34 Bloomsbury | Sustainability | 34 Mile Menu
We were delighted to collaborate with our friends at Plain Jane Events at the launch event of the wonderful new venue 34 Bloomsbury. The team at The 43 Club created a range of wonderful cocktails to reflect the building’s character. When taking your first step through the door at 34 Bloomsbury you will be greeted with a building exuding class and elegance – we think its own description does it perfect justice.
“Welcome to 34 Bloomsbury, a newly renovated 1850’s Georgian townhouse in the heart of Bloomsbury. Combining an elegant contemporary style with a rich heritage, the space offers four rooms across two floors, as well as an urban garden to host a variety of events.”
When we sat down with the team at Plain Jane Events we wanted to create a menu concept that was current and creative. We came up with a 34 mile menu for 34 Bloomsbury, as such all aspects of the menu we sourced with 34 miles of both our HQ and 34 Bloomsbury. This allowed the kitchen team to get creative with the best of the southeast. Our suppliers were incredibly helpful and we wanted to champion their amazing work as such small quotes were in pride of place to explain more about their production methods among much more.
34 Miles Of Amazing Producers
Wild Tenterden Trout – Modern, sustainable fisheries that create amazing produce using traditional methods.
Kevin and Alison Blunt make Golden Cross goats cheese from their own goats milk which are fed only on pasture or hay.
East end crab – pot caught off the Sussex coast.
Using traditional techniques, High Weald dairy produce English feta in West Sussex.
Forman & Son is part of the Forman family of companies spearheaded by H. Forman & Son, the world-renowned smoked salmon business that dates back to 1905 perched on the side of the river Thames.
Meadow Vale in West Sussex allow their birds to roam free – maturing at 7 months rather than inventive farming the quality is second to none.
The Alexander Family have been farming in the Darenth Valley since 1892 when James Alexander brought down 17 milking cows on the train from Ayrshire in Scotland.
During the late 1980s Mark and his parents, Guy and Audrey, established a flock of 150 British Friesland sheep and ever since have produced award winning cheese at High Weald.
Watts Farms create all their produce with sustainability at its core – they are all about soil composition when it comes to courgettes.
CURED TENTERDEN TROUT | CREAM CHEESE | CAVIAR
BLACK BEETROOT MACAROONS | GOATS CHEESE
PICKLED KOHLRABI DISC | EAST END CRAB | HERB POWDER
COMPRESSED MELON | WHIPPED FETA | BLACK OLIVE DUST
SMOKED SALMON ‘LOLLIPOPS’ | BLACK APPLE JELLY
SHREDDED DUCK BAO BUNS | PICKLED GINGER | BLACK SESAME
BLACK GARLIC | KENTISH BEEF | NASTURTIUM
KENTISH PEAR | CIDER VINEGAR GEL | BLUE CHEESE | WALNUT
WHIPPED RICOTTA | COURGETTE | CHARCOAL CRACKER
