Join me for the first of my seasonal suppers this year, a celebration of spring. The series starts in May at the beautiful Benk + Bo in East London.
With a passion for seasonal vegetables, and vibrancy on the dinner plate, the menu will highlight UK seasonal produce for late spring.
You will be welcomed with a seasonally inspired gin mixed with Fentimans tonic, which will lead into a 3 course veg-centric meal.
For the table: Radish – butter – smoked salt
Starter: Asparagus – burrata / carrot pate (vg) – salsa verde
Main course: Herb baked fish / chickpea tart (v or vg) – pea puree – samphire – new potatoes
Dessert: Lemon & ginger cheesecake – rhubarb (vg)
To finish: Fresh mint tea
Menu subject to final confirmation. Please select fish/vegetarian/vegan option when booking as well as any specific dietary requirements, which we will do our best to accommodate. Please note Benk & Bo operates as a bakery so food cannot be guaranteed gluten free.
One gin & tonic is included in the ticket price, Benk & Bo operates a BYO policy, so if you would like a glass of wine with your meal, please do bring some along.