The nation’s tastes are evolving, becoming increasingly more experimental and, for that matter, continental. The proof is in the pudding, in this case baklava. Middle Eastern cuisine, once shorthand for chicken kebab, is today more likely to provoke references to zatar and pomegranate. What has brought about this tidal change and how can we understand the UK and indeed the Middle East through what we eat?
Sarit Packer and Itamar Srulovich, the two chefs of London restaurant Honey & Co., will offer answers to these questions. Establishing their own successful restaurant following stints at Ottolenghi and Nopi, the duo now have a series of bestselling cookbooks to boot.
Their first one, Food From the Middle East, was a “Sunday Times Food Book of the Year.” Time Out wrote of it: “The lure of this book about an eatery is clear: the owners’ stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them…”
They’ll discuss this journey from the streets of Tel Aviv to the kitchens of London with Angelica Malin, food critic for the Telegraph and editor-in-chief of About Time magazine. A must attend talk for foodies and the culturally curious alike.
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