SUMMER SPECIALS POP UP
This summer, I popped up at T @ Hove - serving two bespoke 5-course small plate menus, that celebrated vegan cookery, seasonal summer produce, and locally foraged ingredients in Brighton and Hove.
Guests were greeted with a complimentary drink, and served unique dishes that aimed to surprise and delight, expressing my love of cooking, entertaining and creativity.
Foraging was a key element to the food from, by utilising Brighton's natural summer larder, which lends itself perfectly to fresh, seasonal plates.
It was the perfect way to spend a summer evening – enjoying delicious dishes, with friends and family.
Pickled radishes, hazelnut crusted carrots, dill emulsion
Miso aubergine, wild herb and almond mole, vegetable crisps
Stuffed courgette flower, broad beans, chilli pickles, agave
Fresh fig, fig leaf granita, fig leaf mousse, crystallised fig leaves
Gooseberry frangipane, pistachio ice cream
Almond and grape ajo blanco with smoked paprika corn ribs
Heirloom tomato tostada, avocado, dill and green chilli sauce
Yellow curry, rock samphire crispies, coconut flatbread
Roasted plum granita, almond mousse, tarragon oil
Pink peppercorn shortbread biscuit, beetroot, peach
