We have worked alongside some hugely creative chefs over the years on events from London to Cornwall.
So we Thought, why not invite them down to Bread and Flowers HQ and ask them to cook for the locals. After all, Salisbury isn’t exactly the gourmet capital of the south. Remarkably, they come and deliver some amazing, original and unique food with great humour and gusto. But you need to be on the mailing list to get in on the action, and you need to book fast. Fifty percent of seats for Matt hew Pennington sold within 90 seconds of the email landing.
UP COMING GUEST CHEF
ROSE PRINCE, SLOW SUNDAY -18th MArch 2018
SLOW SUNDAY - 2.00PM – 7.00PM
LONGFORD FARMHOUSE. BODENHAM. SALISBURY. WILTS. SP5 4EJ.
It’s another slow Sunday lunch on the 18th March 2018, we’re super excited to be welcoming Rose Prince as our next guest chef.
Rose Prince is a food writer, author, cook and activist. She contributes regularly to BBC Radio 4’s Food programme and was a judge for its Food and Farming Awards in 2009. She was the winner of the Glenfiddich food and drink awards in 2001 and in 2009 was named by Vogue magazine as one of the most inspirational women in Britain.
She’s also really passionate about her subject and speaks with an authentic voice about the food she loves and the ingredients she’s addicted to. Remarkably, she’s also willing to share her sources with others as we discovered when we joined her for lunch last week to bash out the menu for her guest chef appearance here at Bread and Flowers.
She published a new book recently; ‘Dinner & Party; Gatherings, Suppers, Feasts’, which apart from being full of great recipes, contains plenty of tips on menus and timings for the reader to follow when contemplating their own gathering of friends. Signed copies will be available on the day and she’ll be cooking some of her classics for everyone to savour.
Prince Quince – A glass of bubbly with a little quince liqueur in it. Mark Hix named it after Dominic and Rose when they sold him their crop of quinces.
Roast new season baby potatoes, wild garlic curd cheese
Anchovy and onion tart
Urid & Toor lentils, braised with butter and ginger, poached quails egg, wild garlic chutney
Arctic char, apple balsamic vinegar, apple vodka, celery leaves
Fennel & green pea crush, mint, toasted walnuts – served on chicory leaves (veg)
Slow roasted duck, smoky and aromatic green wheat, tamarind sauce, watercress
Roast squash and puff pastry pie, watercress, fresh goat’s curd (veg)
Caramelised blood oranges, crème fraiche.
BYO Drinks, no corkage. £55 per head.
Full payment in advance to secure a seat. - please email; email@example.com.
Bread and Flowers, Longford Farmhouse, Bodenham, Salisbury, SP54EJ