The Flour Pot Kitchen Winter Dinner

The Flour Pot Kitchen Winter Dinner

Posted on behalf of The Flour Pot Bakery

Foraged and Cultivated


The Flour Pot Exclusive Winter Dinner
January 29th from 7pm


So Winter is well and truly upon us, although we have been blessed with some incredible sunshine at the start of this year down on the seafront! 



We thought we would kick start our 2019 series of Flour Pot Dinners, with an exclusive event at our seafront Kitchen, with Sam Fry, from the Two Star Michelin restaurant, L'Enclume in Cumbria and our own Head Chef Matty Bowling.  



January is traditionally known for being a tough time of year for any chef trying to form a seasonal, creative menu.

However, by combining the produce that is at its best in the colder months, with ingredients that have been gathered and preserved in various ways during the more bountiful parts of the year, we feel that we have created an evening for you with dishes that are both relevant and delicious.



THE MENU 

 

Potato, charcoal, ramsons, cod roe and rye



Mushroom, nasturtium, chicken skin, brioche, aged beef fat, onions and yeast  



Venison, cabbage and fermented blackberries



Crozier blue, quince, oats, Brown sugar, yeast cake, apple and hay

 

 

- ABOUT OUR CHEFS -


 


Sam Fry is from 2 Star Michelin restaurant L’Enclume, Cartmel, Cumbria


Growing up in East Sussex I’ve always had a passion for the local food scene and great produce available especially in Brighton. I was able to explore that passion further when I started working at terre a terre with Matty bowling. After nearly two years at terre a terre with Matty I left to begin working at a Michelin starred restaurant in cumbria. It was in Cumbria that I truly discover my love for seasonal British ingredients, whether they have been forage or cultivated. I’m very excited to back in Brighton and working with Matty once more.


 


Matty Bowling is from The Flour Pot Kitchen, Brighton, East Sussex  


Our Head chef Matty Bowling has a vast amount of experience having worked in Ottolenghi and more recently at Terre a Terre, as head chef for 4 years. Matty’s inspiration lies in creating new flavours, textures, family-style dining and working with passionate like-minded individuals.


The price per head includes a welcome drink on arrival. We also have a selection of specially curated wines that can be purchased on the evening to match your dinner, plus a selection of classic wines. We have our house wine on tap, Freedom beers, Silly Moo cider plus Blackdown Gin and Vodka for sale! Flour Pot Filter coffee and Prince Teas are also available to purchase  on the evening as well as a range of soft drinks. Unfortunately we will be unable to cater for any allergies or dietary requirements due to the nature of the event, and seating will be allocated at a time between 7-8:30pm. We will notify you via email of your booking time. 





When
29 Jan 2019 at 7:00pm
until 29 Jan 2019 at 11:00pm
Where
The Flour Pot Bakery + Kitchen
85-90 Kings Road Arches
Brighton
BN1 2FN

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