We have had to postpone this event to 20th February 2022 - please contact email@example.com for tickets.
Next up in our Chef Series, we have Chef Daniel Watkins and Chef Andrew Clarke and their new fire-cult venture, Acme.
Join us on Sunday 20th February from 12pm where Daniel and Andrew will be turning up the heat for one day only, taking over the Wild by Tart kitchen.
Tickets cost £60 for a 3-course menu with a welcome drink with 10% of all profits donated to Pilotlight
Acme sets out to offer something to the usual ‘dude food’ BBQ, by having vegetables take centre stage. The food is described as innovative plant-based cooking, with a little rare breed meat from regenerative farms and dayboat fish. Their inspiration is pulled from around the globe, through ingredients - notably their heavy use of chilli and spice - and various techniques, in grilling and fermentation.
Feast your eyes on the menu..
Fermented squash hummus, macadamia nuts (VG)
Coal roasted beetroot, hibiscus cream (VG) OR Burrata, smoked chilli, pickled peach, hazelnut
Smoked lamb breast, aubergine, burnt honey, labneh, cimi de rappa OR Smoked celeriac, mushroom xo, cocobean miso (VG)
Chilled cardamom rice pudding, mango, lime, black sesame (VG) OR Salted caramel, chocolate cremeux, malted comb
Acme Fire Cult is a new live-fire concept from chefs Andrew Clarke & Daniel Watkins, after a successful residency at ‘London Fields Courtyard’ in Hackney, just as the UK came out of its 3rd national lockdown.
Acme from Greek akmē -The point at which something is at its best or most highly developed.
Maybe they were in the right place, at the right time, but word started to get around, and the duo were soon cooking for up to 1200 people, each weekend, including many industry friends.
They set out to do something different to the usual ‘dude food’ BBQ, by having vegetables take centre stage. The food is described as innovative plant-based cooking, with a little rare breed meat from regenerative farms and dayboat fish.
Inspiration is pulled from around the globe, through ingredients - notably their heavy use of chili and spice - and various techniques, in grilling and fermentation.
While the landscape for restaurants during covid is somewhat unsettled, the chefs wanted to be more than just a pop-up, looking for a permanent home.
Expect to see their plant-based sauces and condiments for sale, online and in stores, along with killer range of merch and branded hardware, making this more than just a restaurant…. It’s a cult!