London-based Imogen Kwok sits in a unique position within the world of food, combining her talents as a chef, food designer and artist to create memorable in-person culinary experiences and installations. Interested in the way we explore, interact and understand through eating, Kwok’s care and attention to food presentation extends to casual dinners at her own home, “even if it’s making a sandwich with a tea”. Here she creates a celebratory table using a selection of LSA pieces, designed to encourage connection and participation. She also shares her go-to Earl Grey Martini recipe, for us to try at home.
What led you to working with food?
I had a little pivot after university (where I studied art history) – went to culinary school and worked in restaurants before moving into food styling for photography. I learned so much through styling – not just techniques for cooking for the camera, but about set design, lighting, perspective and most importantly, storytelling through an image. When I moved to London a few years ago I brought everything together for dinners, workshops, and sculptural food installations."There’s an ambiguity to my cooking style that lands somewhere between sculpture and food which makes sense, based on my open minded approach."
What way do design, culture and heritage influence your work? How do you approach each job you undertake, what’s the starting point?
I always look beyond food for design references – visiting galleries or museums, reading cookbooks and interior magazines – there’s an ambiguity to my cooking style that lands somewhere between sculpture and food which makes sense, based on my open minded approach."The presentation pieces are crucial to making food look beautiful – I’m very discerning about what I enjoy using and what is the best match."
How do you choose the right tableware, glasses and design pieces to enhance your culinary experiences?
The presentation pieces are crucial to making food look beautiful – I’m very discerning about what I enjoy using and what is the best match. I’m naturally drawn to thin-walled glassware, delicate stems, an interesting silhouette – paying attention to details such as the undertone colours, texture and opacity. I spend as much time sourcing decor pieces as I do developing recipes because they go hand in handDoes this approach extend to hosting at home? How do you make people feel welcome at your own table?
Yes! Always when having people over for dinner, even if it’s casual, and also when I order in, I always take everything out of their containers, re-plate them and make my own garnishes like a salsa verde or toasted and salted nuts/seed mix, and plating condiments in separate little bowls. Which is probably why I don’t order in very much – the effort remains the same as cooking at home. I show affection and care through cooking for people – even if it’s making a sandwich with a tea, I’ll present it on a tray with a linen napkin. And obviously that person feels special when they’re being pampered a bit."I show affection and care through cooking for people – even if it’s making a sandwich with a tea."
Cocktail Recipe
Earl Grey Martini
Ingredients
2 parts dry Gin
1 part fresh lemon juice
1 part Earl Grey syrup (see recipe below)
Earl Grey Syrup
Ingredients
200ml water
200ml granulated sugar
4 bags of Earl Grey tea
Method
Bring the water to a boil and remove from heat. Add sugar and mix until dissolved into the hot water. Steep the tea bags into the mixture for 4 minutes. Squeeze the tea bags lightly when removing from the syrup. Let the syrup cool before storing into a container.
Early Grey Martini
Method
Add the gin, Earl Grey syrup and lemon juice to the cocktail shaker without ice and dry shake vigorously. Add ice and shake again until well chilled. Strain into a coupe. Garnish with a lemon twist.
Photography: Ollie Tomlinson
@ImogenKwok
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