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Sandy Lane Farm Pop-up supper club

When:
April 27, 2018 @ 7:30 pm – 10:30 pm
2018-04-27T19:30:00+00:00
2018-04-27T22:30:00+00:00
Where:
Sandy Lane Farm
Cost:
£42 pp

EASONAL SUPPERS: SPRING 2018 
Friday 27th April / Saturday 28th April 7.30-10.30pm
Friday 4th May / 
Saturday 5th May 7.30-10.30pm

£42 per person (BYOB). Places can be booked online at: https://www.eventbrite.co.uk 
​(please note there is a booking fee per ticket) or via the farm shop on Thursdays or Saturdays.

Experience a local ‘pop-up’ seasonal supper in the relaxed surroundings of our barns & savour the seasonal flavours of Sandy Lane Farm. We aim to use as much freshly harvested, organic vegetables from the farm as possible & our free-range, slow reared meat. The ingredients are transformed into a delicious 3 course meal by the fantastically talented & experienced chefs, Nicky & Phil, personal chefs to the Rothschild family at Waddesdon Manor & who run Passion for FoodSee menu below & please let us know if you would like the meat or vegetarian main course cate@sandylanefarm.net

Please bring your own alcohol & soft drinks. We provide the glasses & water. 

Arrive between 7.30 & 8.00pm & gather around the fire pit in the farmyard. Supper is served to you from about 8.15 (one sitting) by members of the farming family. From field to farmer to fork. The evening ends between 10.30 & 11pm.

Please note: Seating is ‘refectory-style’ but guest places are named so that you can sit with your party.

Spring Supper Menu
Friday 27th & Saturday 28th April  

Appetisers on arrival
Sourdough croute, home made organic  dips
allergens: gluten, dairy

Starter  
Textures of cauliflower – milk puree, pickled & cous cous
with garden herbs and toasted hazelnut crumb
Note: pearl barley & quinoa will be used
allergens: dairy, sulphites (in vinegar), nuts

Main Course
Spit roasted Sandy Lane Farm hogget (yr old lamb) – marinated kleftiko (herbs, cinnamon),
​olive oil mash, charred asparagus,
burnt leek & radish salad, mint yogurt
allergens: dairy
OR 
Mille feuille of wild mushrooms, olive oil mash, charred asparagus, burnt leek & radish salad (V)
allergens: gluten

Dessert
Poached rhubarb, set vanilla cream, elderflower syrup
& ginger crumb
allergens: dairy

Spring Supper Menu
​ Friday 4th & Saturday 5th May 

Appetisers on arrival
Sourdough croute, home made organic dips
allergens: gluten, dairy

 Starter
Heritage beetroot
fresh Norton & Yarrow goat curd
crispy free-range hen’s egg, candied walnuts & soft fresh herbs
allergens:  gluten, dairy, nuts

Main Course
Duo of Sandy Lane Farm free-range, rare breed
pork belly & shoulder
pressed potato & fresh garlic puree,
seasonal greens, local asparagus & burnt onion
allergen: dairy
OR
Twice baked cauliflower soufflé
pressed potato & fresh garlic puree,
seasonal greens, local asparagus & burnt onion (V)
allergen: dairy

Dessert
Rhubarb, cardamom & ginger trifle
allergens: gluten, dairy

Menu may be subject to changes. As much produce as possible is sourced from the farm & thereafter we source from local growers &
small scale food producers. To add interest, our chefs may choose to use other ingredients.
Due to the pop-up nature of our event, very limited dietary requirements can be catered for. Please check before booking.
Food is prepared in a kitchen that uses nuts & gluten. 
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