Normal? Festival

East Cliff Kitchen will be the official festival pop-up for the whole of Normal? Festival of the Brain at Folkestone Quarterhouse. We will be serving a menu of Brain Food and Multisensory Cocktails throughout the festival in The Clearing (you don’t need to pay for a festival pass to come and eat with us!). You can find us there at the following times:

Thursday 10th May:

6.45pm (45 mins) FREE. “Join co-curators Folkestone Fringe, Living Words and the Creative Foundation to celebrate the launch of Normal? Festival with ‘brain food’ and multi sensory cocktails provided by festival pop-up East Cliff Kitchen.”

Friday 11th May:

5pm-10pm. East Cliff Kitchen will be serving extraordinary eating experiences, in the form of seasonal, and locally produced, ‘brain food’.  We’ve put together a whole menu based on ways of improving your brain health.  The first of those is ‘be happy’ – so all our dishes are designed to be upliftingly delicious!

Saturday 12th and Sunday 13th May:

10am-midday. As our brunches have demonstrated, we take morning meals very seriously! Join us for the most important meal of the day

1pm – 10pm. East Cliff Kitchen will be serving extraordinary eating experiences, in the form of seasonal, and locally produced, ‘brain food’. We’ve put together a whole menu based on ways of improving your brain health.  The first of those is ‘be happy’ – so all our dishes are designed to be upliftingly delicious!

Normal? Festival of the Brain brings science and art together over four days to delve into and question the brain. This year, we’re looking at rest and sleep, grief and loss, love and perception and exploring ways to pay attention, delight in difference and make ourselves more resilient.

Normal? Festival of the Brain is co-curated by Living Words, Folkestone Quarterhouse and Folkestone Fringe with input from the local community.

Please click here to download this year’s programme

Spring has sprung

Spring is here at last and our menu for the next pop-up at Space Bar & Gallery is a celebration of all the lovely new stuff! We’re also pickling and fermenting the winter root veggies and getting excited about leaves and buds.  In the fermenting jars at the moment, we have chard root and swede (rutabaga) with sea lettuce and chilli and cauliflower with ginger, whilst pickling away in the corner is a selection of lovely beetroot and pink blush shallots with herbs.

In the meantime, we just got a delivery of Rowan shoots and Birch sap from Forager – one of our favourite suppliers.  We forage ourselves where we can, but these guys have so much knowledge and skill.  The ethics of foraging are complex, it’s about respecting the environment as much as the landowner because wild food isn’t cultivated so you have to be sure you are not damaging it and preventing it from regenerating.  That’s why I turn to the professionals if I’m in any doubt. The Rowan shoots have an intensely almond-y flavour, so I and going to try to create an infused syrup to use in cocktails for the launch party of Normal Festival. The Birch sap is currently fermenting with a few raisins in the bottom as a catalyst.  I’ll keep tasting it and when it reaches a good point, i’ll pop in some lemon juice and freeze it till I need it.

Coming up…

We’re taking a couple of months off from our brunches to concentrate on a new project called Custom – more to come on that soon.  In the meantime though, there will still be plenty of opportunities to eat our food starting with a collaboration with Zoe Tallon in Peckham, who will be sharing family recipes and inspiration as we cook up a Ghanaian feast on 26th April.

We will be back to our modern British ways, with more than a hint of Nordic influence, popping up at Space Bar and Gallery in Folkestone on 1st and 2nd May and again at the Quarterhouse for Normal? Festival from 10th – 13th May.

See our events page for all the details you’ll need.

We’ll also be busy in our new allotment – and WHAT an allotment it is! SO expect home grown veg in the coming months.

photography by Bartle Halpin

Sunday Brunch Menu

Here it is, our menu for Brunch next weekend.  Book now by following this link!

As spring is finally arriving, we’re saying goodbye to some winter lovelies, sothis menu celebrates the outgoing root veg in our salsify fritters and the last of the pears and the incoming seafood with our luxurious crab macaroni cheese, with wild garlic also making it’s first appearance in

our first course.

The rye bread will be from the awesome Dockers on Folkestone’s Harbour Arm, which opens on 24th March for the 2018 season and you’ll be seeing more of us there as the season unfolds – watch this space!

As always, we’ll be serving delicious Debonair Tea with every course, including our very popular Ruby Chai infused Bloody Mary – as featured on the Debonair Tea Company blog!

 

Book now by following this link!

Rhubarb and Dark Chocolate Layer Cake Recipe

I made this dessert first for a Nordic Supper Club at The Good Shed in Canterbury with Cockles and it was a huge success.  Beautiful local rhubarb has just come into season and the delicate bright pink stems are just so beautiful. Layer cakes are a bit of a thing in Sweden, sponge and fruit and tons of whipped cream, so here was a perfect excuse.  I tweaked the recipe, made a vegan version of the sponge and created a coconut cream option for our Mothers Day Lunch and I can honestly say that the vegan version is better.  Here’s the recipe.

