Come along to this feast of Middle Eastern food, a banquet of aromatic mezze on socially distanced tables of 2 to 8 people. Please only book to sit with people you are allowed to sit with at the time of government guidance. The bar will be open from 6.00pm with dinner being served at 7.30pm.
We will be operating a table service, so no going to the bar, with one member of the nest team looking after you with drinks orders, food and any other requests.
Please follow the one way system and adhere to all the COVID precautions put in place including handwashing and distancing. The ticket price includes one gin drink that Mark and Tom will pair to go with the food and there will be some form of entertainment between courses.
If you have any allergies or dietary requirements please do send me a message before you book just to be on the safe side as it may not be possible for me to cater for this. The cooking facilities are limited and therefore the menu is set, unfortunately we are unable to offer alternative options or swaps but we promise you won't go home hungry.
I love Middle Eastern cuisine, far more than just ‘the land of milk and honey’ the region is rich in oils, spices, fruits and flowers and tonight we are bringing you a treasure box of ingredients. The menu may change depending on seasonal availability.
Homemade, silky, hummus - in Egypt this dish is served as a poor man's breakfast, it's healthy, packed with flavour and delicious (shop bought hummus will never be the same again).
Labneh - a Middle Eastern homemade soft cheese, we are serving this with olives, pomegranate seeds and basil oil.
Moroccan carrot and beetroot salad - Side dishes and salads are an essential part of the meal in Moroccan cuisine, this is one of my favourites.
A kind of Baba Ganoush thing - I have a secret ambition to get you to eat more aubergine and this is step one!
Tabbouleh - This Levantine salad is served widely through the Middle East, packed full of flavour these simple ingredients carefully put together make this dish sing (I make mine with couscous).
Turmeric and lemon roasted salmon - Turmeric is a spice that has been used to flavour food for thousands of years, paired with lemon this marinade lifts the salmon leaving it moist and succulent. This, quite by accident has turned into one of my signature dishes.
Spiced lamb chops - marinated for four days the lamb is flavoured with cumin, cinnamon, turmeric, tamarind, coriander and rose harrisa.
Served with rice and BBQ'd vegetables.
.. and relax, for pudding we have
Cardamom and rose infused rice pudding served with orange slices marinated in an orange blossom syrup.
Flavoured meringue kisses with whipped cream (there's always meringue!)
Hi Beth, the facilities at the distillery are very limited so we are unable to offer substitute or swaps, saying that the starters are all vegetarian and the main course is salmon (as well as lamb) hope that helps, Maria
Hi Maria, we've just booked for the Brindle Distillery event - we're so excited as it's my wife Fiona's birthday on 4th July!! Our eldest son George has a nut allergy. It's not massively serious at all, he's fine if nuts are around, just not if he eats them to a great extent. I can't see any nuts on the menu, but thought I'd just let you know anyway. Thanks so much! Michael