Clifton Food Range® is very pleased to be offering its support to Street Kitchen, an exciting new innovation in ecologically-sensitive gourmet catering. Jun Tanaka, Executive Chef at Pearl Restaurant, and Mark Jankel, chef and founder of The Food Initiative, will be serving fine seasonal, sustainable food in two London locations from a New York-style Airstream kitchen, as part of a bid to raise awareness regarding the issues surrounding high quality, UK-sourced, sustainable cuisine.
All the produce and beverages will be supplied by a group of organic UK farms and producers, and customers will have the opportunity to buy all of the ingredients Mark and Jun will be using, from the Street Kitchen’s own Suppliers Market.
Dr Daniel Lopez Dias, an Ecological Economist, will also be managing the reduction of the environmental impact of Jun and Mark’s decisions as part of their move to maximise supplier sustainability.
For their part in the initiative, Clifton Food Range® has provided Street Kitchen with 2 precision sous vide water baths, helping to take the operation to the cutting edge of modern cuisine.
Street Kitchen will launch in Covent Garden on 4 October as part of The London Restaurant Festival (4-18 October 2010) and arrive at Old Spitalfields Market on 15 October where it will stay until the closing ceremony of the festival on 18 October. Interested food lovers can follow updates @streetkitchen.
They will be selling a seasonal British menu, such as Home Smoked Salmon and Braised Featherblade of Beef, and all dishes will cost between £4.50 – £6.50.
Street Kitchen represents the first phase of Mark’s ongoing initiative as he plans to open a new restaurant in London next year.
