A event on Wednesday 21st December. The event starts at 19:30.
Abundant Solstice Festive Feast
A decadent vegan banquet to excite all food lovers bringing extra celebration and sparkle to the festive period.
Enjoy tantalising tasting plates of different plant-based dishes. This event is all about pleasure, indulgence and sensory explosions.
£25
7.30pm 21st December 2022
Chef Bryony Ball loves to play, taking your palate on a surprising and magical journey. Inspired by cuisines around the world she builds plates layered with full, rich, zangy and fresh flavours and textures.
Years running an award winning retreat kitchen in rural Crete and cooking in Mexican kitchens are her among her biggest influences. Always working with quality ingredients including foraged treats, Bryony loves good simple food where possible and exciting experimental food where needed.
Reviews:
“Every time I eat Bryony’s food, it’s like a different party in my mouth” Maylis Sita Parisot - Chef and Owner of award winning vegan restaurant SAVVY, Paris
“Spent a week eating Bryony’s vegan food and as a meat eater was very nervous about the possibility. Totally blown away by the variety and tastes. I did not miss meat for a single meal, instead wished I could take her home as my chef!” - Retreat guest
Sample of some of the menu:
This specially selected tasting menu is designed to give you an abundance of different dishes and treats to try. Ingredients include foraged mountain and forest herbs, hand gathered Cretan sea salt and single estate Cretan virgin Koroneiki olive oil.
Sample of menu:
Festive Briam; slow roasted vegetables in tomatoes and olive oil with cinnamon, roast orange peel, fig leaf and bay
Lemon roast potatoes with pine and rosemary
Rocket salad with fresh parsnip shavings and grape syrup
Leeks in a port and cultured cashew cheese sauce
Kale and black lentil salad with sherry vinegar and toasted pistachios
Sundried tomato, walnut and mountain sage pesto
Roasted cauliflower with lemon rind, turmeric, garlic and toasted pine nuts
Greek Fava with capers, cherry tomato and shallots
Parsley roasted mushrooms with chestnut pesto
Mexican passila chili and almond sauce
Roasted celeriac with pomegranate molasse and pomegranate jewels and tahini
Turkish mungbean salad with dried cranberries and mint
Entry requirements:
A decadent vegan banquet to excite all food lovers bringing extra celebration and sparkle to the festive period.
Enjoy tantalising tasting plates of different plant-based dishes. This event is all about pleasure, indulgence and sensory explosions.
£25
7.30pm 21st December 2022
Chef Bryony Ball loves to play, taking your palate on a surprising and magical journey. Inspired by cuisines around the world she builds plates layered with full, rich, zangy and fresh flavours and textures.
Years running an award winning retreat kitchen in rural Crete and cooking in Mexican kitchens are her among her biggest influences. Always working with quality ingredients including foraged treats, Bryony loves good simple food where possible and exciting experimental food where needed.
Reviews:
“Every time I eat Bryony’s food, it’s like a different party in my mouth” Maylis Sita Parisot - Chef and Owner of award winning vegan restaurant SAVVY, Paris
“Spent a week eating Bryony’s vegan food and as a meat eater was very nervous about the possibility. Totally blown away by the variety and tastes. I did not miss meat for a single meal, instead wished I could take her home as my chef!” - Retreat guest
Sample of some of the menu:
This specially selected tasting menu is designed to give you an abundance of different dishes and treats to try. Ingredients include foraged mountain and forest herbs, hand gathered Cretan sea salt and single estate Cretan virgin Koroneiki olive oil.
Sample of menu:
Festive Briam; slow roasted vegetables in tomatoes and olive oil with cinnamon, roast orange peel, fig leaf and bay
Lemon roast potatoes with pine and rosemary
Rocket salad with fresh parsnip shavings and grape syrup
Leeks in a port and cultured cashew cheese sauce
Kale and black lentil salad with sherry vinegar and toasted pistachios
Sundried tomato, walnut and mountain sage pesto
Roasted cauliflower with lemon rind, turmeric, garlic and toasted pine nuts
Greek Fava with capers, cherry tomato and shallots
Parsley roasted mushrooms with chestnut pesto
Mexican passila chili and almond sauce
Roasted celeriac with pomegranate molasse and pomegranate jewels and tahini
Turkish mungbean salad with dried cranberries and mint
Entry requirements: