Yes, it’s cold, yes the year is now stretching out with no Bank Holidays until April but forget having yourself a little pity party and join Berber & Q Shawarma Bar for their pita party.
Throughout January Josh Katz and Mattia Bianchi are inviting in four of London’s top chefs to put their stamp on the classic, humble pita, the perfect hummus companion but also the giver of the worst steam burns…
Starting up on the 9th January Dan Doherty of Duck & Waffle will be stepping into the kitchen to cook up his crispy duck shawarma, duck fat toasted pita with chilli and pomegranate glaze, pickled cucumbers and onions, roasted garlic and sumac yoghurt. He’ll be followed by Tom Browne of Decatur with Kibbeh spiced pork belly boudin-blanc ‘white trash’ hummus with crawfish boil spiced peanuts, and sumac salad, salgam and zereshk, a Persian barberry jam.
If you want to try what Miles Kirby of Caravan has come up with you’ll need to head over in the third week for a roast lamb, kimchi slaw, gochujang ketchup and mint yoghurt pita and rounding things off will be Moro’s Sam Clark who will be serving Lamb shish pita with tomato and cinnamon, yoghurt and chilli butter, burnt aubergines, pomegranate, coriander and pine nut salsa.
To end the collaboration will be the pita party on the 5th February where the four chefs will come together with Josh to showcase their pitas, yep, Josh will be making one too. They’ve even gone and teamed up with CRATE Brewery to create a golden ale with za’taar, sumac and orange which guests can try alongside Middle Eastern wines such as Pata Trava KTMA Ligas 2014 from Pella, Greece and the Rkatsiteli Pheasant’s Tears 2015 orange wine from Kahketi, Georgia. Mattia Bianchi will also be in charge of the cocktails, we’re talking about the likes of the Spy From Cairo made from Ron Barcelo rum, pistachio syrup, lime and egg white.
Parties in January, hurrah!
The pita takeover starts on the 9th January 2017 and runs throughout the month and the Pita Party takes place on the 5th February 2017
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