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.
On 1st and 2nd May, we will be at the awesome Space Bar and Gallery. We have designed a 5 course menu (with Pescatarian and Plant-based options) based around the very best of this (the year’s most sumptuous) season. The menu includes luscious seafood, vivid vegetables, foraged fruits and intense flavours of fresh herbs grown in our own allotment by the sea!
£35 per person – to book, email Sam with your choice of pescatarian or plant based menu: firstname.lastname@example.org
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.
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.
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!
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
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!