During the pandemic, food writer and chef Thom Eagle, previously at Bottega Caruso in Margate, began publishing fantasy menus and recipes after his restaurant shuttered. His imaginative creations, like sweet and sour ox tongue or two-day jellied pork with pickled carrots, offered him a freedom from practical considerations of preparation, serving, and customer preferences. This "unorthodox kind of cooking" allowed him to explore ideas that might not be feasible in a real-world restaurant setting.
Ruby Tandoh, another food writer, also engages in "daydream cooking," particularly when she feels isolated or her relationship with food becomes challenging. She imagines elaborate, whimsical dishes like a bubblegum-pink cake with strawberry goo or experimental ice cream flavors, finding comfort and creative release. This mental cooking, she explains, serves as a vital spark of hope, nourishing her when the real world proves disappointing or inaccessible due to health issues, lack of resources, or wavering confidence.
This trend of imaginary cooking extends beyond personal coping mechanisms. Some, like artist and writer Tunde Wey, use this imaginative space to envision a radically different culinary landscape, advocating for a new system that supports both owners and workers with essential services rather than merely bailing out existing restaurants. This imaginative culinary work provides a platform to critique and reimagine the food industry, laying the groundwork for future possibilities.
