We've seen the future, and the future is in Dalston.
Well, at least for one night this weekend it was anyhow. Off up the Kingsland Road we ventured on Saturday night to Towards a Fluid State; a food and drink experience held in an ex-motor something or other, complete with exposed brickwork, slightly frightening alley entrance and a glorious feel of the unfinished which we ladies find so very appealing.
In its essence, Towards a Fluid State is a trade fair, but this is a far from accurate description. Are you welcomed to The Good Food Show by 6'5" harajuku-style drag queens? Do you have the pleasure of watching rather niche, semi-naked performance art at Taste London? No, of course not. And that's because to draw comparisons between these fluorescent-lit-forty-something-fests and Towards a Fluid State is ridiculous.
As you wander through the venue, you can stop off at various points of your journey for a 'fluid encounter' - which, by the way, we feel is a charming new term for getting off one's tits. These encounters were each based around matching a boozy drink (sake, cognac, wine, whiskey and GIN) with taster-sized morsels of the highest quality foods, from foodmongers such as Saf, La Fromagerie and Bacchus to name but a few.
Now, I wish I could tell you much, much more about the standard of the sake or the credibility of the cognac, but truth be told as soon as the words 'gin room' hit my eardrums that was where I was. And what better place to spend an evening, surrounded by a good old-fashioned feast prepared by Bacchus (pork belly stuffed with black pudding, roast chicken, roast potatoes, meat-in-meat-in-meat), being ladled glasses of Hot Gin Punch by the wonderful Sam from Sipsmith while the air was gently filled with baroque loveliness from live harp and flute. This was all followed by a 'Reverse Gimlet' using Haymans' new 1820 Gin Liqueur, and a superb molecular gin cocktail made by none other than JJ Goodman of London Cocktail Club, which used Williams Chase Distillery's brand new apple based gin, which launched that very day!
Towards a Fluid State is the brainchild of Hayley Sudbury and Angella Newell of The Tasting Sessions, and we certainly cannot wait for what they come up with next.
Well, at least for one night this weekend it was anyhow. Off up the Kingsland Road we ventured on Saturday night to Towards a Fluid State; a food and drink experience held in an ex-motor something or other, complete with exposed brickwork, slightly frightening alley entrance and a glorious feel of the unfinished which we ladies find so very appealing.
In its essence, Towards a Fluid State is a trade fair, but this is a far from accurate description. Are you welcomed to The Good Food Show by 6'5" harajuku-style drag queens? Do you have the pleasure of watching rather niche, semi-naked performance art at Taste London? No, of course not. And that's because to draw comparisons between these fluorescent-lit-forty-something-fests and Towards a Fluid State is ridiculous.
As you wander through the venue, you can stop off at various points of your journey for a 'fluid encounter' - which, by the way, we feel is a charming new term for getting off one's tits. These encounters were each based around matching a boozy drink (sake, cognac, wine, whiskey and GIN) with taster-sized morsels of the highest quality foods, from foodmongers such as Saf, La Fromagerie and Bacchus to name but a few.
Now, I wish I could tell you much, much more about the standard of the sake or the credibility of the cognac, but truth be told as soon as the words 'gin room' hit my eardrums that was where I was. And what better place to spend an evening, surrounded by a good old-fashioned feast prepared by Bacchus (pork belly stuffed with black pudding, roast chicken, roast potatoes, meat-in-meat-in-meat), being ladled glasses of Hot Gin Punch by the wonderful Sam from Sipsmith while the air was gently filled with baroque loveliness from live harp and flute. This was all followed by a 'Reverse Gimlet' using Haymans' new 1820 Gin Liqueur, and a superb molecular gin cocktail made by none other than JJ Goodman of London Cocktail Club, which used Williams Chase Distillery's brand new apple based gin, which launched that very day!
Towards a Fluid State is the brainchild of Hayley Sudbury and Angella Newell of The Tasting Sessions, and we certainly cannot wait for what they come up with next.
I'm definatly going to commandeer this 'fluid state' phrase. A sophisticated replacement for twatted.
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