The art auction house Sotheby’s has teamed up with world renowned chef, food writer, and restaurateur Mark Hix to curate a contemporary art sale in London this week. The sale which takes place tomorrow (11th of April) includes a multitude of works from Mark’s extensive personal collection.

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A new edition to the Art Eats Blog will be my Vegan Diaries feature. I’ve decided it is time to come out of hiding, from behind my keyboard, and start to post more personalised reviews about my experience of eating a plant based diet, both in London, and when I travel abroad.

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31st January 2018

New Year New Me

It’s been an absolute age since I have posted on here, and to my readers I can only apologise! I’ve had a quite a few life changing months this last 6 months; Quitting my job in the summer, of last year, to pursue a life long acting ambition – securing a role in a brand new play, and travelling up to Edinburgh for the whole of the Edinburgh Fringe Festival in August.

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Sexy Fish is one of a group of great eateries on or just off Berkley Square in London’s Mayfair. Open for about a year now, it specialises in Asian style raw-bar and robata style cooked seafood dishes, in an opulent setting.

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This month Art Eats caught up with Petri Poysti from food catering company Crumbs and Spills to talk about the the challenges of working in the food industry, his favourite dishes to make, and latest projects.

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The Art Eats team headed down to sunny Homerton in East London a couple of weeks back to check out the second gallery solo show by artist Sarah Bayliss called ‘The Dithering’, at the Space In Between gallery.

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23rd May 2017

Art Eats Reviews: Legs

Legs turned one year’s old last week. We were there to celebrate a couple of days before, and boy it didn’t disappoint! For those who don’t know Legs is an excellent restaurant in the heart of Hackney which specialises really good wine and delicious food.

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Last Saturday afternoon on May 13th, I went to White Cube in Bermondsey Street to discover An Improvisation, one of Larry Bell’s largest standing wall works to date. For much of Bells career, which started in 1968, he has focused on symmetry and versatility in his work. His work An Improvisation was first displayed in Texas but since coming to the UK it has been reconfigured so that the glass has been shaped into eight subsequent cubes as can be seen below.

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On a Thursday evening at the end of April, I found myself in a trance listening to Clovis Salmon aka “Sam the Wheels” at Autograph ABP gallery in Shoreditch.  It was one of the most interesting evenings that I have spent at Autograph ABP recently and despite only having an hour and a half, I learnt a great deal from Clovis.  He was the first generation to come over from Jamaica and he was the first black documentary filmmaker when he started his career in the late 1940s.

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This month we catch up with Ankita Pagrut, founder of The Clumsy Vegan food catering company.

So Ankita, can you tell us a bit about how you got into food?

From the age of 5 all I ever wanted to be was a medical doctor, and I have been working as a doctor for over a decade now. Recently what I also love to do is cook, pray and garden, not necessarily in that order, but I do it everyday.

I have been a vegetarian for most of my life. When I was about 8 years old, I turned vegetarian after a history class where my teacher told us the tale of King Ashoka. He was an Indian emperor who conquered the state Kalinga, which none of his ancestors had done. However, after witnessing the mass deaths during the Kalinga war, that resulted out of his desire for conquest, he embraced buddhism and non violence and spent the rest of his life promoting Buddha’s teachings. This story really inspired me to be compassionate towards all life forms and I turned vegetarian.

I turned vegan when my French bulldogs came into my life! Social media played a major part in this decision as I became aware of atrocities committed by the poultry/dairy industry.

I volunteer for a charity called Embracing the World through which we hold weekly spiritual gatherings. My love for cooking began when I started bringing food for the “potluck” after these gatherings. I would always bring a bag of crisps till one time, probably 5 years ago, I decided to cook a curry. I was surprised at how well it was received. I have not stopped cooking since then. I have learnt several new techniques and my food has matured and its quality and creativity has improved from cooking for several people every week (so I am told).

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