It’s amazing how something we desire so much, which looks so appetizing, for which we would sacrifice so much- turns

disgusting and disturbing the next.

the leftovers are still there.

In preperation of the Feast on Thursday.

As Paul the Octopus is on the menu. I tested him panfried with some jiucy chorizo.

I thought eating the dethroned German mascot for a starter of our feast would be very fitting.

• I whole Octopus

• uncooked Chorizo

• Garlic- as many cloves as you can handle

• Olive oil and lemon juice

Fry the Chorizo with the crushed garlic and oil until done, add the Octopus, cut into small bit. Add some saffron strand dilluted in hot water and fry for 5 minutes. Squeeze the lemon over it.

Yum. (I asked him for a wheeterforecast first though before ripping his tentakels out one by one.)

I am  cooking up a performance at the Grimmuseum, a Gallery here in Berlin. Gastrosurveillance was never that tasty. Think webcams in blancmangeboobs and roast piggies watching you. Vernissage 5 August at 20.00

2 Performance Dinners limited tickets only :5 August 20:00 and 7 August 20:00 pay to eat – watch for free

GRIMMUSEUM    Fichte Strasse 2, 10967 Berlin

Exhibition runs from 5 August – 25 August 2010      Gallery opening times Thursday- Sunday 14:00 – 19:00

Das Grosse Fressen is a performance piece about gluttony and ecstasy by Caroline Hobkinson and Marjia Bozinovska Jones.
A dinner so perfect, so abundant, it drives the diners to their own death.
For one month the diners will exist in purgatory, their ghosts haunting the table at which they ate while the leftovers rot in front of them.

Food and eating can be heaven and it can be hell. Every human experiences their own gastronomic temptations and
ecstasies, guilt and pains. This work is an expression of both.

A group of paying guests take part in the most delicious feast. The menu is a homage to the 1973 film La Grande Bouffe  where a group of men resolve to eat themselves to death. Whole parts of roast pork and huge blancmanche breasts will delight the diners.
Wine is free flowing.
Hidden cameras capture their drinking and eating. A pigs eye view, a camera in a carved out bread loaf. Gastro-surveillance
scrutinizing every delicious mouthful.
While people dine, a live feed is projected into the vault below the gallery. At the exhibition opening we watch our diners eat their final feast, but afterwards the work takes on another form:

The banquet table with all its remaining food, crockery and cutlery is left to rot.
The ghosts of the dinner haunt the gallery as projections and sound installations. While their feast rots, a second dinner is hosted with fresh diners and food. As before their leftovers remain, so does their ghostly video footage.

For tickets + information please email  Mr. Creseote at fressdichtot@btinternet.com or call him at 0177 6354382

APER-TITI-UVUM
Vodka, Vermouth, Campari and more…
Wet your appetite.
Apéritif derives from the Latin “aperire”-
to open your stomach.

BIG BREAD IS WATCHING YOU
Gigantic sourdough bread with Gruyère and Goosefat

PAUL
Braised German Octopus With Spanish Chorizo

PIGGING OUT
Roast Pork + it’s head, ears, tail and trotters
served with Potato Dumplings and Apple Sauce

DICKE DINGER
Gianormous Blanc-mange domes topped with
passionfruit jelly and a glaced cherry.

LET THEM HUG CAKE
Your very own Giant Cupcake with creamcheese and butter frosting

FUCK OFF- I’M FULL
One last wafer-thin mint

Wine is free flowing

http://www.spoonfed.co.uk/spooners/tom-699/manifesten-at-trolley-gallery-3065/

I’m really excited about my first dining performance in a gallery context!

After 2 magical weeks in Berlin I am back in London for a group show at Trolley Gallery on Redchurch Street. 12 diners will be suspended midair while the fish are jumping and the forks are long.

I developed the idea of the long forks based on an old fable.

In hell, there is a huge feast laid out on the table, but everybody’s forks are so long that they can’t get the food to their own mouths. Struggle as they may, in the face of all this food, they starve.In heaven, the story is almost exactly the same. There is a wonderful feast laid out. The forks are so long that you can’t get your food to your own mouth. The difference is that, in heaven, the people stop trying to feed themselves and instead use their long knives and forks to feed each other. Let’s see what happens in a gallery…

Spoonfed gave it a very mouthwatering preview!

http://www.spoonfed.co.uk/spooners/tom-699/the-best-dinner-party-ever-manifesten-at-trolley-gallery-2910/

Get your ticket here:

http://trolley.myshopify.com/products/manifesten-tickets

It was great to see everyone yesterday. Was very nervous whether my meringues would fly or not.

