Kill It Eat It

A new carnivorous event series, April 2017

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This month Bompas & Parr will launch the first of a series of experiential dining events that invite the public to consider the much-overlooked path that food takes to their plate. Specifically, it will require participants to directly kill their dinner before they tuck into it.

To kick off the series, the first class will focus on crabs and will begin with a tutorial in humanely despatching crustaceans before each participant is given their own live animal to kill.

The ritual will allow guests to take a close look at crabs, appreciating their provenance and their role within the ocean food chain amid the context of the lengths we go to in order to source and prepare beautiful and tasty food.

Then, each person will be schooled in the biologically most efficient and humane method of killing their crab, before directly ending its life, cooking it and de-shelling it.

Taking place in the world-class kitchens of the B&P studios, with Bompas & Parr’s chef in charge, the focus of Kill It, Eat It is focused on drawing attention to a culinary area that is typically veiled with mystery, with most consumers inured to the reality of what raising, culling and preparing animals to eat actually entails.

Each guest’s cooked crab will finally be dressed by the Sea Container’s team, presented back to the group as part of a meal in its award-winning restaurant.

Guests will also leave with a takeaway guide to killing to replicate the process at home. This will be accompanied by a detailed recipe card for the meal and cocktails consumed, designed by Bompas & Parr and Mondrian London specifically for the Kill It, Eat It series.

Harry Parr, partner of Bompas & Parr, said: “We trialled Kill It, Eat It during our studio’s Christmas party and it sparked an idea about creating a thought-provoking series of events that de-mystified our carnivorous culture in the most visceral way. The resulting workshops explore the reality of our voracious appetite for all kinds of food, assess issues of sustainability and of course celebrate the food sources themselves, all the while asking the question, if you want to eat animals, shouldn’t you be prepared to kill them yourself?”

 

30th April 2017
11am - 1pm
Pre-book tickets here
Ticket price: £45

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