Alex, #hellofitty tribe member, speaks with Patrick from The Dressing Room salad pop up, a newcomer to the London scene that specialises in super-fresh, locally sourced salads. Think salads are for rabbits and vegans? Think again – these salads look truly delicious!
The chef plates up in the beautifully quirky Palm2, Clapton.
Can you tell me about The Dressing Room – who are you?
The Dressing Room is a salad-based, monthly restaurant event. We aim to provide an engaging, healthy and filling menu, by using locally sourced foods and having a playful take on the dressing. We currently offer a seasonal six course menu, each salad served with a dressing or two on the side, in an unusual and interactive vessel.
Our team come from a variety of different career experiences; Elise Rodet has a wealth of experience in high-end gastro pubs and is educated and certified in wine pairing. Patrick Campbell comes with 10 years of direct restaurant experience, having been a head chef at a vegetarian restaurant and sous chef at a number of places around the North West. Currently he can be found at Moro, London, as barman and waiter, and has ambitions to run restaurant and hotel businesses in the near future. Alexandra Goldsack brings to the table her marketing and advertising knowledge, having worked in several leading global ad agencies in central London, and runs our social media and PR.
Our chef Tom Sarafian has distinctive Antipodean/Armenian roots and has recently worked in such places as St John, Petersham Nurseries and presently, Moro. He dedicates himself to using the ingredients closest to home where possible and uses a resourceful, waste-efficient ethos in his cooking of those ingredients. The dishes speak for themselves but this is one young chef to watch…
From L to R: Elise Rodet, Patrick Campbell, waitress, sous chef, Alexandra Goldsack, Tom Serafian, sous chef.
Tell me about how it came about?
TDR has come a long way in a short time, evolving as we learned more about the resources available to us, and have been wonderfully surprised by the abundance of ingredients grown or produced close by. When designing the menu we felt it right to source as much local produce as possible, endorse sustainability and use only seasonal produce.
Our concept was born out of a love for food which is simple, delicious and fuss free, yet invites discussion and interaction. It was also a great way to break the mundanity of our normal day jobs and pursue a joint interest.
Why salads?
When was the last time you had fresh food as delicious-looking as this?
Our inspiration behind The Dressing Room is based loosely on the definition of Salmagundi, with the added emphasis on the dressing, which we believe makes not only a complex and delicious meal leaving you feeling full, but also is healthy and refreshing.
Of course we also loving eating BBQ’s, Mexican etc, but we wanted to create a dining experience which our guests would walk away from without feeling sluggish and heavy but instead like they were putting great tasting, and good for the body, food in their mouths.
What makes it different to other pop-ups in a saturated market?
The focus on local suppliers and the design of our menu; with the dressings thought of as a separate, distinctive and equally meaningful part of the dining experience. We also try to have value at the heart of our ethos, and a hope that the quality and provenance of ingredients is clear to see at the 40 pound per head price tag.
You seem to have a strong policy on sustainability and wastage?
We have a simple philosophy; to make each ingredient work the hardest it can, this way not only is it better for the environment, we believe it produces the most intense flavours.
We work resourcefully throughout the company, from donating our leftover produce to local hospices; using half-size business cards or using as much of each ingredient as possible (i.e. the stalks, offcuts and peelings).
When it comes directly to our salads, fresh is best. There’s nothing more fresh than leaves, herbs and other greens that are grown and harvested within a mile and on the day of our event. The amazing work that organisations such as Growers Community Hackney and Hodmedods are doing minimises the need for us to depend on international delivery routes, and the loss in product freshness that this can create, along with the obvious detriments to the planet.
And finally, where can we find you?
We next pop up in Clapton, above Palm2 restaurant (152-156 Lower Clapton Road, E5 0QJ) next week, Weds 7th and Thurs 8th May. We are popping up once month, so keep an eye on our website www.itsthedressingroom.co.uk
All other information and for ticket sales please see our website.
6 courses with a cocktail inclusive = £40, vegetarian or vegan = £35.
Please inform us at time of booking if you have any food intolerances or allergies.
If you’re STILL not sure… click here to find out what others thought.
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