Last month Clerkenwell Green, in partnership with owning company, BaxterStorey, had the chance to collaborate with the magnificent Santiago Lastra and the team behind the Native Restaurant, on a series of launch events at the Victoria and Albert Museum celebrating their new exhibition FOOD: Bigger than the Plate. The exhibition, sponsored by BaxterStorey, focusses on how the choices we make now could lead to a better, more sustainable and just food future.
The first event of the series was an intimate dinner for 30 guests hosted by Santiago Lastra. Each of the eight courses drew inspiration from the exhibition itself and Lastras’ Mexican heritage, harnessing traditional cooking methods, showcasing the beauty of underrated ingredients and using them intelligently to minimise waste. Celebrated chefs, food writers and influencers dined in the stunning surroundings of the Dorothy and Michael Hintze Sculpture Galleries at a table featuring a bespoke installation by Fernando LaPosse.
The second launch event saw a collaboration with the team behind the Native Restaurant in London Bridge. 200 guests were invited to drinks and dinner in the Dome. Native designed the menu to focus on the key exhibition theme: sustainability, using underutilised and overlooked ingredients in fresh, modern ways.
Clerkenwell Green were proud to support BaxterStorey for the final private viewing event catering for 600 guests in the Dome. The menu was designed to reflect the issues raised in the exhibition, dealing with sustainable sourcing, future substitutes for current staples and an intelligent approach to minimising waste. Food was presented on beautifully designed trays fabricated from materials that would otherwise have become part of an overburdened waste stream. The food stall was designed to reflect hydroponic food production, referencing set ups used at these alternative food labs. The subject of sustainability is something that Clerkenwell Green continue to drive forward across all their food production. Clever menu design and kitchen management ensures they continue to minimise waste across their events, as well as working with food collection charities whenever required.