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BASTARDA is the new project from a NUALA sommelier and chef

Some intriguing news today from Honey Spencer (Sager + Wilde, Noma Mexico and Australia, NUALA) and Anaïs Van Manen (Bones, Import Export CAM - Paris, Trullo, NUALA). The duo has teamed up to create BASTARDA, a new project that they’ll be launching at Hackney Wick’s Giant Steps on 28 July for one weekend only.

The new concept is a bit of a mishmash - “a totally unique series of intelligent collaborations between innovators and tastemakers across food, booze and art” - but it essentially boils down to a playful, creative menu that brings together Anaïs and Honey’s considerable experience.

And boy, does it sound interesting. There’ll be ‘Viet Crack Pizza’ (which we’ve been told is ‘a bit like okonomiyaki’), cheesy chard bing, ‘PP Fried Chicken’ and a grilled watermelon salad, served from 12-6pm.

Honey Spencer, who’s also brought her sommelier talents to Sager + Wilde, Noma Mexico and Australia, will be looking after the wines, which include special releases from Oggau and Christian Tschida in Austria, De Moor from Burgundy and BASTARDA from Spain.

They’ll be running the project for two days down in east London’s Swan Wharf, a Victorian warehouse complex in Hackney Wick with a canal-side terrace, and serving food from 12-6pm.

While it’s the first time we’ve heard of the collaboration, we’ve got a feeling this won’t be the last time we’ll be hearing about BASTARDA, and we're hoping there might be a more permanent base for the project on the cards. In the meantime, so if you’ve not yet got plans for the weekend sorted, it sounds well worth a punt.

 

More about BASTARDA

When is it? 28-29 July, 12-6pm

Where is it? Giant Steps, Swan Wharf, Dace Rd, London E3 2NN

More information: Visit Giant Steps’ website or follow BASTARDA on Instagram.

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