Smoke and Thyme Christmas Feasts

Tis the season (no really, tis already), and I am delighted to announce my Smoke and Thyme Christmas Feasts.

Faced with a whole array of different dramatic Christmas feast ideas, I couldn’t decide what I wanted to serve, so the answer just had to be “EVERYTHING!”. I’ve come up with five feasts for this festive season, each built around a different centrepiece.

18th Nov: Christmas Surprise: Pay-What-You-Want
26th Nov: Fishmas: £35 p/h SOLD OUT!
3rd Dec: Suckling Pig Feast: £45 p/h
10th Dec: Canard en Croute: £35 p/h
16th Dec: Salt Beef Wellington: £42 p/h

Salt caramel browniesChristmas Surprise: Friday 18TH NOVember

There’s nothing quite like opening a present, and for the Christmas Surprise you’ll get to do so a whole month early. Unlike the others, this menu will NOT be announced in advance, and you won’t be able to shake it to figure out what’s inside either. You’re guaranteed good value though, as this will be a pay-what-you-want night. As ever, please let me know any dietary requirements in advance, and I’ll do my best to accommodate.

BOOK HERE

6 Lobster Tortelini

Fishmas: Saturday 26th November

My award-deserving seven course fish tasting menu, featuring lobster tortelini, beetroot cured salmon, and sea salt caramel ice cream. Click here to see the menu from last year’s Fishmas.

BOOK HERE

suckling-pig-raw

Suckling Pig Feast: Saturday 3rd December

“Sit the pig on an oven tray in a sphinx-like manner, then rub some oil onto it as if it is Ambre Solaire on a good friend’s back. Season liberally and place in a medium oven for 3 to 4 hours.” Fergus Henderson

What more is there to say?

BOOK HERE

 

Canard en Croute: Saturday 10th December

The Julia Child classic that all but defeated Amy Adams in the movie – a whole duck, boned out and stuffed with sausagemeat and baked inside a flaky pastry crust.

BOOK HERE

img_2533

Salt Beef Wellington: Friday 16th December

My own take on the dish that is the sine qua non of decadent dining, using a cut of luscious, succulent cured and smoked brisket covered in a caramelised onion and mushroom pate.

BOOK HERE

Come celebrate my most ambitious Christmas season yet with one of this five gold rings fabulous feasts. Or to book your own private Christmas party,  message me HERE

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