Jacob Kenedy from Bocca Di Lupo, Soho, London hosted by Darina Allen at Ballymaloe Cookery School
Jacob Kenedy is dynamic in the kitchen and his restaurant Bocca Di Lupo is often listed as a desert island destination by his legions of fans who adore his food. Rory O’Connell, festival director, is one of those fans who loves nothing better than a seat in front of the open kitchen at Bocca.
The food, Italian in inspiration, is deceptively simple and highly elegant. Fresh, crisp, colourful, generous, luscious, deeply flavoured are some of the words used to describe Jacob’s cooking.
Darina, also a big fan of Jacob’s, will host this demonstration.
'The dishes are rustic, regional, absolutely untranslated, utterly authentic, unbelievably winning.'
'My tongue is still singing, my lips quivering, my brain dancing.'
'Is that the highest score I've ever given? I think it might be.'
GILES COREN - THE TIMES
Date: Sunday 21st May
Time: 9:30 - 12:30
Venue: BCS Demo Room 1