To inject creativity into The Truscott Arms' event offering.
A spectacular, culinary and musical event called Eating Sound.
Following on the heels of its successful inaugural event as part of the Free Range series in Canterbury, Eating Sound is a unique experience whereby food is used to deepen the understanding of sound. Connections are made between timbre, texture and taste that in turn help to refresh the audience’s perceptions of flavour and sound.
This latest offering witnessed a collaboration between Truscott Arms’ brilliant new chef Barry Snook and the composer/improviser Sam Bailey.
Semi-improvised pieces for the harp, flute, saxophone, double bass, viola and harmonium together with surround sound audio processing have been developed in conjunction with a range of dishes created by Barry.
Sam Bailey is an improvising pianist, composer and teacher and a serial collaborator. Over the last two years alone, his musical practice has involved working with composers, improvising musicians, an ‘80s rock star, dancers, poets, filmmakers, a 3D light sculptor, photographers, mathematicians and chefs. Sam has just finished a practice-based PhD in improvising music and he runs the Free Range series of music, film and poetry events in Canterbury, Kent. Sam’s current projects include the site specific Piano in the Woods and the synaesthesia-inducing Eating Sound.
Australian-born chef Barry Snook brings to The Truscott Arms a skill for taking the finest British seasonal ingredients and using them to create superb, deceptively simple dishes, free from fuss and artifice. Having honed his craft in his native country at Queensland’s acclaimed Liquorish Bistro & Bar under head chef Peter Christensen, he spent three years working for award-winning catering company, Sustainable Catering Services. Arriving in the UK in 2012 he immediately secured a position as chef de partie at the Michelin star Chez Bruce before being head-hunted to join the Truscott Arms’ team in July 2013.
Eating Sound Autumn Menu (October 2013)
Slow cooked Duck Egg & Consommé, Pickled Watermelon Radish & Cracked Egg;
Roast Quail & Confit Leg, Katifi Egg, Winter Truffle, Quail Vinaigrette;
Roast Loin of Hare, Confit Carrot, Salsify & Foraged Herbs
Hay smoked Fallow Deer Loin, with Pickled & Confit Beetroot, Fennel & Sauce Grand Veneur.
The musical feast climaxed with an array of desserts entitled Tasting the Forest.
Eating Sound Spring Menu (April 2014)
Crispy Hens Egg with Asparagus Velouté & Vegetable Garden
Pea Tortellini with Suckling Pig Shoulder, Onion Consommé, Morels and Wild Garlic
Plaice with Jersey Royals, Cos Lettuce Emulation, Feves, White and Purple Brassicas
Rack of Spring Lamb for two with Tabbouleh and Raita
The Easter Egg
With a mixture of creative projects behind her, from the launch of Kinetica Museum to publishing The Hedonist’s Guide to Art, The Masketeers founder, Charlotte Tiley has always been involved in a variety of creative projects. She started getting her own designs into the public eye with her much loved masks for festival entertainers like The Artful Badger in 2008. Following the success of the festival experience she then developed mask making workshops as the Co-Founder of The Cabinet of Curious Creatures and expanded into doing bespoke wall hangings following the success of the ARTHouse exhibition in 2012.
With a background in costume design at National Youth Theatre, fashion and sculpture at Central St Martins and fashion illustration in Italy, Charlotte started experimenting with her initial medium of papier-mache combined with fabric work. She has now developed additional skills and collaborations with carpentry, upholstery and moulding to create truly original pieces.