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Proportion pescaterian 'pop up' clever food, foraged & ethically sourced. served without the pomp & circumstance of a high end restaurant

proportion

Saturday, 25 March 2017 from 19:30 to 22:30 (GMT)

Proportion pescaterian 'pop up' clever food, foraged &...

Ticket Information

Ticket Type Remaining Sales End Price Fee Quantity
table 1.1 Sold Out 22h 47m £25.00 £2.14
table 1.2 Sold Out 22h 47m £25.00 £2.14
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table 4.2 1 Ticket 22h 47m £25.00 £2.14
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table 5.2 Sold Out 22h 47m £25.00 £2.14
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table 6.1 Sold Out 22h 47m £25.00 £2.14
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table 8.1 Sold Out 22h 47m £25.00 £2.14
table 8.2 Sold Out 22h 47m £25.00 £2.14

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Event Details

 

Proportion

 

 a part, share, or number considered in comparative relation to a whole.

 

Five servings for £25

 

plus, a foraged fizz & Poole oyster on arrival, a sweet treat & some next level caffeine to finish.

 

Proportion is back & spring is in the air, so let’s eat fish!

We usually do one fish serving at our pop ups but for our pescatarian special we will do five! To celebrate all that is awesome off the Dorset coastline, in it’s rivers & lakes.    

Tony ‘the fish’ at Premier & the local seafood 'oracle' Mark at Samways will be helping me chose the best & most Sustainably sourced fish & seafood around, plus personally foraged goodies from the forest or scavenge along the Dorset coastline (with a little help from my professional foraging friend Peter) & some proper organic vegetables from the legend that is Ian at sunnyfields farm!

We will also be getting stocked up on some great organic wine, craft beers & ciders.

 

I’m still working on the headings & exact content for March’s menu, but here are examples of fish servings from some of our previous pop up’s, to give you a vague idea of what to expect . . . 

it’s a trust thing!

 

  • Monk cheeks & leeks
  • Poole Mackerel
  • Skrei cod & seashore finds
  • Arctic char, sea aster & borage 
  • Poole cockles & crisps
  • Dorset plaice & goose tongue
  • Poole oyster & all the sorrel

 

(check @proportionchef Instagram feed to see exactly how they went down)

 

The exact content/elements/textures & twinkly bits of each serving will be subject to change, depending on what we can get our hands on as we lead up to the event, but . . .

 

 You can expect among other things in March!

 

Cuttlefish,Douglas fir, Skrei cod,  wood sorrel, chicory, sea trout, alexanders, clams, purple sprouting broccoli, blood orange, Poole oysters, Beetroot, cherry blossomPoole cockles, rosehips, hakewild horse radish rootsea beet, Portland scallops, ground elder, Judas ear, hog weed, crow garlic, megrim sole, violets, spring onions, Portland crab , sea purslaneJerusalem Artichokesloe, haws, Kalesea beet, wild garlic,  Kohlrabi, leek, wild fennel, leeks, sea kale, spring greens, wild oyster mushrooms, line caught seabass

 

Please track our tweaks to the menu, foraging progress & latest food porn via

 @proportionchef Instagram & twitter feeds or 'proportion' Facebook page

 

We do hope to see you all on the hill for a jolly good fishy feed!

 

Jim & Kara x

Do you have questions about Proportion pescaterian 'pop up' clever food, foraged & ethically sourced. served without the pomp & circumstance of a high end restaurant? Contact proportion

Event Venue Map

Venue map / South Coast Roast

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    When & Where


    South Coast Roast
    Richmond Hill
    BH2 6EJ Bournemouth
    United Kingdom

    Saturday, 25 March 2017 from 19:30 to 22:30 (GMT)


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    Proportion pescaterian 'pop up' clever food, foraged & ethically sourced. served without the pomp & circumstance of a high end restaurant
    Things to do in Bournemouth Gala Food & Drink

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