Melissa Hemsley's Flexitarian Feast
This January, we are delighted to welcome Melissa Hemsley to The Riverford Field Kitchen, to host an organic veg-packed feast.
We always love to welcome Melissa to The Riverford Field Kitchen and to help kick-off those January blues, Melissa will be hosting a dinner featuring recipes from her latest book ‘Eat Green’, published in January 2020.
Melissa’s down-to-earth approach to joyful eating encourages us to cook healthy food from scratch while being mindful of life’s pressures and time constraints. Her new book and her planned menu for this event, will champion some of our most-loved seasonal veg and brings in meat and fish as optional extras.
Menu confirmed as follows:
Shawarma chickpeas, celeriac hummus⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chickpea fries, sage, Parmesan & lemon greens⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chermoula cauliflower, herby bean dip⠀⠀⠀⠀⠀⠀⠀⠀⠀
Broccoli, buckwheat & olive salad ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Hasselback squash, blue cheese slaw ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Veggie meatballs with light tomato sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
Grilled cabbage wedges, green yoghurt⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chai parsnip carrot cake⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tahini choc chip cookies ⠀⠀
Riverford founder Guy Singh-Watson will kick off the evening with an interview with Melissa, where she will share some of her experiences behind creating her latest book. She will then be on hand throughout the event to eat with and meet our gathered guests, as well as doing a book signing towards the end.
Date: Wednesday, 22nd January 2019
Timings: 7pm arrival for dinner at 7.30pm
Price: £45 per person
About Melissa Hemsley
Melissa is one half of Hemsley + Hemsley, bestselling authors with a cafe at Selfridges, London. Her first solo cookbook 'EAT HAPPY' is full of 30 minute, fuss free, feelgood food and her fourth book, to which this event is based on, “EAT GREEN: Everyday flexitarian recipes to waste less and make a difference” is out January 2020.
Melissa is a proud supporter and volunteer for the food waste charity The Felix Project, The Prince’s Trust, Mental Health Mates, Future Dreams, Women Supporting Women, Cook for Syria (Unicef), Headtalks.com and is a judge of the Soil Association (Best of Organic awards), the Guild of Fine Foods and the YBFs (Young British Foodies) and the host of the 2019 Sustainable Restaurant Association awards.
Now more than ever, Melissa's focus is on sustainability. She is passionate about the importance of creating extraordinary food that is sourced from suppliers that care – both about the environment and the community; about the ground from which their food is derived, and the people to which it is served.