THE FLOUR POT KITCHEN WINTER DINNER
Brighton Beach, Tuesday 29th Janaury from 7pm
January is renowned for being a tough time of year for any chef trying to form a seasonal, creative menu. However, by combining the produce that is at its best in the colder months, with ingredients that have been gathered and preserved in various ways during the more bountiful parts of the year, we feel that we have created an evening for you with dishes that are both relevant and delicious.
POTATO, CHARCOAL, RAMSONS, COD ROE
MUSHROOM, NASTURTIUM, CHICKEN SKIN, BRIOCHE,
AGED BEEF FAT, ONIONS AND YEAST
VENISON, CABBAGE AND FERMENTED BLACKBERRIES
CROZIER BLUE, QUINCE, OATS, BROWN SUGAR,
YEAST CAKE, APPLE AND HAY
£65.00 a head
The price per head includes a welcome drink on arrival. We also have a selection of specially curated wines that can be purchased on the evening to match your winter dinner, plus a selection of classics. We also have our house wine on tap, Freedom beers, Silly Moo cider plus Blackdown Gin and Vodka for sale! Flour Pot Filter coffee and Prince Teas are also available to purchase on the evening as well as a range of soft drinks.
Sam Fry is from Two Star Michelin restaurant L’Enclume, Cartmel, Cumbria. Growing up in East Sussex Sam always had a passion for the local food scene and produce available in Brighton. After nearly two years at Terre A Terre with Matty he left for Cumbria.
Matty Bowling is Head chef at The Flour Pot Kitchen. Matty has a vast amount of experience having worked at Ottolenghi and more recently at Terre a Terre, as head chef for four years.