For years, kids have been told ‘don’t play with your food.’

Not any more.

Brace yourselves for a session of culinary mayhem with Stefan Gates, star & creator of BBC1’s Gastronuts, the most outrageous food programme ever made.

Young Gastronauts will make bum sandwiches and frogs legs, cook sausages covered in real gold, smoke salmon in a biscuit tin, fry eggs on a piece of paper, create the words fartiest meal, skin, chop and pan-fry lamb’s testicles taste jellyfish salad, chicken feet, Afghan tree strawberries and roasted crickets.

These workshops are totally unforgettable, life-changing experiences, and all Gastronauts will receive a Gastronaut Academy certificate, a set of workshop recipes, a signed photo and more.

Dates:               16th & 17th February 2009 – half term

Times:               Two workshops daily at 12.00-14.30 and 15.30-18.00

Price:                 £59

Ages:                  7 years and over

Contact:            07507 524 555

Venue:      The Food Photography Studio

                            1 Dallington St,

                            Clerkenwell, London - venue TBC

Nearest tube:   Barbican, Angel or Old St

Parking:        NCP 12 Farringdon Rd, London, EC1M 3JB

Contact:       Email workshops@thegastronaut.com

To Book:            Download and print out

                             Gastronaut Booking form online5.pdf

                             which has all the details, then send it with a cheque to

                             the address listed on the form.

Don’t worry: no-one will be forced to eat any food that they really don’t want to!

The Menu:

The foods we will eat and cook will include some or all of the following:

1. •Bum sandwich (including pesto, cheddar cheese, Parmesan cheese,Olive oil, basil, white bread)
   

•Jellyfish salad including sesame oil (from toasted sesame seeds), coriander and chilli

•Frogs legs including wheatflour, butter, salt and pepper

•Afghan tree strawberries (Afghan mulberries)

•Chicken feet in a black bean or chilli sauce

•Fly eggs, edible flies, caterpillars

•Golden sausages (pork sausages and 24ct gold transfer leaf)

•Lamb testicles (including butter, wheatflour and salt & pepper)

•Flatulent Mashed Jerusalem artichoke (if available) or potato using blue potatoes (if available)

•Biscuit-tin smoked salmon (salmon, vegetable or olive oil)

Please note that these workshops are run by Crossplatform TV Ltd and have no connection to the BBC or Objective Productions, the company that produces the Gastronuts TV series.

Crossplatform TV Ltd, 2008-2009

Download PDF reader

Download PDF reader