The evening will feature a one-off UK performance from Grammy-nominated classical musician Julian Wachner; a special live performance from critically acclaimed soul and blues singer Natalie Duncan; unique beat-boxing collaborations live on stage and a multi-sensory, experimental menu to tease the senses, selected by Sir Paul McCartney and brought to life by Zafferano.
Its quite an elaborate process which Jon has detailed for me here:
We have made a very savoury oil by infusing fermented black beans in a light pomace oil. We then mix the oil with a Sosa product called Maltosec, a starch based powder that can soak up vast quantities of fat whilst still remaining dry. This intensely savoury powder is then mixed with ground seaweed and sea salt. To this we add a mixture of Wholemeal flour, buckwheat flour, malt extract and Guiness that has been dehydrated over night, which gives the sand texture, colour and a mildly sweet nuttiness and crunch. Now that may sound revolting, but the finished product taste surprisingly good, and complements the other flavours on the dish nicely.
As you can see, this process is quite labour intensive and difficult to describe in few words.
Another exciting element of the menu is the fresh cheese. Daylesford Organics are supplying us with 40 litres of full fat, unhomogenised organic milk, that they will produce on Monday. They will turn this in to cheese on Tuesday and let it hang for 1 further day before serving on Thursday.