FORTNUM & MASON LAUNCHES “BEHIND THE PAGES” WITH RUTH ROGERS

On Sunday 23rd October, Fortnum & Mason will launch a new supper club series at FIELD - the newest restaurant at 181 Piccadilly - titled “Food Behind the Pages”. The legendary Ruth Rogers CBE of London institution The River Cafe, will kick off this series, sharing a three-course menu based on recipes from her latest cookbook, before sitting down for a Q&A with guests.

“Food Behind the Pages” will be a celebration of the most revered chefs and authors in the British food industry, with Sabrina Ghayour and Romy Gill to follow.

Ruth’s stellar menu will bring to life recipes from The River Cafe Look Book: Recipes for Kids of All Ages (to be released on 17th October 2022) with dishes including:

Primi

Casarecce with pesto alla genovesa

Secondi

Spatchcock chicken cooked in milk with lemon peel and sage

Contorni

Tuscan roasted potatoes

Roast datterini tomatoes

Dolci

Pressed chocolate cake with crème fraîche

Cooking alongside The River Cafe’s executive chef and co-author, Sian Wyn Owen, the pair will marry FIELD’s carefully-sourced produce and supplier drive ethos with their accessible yet stylish flair. These traits define the essence of the cookbook, which offers delicious and achievable Italian recipes for all levels and ages, influenced by The River Cafe classics.

As the book has family meal times at its heart, children are encouraged to attend this one-off event and draw inspiration and cooking tips from the formidable Ruth and Sian.

The series will continue with British-Indian chef, author, broadcaster Romy Gill MBE on 15th November, followed by the multi-award-winning and best-selling author Sabrina Ghayour on 19th January.

Tickets include a three-course menu, accompanied by a wine pairing carefully selected by Fortnum & Mason’s sommelier and an option to include a copy of the book. The seating will be communal to encourage convivial conversations around the table.

To book please visit eventbrite here. Ticket prices are £45 for children, £78 without cook book and £98 with it include.

For further information, please contact Harriet on harriet@gemmabellandcompany.com.