At home with Birland Feasts

Focaccia and olives 

Amuse bouche

• Ajo blanco

To Start

• Red mullet saltimbocca - fennel and courgette - caper and lemon dressing

Main course

• Mary Tavy guinea fowl stuffed with apricots and pine nuts - confit leg meat - roasting tray reduction split with lovage oil

• Swiss chard and spinach gratin

• Duck fat roast potatoes

• Artichokes, peas, broad beans with chili and mint, anchovy herb dressing

Dessert

• Rum Baba - blackcurrant and liquorice ice cream - vanilla crémeux- lemon verbena gel

  
  

Coffee and specialty teas

My cookery is heavily influenced by French, Italian,  Spanish and Southern Mediterranean food cultures, with some modern twists. I am passionate about great taste and big on flavour, quality ingredients and local provenance. We don't do foams, pea shoots or whipped butter! Vegetarians are catered for with equal gusto - just please indicate how many vegetarians are in your party when booking. Sorry, but we cannot cater for other specific diets or food allergies, due to nature of the event, the food we cook and the kitchen, which is not allergen free. Menu subject to change due to availability of ingredients.

If you need to cancel your booking, please let us know 72  hours before the event and we will offer you a full refund. After 72 hours, we can only offer a refund if we are able to re-sell your ticket(s). If you can't come at the last minute, please do let us know so we don't lay up a place for you. Details about parking etc. will be sent prior to the event.