Well, looky here, it's the return of Hawker House. From the guys that brought us Street Feast, their indoor (thank God) winter food festival is taking place at the Fairground building in Haggerston every weekend for the next 10 weeks. There'll be a rotating number of cool 'n' tasty food stalls, including Breddos Tacos, Kimchinary, Baba G, Yum Bun, Bad Brownie and loads more over the three-floor venue, and there's even a Whisky Roulette game up in the Mercury Lounge on the top floor, which sounds pretty fantastic, actually. Launch night is tonight from 5pm until midnight, just like it will be every other Friday and Saturday until 4th April.
It's a night of cheesy goodness at Frizzante restaurant in Hackney City Farm this weekend. The I Love Your Hat! crew (we think the name has something to do with chatting to strangers...anyway) are presenting a four-course meal that incorporates a different cheese into each dish. Chefs Carmen Kabel, Marco Carboni and Eddy Ambrosi are all cooking up the feast which includes a spinach and ricotta souffle with Somerset cheddar fondue, beetroot ravioli and goat's curd, slow-roasted leg of lamb with winter vegetable ratatouille and Manchego mousse, finishing off with Robiola cheesecake, pear compote and walnut shortbread. Get ready for some crazeee dreams afterwards...Tickets cost £25 and can be booked by emailing firstname.lastname@example.org and the meal runs from 7.30pm until midnight.
Or, if you fancy getting more hands-on, Zoe's Ghana Kitchen is running a street food cookery class over in Hackney Wick. If you haven't experienced Ghanian food before, it's hearty, spicy and tasty - and Zoe's going to guide you through how to make some of her most-loved dishes. Cooking up in the kitchen will be slow cooked lamb palaver, jollof spiced chicken, red red (black eyed beans in tomato sauce) and roasted garden eggs. It runs from 11am to 4pm and obviously you'll be chowing down on all the food once it's made, with a little rum cocktail too. Tickets cost from £70 for the day here. Check out our interview with Zoe here.