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Eating In Eating Out Events/Classes Savoury

London Produce Show & School of Wok’s Stir Fried Sichuan Chicken – Recipe

July 10, 2015

The prospect of weaving up and down aisles filled with stalls exhibiting new or unique produce might not excite the mass population, but boy does it tickle my fancy. I love, I mean love, going to the supermarket or farmer’s market, particularly specialty or overseas ones with all those shiny new food products to discover! Last month I popped along to the London Produce Show and got the same giddy-glutton feeling as I wandered around the Great Hall in Grosvenor House, checking out the range of fresh produce on show from around the world.

Then when one had enough of oggling the fresh-food-porn, there were seminars on food trends, marketing and emerging markets or chef’s demonstrations to pass your time. I wish I could have spent more time there but alas, that real life job got in the way, and the main event I was here for was the Media Masterclass featuring Jeremy Pang from the School of Wok and the Nikkei Boys, Jordan Sclare and Michael Paul from Chotto Matte. With my glass of champagne in hand, I sat back and watched Jeremy tell us the difference between a bok choy and choy sum, and the Nikkei Boys explain how to prepare their beef tataki, then sampled the fruits of their labour!

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