Show and Tell with Sourced & e5 Bakehouse

‘Show and Tell with Sourced & E5’ will be organised every second month. Each event will be focused on the seasonal  ingredient discussed by Sourced Journeys. With backgrounds in restaurants, academia and food journalism, Dr. Anna Sulan Masing and Chloe-Rose Crabtree embrace the culinary world as insiders and researchers. The pair lead round table discussions, interview panels and intimate dinners that will take guests on ingredient-led explorations of sourcing as a concept and practice. 

We're happy to host a series of events here at e5 Bakehouse as we're always open to learn more about sourcing and gathering with people that have the same intentions when it comes to sustainable and thought through sourcing of any products used in our business.

- GOURDS -

04.12.2023

Sourced x E5 events are back! And we are in the Sourced season of the GOURD - think pumpkin, squash, melons. Gourds are a prehistoric crop, thought to be the first cultivated crop. Dried gourds became vessels to carry water and allowed for travel, they also feature in many myths and legends, particularly around fertility or the birth of the world.

Join us for an evening of learning to grow pumpkins (and other veg) from Hollie Wan Owens, an urban gardener who has transformed her East London garden into a vibrant veggie patch. We'll then be delving into storytelling techniques and finding out how to tell our own gourd myths.

As usual we'll be ending the evening with a beautiful E5 soup using three types of squash from Fellows Farm.

We have one request, which worked really well at our last event - we'd like you to bring an in date, unopened, non-perishable ingredient that we can donate to the Hackney Food Bank. For this, we'd like you to think about your favourite gourd dishes, and the things adjacent to it, such as: rice that goes with squash tagine, coconut milk that gets added to a pumpkin curry, the cinnamon spice for a pumpkin pie...