The Good Plates
22 Wednesday 22nd January

The Good Plates

Iron Bloom Event Space

46, Great Eastern Street, London, ec2a 3ep

Price: £10
Time: 6pm - 10pm
Starts: Wed 22nd Jan
Ends: Thu 23rd Jan

This January David Lloyd Clubs is opening a unique pop-up restaurant designed specifically to complement positive mental health. The Good Plates is being created in collaboration with experts in nutritional therapy and interior design. The restaurant provides an interactive and enjoyable way to learn about how certain foods, surroundings and social interactions can complement overall wellbeing when introduced into daily life. All parts of the restaurant are designed with positive mental wellbeing in mind, including: the food, the tableware, the décor and colour scheme, the lighting, the communal seating and conversational prompts provided to diners, the music and even the front of house staff. The Good Plates’ menu is being created by chef and mental health ambassador Andrew Clarke under the supervision of nutritional therapist Ian Marber. Andrew Clarke is also the co-founder of the Pilot Light campaign, which is devoted to combating the stigma surrounding mental health in hospitality. There is a body of evidence linking food with mental wellbeing and how certain foods, when introduced into an everyday diet, can impact mood and general wellbeing and contribute to the prevention or management of mental health problems*. The six-course sharing menu comprises seasonal, mood-boosting foods as well as ingredients that take this research into consideration and which are known to complement positive mental health. Cauliflower, salsify and almonds, for example, can help with feelings of anxiety and stress when introduced into a regular diet. A range of complementary non-alcohol beverages will also be on the menu. The Good Plates menu: 1. Wood roasted monkfish, chickpeas and walnut gremolata 2. Chargrilled venison, spent coffee, blueberries, roast salsify, trompette mushrooms and mint 3. Cauliflower, almond miso, black beluga lentils and curry butter 4. Halibut tranch 5. Wild mushroom and kale toban, sprouting broccoli, sunflower seed puree, poached egg and black truffle 6. Roast salmon, herb labneh, poached cucumber, beach herbs and salmon roe In addition to expert consultation on the food, David Lloyd Clubs is working with interior design professional Katharine Pooley, using research to guide the décor, lighting and layout of the environment – to ensure that all parts of the restaurant are designed with positive wellbeing in mind. All proceeds from ticket sales will go to Mind, the mental health charity.

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