Serves 8

Orange and Polenta Sponge:

  • 3/4 cup. polenta / 120g
  • 3/4 cup. ground almonds / 90g
  • 3/4 cup. gluten-free plain flour / 140g
  • 2 tsp baking powder
  • 3/4 cup. unsweetened almond milk / 180ml
  • 1/2 cup. melted coconut oil / 120ml
  • 1/2 cup. caster sugar
  • 1/4 cup. orange juice / 60ml

Pre-heat oven to 180 centigrade

Grease and line 2 x 20cm cake tins

Mix the dry ingredients together in 1 bowl and the wet ingredients in another, then whisk to combine the two.

Pour half the mixture into each cake tin and bake for approx 15-20 minutes into a skewer comes out clean.

Rhubarb and dark chocolate layer cake

Chocolate Ganache:

  • 100g dark chocolate
  • 50g coconut oil
  • 120ml almond milk
  • 100g soft brown sugar

Break up chocolate and coconut oil in a bowl

Stir sugar and milk together in a pan over a low heat until sugar has dissolved, bring to a boil and then immediately remove from the heat.

Pour sugar/milk over chocolate/coconut oil and leave to stand for one minute.

Stir it all together until all the oil and chocolate has melted.

Use a whisk to drip the chocolate over the cooled sponges and leave to set

 

Rhubarb:

  • 400g rhubarb, trimmed and cut into 6cm lengths
  • 170g caster sugar

Preheat oven to 180 centigrade

Lay rhubarb on a baking tray, sprinkle sugar over

Put in oven for approx 10 mins, till just soft

 

Cream:

  • 600ml double cream
  • 1 vanilla pod

Scrape vanilla pod into cream and whisk till it forms firm peaks

 

Assembling cake:

Put one layer of sponge on plate

Spoon rhubarb onto sponge and also spoon some of the syrup over the sponge

Pipe or spoon the cream on top of the rhubarb

Gently lay the top layer of sponge on top

 

Garnishes:

We like to sprinkle bee pollen (not vegan!) and lingonberry powder over the cake for some honey tones and sharpness – but it is delicious without any fancy additions!

ENJOY

 

 

 

 

 

Mothers’ Day

East Cliff Kitchen had a particular reason for celebrating Mothers Day.  Cherry started the award-winning Paramour Pie Club (our previous incarnation) when she became a mother herself and she suddenly developed a hankering to feed the world! But before any of that, she was taught how to cook by her own mother – an epic chef in her own right (and one half of Truluck & Heaven).  Jenny Truluck was responsible for the fish pie recipe on our menu and was the inspiration and consultant for everything else.  She is awesome.

We had such a lovely day celebrating all the wonderful women in our lives with delicious food and drink, including a couple of Pie Club specials!

 

Dates for your Diary

Popping up in March

Thank you so much to all of you who have supported us in February, It has been a beautiful experience for us to open up our home to you all and share the food we love. At yesterday’s brunch we were full to capacity and it was absolutely joyful.

We have a busy month coming up – I am cheffing at the Cockles Supper Club at the Goods Shed in Canterbury on 26th Feb and I’ll be cooking up a forest feast for tree planters working with the Ash project in early March. After that we are planning more pop-ups of our own. The first is a special Mothers Day lunch on 11th March and then a weekend of Brunches on 24th and 25th March.

MOTHERS’ DAY LUNCH  11.03.18
Bring your mother, bring a picture of your mother, bring a friend who is a mother, bring a friend who mothers everyone, bring your laptop and Skype your mother (you can borrow our wifi!), bring yourself if you are a mother, bring yourself and dress like your mother… whatever you do, we will be cooking up a storm in honour of awesome people who do mothering.
Bring Your Own Booze. Pescatarian and Plant-based menus (below).  £30 per adult. £8 per child, £10 deposit payable in advance on adult tickets.
Book for Mothers’ Day Lunch

BRUNCH  25.03.18

Tickets will go on sale soon for our first brunch outside our East Cliff HQ! On 24th March we’ll be the first event of the Harbour Arm’s 2018 season.  Booking details coming soon. Due to popular demand, we will also be brunching on the Sunday (25th) back in East Cliff.  As usual, we will have tea-infused cocktails, tea pairings and three courses of beautiful locally-sourced food. Join us!Due to popular demand, we will be brunching on a Sunday this time.  As usual, we will have tea-infused cocktails, tea pairings and three courses of beautiful locally-sourced food. Join us!

Book for Brunch

Well that went well!

Another full house for brunch on Saturday, we love the atmosphere when everyone arrives!

Our take on Omelette Arnold Bennett! Potato souffles topped with Bechamel, smoked haddock and Ramsey sheeps cheese

New season rhubarb pierogi, rose scented rice cream, flaked almonds and rosehip syrup, with a sprinkling of beetroot powder

We were so busy cooking that we didn’t get photos of everything, but luckily the lovely folk from Vegan Folkestone were among our guests and put these lovely pics on their instagram afterwards:

These were our Alexander canapés, oatcakes spiced with alexander seeds and topped with alexander leaf and walnut pesto, braised alexander stems and gorse flowers

Winter vegetable rostis (beetroot & thyme, swede & nutmeg, potato & herb), smoked celeriac emulsion, pickled damsons

Slow-cooked cavalo nero (the pescatarians had razor clams), Folkestone laverbread, fermented kohl rabi, fresh apple, roast onion stock.