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Brine & Dine
Fri 9 December 2016, 19:00 – 22:30 GMT
A new supperclub at Cook House exploring the art of preservation; curing, pickling, salting, potting, brining, fermenting, preserving, air drying.... We're going to bring you a menu incorporating lots of these delicious elements that traditionally would see you through the winter...
Take your seat at the long table, candles are lit and the fire is roaring... The evening will start with a welcome cocktail followed by four courses of tasty fare. Cured meats and fish, pickles, cured egg yolks, homemade cheese, infused vinegars, salted meats, ferments, jams, fruit compots and much more, it'll be delicious!
Tickets are available now, priced at £40 plus booking fee.
We will be serving a special welcome cocktail, a four course generous sharing feast and coffee, please byo other boozy drinks.
As ever tickets go pretty quickly, so please book promptly if you're keen!!