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 November 2014, Pushkin House

Russia through its belly talks.

Series of talks with tastings exploring Russia and Eastern Europe though food cultures
curated by Russian Revels

First event: 12 November 2014, 6.30pm

‘Olivier salad and its mayonnaise – a curse or a blessing of Soviet cooking?’

with Jennifer Eremeeva (‘Lenin lives next door’) and Karina Baldry (‘Russia on a Plate’)
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.


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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 ›


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