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[title]You might have heard a rumour or two about a very exciting event we hosted with Freshlay Farms Golden Yolker (AKA the award-winning free-range eggs with deep, golden yolks that are perfect for any occasion). And the chatter is correct: on Thursday, April 30, we hosted The Golden Table supperclub at The Hackney, a restored 1860s brewery-turned-mechanic’s workshop in East London.
And as we clean up after the evening, we thought we would give you a sneak peek into what attendees enjoyed on the evening. Keep reading for all the juicy details – from the delectable dishes on the menu to the very special chefs behind them.
The eggs
The award-winning Golden Yolkers from Freshlay Farms had a starring role on the night, featuring in each of the dishes set down in front of our guests. Perfect for any occasion – including dinner, naturally – the Golden Yolkers have golden yolks that look as good as they taste, with a rich aroma, velvety texture and sweet taste. Quite simply, the winning ingredient in The Golden Table supperclub.
The chefs
Handpicked by the powers-that-be at Time Out and Freshlay Farms Golden Yolker, our trio of chefs was selected for culinary talent, expertise and passion. Plus each influential foodie knew their way around an egg. Allow us to introduce you to the stellar line-up that made the evening such a success.
Justin Tsang, justin_the_dustbin (1m followers)
Justin Tsang is the charismatic cook and bestselling author behind Long Day? Cook This: Easy East Asian Recipes with a Twist. Famed for putting a spin on simple Asian recipes, Justin earnt his stripes at his family’s Chinese restaurant and now brings together flavours from Korea, Hong Kong, Japan and China to conjure up dishes that are fresh, spicy, zingy and oh-so comforting.
Ben Lippett, @dinnerbyben (1.1m followers)
Known for food that’s lively and exuberant – just like him – Ben Lippett is the cook and bestselling author of How I Cook: A Chef’s Guide to Really Good Home Cooking. Having worked in restaurants all over the world, Ben distills everything he knows into expertly prepared dishes that demonstrate a mastery of seasoning, flavouring, preparing and cooking. The first chapter of his book? ‘Eggs come first’.
Ixta Belfrage, @ixta.belfrage (148k followers)
Ixta Belfrage is the cook and author behind FUSÃO: Untraditional Recipes Inspired by Brasil. Having made a name for herself as one of the brightest young stars in the food industry, Ixta brings creativity and flair to the food of her mother’s homeland with fresh takes on traditional ingredients and fish. Vibrant and exciting, to say the least!
The dishes
What was on the menu? We thought you’d never ask!
First up was Justin with a starter that knocked guests' socks clean off. Beef tataki – lightly seared beef served rare and sliced thinly – was topped with a salty soy-cured Golden Yolker and finished with cress and ginger to cut through its delicious richness. Vegetarians weren’t left out in the cold, either: agedashi tofu – lightly fried tofu served in a hot savoury broth – came topped with the same salty soy-cured Golden Yolker. Lipsmackingly good and far from a sideshow.
For the main event, Ben served ‘huevos rotos’, his take on the Spanish dish with crispy potatoes topped with soft confit cod, smoky chorizo and fresh peas topped with a Golden Yolker. The twist? The egg was broken and chopped so the luscious golden yolk dribbled down the potatoes. Perfect for mopping up! For vegetarian folk, the cod and chorizo was swapped out for celeriac and sweet onions for an equally delicious but meat-free alternative.
Guests were told to save room for Ixta’s dessert! She was firing on all four cylinders with her mango-passion fruit Golden Yolker ice cream choc-crunch egg. Crunchy, zesty and oh-so moreish. It was the perfect palate-cleanser.