SLOW down with late-night botanical cocktails and John Wright from River Cottage – The Post

SLOW down with late-night botanical cocktails and John Wright from River Cottage

Celebrity chef the guest speaker at the Copenhagen Cooking event this Friday

The evening is guaranteed to speed up when John takes over the stage (photo: SLOW)
August 16th, 2016 5:30 pm| by Ben Hamilton
Facebooktwittergoogle_pluspinterestmail

 

Join SLOW on Friday evening at ‘Late Night Botanical Cocktails & Talk’, a Copenhagen Cooking event where celebrity chef John Wright from the River Cottage is the guest speaker.

Wright will deliver a talk and demonstration of his homemade botanicals and booze, composing cocktails for everyone to taste at the Frederiksberg venue (Allégade 7) along with snacks.

Book tickets here.

Hugh’s right-hand man
As the right-hand man of Hugh Fearnley-Whittingstall, John Wright has become well known in the UK and beyond for his foraging exploits on the River Cottage programs.

Over the last few years he has taken another interest: home brewing and botanicals. He writes an occasional blog in the Guardian on the subject and is preparing a new River Cottage book.

SLOW is a creative agency based in Copenhagen, working in the field between horticulture and food from garden to table. They curate tailored events, creative and practical immersions in workshops and lectures for organisations, businesses, and teams. SLOW are run by the founding partners Marie Hertz and Signe Voltelen.

 

 

 

 

Q&A with John Wright


Have you attended the Copenhagen Cooking & Food Festival before – if so what was your impression?
This will be my first time at the festival, though I have been to food festivals in Denmark before. At all the food festivals I have attended, the one thing that I love most is the enthusiasm of those who come to see and to taste and those who are there to show us what they do. The level of innovation is extraordinary and always a great inspiration. In Copenhagen, I do not expect for one moment that I am going to be disappointed!

Why will you be attending this year?
I met up with Marie Hertz and Signe Voltelen (two endlessly charming ladies I first met at the food festival in Aarhus) when they came to our Spring Fair this year at River Cottage in Devon, England. I loved what they were doing, and they kindly invited me to run a couple of events for them at the Copenhagen festival. Well, to be honest, I asked them if I could come, and they said yes. I shall be taking a wild food foray with my good friend, forager extraordinaire Thomas Laursen. And I will also be presenting my Wild Cocktail evening – something that has become very popular and slightly notorious (there is a lot to drink) – at our River Cottage fairs and elsewhere. Look out for my signature cocktail, the ‘Pink Pint’!

What are you most looking forward to at this year’s event?
Meeting people. People are wonderful and so full of ideas. And I have a particular fondness for Danes. They have been so generous to me over the few years I have been coming to Denmark and so polite – and very good looking too!

How do you feel Danish food and drink compares globally?
Well, in Denmark I drank the worst beer I have ever had the misfortune to encounter, though the third pint tasted okay! We British are very, very fussy about our beer – it is a major institution here. But I am sure that I was just unlucky and that there are some terrific Danish beers that I have not yet tried. If anyone wants to buy me a decent pint, then please, please search me out – I will buy you one back. But seriously, the days when France ruled European gastronomy are gone (though, heaven knows, French food still takes some beating) and other countries have taken a lead. At the forefront, may I say, are Britain and Denmark, and I cannot choose between them. Certainly, to use an English boxing metaphor, Denmark punches way, way above its weight and I have had some of the best meals of my life at Danish restaurants. So imaginative, such thoughtful attention to detail and that all important aspect of cooking: ingredients. Superb.