At home with Birland Feasts

Focaccia and olives 

Amuse bouche

• Zucchini fritter - saffron aioli

To Start

• Looe day boat Red mullet saltimbocca - fennel ragu - sage butter 

Main course

• Peter Tavy guinea fowl stuffed with apricots and pine nuts - confit leg meat - roasting tray reduction

• Swiss chard and spinach gratin

• New potatoes, artichokes, peas, broad beans and pancetta

Dessert

• Rum Baba - Blackcurrant and licorice ice cream - torched Italian meringue

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Coffee and specialty teas

My cookery is heavily influenced by French, Italian,  Spanish and Southern Mediterranean food cultures, with some modern twists. I am passionate about great taste and big on flavour, quality ingredients and local provenance. We don't do foams, pea shoots or whipped butter! Vegetarians are catered for with equal gusto - just please indicate how many vegetarians are in your party when booking. Sorry, but we cannot cater for other specific diets or food allergies, due to nature of the event, the food we cook and the kitchen, which is not allergen free. Menu subject to change due to availability of ingredients.

If you need to cancel your booking, please let us know 72  hours before the event and we will offer you a full refund. After 72 hours, we can only offer a refund if we are able to re-sell your ticket(s). If you can't come at the last minute, please do let us know so we don't lay up a place for you. Details about parking etc. will be sent prior to the event.