hosted by Oliveology
Christmas is a time for delicious excess! Join us for a delightful dinner cooked by our resident chef, Lida using mostly surplus fresh produce from Borough Market!
Deconstructed “spanakopita” (spinach pie)
Starters to share
Green salad with dried figs and galomizithra
Bulgur wheat with chestnuts and cranberries
Stuffed roasted butternut squash OR
Slowly cooked pork thigh with honey, mustard and citrus fruit and glazed with petimezi
Manouri mousse with roasted quince and a sour cherries sauce
Enjoy a 4-course dinner prepared with premium ingredients that would otherwise end up in the trash. For those wanting to discover more about Greek wine, a wine pairing menu will be available as well. Let’s spark the conversation around surplus produce and festive food in the most delicious way! Expect a meal using Lida’s favourite Oliveology ingredients and “rescued” ingredients from the best Borough Market producers.
Every little detail of the menu will capture the magic of this wonderful time of the year; still without forgetting food waste. Maybe we can inspire you to reuse your surplus food, without turning into the grinch? Join us for an enjoyable evening with great food and engaging conversations!
Dinner experience with Lida Papamatthaiaki
Lida is a trained chef and an anthropologist, focussing on food and the senses. Her experience working with food is diverse. Lida has worked in professional kitchens in Greece and London, consulted artisan food companies, joined food conferences and culinary seminars. She has also been writing and developing recipes for Oliveology for the last five years. In addition she has been volunteering in social kitchens for refugees in Athens. Lida is passionate about tangible and intangible heritage. She participated in an oral history research project documenting food practices in Northern Greece and worked for museums in Greece, developing food-related creative learning programs. She brings in her memories from her place of origin, Crete. Her workshops are inspired by the intersection of food heritage, culture and history.
Menu: Seasonal, using Oliveology products and mostly organic produce.
Price: £50 per person (includes 4-course dinner- does not include drinks, a selection of alcoholic and non-alcoholic drinks will be offered to buy at special prices)
Location: In our Railway Arch at Spa Terminus
Date: Friday 29th & Saturday 30th of November 2019
For more information on dates & bookings email us at: firstname.lastname@example.org
All menus are finalised two weeks before the date of the dinner. Please contact us directly with any dietary requirements and we will do our best to accommodate you.
As our dinners are hosted at a shared kitchen space, we cannot guarantee an allergy-free environment.
A minimum of 4 weeks notice is required for cancellation so we can fill your space. You will be given a full refund or we can transfer you to another date. However, no refunds or changes can be made if cancellations are changed in less than four weeks. However, you have the option to give your ticket to a friend or family member.