Acclaimed for its fusion of fine food, drink and art, Maida Vale hotspot Truscott Arms now brings all three elements together as it hosted Eating Sound on Tuesday 29th October, 7:30pm.
Following on the heels of its successful inaugural event as part of the Free Range series in Canterbury, Eating Sound is a unique experience whereby food is used to deepen the understanding of sound. Connections are made between timbre, texture and taste that in turn help to refresh the audience’s perceptions of flavour and sound.
This latest offering witnessed a collaboration between Truscott Arms’ brilliant new chef Barry Snook and the composer/improviser Sam Bailey.
Semi-improvised pieces for the harp, flute, saxophone, double bass, viola and harmonium together with surround sound audio processing have been developed in conjunction with a range of dishes created by Barry.
Slow cooked Duck Egg & Consommé, Pickled Watermelon Radish & Cracked Egg;
Roast Quail & Confit Leg, Katifi Egg, Winter Truffle, Quail Vinaigrette;
Roast Loin of Hare, Confit Carrot, Salsify & Foraged Herbs
Hay smoked Fallow Deer Loin, with Pickled & Confit Beetroot, Fennel & Sauce Grand Veneur.
The musical feast climaxed with an array of desserts entitled Tasting the Forest.
Australian-born chef Barry Snook brings to The Truscott Arms a skill for taking the finest British seasonal ingredients and using them to create superb, deceptively simple dishes, free from fuss and artifice. Having honed his craft in his native country at Queensland’s acclaimed Liquorish Bistro & Bar under head chef Peter Christensen, he spent three years working for award-winning catering company, Sustainable Catering Services. Arriving in the UK in 2012 he immediately secured a position as chef de partie at the Michelin star Chez Bruce before being head-hunted to join the Truscott Arms’ team in July 2013.
Sam Bailey is an improvising pianist, composer and teacher and a serial collaborator. Over the last two years alone, his musical practice has involved working with composers, improvising musicians, an ‘80s rock star, dancers, poets, filmmakers, a 3D light sculptor, photographers, mathematicians and chefs. Sam has just finished a practice-based PhD in improvising music and he runs the Free Range series of music, film and poetry events in Canterbury, Kent. Sam’s current projects include the site specific Piano in the Woods and the synaesthesia-inducing Eating Sound.
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