July 26 2011
I’m sure I’m not alone in wishing that the Michelin-starred Petersham Nurseries Café in Richmond were closer to home, or at least closer to the centre of London – it’s a delightful, enchanting place where head chef Skye Gyngell produces simple yet stunning seasonal food.
My wish is almost Gyngell’s command, for she is bringing her fare to The Cloudy Bay Shack on Parson’s Green on July 30 and 31. The Shack (a vintage Airstream caravan) is now in its third year, and visitors will, naturally, enjoy a glass of celebrated Cloudy Bay wine (Sauvignon Blanc 2010, Te Koko 2008, Pinot Noir, Chardonnay 2008 or Riesling Dry 2007) specifically paired with one of five seasonal, organic dishes that Gyngell has created exclusively for the event. These include: heritage tomatoes with goat’s curd and oregano; wild sea bass with nam jim and pak choy; and slow-cooked veal with black olives and preserved lemons.
The food and drink are sure to be fabulous. Here’s hoping the weather proves a perfect match too.