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Meet The Producer, A Tasting Supper: Hodmedods- Fava Beans to Essex Quinoa

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Meet The Producer, A Tasting Supper: Hodmedods- Fava Beans to Essex Quinoa


At Poco we are very proud of the suppliers we work with. We choose to work with growers and producers who share our strict ethics and who are championing the best that the local land can provide without compromising our ability to provide for our future generations.

To celebrate these relationships we are inviting you to join us for a series of Meet The Producer Events. To mark the launch of this years British Dal Festival, this February we’re inviting you to join us for the next in the series, for which BBC Food And Farming’s Best Food Producer for 2017, Hodmedods, will join us!

Hodmedods really are true heroes of ours and their produce is all over our menu and has been since day one. Their business was born out of a study of the modern diet and what was needed to make it truly sustainable. They identified a lack of plant protein and pulses in our diet as being a key area where we needed to change the way we ate; the premise being that historically, animal protein and meat would have been a feast day food, with the staple food of the masses being bean, peas and other pulses. If you look at the traditional foods of a virtually every region of our country and worldwide, you’ll find these pulse-based staples, though for the most part they’ve fallen from favour, from pottage and peas pudding to dhal and hummus.

With the increasing industrialisation of farming, it became affordable for many people to eat meat every day, and s that happened these cheap, pulse based staples gained the stigma of ‘poor folks food’ and fell from favour. Hodmedods have taken on the task of re-popularising these products and convincing a sceptical farming community that giving over land to producing niche and unusual pulses is a viable way to shift their production. From their humble beginnings with a tonne of fava beans, they’ve now got an extensive range of products from the beans and peas themselves, to some incredible flours and even Essex grown quinoa!

With a range of produce like theirs to play with, our Head Chef Ian Clark has the fun job of designing a tasting menu celebrating every aspect of what hodmedods do. It’ll be a multi course extravaganza, showcasing some familiar favourites from the hodmedods ranges, as well as introducing you to some ingredients you might not have tried before. You’ll be greeted with a very special cocktail, which will also feature a very interesting ingredient unique to pulses, aquafaba.

You will meet the producers themselves – Nick Saltmarsh, co-founder of Hodmedods will greet us on the evening and will give us a short presentation, talking us through why he founded hodmedods, what’s so amazing about the ingredients they produce and why we should be making pulses a real foundation of our diets.

The evening will be an intimate feast with sharing tables.

Limited tickets available.

When booking please state if you have any dietary requirements.



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