Nicholson and the team at her Mayfair restaurant have created an accessible five course menus to ‘help children expand their taste buds, learn more about where food comes from and explore seasonality’.
The £32 Culinary Kids menu ‘celebrates conscious cooking and joyful dining’ with a menu centered around hyper-seasonal, sustainable produce from small-scale farmers and locally foraged ingredients.
The meal will start with a selection of snacks such as the oat and fennel seed cracker and ‘wasted’ dip made with off-cuts of vegetables not used that day, that would ordinarily go to waste.
Other dishes include pork dumpling, celeriac, horseradish and rich broth; and chouxnut with baked apple and Hollis Mead double cream.
In addition to the new children’s tasting menu, during the February half term Apricity will also offer learning and cooking sessions for kids.
These relaxed sessions will take place on the chef’s table downstairs hosting hands-on food activities to keep the kids entertained.
There will be a range of activities on offer, each with the aim of expanding their palate and knowledge about food.
All ticket proceeds from the learning sessions will go to School Food Matters, a charity which provides food education programmes to schools and aimed at improving children’s access to healthy, sustainable food during their time at school.
“We are so excited to launch Culinary Kids here at Apricity, these are the next generations of foodies, chefs and creatives and we want to highlight to them the importance of good food, the importance of sustainability and using the best quality seasonal ingredients."
"We are so aware that some kids might not know where things come from, be it a root vegetable or a cut of meat they have never seen before, we would love to open their eyes, and taste buds to all of this, and let them get their hands dirty too!”
