Remember when the funk and soul came to the Hare & Hounds?
We’ve got this little film in case you were a little bit worse for ware to remember it
By Old Dead Eye
Remember when the funk and soul came to the Hare & Hounds?
We’ve got this little film in case you were a little bit worse for ware to remember it
By Old Dead Eye
Our good friends from The Birmingham Whisky Club celebrate their 1st Birthday on December 1st….What better way to celebrate this occasion than tasting a shed load of amazing whisky! We’ll be there and we hope to see some of you guys also……..In their own words….
Indeed they are! So it’s with great excitement that we release this years Christmas menu for y’all! We’ll be serving up Christmas dinners each and every sunday in December prior to Xmas day.
Download Soul Food Xmas Menu 2012
MMMMMMMM….Christmas roast meat Jambalaya….
If you’d like to book a table, simply email matt@soulfoodproject.co.uk
Happy Holidays Y’all
SFP X
This winter we’re very VERY excited to announce that our head chef will be taking over one of the Jewellery Quarters most underrated venues for a run of pop up events curated by our team who’ll be let loose on this stunning buliding to create some truly memorable events ……………..
Our good pals over at Loaf will be launching their bakery / cookery school this Saturday….We know how hard Tom and his team have worked on this project and we can assure you that this is going to be a wonderful addition to Birmingham’s blossoming food scene…
On top of this being a oppurtunity to check out the site, there will also be pizza (and of course bread!), a pop up beer bar from Stirchley Wines, live music and ‘AHEM’ super star Soul Food DJ’s…..So get down to HQ from 3pm to come and celebrate with Loaf…
3pm onwards
Loaf HQ / 1421 Pershore Road / Stirchley / B30 2JL
On Saturday June 23rd, Soul Food Project will be working with Bass Festival (run by the good team at Punch Records) for a massive show with the legendary Channel One Soundsystem.
Channel One, who formed in 1979 have a reputation for absolutely tearing the house (or carnival!) down with the heaviest dub sounds from around the globe…..In their own words….
Channel One Sound System was born in the year 1979 by brothers Mikey Dread and Jah T. Before that time we played in parties and blues dances in 1973 with our father’s sound system Admiral Bailey who was also playing blues dances and weddings from the early sixties.
In 1975 we linked up with an elder sound in East London called King Edwards who was coming to the end of their sound system days. We merged the two sounds together and overnight became a force in East London armed with 4 foot & 6 foot double boxes (2 x 18” speakers) and various single 18” boxes what was amplified by a 3kw value amplifier.
In 1977 we bought our first truck, a Commer Carrier. We now had the transportation to get around without the need for hiring a vehicle. For the next two years we played locally and around London with other sound systems.
In 1979 we decided to rename the sound Channel One Sound System simply because we were playing nough tunes from out of the Channel One stable, Maxfield Avenue, Jamaica. In 1982 I (Mikey Dread) had a vision that I wanted to take the sound to a more international audience. The best places at that time were the colleges, polytechnics and universities.
In 1983 we started to go nationwide. Channel One started to be a travelling sound to places like Swansea, Cardiff in Wales, Bolton College in Lancashire, Plymouth University, Devon to the giant BIC venue in Bournemouth, Essex University to East Anglia University in Norfolk, Keele University in Staffordshire to Middlesborough University in Teesside in the North East of England. At the same time we were put on the bill with bands like Aswad, Misty in Roots and Ska bans like the Selectors and Bad Manners.
In 1983 we were given the opportunity to play Europe’s biggest street festival, the Notting Hill Carnival, London. Then we were playing to just 10 people for most of the day, 23 years later we are playing to 10,000 people a day.
In 1990 we took our first tour abroad with a 4 date tour of Italy and have been touring ever since. We have visited Sweden, France, Switzerland, Belgium, Germany & Finland along the way.
In 1994 we were the first sound System to travel to the Republic of Ireland for 2 gigs, we drove from London to Holyhead caught the ferry to Dublin port then drove to the other side of Ireland to a city called Galway. At that time it was strange for the Irish people seeing base bins being wheeled down Galway High Street into the Castle Club. The session itself was A1 because we took the crowd from all the pubs and clubs down the High street when they heard the heavy baseline. The day after we drove to Dublin and played to 800 people with a further 300 people being locked out side a venue called The Furnace. For the next few years we continued playing the college circuit up until 1998.
In 1999 we were invited to play at the University of Dub in Brixton, London which is a 3 sound system unity event.
In the year 2000 we went down to the South of France twice and played two memorable dances supporting Burning Spear on one and what was to be Dennis Brown’s last European show.
