The menu is fixed and the tasting and testing pretty much done. After dithering between sticky toffee pudding or treacle tart, and following some lobbying on Twitter, you can have both and indeed a third toffee surprise to make up a trio of toffee delights!
Full menu is here
Right, I think I’m pretty much there and just need to pin down a few suppliers and test the recipes but this is what you can expect if you come along on 24th November.
Selection of cured fish, including vodka, dill and beetroot gravadlax, Bluey’s rollmop herrings, smoked eel, dark rye bread and Aquavit.
Wood pigeon breasts, bitter winter leaves, pickled walnuts and damson cheese.
Slow roast pork belly, quince purée, parsnip mash and braised red cabbage.
Sticky toffee pudding and créme fraiche.
There will of course be the usual glass of something sparkly and Kentish to start the evening and something tasty to nibble while you sip.
Booking will be on Eventbrite and should be open on the 11th. Any questions or queries please use the ‘contact me’ tab