Swedish summer BBQ in Victoria Park.
Following the success of the Rekorderlig Winter Forest, we were asked to further collaborate on a menu for a second seasonal pop up, Midsummer House, in London's Victoria Park. The house was open six days a week for two weeks, with around 1500 guests visiting each week.
Every visitor received (at least one!) mini-hot dog sampler, with a full menu of 'dogs available for the guests to buy during their visit. We opted traditional pork hot dogs, but also a range of Swedish made sausages using meats and flavours that are commonplace in Swedish hotdogs, but are unusual to find in London. Our 'dog menu included Smoked Bacon & Cheese, Spiced Beef & Lamb, Pork, Garlic & Thyme, with a range of condiments to choose from, including Crispy Onions, Cucumber Relish, Cucumber Mayo, Prawn Salad, Danish Remoulade and Beetroot Salad.
The sausages came in two kinds of bread, either a traditional American style hot dog bun, or in Tunnbröd, a rolled Swedish flatbread.
We also hosted a cocktail masterclass in the run up to the Midsummer House launch, to showcase cider as a cocktail ingredient with a long and valued history, as well as introduce new Rekorderlig cider cocktails to an excited group of food and drink journalists and bloggers.
The Rekorderlig Midsummer House in Victoria Park
Swedish hot dogs in East London