In 2004 we played at England’s biggest festival Glastonbury and ripped the place apart. The man controlling the PA system knew his pa had worked at the end of the 2 hour show. As usual the rain tore into Glastonbury for about 20 mins but the crowd stayed to make it the best two hours of the festival.
In 2005 we were back beating up Glastonbury when a man walked over to us and said he would like Channel One to come down under on the Big Day out Tour in Australia, which starts in Auckland, New Zealand for 1 date and another 5 across Australia, and true to his word we were on our way down under in January 2006. The first time ever for reggae music on one of the World’s biggest travelling rock tours. Channel One Sound System’s objective is to break down barriers through playing roots rock reggae music.
Channel One Sound System roars on like a lion.
JAH RASTAFARI
Channel One have played all over and are a permanent fixture at the Notting Hill carnival, playing to crowds of 10,000 plus, but the guys are equally at home in small function rooms (where they first made their name!), so it’s with great pleasure that we welcome a soundsystem that’s considered one of the best to the Victoria for the next Soul Food Soundsystem.
The Victoria function room holds 100 people and we’re not doing any advance tickets for this show, so if you’d like to come, then please come along early..Doors are at 9pm and entry is £5.
On top of this, we’re hosting a roasts ‘n’ records session with the guys the next day at The Victoria from 1pm onwards, so if you’d like to come and grab some food, have a few cocktails and chew the fat with the guys, then you can reserve a table by emailing matt@soulfoodproject.co.uk
See you at the front,
SFP x
We’re always keen to push things forward at SFP HQ, so we’re really excited to announce the arrival of ‘Holy Trinity Events’ to our family.
Holy Trinity Events specialises in street food catering that focuses on ‘destinational cooking’…This is to say we focus on the culture of world cities as well as their cuisine, taking in their unique approach to drinks, music and entertainment.
So whether it be the Pizza bars of Naples, the road side Jerk Chicken BBQ’s of Kingston, the beer and burger vibes of NYC or even the pop up hot dog vendors across Berlin, we’ll aim to recreate your perfect holiday experience in your back yard, office or function.
Not only can we offer bespoke food packages, but we’re also able to design and match drinks and entertainment to your party….Some examples? OK, how about a Jerk chicken BBQ, with homemade sexy juice, punch and ice cold red stripe with one of our DJ’s playing reggae and ska spanning the decades? Or Pizzas, Peroni and Prosecco ??
We can tailor our packages to meet any budget and occasion and we like a challenge, so if you’d like to discuss options, fire an email over to matt@holytrinityevents.com
From running things at Soul Food project and Secret Dining Society, our chefs have seen and produced weird, wacky and wonderful menus from around the world.
But a few weeks ago saw us put together a couple of menus for a private party (as part of our new catering side project Holy Trinity Events) that had the sense of theatre that we try and create with SFS and the straight up,simply good soulful food of SFP.
When telling the kitchen brigade at the beginning of the week what was needed from the markets, their faces lit up as the menu unraveled…….Homemade bagels, Salmon gravlax, pastrami, several different types of hummus, all washed down with an earl gray gin punch and lavender cocktails “served on the lawn don’t you know”
The idea for the bagels came from my recent trip to new York, seeing the Jewish area of lower east side Manhattan and visiting the famous Katz’s Deli…..Armed with menus, recipes and a head full of inspiring ideas, the bagel bar concept came into fruition.
On top of the bagel bar, one of the main dishes we were buzzing about cooking was the Salmon Gravlax…. A traditional Swedish dish where salmon is cured with salt, lemon, fresh dill & covered to cure.
Traditionally this would be buried under ground, (hence the name), but now a ‘days you don’t need to worry about that, we have fridges and weights/water bottles/bricks wrapped cling film
Here’s my version….
Produces 30 bagels / salads
1 side of salmon
6tbl of rock salt
2 zest of lemons
1 tbp sugar
6bulbs of fresh peeled beetroot
Loads Fresh dill
5 black pepper corns
From you fishmongers get them to fillet and pin bone your salmon (but leave the skin on). Place in a large flat tray skin side down.
In a blender place all other ingredients and give a quick blitz. Place it on to the salmon and rub it in to salmon lightly, covering all the pink bits.
Place cling film on the salmon and place your chosen weights (or if you chooses to bury, then wrap well
) leave in a fridge/underground for a good 48hours. Remove from the fridge, and wipe all of the marinade off the Salmon, remove skin and slice nice and thinly.
Eat!!!!
For the party we went classic and served with fresh dill, cream cheese on a freshly cooked Bagel and a squeeze of lemon.
For bookings for all your weird and wonderful events email matt@holytrinityevents.com