Join chef Andy Waters and top scientists at the Edgbaston Priory Club on 7th September to experience the Menu of the Future.
With nearly a billion people across the world going hungry every day, and demand set to soar as the population grows, ensuring that there is enough food for everyone is one of the most intractable issues of our time. Chefs and scientists are coming together for a special dinner event at Edgbaston Priory Club to tackle this very issue as part of the British Science Festival.
Join chef Andy Waters and top scientists Professor Johnathan Napier, Dr Alan Mackie and Dr Peter Smithers, for a four-course meal on 7th September from 19:00 onwards; discuss the latest nutrition research, delve into some unusual ingredients and discover how science is addressing the future food challenge.
West Midlands-based Andy Waters is one of Britain’s best chefs, and has worked with the likes of Paul Bocuse and Jean Christophe Novelli. He won a Michelin star in 2003 for Edmunds, in 2012 he became head chef of The Queens at Belbroughton and last year opened Waters on the Square. He will be joined by Mike Bullard, consultant head chef at Edgbaston Priory Club and head chef at West Bromich Albion who is passionate about fresh British produce, for a menu experience not to be missed.
This unique British Science Festival event is being coordinated by the biological sciences and agriculture sections of the British Science Association, with support from Harborne Food School.
You can book places online or from Reception at Edgbaston Priory Club
Price (£55) includes a welcome drink on arrival, and a four-course meal incorporating sustainability, avoiding food waste and using modern techniques of the catering industry. The event will run from 19:00 until around 21:00.
The Menu includes:
Egg, Bacon, Crickets
Mackerel, Cod Cheeks, Meal Worms
Beef, Beets, Locusts
Pistachio, Strawberries, Honey
Please note that eating insects is optional!
For more information on the event visit www.britishscienceassociation.org/british-science-festival/menu-future or for more information, contact Dr Penny Fletcher at the Society of Biology on email@example.com or 020 7685 2554.