- Ben’s latest project, developed from his two major passions – high quality cooking and underground electronic music. Small Plate Sessions is a daytime to evening gathering which mixes small plates of delicious and creative food with live DJ sets from some of the finest underground electronic DJs and artists in Europe.
- Menu of up to 12 dishes (dietary requirement options available) – see below for a sample menu
- Priced between £5 – £12 per dish
- For the concept to work and be great, it needs to have a minimum of 50 guests in attendance with a minimum booking of 200 dishes
- For SERIOUS vibes – scale this up to a maximum of 10,000 in attendance
- Full booze and non-booze offering available
- We can kick off from 11am and run as late as 5am the next day
- To ensure maximum VIBEEEEES we will book the best underground DJs/producers for your event: Ben will lead this and organise the entire booking process in discussion with you. Each DJ/producer will be between £400 – £800 + VAT.
- Need proper lighting, design, AV, performers? We work with the best across a range of industries. You want it, we’ll find it.
- Payment terms: on agreement of your event, for us to secure the booking in our diary, we require full payment in advance (unless pre-agreed with Ben)
- Need more information, or just a chat? Contact Ben here.
(Served from Midday – 10pm)
All of these dishes are small plates (slightly larger than a tasting menu sized dish)
We suggest 4-6 dishes per person
Sticky piggy ribs seasoned with bonfire salt, mango & crème fraiche
San Marzano, cherry, gin & rosemary gazpacho, black olives & Hackney Wild sourdough (V)
Poached & grilled Hen of the Woods, black garlic aioli, silver spruce crumbs & guava glaze (V)
Summer Tomatoes, rosemary sugar, burnt carrot & umami cream cheese & cloudberries (V)
Hot & chilled sweet potato soup, pickled grapes, sea vegetables & goat’s curd (V)
30 ingredient brown chicken dashi
Smoked mackerel tortillas, classic Mexican flavourings & sour cream
Monkfish cooked on the bone in honey brown butter, raw & cooked fennel, chorizo, blood peach & milk chocolate
Lamb neck marinated in Douglas fir oil, tom yum mayonnaise, super sour pomegranate, powdered sweet corn & toasted pumpkin seeds
Ragu of Merguez sausage, lingonberries, artichokes, Holy Fuck roasted onions & sunflower seeds
White polenta flavoured with brown chicken toffee, hotdog onions, tarragon & flaxseed
Sweet silky praline, crispy pastry, Crunchie dust & iced marjoram