Friday 5th October 2018: Peter Harrison and the team behind this October’s inaugural Fifth Quarter Dinner at Snape Maltings have announced an exciting four course menu preceded by canapés, all matched with champagne and fine wines from the Seckford Wines portfolio.
For the dinner Peter is teaming up with award-winning butcher Salter & King and Seckford Wines – one of the Britain’s leading merchants of fine and rare wines. Seckford Wines will be matching Peter’s food with a selection of excellent wines from their massive portfolio. And of course, with meat sourced locally from free-range, organic or small-scale farmers by Gerard King of Salter & King in Aldeburgh alongside Steve Tricker of Truly Traceable in Halesworth, you can be confident that your special meal will only feature the best, slow-grown ingredients.
An unconventional assortment deploying a range of variety cuts.
Duck gizzard risotto.
Lamb sweetbreads, wild mushrooms, prosciutto.
Beef tongue, butterbeans, leeks, salsa verde.
Black pudding and apple ice cream, poached pears.
Friday 5th October 2018, 7.15pm
Snape Maltings Concert Hall Cafe
£75 per person including wines
Reservations can be made with Seckford Wines on 01394 446 643 or click here to email them.
Why celebrate the ‘Fifth Quarter’?
If we choose to eat meat, it follows that we should have respect for the living creatures bred for our table. We should do our best to know their provenance, so we can be confident that their shortened lives were comfortable and that the manner in which those lives were taken was humane.
We are also obliged to eat as much of the animal as possible, so nothing is wasted or thrown away. If we fail to do so, or we elect to ignore from whence our meat comes, we are disrespecting the animal and deluding ourselves. We are also stepping away from our responsibilities to sustainability. Fish are more than fish fingers. Pigs are more than bacon rashers and cows are more than burgers. This is why it’s important – ethically and morally – that we all eat more offal. Fortunately, the ‘Fifth Quarter’ can deliver truly delicious food experiences: all it takes is imaginative cooking and an open mind.