It worked! more pics to follow……. THANK YOU EVERYONE FOR YOUR AMAZING HELP X

Two enemies collide and so does their cuisine. Step into a candlelit air raid shelter and raise a glass of martini to Noël Coward who kept London in high spirits, listen to the music that won the war and commemorate the end of the bombing of London for 57 consecutive nights.

A martini in honour of Noel Coward who kept the spirit up.

Hail to thee, blithe Spirit!

Churchill’s favourite, Stilton Pear and Walnut salad served with ice-cold German Riesling.

Britain declares war on Germany.September , 1939

Pea puree pancakes

London has been brought almost to its knees. “Your indefatigable, courageous attacks on the head of the British Empire, the city of London with its eight and a half million inhabitants, have reduced the British plutocracy to fear and terror” Hermann Goering, Commander-in-Chief of the Luftwaffe.

Pigeon breast with red wine gravy “There were strange, unforgettable sights. Flocks of city pigeons flew all night, bemused by the strange light in the sky. “

served with sautéed Greens Green leaves make rosy cheeks a raw whitstable oyster with a glass of champagne Britain’s darkest hour turns into Britain’s finest hour.

Beetroot Cake on a bed of Black Forest Gateau.The Ministry of Food’s leaflet No. 40 “use the sweetness of beetroot to make a nice sweet pudding with very little sugar”. Never in the field of human conflict has so much been owed by so many to so few.

for bookings please visit:

http://fullhouse.squarespace.com/blitzspirit/

A culinary adventure in memory of London’s most notorious slum.
March 29 and 30

Take your tastebuds on a gastrogeographical journey to explore one of the most fascinating corners of Shoreditch.  Part art, part archaeology, part gastronomic feast, on the ruins of the most infamous of all of London’s slums.
Broken Biscuits? evokes the ghosts of the children who populated these dark streets, living cheek by jowl with the donkeys, cows, geese and rabbits kept for sustenance or trade.
The past will be brought to life by food. Your map is a menu. Six courses guide you through time and place in the Old Nichol.

Begin your tour by collecting your map and bag of broken savoury biscuits from the Owl and Pussycat on Redchurch Street.
Shops discounted much of their bakery produce for hungry locals, and large bags of broken biscuits could be bought for a halfpenny.
In the windows of Leila’s, an elaborate and fantastical display of cakes and biscuits.  Dare you ask for one?
“Regardless of the shopkeepers’ real line of business, many shops had sweet foodstuffs – confectionary, small open tarts, sugar butties, a suet and plum pudding called Baby’s Head – on display in the windows to tempt children in… in some instances [with] the sinister purpose of luring [them] in with a view to encouraging them to pilfer for the shopkeeper, who would fence the stolen goods.” (The Blackest Streets, Sarah Wise)
Zubrówka Vodka in the Arnold Circus bandstand, served with blinis, smoked salmon and sour cream.
The mound at Arnold Circus was built on the demolition rubble of the Old Nichol. Let’s raise a glass to the slum that inspired the October Revolution!
We reach a secret doorway and enter. A feast awaits us.
Hare pâté and pigeon terrine studded with juniper berries and served with St. John’s Rye Bread and green parsley liquor, served with a frosted glass of Jensen’s Bermondsey gin.
Pigeons, songbirds, white mice, parrots and rabbits were kept in the cellars and sold in the bird and animal market at Club Row.
Shot of watercress soup.
The area was originally built on watercress fields.
Venison stew marinated for 7 days, accompanied by buttered Savoy cabbage, carrots and potatoes.
Every 7 days the Duke of Bedford would send two deer to the Old Nichol mission to be made into venison stew for free children’s dinners.
Spotted Dick ice cream with Oloroso soaked sultanas, served with a glass of Oloroso sherry.
The menu is paired with spirits and wines matched by Stefan Batfield at The City Beverage Company.
Meat supplied by Theobald’s.

The tales of the Broken Biscuits? will be told for 2 nights only.
6 courses paired with wine and spirits, recommended donation £45. Seats are limited. Contact caroline.hobkinson@hotmail.co.uk to make a reservation. Proceeds from Broken Biscuits? will be donated to Art Against Knives. www.artagainstknives.com

See you there!