SLOW SUNDAY WITH OLIA HERCULES & MERMAIDS GIN

SUNDAY 19TH NOVEMBER.  2.00PM – 7.00PM

KAUKASIS – The Cookbook - OLIA HERCULES

A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver

"Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson

Olia got in touch just after her last guest chef appearance at Bread and Flowers, saying she was working on another book and would really like to come back and promote it once it was published.  Well it arrived and to great critical acclaim in London with all those lovely chefs who know a thing or two raving about it.

I have to admit being smitten by page 14, the recipe for beets, plums and bitter leaves did it for me, followed by a celebration of vegetable dishes mixed with potent spreads, dips, sauces and drizzles, most with evocative titles and mysterious ingredients.

And now she’s coming back, on November 19th, to continue the tradition of the slow Sunday lunches we initiated earlier this year.  This time in conjunction with the Isle of Wight distillery and their Mermaid Gin, from which Olia is concocting a dazzling cocktail where the land meets the sea.

If you want to book a seat or two, then email martin@breadandflowers.co.uk We look forward to having you join us to celebrate the Kaukasis and all it has to offer, in the company of one of its most articulate and beautiful chefs.

Welcome Drink
From The Isle of Wight distillery, a Mermaids Gin cocktail, concocted by Olia to brighten your afternoon.
 
Welcome Snack
A mysterious little something to soak up the gin
 
Dishes
BEETS PLUMS & BITTER LEAVES
With griddled radicchio and soft herbs
 
KHANUMA
Saffron broth with chicken, pasta & caramelised onions
 
HAKE,
With pistachio & cauliflower sauce, coriander, chilli & maple syrup paste
 
SAFFRON PLOV, CHESTNUTS, DRIED FRUIT
An amazing version of a Jewelled Persian rice dish, fabulous.
 
FERMENTED PICKLES
I remember and love them from last time.
 
CHAKHAPOULI
Roasted lamb shoulder from Will Dixon hopefully, spices, fresh herbs, preserved lemon. 
 
ROAST PUMPKIN & RED ADJIKA
Sweet caramelised squash from the walled garden at St Giles House, with a spicy, salty chilli paste and blue fenugreek
 
BAKED APPLES WITH ALMONDS, BAY CRÈME ANGLAISE, ANNA’S SWEET MILK
Seasonal, sensational, sticky, sweet, sumptuous.
 
COFFEE
 
BYO Drinks, no corkage.  £55 per head. 

Full payment in advance to secure a seat. - please email; martin@breadandflowers.co.uk

Bread and Flowers, Longford Farmhouse, Bodenham, Salisbury, SP54EJ

Martin Simcock