Bompas & Parr invite you to Organs of London as part of the Art Night Associate Programme on the 1st July 2017, presenting you with an opportunity to feast on bestial organs in the presence of operational and in-construction pipe organs.
Offering the combination of cathedrals of faith combined with cathedrals of taste, you are will be invited to embark on a journey through the world of organs: the experience will collectively convey the nuanced palate of offal against the power of the pipe organ for an amazing evening of storytelling, sustenance and sonic succour.
In collaboration with London’s oldest pipe organ builder Mander Organs and St Peter’s Bethnal Green church, Bompas & Parr curate an evening of extraordinary culinary and musical tastes. The experience will begin with an offal-centric banquet within the workshops of Mander Organs in east London – as the last remaining organ works in the capital guests will learn about the skilled craftsmanship required to create these most enigmatic of instruments.
Dining in the workspace where many of London’s pipe organs have been manufactured since the 1930s, you will indulge in an array of feral organs, from roasted duck hearts to testicle kievs, a menu that is not for the faint hearted!
Next, you will embark on a tour around the metal pipe shop and wood mill, where further delights are to be discovered including an ‘Operation Table’ which will act as a sculptural centrepiece of organ delights to be feasted on throughout the night.
The evening will culminate in a performance of pipes across the courtyard from Mander Organs in St Peter’s Bethnal Green church, but prior to the live music you will descend into the 19th century crypt for meat-based desserts.
The unusual combination of fleshy organs and architectonic musical instruments will make for an evocative and one-of-a-kind multi-sensory evening.
NOTE: This meal it is no way suitable for vegetarians, vegans or people with restrictive diets that censure the consumption of meat. At Bompas & Parr, we ensure that all dietary requirements are catered for and celebrated. But for one night only, we are entirely focusing our energies on serving people flesh. Apologies for not being more accommodating. With 39,338 other registered food service establishments in the capital, we feel confident you can find another spot to eat if animals are not to your taste.
The menu for the evening includes:
Italian black pudding Gin, Vermouth, Pork scratching salted Campari.
Left legged Haggis
Haggis scotch, neep sugar, nutmeg & black pepper bitters.
Brain Cocktail Sausages on sparklers served with Taramasalata.
Crispy Pigs Skin dipped in Chocolate and Caraway
Chicken Liver Pate with Flowers on Rye.
Roast Duck Heart Salad, Orange Macerated Figs, Duck Tongue and Gizzard
Garlic and Bacon Bulls Testicle Kiev, Kidney Bean Cassoulet, Braised Ox Tail and Bonemarrow Crumble.
Spotted Dick Steamed Pudding (Suet)
Assorted Jellies (Gelatine/Pigs Feet and Skin)
Foie Gras Ice Cream Profiteroles