You're invited to the London Long Table at Hatchery, by Chef Simone Thompson.

THE CHEF

Chef Simone Thompson is an Australian native, who’s spent the last eight years working in various kitchens and restaurants across London - notably at Barrica which was awarded a Bib Gourmand in 2016 with Simone as head chef, and at The Marksman - Michelin Guide’s UK pub of the year. She’s passionate about all things pickled, fermented, baked, crisped and cured, and has recently joined the Hatchery culinary team in 2017.

THE LONG TABLE

The inspiration for London Long Table comes from Chef Simone’s eight years of living and working in the London food scene. London is a melting pot of cultures and cuisines, which results in incredible culinary experiences. Going back to basics, Chef Simone will ‘go British’ with her menu where diners can relax and have a nice meal - where sharing, chatting and eating with your hands is encouraged.

THE MENU

The menu highlights simplicity through craftsmanship, where humble foods pack a flavourful punch. To achieve this, traditional culinary techniques have been used to get the most out of the ingredients. This includes pickling mackerel, fermenting cabbage, brining ox tongue and pressing terrines of rabbit and black pudding.

THE GIN

Hatchery has partnered with The Distillery by Capital Spirits, to create a bespoke gin for this series of dinners. Chef Simone worked closely with David Putney to distill a gin that includes mustard seeds, dill, fennel and juniper to perfectly compliment this British menu.

Tasting Notes

A robust, sweet bouquet is supported by a peppery, vegetal touch of dill.

Palate
A hint of pine opens up to a savoury, full-bodied herbal middle with a dash of spice, and finishes with a subtle note of fennel.

OVERVIEW
Multiple course dinner with bespoke gin from The Distillery

When
23-26 February 2017

Time
350 per person
Reservations only via Yoopay

Where
88 Dongsi 9th Alley, Dongcheng District, Beijing

Press here for tickets.