Colours of Georgian food.
Georgia inspire beetloaves*.

Georgian cuisine in Soviet Union was always viewed as something like French cooking in Western Europe. Or perhaps more like Tuskan leaning Italian actually. Sophisticated, exquisite, generous. Both hugely desired and, well, envied. I find it quite curious that these

Marrow caviar ‘as we remember it’.

Making marrow caviar.

This ‘caviar’ used to be amongst the only products always available in the good old days of Soviet Union. So more-ish nevertheless. When I was little I could never understand why the mixture is dark red/brown! Long stewing, addition of

12 February 2015, Pushkin House

Russia* through its belly: talks with tastings.

Sharing food is a beautiful way to explore someone else’s culture – and your own.

We are starting a series of interactive talks where we are inviting well known writers, scholars and journalists to ponder and taste modern day Russia through its chrevo, belly, gut, soul.

Next talk is on 12 February 2015, 6.30pm about the fascinating social and cultural role of the iconic Ukrainian salo, cured pork fat, or lardo.

There will be tastings, including some non Ukrainian salo! Read more ›



  • Anna Karenina Dinner
  • Dacha at Last Tuesday
  • Cosmonaut Party
  • Futuristic Dinner
  • Secret Soviet Dinner
  • The Mingling Club

Peruse our photo gallery of past happenings.


Don’t miss out on our latest party news. We don’t always put our shenanigans on the site!


About Russian Revels

Russian Revels are two charming revolutionaries transforming the image of Eastern-Europe in London, bringing together chic dining, story-telling and immersive theatre... Read more ›


Let us to cater for your party, dinner, or gathering. Music, decorations, and things to do and look at for your guests can also be added to the menu.