Cooking the Books - third

COOKING THE BOOKS PART THREE

FRIDAY 12TH, SATURDAY 13TH NOVEMBER 2021. 

7.00PM – 11PM

WECOME

Wild mushroom arancini, tarragon mayonnaise

Melon margarita

FIRST

Linseed flatbreads, butterbean crush, rocket with lemon and herb mayonnaise, potager pickles

SECOND

Salsify goujons, aubergine jelly ‘eels’, miso mashed potatoes, parsley liquor, lemon and sage salt

THIRD

Parmesan doughnuts rolled in porcini dust, chestnut soup, frothy mace bay cream, frozen pear shavings

FOURTH

Mushroom ragout steamed pudding, broccoli and hazelnut confetti, spiced cranberries, mulled cabbage and practically pickled cabbage

FIFTH

Hot stem ginger Parkin pudding, toasted oatmeal praline ice cream, sticky ginger sauce, spiced damson compote

I’ve been meaning to do this menu for so long now.  It’s from the book ‘Terre a Terre’ by Amanda Powley and Philip Taylor, with outstanding photography by Lisa Barber.  I bought it about 10 years ago as a source of inspiration and really just wanted to share the book and the contents with you all.  I know plant based is seriously on trend at the moment, but I’m not cooking these dishes to score any politically correct points, I’m genuinely excited  by the creativity that has gone into each recipe.  We have tried all the dishes and promise they are completely outstanding, so come and be inspired, well fed and surrounded by like-minded food voyageurs.

Let the journey begin.

DETAILS, DETAILS, DETAILS

Doors open 7.00pm for margaritas and arancini served to your tables.  The first plate is delivered at 7.45pm. then dishes every half an hour.  Carriages at 11.00pm.  We’re laying up lovely sharing tables in the sitting room, dining room and drawing room for you to enjoy and we’ll be showing off our new John Julian plates and GvE&Co wallpaper.

For this menu and the 150 plus ingredients it comprises, we need all the back of house prep and service space we can lay our hands on.  My advice, seriously, ‘Don’t try this at home’  Producing these dishes for 48 guests each evening is a challenge we’re really looking forward to, but may mean that we’re a bit more limited on the number of food allergies we can cope with.  ‘Gluten free’ for instance, we would not be able to accommodate, but do ask about others. A full list of ingredients in each dish is attached if you follow this link with information on the allergens they contain.  We hope you find that useful.

Seats cost £55 per head and full payment in advance is required to book a seat at the table.  Click on the BOOK SEATS NOW button below to get yourself and your chums on the guest list.  Payments are non-refundable, but if for any reason you can’t make it, you can always sell your ticket to someone else, or, if we can, we’ll try and find a home for it.  With ‘no shows’ costing the restaurant industry £18bn a year, we can’t afford to be part of that statistic, hence the pre-payment.  Should covid rear its ugly head again however, and we’re forced to cancel the event, everyone will get a full refund.  As usual it’s BYO booze, no corkage.

We are deliriously excited to be welcoming you back to Longford Farmhouse, so, as the saying goes, ‘book early to avoid disappointment’  Best wishes and we look forward to hearing from you.