A event on Thursday 15th August. The event starts at 18:30.
We're returning to Barley Wood Walled Garden for a summer evening in the orchard. Expect multiple delicious courses with the best of summer's produce, and a choice of puddings; all vegan, seasonal and cooked with care.
The dinner will kick off with an orchard tour and optional cider tasting, with an opportunity to learn all about traditional cider making. In case of rain there's an indoors/undercover back up plan.
Menu:
Kohlrabi and radish with lemon thyme salt. Fried celtuce with walnut.
Chilled cucumber, mint and yoghurt soup served with fried tortilla.
Fried courgette flowers stuffed with almond feta, dill and cherry tomato. Marinaded courgette ribbons.
Nicoise salad with pink fir potatoes, green beans, agretti, olives and wild garlic capers.
Pudding choice:
Blackberry mousse cake with praline
OR
Chocolate tart with salt caramel ice cream and raspberries.
All vegan. Please get in touch with any particular dietary or other needs, gluten free options available with advance notice.
LIMITED SPACES so booking is essential.
£20 for all courses, £23 including cider tasting (for over 18s only, ID may be required)
Profits from this event will be donated to the Bristol anti-raids network.
Full bar on site, cider/wine/local beers/non alcoholic drinks and maybe an apple based cocktail, TBC, will be available!
ABOUT BARLEYWOOD ORCHARD:
We make handpressed apple juice and traditional cider from unsprayed local orchards on an antique manual press.
There is parking on site, and we'd like to encourage liftsharing. The A5 bus goes to Wrington but it's still a walk from the centre.
Children welcome. Sorry, no dogs.
ABOUT PITCHFORK:
Bringing delicious, affordable, seasonal vegan feasts to you - Pitchfork host regular nights in different venues around Bristol and the surrounding area that promote tasty plant based food and community eating.
We like to cook food with ingredients that are bountiful and seasonal; foraging and using fresh ingredients and experimenting with flavours whilst avoiding pretentious menus!
We've developed our love for food and communal eating in varied settings: from cafes and restaurants such as Roll for the Soul and Bell's Diner, to drag themed performances dinners and field kitchens that are feeding thousands of hungry activists.
Any profits made after costs are donated to grassroots projects and organising.
Entry requirements:
The dinner will kick off with an orchard tour and optional cider tasting, with an opportunity to learn all about traditional cider making. In case of rain there's an indoors/undercover back up plan.
Menu:
Kohlrabi and radish with lemon thyme salt. Fried celtuce with walnut.
Chilled cucumber, mint and yoghurt soup served with fried tortilla.
Fried courgette flowers stuffed with almond feta, dill and cherry tomato. Marinaded courgette ribbons.
Nicoise salad with pink fir potatoes, green beans, agretti, olives and wild garlic capers.
Pudding choice:
Blackberry mousse cake with praline
OR
Chocolate tart with salt caramel ice cream and raspberries.
All vegan. Please get in touch with any particular dietary or other needs, gluten free options available with advance notice.
LIMITED SPACES so booking is essential.
£20 for all courses, £23 including cider tasting (for over 18s only, ID may be required)
Profits from this event will be donated to the Bristol anti-raids network.
Full bar on site, cider/wine/local beers/non alcoholic drinks and maybe an apple based cocktail, TBC, will be available!
ABOUT BARLEYWOOD ORCHARD:
We make handpressed apple juice and traditional cider from unsprayed local orchards on an antique manual press.
There is parking on site, and we'd like to encourage liftsharing. The A5 bus goes to Wrington but it's still a walk from the centre.
Children welcome. Sorry, no dogs.
ABOUT PITCHFORK:
Bringing delicious, affordable, seasonal vegan feasts to you - Pitchfork host regular nights in different venues around Bristol and the surrounding area that promote tasty plant based food and community eating.
We like to cook food with ingredients that are bountiful and seasonal; foraging and using fresh ingredients and experimenting with flavours whilst avoiding pretentious menus!
We've developed our love for food and communal eating in varied settings: from cafes and restaurants such as Roll for the Soul and Bell's Diner, to drag themed performances dinners and field kitchens that are feeding thousands of hungry activists.
Any profits made after costs are donated to grassroots projects and organising.
Entry requirements:
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