Since starting her career at the Riverside Restaurant, West Bay, Alison has been Sous Chef at The Half Moon, Melplash for four years, firstly under Dan and Jen Clarke and now under the management of Karl and Susie Bashford. Kiaran has been an apprentice chef at Brassica, Beaminster since Spetember 2014 and is studying at Exeter College. Last year he was awarded the title of Dorset Young Seafood Chef of the Year in a cook off final at the Dorset Seafood Festival- his winning dish will be served up at the pop-up. The pair are delighted to be able to draw together their collective influences and passion for using the finest local seasonal ingredients in this one off fine dining experience. They will be serving a 5 course tasting menu, plus homemade breads, canapés and petit fours. The Venner Bar’s Lloyd Brown will be preparing a very special welcoming drink using Liberty Fields Apple Aperitif. Dishes will include pork belly and tenderloin with crackling, celeriac, apple and sorrel and chocolate and hazelnut delice with malt ice-cream.
A vegetarian alternative menu is available.
The menu is priced at £35 per person with all proceeds going to SOCC (Save Our Clock Campaign). There will also be an auction in aid of the appeal; bids may be made in advance by visiting the SOCC Save Our Clock Campaign Facebook page.
To book please call 01297 480877 or 07906 111993 and leave a message or email [email protected].
Thanks go to Washingpool Farm, Capreolus Fine Foods and Liberty Fields who are supporting this event. Also to the many individuals and businesses who have donated auction lots.
