Henrique Sá Pessoa and Tom Booton to blend British and Portuguese flavours in London dining event
On 9th October, Michelin-starred chefs Henrique Sá Pessoa from Portugal and Britain’s Tom Booton will collaborate for a dining experience at JOIA in Battersea, London. This one-off event marks the second edition of the Behind The Pass series, initiated by Pessoa following its success at his Amsterdam restaurant ARCA. The dinner will merge British and Portuguese culinary styles across a six-course menu, with each chef contributing three dishes, focusing on a trio of ingredients that they and Tom have each handpicked to incorporate.
The event will take place on the 15th floor of art’otel London Battersea, providing guests with panoramic views of the city and the nearby Battersea Power Station. The evening will feature a blend of dishes that include Pessoa’s Portuguese takes on popular British fish recipes, such as Tuna Tartare with Red Cabbage and Seaweed and Turbot with ‘pica pau’ Fish Veloute, and Booton’s British classics infused with Portuguese flavours, like Squid Bolognese with Grated Chouriço and ‘All the Chicken’ with Iberian Flavours.
Henrique Sá Pessoa, the third Portuguese chef to earn two Michelin stars, opened his first London restaurant, JOIA, in 2023. At Battersea Power Station, the chef brings a menu influenced by the flavours of Catalonia, Portugal, and Britain.
Tom Booton started his career at Le Talbooth, Dedham, after which he worked in a number of top kitchens before taking over as head chef at The Dorchester in 2019. In 2023, the restaurant was renamed The Grill by Tom Booton, serving a menu of British home cooking classics with a modern twist.
Tickets for the dinner are priced at £120 per person, with an optional wine pairing available for an additional £45. During the evening, guests will also have the opportunity to interact with the chefs, gaining insight into the creative process behind the menu.
Food Desk
For further information, visit JOIA restaurant’s website here. To purchase the tickets, visit the dedicated webpage here.
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