fitting to host the first Falcon Feast in the newly renovated and quintessentially British Pitzhanger Manor.