The Parakeet and London Shell Co team up for charity supper in Kentish Town
On Wednesday 18th September, The Parakeet and London Shell Co will collaborate for a charity fish supper in Kentish Town. The event, which will feature an eight-course sharing menu, aims to raise funds for the Queen’s Crescent Community Association and The Kentish Town City Farm. The supper will be hosted at The Parakeet, with dishes prepared by its Head Chef Ben Allen and London Shell Co’s Head Chef Fede Pollame.
Tickets for the event are priced at £85 per person, with 50% of the profits from food sales being donated to the two local charities: Queen’s Crescent Community Association provides free services to disadvantaged local residents, on the other hand The Kentish Town City Farm offers lifelong learning, outdoor therapy, and education to children since 1972. Additionally, 10% of alcohol sales will also contribute to the cause. The menu promises a blending of Ben Allen’s modern European fire cooking and seafood delicacies from London Shell Co, sourced from their fishmongers on Swain’s Lane.
The collaborative list of courses includes dishes such as Dressed Oysters, Bluefin Tuna Crudo with Olive & Tequila, and a whole Grilled Market Fish with Roast Pink Fir Potatoes. The meal concludes with a dessert of Wood-Roasted Plum & Cultured Cream Granita and Frozen Honey Marshmallow.
Harry Lobek and Fede Pollame expressed their enthusiasm: “We are so excited about working with Ben and collaborating with The Parakeet. First of all, we are huge fans, love Ben’s food and can’t wait to show people what Kentish Town cuisine is all about. We can’t cook with fire on any of our sites, so the opportunity to add this dimension to our cooking and the menu is really cool. Ben’s snacks and small plates are on another level and we are really well known for blowing people away with our main courses. Combine the two and the menu will be ridiculously tasty. We’re only up the hill on Swain’s Lane, so we are both in the same neighbourhood and raising money for charities and people that need it in your area is really cool. We can’t wait to get started.”
The evening will also feature a selection of wines from pioneering producers in France, Spain, and Italy, including special offerings such as the Cayenna Submariner Asinara, a Sardinian wine known for its saline quality and rich minerality.
Food Desk
For reservations, tickets can be booked online via the dedicated webpage.
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