KITCHEN SECRETS

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

9 April 2015, Pushkin House

Russia through its belly talks: Bread.

We are continuing our ‘Russia through its belly’ talks with, what would many say, the most spirited of Russian foods – bread. Namely, real rye sourdough.

Our guide will be Andrew Whitley, a British man, a baker, and a campaigner for the ‘Real Bread’ who studied Russian and travelled through USSR in 1960-70s where he acquired his first batch of real rye sourdough. Still used by him to make bread.... Read more ›

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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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