Brexit Banquet


01   Fish in Chicks    
02   Lamb and 4 Clover
03   Chlorination Chicken
04   Deep Fried Lights

05   No Fish No Chips



Thursday January 21, 2021


Brexit Banquet is a set of recipes and transition scenarios for pre-enacting a disrupted food system.

The U.K.’s exit from the E.U. is already impacting local and global flows of ingredients—transforming how food is produced, consumed and traded. Brexit Banquet is a tool for tasting and evaluating a range of outcomes when every aspect of food culture will need to be reconsidered.

How can farmers, chefs, policy-makers and eaters acclimate to changing realities, flavours and new culinary landscapes?


Brexit Banquet is an initiative by the Center for Genomic Gastronomy.


︎ genomicgastronomy



Chlorination Chicken
How the US cleans up.

US / UK chicken supply chain

Cold USA chicken in a curry mayonnaise, served on a bed of lettuce, sprinkled with almonds and apricots.

In a post-Brexit UK, could lower food standards allow for cheaper animal products from the US to flood British supermarket shelves? Will eaters choose price over quality?

The EU to upholds a standard of food quality, food safety, and animal welfare, unmet by trading partners like the US, where hyper-industrial food processes, like hormone-fed beef or chlorine-washed chicken, are allowed.

Could the UK’s “Coronation chicken”, made popular in the 1950s by Queen Elizabeth II— symbolizing the expansive taste of the British empire—evolve into “Chlorination chicken”: a new sign of the UK’s international relationships?

For now it seems that Farm to Fork, safety first and animal welfare in agriculture have prevailed over cheap, US alternatives. This dish, however, documents the debate and concerns of a future where the prospect of Chlorination chicken was very much on the table.


2 chicken breasts, skin removed
1 tbsp olive oil
1 unwaxed lemon, zest and juice
Salt and black pepper
Alternative Seasoning:
Mix of paprika, turmeric, cumin

1 knob butter
1 shallot, finely chopped
1 red chilli, deseeded & finely chopped
2 tsp Madras curry powder
2 tbsp tomato purée
100 ml dry white wine
1 tbsp apricot jam
100 ml chicken stock
150 ml mayonnaise
75 ml crème fraîche
1 mango, peeled and diced
4 spring onions, finely chopped
juice of 1 lemon
2 tbsp finely chopped, fresh coriander
Dash Tabasco sauce
Salt and black pepper
50 g/2 oz flaked almonds
Green salad leaves, to serve


1. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. (Alternatively you can season with a mix of paprika, turmeric and cumin.) Set aside.

2. Steam the chicken for 20–25 minutes, or until cooked through. (Alternatively you can fry the chicken until cooked through and golden brown.) Set aside to cool.

3. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for a further  2–3 minutes. Stir in the tomato purée and cook for one more minute. Add the wine and simmer until the volume of the liquid has reduced by half.

4. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.

5. Mix the mayonnaise and the crème fraîche in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.

6. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.