Saturday 25th March: Peter Harrison will be returning with his seasonal suppers this March, celebrating foods of the changing season in the warm and convivial surroundings of Brick Kiln Barn.
The first Supper of 2017 will be on Saturday 25th March at 7.30pm and is an opportunity to excite the taste-buds as we look towards spring with some early fresh produce.
Let Peter get your taste buds singing with the promise of fresh local produce (and some must-haves from a bit further afield!).The raw milk Fen Farm double cream, from the producers of prize-winning Baron Bigod cheese, is a tremendous new addition to the wealth of Suffolk’s bounty. So, delicious canapés and a few glasses of Prosecco will be followed by:
Roast Norfolk Quail, baked polenta, field mushrooms, gremolata
Roast Westleton beef fillet, potato latkes caraway horseradish cream, seasonal greens
Poached rhubarb and orange, Fen Farm double cream, lemon and ginger shortbread
(The menu which can be adapted for special diets and a vegetarian option can be pre-selected for any course.)
Bring your own wine. House wine is available to buy.
Saturday 25th March 2017, starts at 7.30pm.
£45 per person.
To book or for more information, please email Debbie at Brick Kiln Barn or call 07730 313277.
Brick Kiln Barn
Suffolk IP17 2NE
Our future Saturday Supper dates are:
‘We hope you’ll come and find out for yourselves, unless of course you’re already one of his loyal followers, who know a treat is in store!
Guests mingle and chat as seemingly endless platters of canapés are passed around and the Prosecco flows. Then at convivial long tables, diners enjoy a set menu with every dish reflecting the Suffolk landscape and its seasons. These delicious Suppers are a draw for those who are up for something rather special and different; good food in the company of like-minded guests.’
Debbie Hills, Brick Kiln Barn