Over two exclusive dates The Carcass Cartel will be taking influences and flavours from across Asia for a truly unique evening of whole animal eating and live fire cooking featuring some of London's most exciting chefs.
Elizabeth Haigh (Kaizen House) - Smoked Bone Marrow & Ox Cheek Rendang Bun, Fermented Sambal, Pickled Radish
Sam Bryant & Alicja Specjalna (Whole Beast) - Pig Skin Noodle Soup, Smoked Eel Nitsume
Christian Stevenson (DJ BBQ) - Stuffed Pigs Head
Dan Shearman (The WilderKitchen) - Crispy Lambs Head & Tongue, Bagoong Alamang, Brain-naise, Fermented Nashi Pear
John Chantarasak (AngloThai) - Crispy Fried Skate Wing & Skate Bones, Fish Sauce Caramel, Bitter Leaves
Angel Zapata Martin (Barrafina) - Sichuan Sticky Pigs Trotter, Shredded Potato Salad
Elliott Cunningham (Lagom) - Chicken Offal Nasi Goreng
Ivan Tisdall-Downes & Imogen Davis (Native) - Korean Fried Sweetbreads - Gochujang, Hayonnaise & Sea Kale Kimchi
Petit Four - Pigs Blood & Dark Chocolate Truffles
Cocktail: Bone marrow old fashioned - Pritesh Mody (World of Zing)
As part of the event we have been following the journey of a lamb from birth to plate and will also be using the animal in it’s entirety across the menu on both evenings plus additional 'lamb snacks'. You can follow its life via our Instagram stories on the lead up (here) to take part in a meal with true provenance.
Ticket prices start at £45 for a five course menu and £75 for a full eight course menu, nose to tail lamb hors d'oeuvres and a welcome cocktail.