Spelzini
154-158 Shoreditch High St, Hackney
E1 6HU London

5 Cook and a Cocktail are back, for the first time in 2019!! Cooking up a storm in the Spelzini kitchen from Lunch through to Dinner. 

Jon Spiteri and Jim Fisher of Spelzini will be hosting, Fin will be making the drinks and Louis, Lorcan, Joey, Jake and Hector are on the stoves...

Join Us at Spelzini for 4 Courses with a Welcome Cocktail! 

Menu

Cocktail
Cinq Hole - Gin. Sherry, Lavender
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Guinea Fowl Leg Skewer & Salsa Rosa
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Spicy Salt Hake, Palourde Clam & Datterini Tomato Tagliatelle
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Borlotti Beans, Aubergine Caponata, Goat's Curd & Pine Nut Crumb
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Pudding
Poached Peach, Raspberry Ripple Ice Cream & Shortbread


There will be a small and interesting wine/ drinks list to order from on the day. Addtional drinks will be charged on the day.

The 5 Cooks and a Cocktail are:

Fin Spiteri
Fin previously ran the Members Club at Quo Vadis and Trullo restaurant, alongside stints at 69 Colebrooke Row, Untitled Bar and Ladies & Gents before launching his own bar and cocktail consultancy business. Since then he has opened and currently operates Rochelle Canteen at the ICA.


Louis Lingwood
After working at Quo Vadis, Louis was head chef at the Pillbox Kitchen, Oldroyd and the Cleveland Arms.


Lorcan Spiteri
Lorcan started his cooking at Quo Vadis before moving on to be Louis Lingwood’s sous chef at Oldroyd. After some summer work at the Rochelle Canteen he now has two long term pub residencies with his own brand Guinea Fowler’s.

Joey Behnan
After working with the team at Quo Vadis Joey has since been moving around from Hereford Road to being head chef at the Albion in Hastings. Currently Joey is working out in Berlin hoping to secure his future in catering.

Jake Farley
Jake began cooking in Holborn at Great Queen Street, after that he went to Quo Vadis with Jeremy Lee and then went on to cook with Alistair Little in Notting Hill. Staying in the area he then became the sous chef at Hereford road. And is now currently living and cooking in Barcelona.

Hector Henderson
After working at Quo Vadis, Hector worked with Dario Cecchini, St. John Bread and Wine and Momofuku Seiobo. He now works at The Rochelle Canteen.

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