We’re excited to be joined once again by British-Iranian Sabrina Ghayour for a very special supper club to celebrate the 10 year anniversary of her debut cook book 'Persiana' featuring recipes from the book. The hugely successful self-taught home cook turned chef and food writer. As a chef and food writer, Sabrina has written seven cookbooks containing crowd-pleasing, generous, and delicious recipes for everyday eating - Persiana: Recipes from the Middle East & Beyond, Sirocco: Fabulous Flavours from the East, Feasts, Bazaar, Simply and Flavour.
This Supper Club is the opportunity to hear from Sabrina herself and indulge in a delicious menu of Persian and Middle Eastern-inspired mouth-watering recipes at our restaurant FIELD. This event is one not to be missed!
Menu
Welcome drink on arrival
Starters
- Marinated feta with lemon, coriander and pickled chillies with warm pitta bread
- Mirza Ghasemi - smoked aubergines with garlic and tomato
- Sour cherry meatballs in a spiced tomato sauce
- Mini chicken Bastilla cigars
- Maast o Khiar yogurt with cucumber, dried mint, rose petals and golden raisins
Main
- Slow-cooked spiced perfumed lamb shoulder with pomegrante
- Rose haarissa and perserved lemon roasted poussins
- Bejewelled rice with pistachios, almond, ornage peel and barberries
- Roasted butternut squash with pistachio pesto, feta and pomegrante
Dessert
- Spice carrot cake with rosewater cream
Standard Supper Club Ticket - £105
Standard Supper Club Ticket plus 'Persiana 10th Anniversary Edition' - £133
Please note, due to the nature of the event, we are unable to accommodate dietary requirements.
Please note, tickets are non-refundable.
FIELD by Fortnum's
At our newest restaurant, we are on a mission to discover better ways of bringing food to the table. We're shortening the journey from farm to Fortnum's, by working with incredible growers and producers whose regenerative practices don't just sustain the planet, but repair and improve it. We're championing delicious seasonal ingredients both for the way they taste and the way they're grown, because the future of food is taking root now, and we're excited to play our part.
Discovery more here - FIELD by Fortnum's | Restaurants at Fortnum & Mason (fortnumandmason.com)
