I spent a couple of days as part of the production team supporting PIE (Power, Intent and Evolution) which was held this weekend at Croydon Hall in Somerset. PIE is one of Concord Institute’s key residential programmes, the intention of which is ‘to cross the threshold of the known, ie the tried and the true, and enter the realm of the unknown in order to explore and map new terrains of awareness.’ As ever, the kitchen plays a significant role in the journey for participants, and all involved. Once again I was blessed to work with Master Chef Jean Torné, who came over from Switzerland to head the kitchen team.
The early morning delivery of produce from Global Organic in Stroud.
The dining hall at Croydon Hall.
Jean Torné at work in the kitchen.
Francoise Auvray preparing Onions and Graffiti Aubergine for the lunch meal.
Lunch on the first day: layered Polenta and Graffiti Aubergine, White Bean Stew and Oven Roasted Cherry Tomatoes.
Francoise preparing an Apple, Raisin and Granola Tart.
The evening meal: Potato Mash with Leeks, Celeriac Schnitzel with a Tofu Mayonnaise, Raw Beetroot and Apple Salad with Olive Oil, Green Pepper and Blood Orange dressing.
