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



No Fish No Chips 
What’s the catch?

Coastal UK

Sand eel lightly fried in batter with a side of mushy peas, tartar sauce and samphire (sub: non EU banana blossom for eel in vegan dishes).
With cod prices rising and most potatoes for chips coming frozen from the EU will the traditional fish and chips become a new luxury?

The UK imports most of what it eats, and exports most of what it catches. As one of the UK’s top 5 imported fish, cod has long been the star of the traditional fish and chips. Could changing prices and flows inspire local chip shops and pub kitchens to accommodate the local catch?

Blue whiting, herring and sandeels have been speculated by some to be amongst the influx of species to be caught in UK waters by UK boats post-Brexit. Sandeels are said to have become the largest single-species fishery in the North sea, with the vast majority of UK sandeel being landed in Denmark for processing into fish meal. As a hugely important part of the marine ecosystem and major target of the fishing industry, fishing sandeel has previously been banned off the east coast of Scotland and north-east England to protect the food supply of fish and sea bird colonies. (Additional link). Will the UK set out to protect depleted sandeel stocks, or might the UK develop the policy, market and large-scale industry to catch and process sandeels on a globally competitive level?

What will the new Fish & Chip experience be with no (cod)fish and no chips? This dish deals with tensions between conservation, trade, industry, and nostalgia, experimenting with potentially low-cost local sandeels with a side of salty sea greens. Can the traditional chippy thrive even if the classic ingredients change?


3 cup peas
1 knob butter
1 handful mint

Oil for deep-frying
2 lb (1kg) sand-eels
3/4 pint of milk (leave 1/2 cup for batter)

1 cup all-purpose flour + a little extra
1/2 cup milk
1/2 cup water
1/4 cup baking powder
1 tsp salt

1 cup tartar sauce
5 handfuls fresh samphire


1. Prep the mushy peas: Add the butter and mint to cooked peas and mash with a potato masher and season to taste
2. Prep the eels: Take off the heads of the sand-eels, pulling out the gut as you do so. Make a 360 degree turn with a sharp knife behind the gills, flick the head out and off + the guts will come with it.

3. Rinse them and leave them to soak in milk for 20 minutes or longer (save 1/2 a cup for the batter).

4. Dry the eels lightly on a tea-cloth. 

5. Flour them and leave to one side.

6. Prep the batter: Whisk together 1/2 cup of milk, the flour, water, baking powder, and salt in a bowl until smooth.

7. Cook the eels: dip them in the batter and deep-fry them in the oil, which should be good and hot —about 475°F (250°C). You should only put a few in at a time, so that the temperature of the oil stays high, and you should take them out once they are golden brown. Salt them lightly before serving them piping hot.

9. Garnish with the side of mushy peas, tartar sauce and fresh samphire seasoned with lemon juice.