How time flies - I've just posted full details for my final public pop up of 2014! My October date has now all but sold out (there is still 1 ticket available!) so I've put up my final date for this year, on Saturday 6th December, as I'm skipping November in favour of sunning myself on a beach many miles away! So Saturday 6th December will be my last event this year (although I am going to be doing a Christmas fair, with food and drinks, at W7 Emporium in West Ealing on 13th December so look out for details of that one coming soon).

The menu for 6th December is as follows:

Winter cocktail, made with bubbles and cranberries
Gooey smoked salmon kedgeree 'arancini' balls with soft quail's eggs, curry mayonnaise and crispy toasts
Cider pot roast guinea fowl with leek gratin, pomegranate roasted carrots, salt baked celeriac & parsnip puree, and Yorkshire puddings
Passion fruit posset with winter spiced butter biscuits
Montgomery cheeseboard, apple and quince chutney, seeded crackers
COFFEE and HERBAL TEAS served with homemade "mince pie" chocolates
The event is £30 per ticket, and is bring you own booze so you can bring a bottle (or two!) of your favourite. If beer is more you thing, then you can come empty handed, as Peroni are sponsoring the evening by providing bottles of their new Alta beer.
If you'd like to come along and are a vegetarian, or don't like certain elements of the menu, that is no problem - while booking there is a comments section and you can just leave notes there as to what you can/can't eat and I will make an alternative meal for you. I don't think that I've done a pop up so far when I haven't cooked an alternative/veggie/vegan/gluten free main course, starter or pudding!

You can come on your own, bring a date, grab some friends, or book out a whole table for however many of you there are!

Tickets for my past few events have sold out crazily fast, so I do recommend getting in there early if you want to come along! I'm notoriously bad at taking photos at my pop ups (something to do with cooking 4 courses for nearly 20 people!) so I'll leave you with a photo of the table all ready and laid ready for guests to arrive:


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