A collection of dinners first experienced at the St John Hotel in December 2014 was described as the “darker side of Christmas”.
 
Forest blend gin by Tënu

Forest blend gin by Tënu

 

Since his first pop up event held at Helsinki Design Week 2005, Antto has hosted countless food-related events. The transportable wooden Trojan Bar with Martí Guixé unfolded at several venues from Milan to Helsinki playing with the idea of a bar in a bar, or of a parasite alternative within the venue it landed in. The Ja Ja Ja Festival brought together the peripheral Nordic oddities of Iceland and Finland in London in 2014 with a food programme run by Antto and Emilíana Torrini. The menu including liquorice, seaweed, hand-picked mushrooms and catfish cheeks picked up the British Street Food Award. Another event starting in London was Tënu: a collection of dinners first experienced at the St John Hotel in December 2014 was described as the “darker side of Christmas”. Inspired by Carelian flavours from Eastern Finland and mythical landscapes created by Klaus Haapaniemi, Tënu hosted a full house for almost the whole holiday month. The Tënu legend lives on and will soon reappear in the form of a gin bottled at the Valamo Monastery Distillery in Finland. The Tënu Gin is composed of a forest blend of juniper, lingonberry and wild flowers.