The Financial Times has a fun and interesting story about the growth of cuisine at art fairs, and how patrons are now becoming accustomed to better and more interesting offerings.
The FT reports
Source: The Financial TimesHigh quality global journalism requires investment. Please share this article with others using the link below, do not cut & paste the article.
The quality of food at art fairs has improved, Slotover says, “but the starting point wasn’t so high.” It continues to be a priority at Frieze, since food and drink can affect people’s enjoyment “a huge amount”. He says: “So many people who came to Frieze New York remarked upon the food. It’s important that people can feel confident to come to the fair for the whole day and every part of that experience to be pleasurable – food is a big factor in that.”
A pizza oven at the New York event in May was so successful that a similar offering is being introduced to London, with Home Slice Pizza. And this year Margot Henderson, wife of St John chef Fergus Henderson and chef at Rochelle Canteen, will be catering at the VIP lounge, with Caravan providing the coffee from two LaMarzocco machines.
Laura Harper-Hinton, co-founder of Caravan restaurants, says: “People expect these days there might be some good establishments, even at a [pop] festival they’ve raised the bar.” She will be serving espresso-based drinks made with a blend of beans from Brazil, Guatemala and El Salvador and delicious, creamy milk.
In the new Frieze Masters tent Italian chef Giorgio Locatelli is staging a mini-manifestation of his Michelin starred Locanda Locatelli restaurant, with a fully fledged menu all the way from antipasti to dessert. The quality will doubtless be superb but it is not cheap. A pasta dish of sedanini, nduia, tomato and salted ricotta is £18 for a large portion, or a char grilled rib eye steak with smoked aubergine and rocket pesto is £32.50.
No comments:
Post a Comment