1959. London. The Cold War is at its peak.
You are a spy in training. You receive an envelope summoning you to come for a briefing at HQ.
There you will be trained how to pass as a citizen - Soviet or American, you won't know till then - how to handle your drink and give a proper toast are just as important as good morals…
The mission will take place in Moscow in the grounds of VDNX (Exhibition of Achievements of the National Economy). Americans and Soviets will be showing off their gastronomic and propaganda prowess: from slow-cooked ‘Russian Revels’ burgers and the pavilion of Betty Crocker cake mixes stand, to the Soviet pavilions with their ‘worlds best’ kolbasnye izdeliya (special farm-made sausages) and ‘proper’ Eskimo ice-cream .
The exhibition will end with the customary ‘Piss-up for VIPs’: the shady bar with a singer with her husky voice full of innuendos. That’s where all the real secrets get uncovered.
We are Katrina and Karina, the original Russian Revels! Katrina is a food anthropologist with a healthy appreciation of all things fat-related – lard, bone marrow, beef dripping; and a love for a story, with and in your food. Karina loves food – eating it or feeding others – and is always hungry for new projects as long as food and Russia feature. Karina also has a particular love for mayonnaise, be it value, gourmet, or home-made. Eggs emulsified with oil is the spice of life.
Soirees is a beautiful, old-fashioned way to describe our dinners. We love to share generous, boozy meals, consisting of anything between 12 zakuski (Russian appetisers) to 5-8 courses. There is always a theme or a game such as the Soviet International Women’s Day party, Baltic Midsummer Night feast and Spy dinner. We forage though pre-revolutionary cookbooks, re-invent communist classics and aim to create radical interpretations of recipes from across the ex-USSR. We take particular care about the provenance of our food. A lot of ingredients are organic and locally sourced.
TO PROCEDE WITH BOOKINGS PLEASE VISIT: grubclub.com