Brandy and Robin of Robin Collective with their Bizarregarita bar, London 2010

The dining room at Castle Gibson, London 2010

Dinner, London 2010

Cured bream, amaranth, beets, begonia flowers, London 2010

Roasted squash, saffron-infused yoghurt, lemon, London 2010

Partridge, brassica tempura, herbs and sorrel, London 2010

Pork belly, mushrooms, blue potatoes, radishes, London 2010

Chocolate and beet torte, violas and viola cream, London 2010

Steve Wilson, Josh and Mike, London 2010

Old power station, Moabit, Berlin, 2011

Berlin, 2011

Mike with the menu, Berlin, 2011 (pic by B&S)

Curing gilthead bream in oxalis salt, Berlin 2011 (pic by B&S)

Bream, beets, amaranth, oxalis, Berlin 2011

Romanesco, fried wild garlic, mascarpone, daikon cress, rocket, Berlin 2011

Poached egg, caviar, samphire, chrysanthemum, balsamic, Berlin 2011

Beef ribeye and belly, turnip, colour-changing cabbage, horseradish, parsley root, Berlin 2011

Yoghurt sponge, carrot juice caramel, sea buckthorn, snapdragons

Lingonberry meringues

Truffle rolled in raspberry powder

Tanner Street, London 2013

Table setting, London 2013 (pic by B&S)

Curing beef in chipotle, long pepper and hawthorn berries for jerky, London 2013 (pic by B&S)

Roast chickens for lunch, London 2013 (pic by B&S)

Beetroots baked in hay, London 2013 (pic by B&S)

Curing monkfish, London 2013 (pic by B&S)

Monkfish bones for sauce, London 2013 (pic by B&S)

Andrew Stellitano plating the beetroot course, London 2013 (pic by B&S)

Hay-baked beetroots, rosehip pudding, radishes, cultured cream, spiced beef jerky, London 2013 (pic by B&S)

Monkfish, broccoli, turnips cooked in whey, komatsuna leaves, wild garlic, sweet clover, London 2013 (pic by B&S)

Baked yoghurt, confit lemon, blue glass, prunes, London 2013 (pic by B&S)

Rhubarb meringues, London 2013 (pic by B&S)

XICATO/LIGHT COLLECTIVE DINNERS

Castle Gibson, Stoke Newington, 2010
Abandoned power station, Berlin, 2011
Tanner Street, Bermondsey, 2013

In 2010 we were commissioned by Sharon Stammers and Martin Lupton, a duo who go by Light Collective, a lighting design company and consultancy. They asked us to cook a polychromatic dinner to be served under high performance lighting systems built by Xicato, an American LED manufacturer. We designed five courses, and our friends Robin and Brandy of Robin Collective made colour changing 'Bizarregaritas' to be served before dinner.

The following year, we travelled to Berlin to cook another dinner in a disused power substation in Mitoab. The labrynthine building was festooned with LEDs and spotlights and featured an installation by designer Flynn Talbot. We sought and sourced ingredients and equipment all over Berlin, not knowing where to look, or what we'd find.

The third event was held in the massive wooden loft of a warehouse in Bermondsey, in March 2013. We served a lunch or roast chickens and salads, followed by a dinner of four courses.

The Menus

London, 2010
Bizzaregaritas by Robin Collective
Bream, beetroots, cress
Butternut Squash, yoghurt, saffron
Partridge, cabbage, herbs and sorrel
Pork Belly, blue potatoes, mushrooms, radishes
Chocolate beet torte, violas, cream

Berlin, 2011
Bream, oxalis, beets, amaranth, fennel
Romanesco, mascarpone, daikon, rocket, wild garlic
Poached egg, toast, capelin caviar, samphire,
chrysanthemum, balsamic
Beef , parsley root, Teltow turnip, horseradish,
‘chromo-cabbage’
Yoghurt sponge, sea buckthorn, carrotmel, snapdragons
Lingonberry meringue, honey dust,
Lavender honey truffle, raspberry powder

London, 2013
Beetroot, beef jerky, roses, hawthorn
Trout, pumpkin, pearl barley, cauliflower
Monkfish, whey, brassicas, wild garlic, melilot
Baked yoghurt, blue glass, confit lemon, prunes

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All images by Sanna Fisher-Payne