hosted by Taste at Tippler
Food designers Blanch and Shock, (who have previously provided weird and wonderful culinary masterpieces for the likes of the V&A, the Wellcome Collection (and an exploding cake for Icon Magazine), are taking over House of Tippler in East Dulwich for two nights this December.
The four seasonal and locally sourced courses, plus special snacks at either end of the menu, will be complemented by a bespoke cocktail list devised by Tippler's own Tim Oakley.
It may be almost Christmas, but don't expect turkey, pigs in blankets, or wry takes on a figgy pudding - instead prepare yourself for ingredients at their absolute best from some of the wonderful suppliers local to South East London.
The following menu has been written based on what the guys hope to find in two weeks' time, but, as is the case with hyper-fresh food, some ingredients may change as the weather does...
High Easter bread and butter
Cuttlefish, chard and aged buttermilk
Fennel, cured mutton, grains, smoked prunes
Chicken wings and hearts, rape greens, hay, melilot
Concorde pears, sloe vinegar, walnuts, beach rosehips
NB: There will also be a menu offering for those that don't eat meat or fish, so please make your choice known at the time of booking.