The Menus

Allergen key: gluten (g), milk (m), nuts (n), sulphites (s), crustaceans (c), celery (ce), fish (f), soy (sy), molluscs (mo), mustard (mu), egg (e), peanuts (p), sesame (se)

 

THE TOUR

11th March – £60 for two people (free delivery)

Discover Vietnam: from Hanoi to Ho Chi Minh

Mastering the art of a good phở is life changing for any foodie. It’s a must-know, flavour packed staple that you will make time and time again, and when contrasted with the crunch and colour of the rainbow rolls or sweet and sour papaya salad, you know you’re in for an adventure of texture and flavour. Vietnamese food is distinct and yet often misunderstood in Western culture, so join Ryan and Charlie to learn the ins and outs of fundamental Vietnamese cooking.

Wagyu phở (e, s, sy, se, g)
Earl of Stonham Wagyu, roasted broth, fragrant herbs
Rainbow rolls (se, sy, mu, s, n)
Raw vegetable, nuoc cham, fragrant noodles
Hanoi papaya salad (n, sy, se, ce)
Smoked tomatoes, toasted fine beans, salted cashews
Goy Muc (mo, g, sy, s)
Pan-charred squid, Saigon beer, galangal and chilli vinaigrette
Coconut rice pudding (se, m, s)
Black sesame caramel, vanilla lime jus

Drinks pairing: Jules Taylor Pinos Gris  (£15)

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25th March – £70 for two people (free delivery)

Yalla Beirut with Ottolenghi

We’re journeying to Lebanon with Ottolenghi’s Executive Chef, Calvin Von Niebel, to bring a modern take on the Beiruti dinner table into your home. In true Lebanese fashion, this menu is made to bring people together – it is a reflection of the city’s rich history, seen through the lens of our incredible seasonal British produce. And with Ottolenghi wine buyer Pierre Malouf on board to introduce you into the wonderful, much unexplored world of Lebanese wine, this is definitely going to be a night in Beirut to remember.

Sardines in kataifi (crispy noodles)
Butterflied sardines, sour cherries & olive tapenade
Selek mehshi
Braised swiss chard rolls, Egyptian rice, grated tomato, allspice, wild za’atar
Aubergine m’tabal
Fresh radishes Smoked aubergine, tahini, Urfa chilli, English radishes
Spring tabouleh
Blood orange, chickpeas, red cabbage, mint salad, pomegranate molasses
Spatchcock poussin shish tawouk, toum, pickles & pita
Shawarma-spiced poussin, garlic, pickled turnip and cucumber

Wine pairing: details coming soon

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8th April – £60 for two people (free delivery)

Texas Blue Smoke

The firepits of the South are infamous for good reason. It’s not healthy and it’s certainly not light – but true BBQ food is one of life’s greatest pleasures. Fire cooking is one of Ryan’s favourite things, and for our trip to Texas he’s serving up the works from 22 hour smoked beef brisket to charcoal roasted leek (we can confirm, it’s to die for). There’s no better way to escape your kitchen than with this all-American cook-along.

22-hour smoked brisket (s, ce, sy, mu)
Hereford Beef, whiskey jus
Texas Butt (s, ce, m)
Rare breed smoked pork collar, beer pickles, pear, blue Murder cheese
Purple cabbage slaw (e, mu, m)
Toasted Florida pink grapefruit, goat’s cheese, shallot
Charcoal roasted leek (m, s, ce)
Barbeque beans, onion butter, smoked salt
Sticky Jack sweet potato (m, s, e)
Cultured yogurt, caramelised garlic honey dressing
Skillet pan cookie (s,e,g,sy,m)
Chewy pan cookie with sweet milk ice

 

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Past destinations (see the menus and find the recipes here)

Welcome to Basque Country (8th Oct)
Backwaters of Kerala (22nd Oct)
Flavours of Istanbul (5th Nov)
Temples of Balinese Cuisine (19th Nov)
Indigenous Outback (3rd Dec)
Korean Street Food (17th Dec)
A Night at the Medina (14th Jan)
Wild Nordic (28th Jan)
The Romance of Venice (11th Feb)
Oaxaca uncovered with Thomasina Miers (25th Feb)

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