An evening with
Masterhive is a members only community who connect via raw connection, experience and impact for intellectually curious adventurers.
Hosted at Hiverbeer Taproom in Bermondsey.
- Simplicity -
E5 Bakehouse bread with rainbow beetroot & goats cheese terrine
"Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. The world's oldest evidence of bread-making has been found in a 14,500 year old Natufian site in Jordan's northeastern desert. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of cereal grains, so any dough left to rest leavens naturally."
- Enthusiastic Participation -
Edible Artscape: green pea purée, mixed veg, edible flowers, bee pollen
Working as team you will now create an edible landscape using the various ingredients on the table (explain). Once you have created your masterpiece, you will then be able to each take a piece of it and enjoy this course that you all made together.
Creating something together as a group can be challenging but also very rewarding. Putting together various skills and ideas we are able as humans to create an innovative composition, piece, project with a common goal.
- Diversity -
Fresh cod ceviche (or heart of palm for vegans) with passion fruit, red chilli, dill, samphire, Hawaiian black salt, lime juice, smoked
In this dish you are presented with a diversity of flavours: each as important as the other and together it creates something hopefully delicious! From the fresh cod fish, swimming in lime juice, passion fruit for a sweet touch, red chilli for a little kick, dill and samphire for some wild sea flavours and Hawaiian black sea salt to uplift all the flavours together. We finally smoked each jar with hickory wood chips to add a final sensory and fragrant touch to this dish.
In the world there is a strong sense of diversity:
cultural diversity: in life, in the workplace, where we can learn from each other
ingredient and food diversity: I’ve read there are around 100 to 200 different spices & herbs around the world but I’m sure there are so many more, we have such a rich variety of fruits & vegetables that are now getting more accessible (especially in London) but its also important to preserve this diversity in their various ecosystems and be sustainably aware.
language diversity: there are around 6,000 to 8,000 different languages in the world, they vary radically in sound, meaning, and syntactic organisation.
All these kinds of diversity are there to confront us with the extraordinary plasticity of the human skills & of the planet.
- Collective Reliance -
Oyster shells with carrot purée, quail egg, radish & cucumber salsa, watercress and coriander oil in pipette
Where will food come from after Brexit?
Currently, the import vs export position of the UK is very unbalanced; to put this into perspective, in 2015, we imported £38.5 billion of food and drink, but only exported £18 billion worth of food. Earlier this year, the Institute for Fiscal Studies said that the future of food prices will remain ‘highly uncertain’ until solid trade negotiations are made.
In 2017 the UK supplied half (50%) of the food consumed in the UK.
The Department for Environment, Food and Rural Affairs (Defra) uses figures collected by HM Revenue and Customs (HMRC) to produce summary statistics on UK imports and exports of food, feed and drink. Since 1956 they have produced statistics showing the UK’s annual food production to supply ratio (commonly referred to as the “self-sufficiency” ratio).
The latest provisional stats for 2017 show that the UK food production to supply ratio for all food is 60%.
It would be interesting to question the effects of Brexit on the British food industry as well as question the ability for countries to become self-sufficient!
- Honey -
Poached pears in saffron & cardamom syrup covered with granola, drizzle of honey by London Honey Company
With urban beekeeping almost unheard of at the time, this simple act captured the zeitgeist: an appetite for pure natural food to be brought back into the heart of the city, for food to come straight from where it is made without interference and to let a quality ingredient speak for itself. The London Honey Company was born.
They were quickly invited to some of the capital’s most iconic rooftops including Fortnum and Mason and the Tate art galleries.
The London Honey Company are purveyors of the finest single origin, pure honey, honeycomb, handmade 100% beeswax candles and 100% British mead. Their range is available in quality shops as well as from their online store and railway arch.