For our October dinners we are going to be popping up once again in the village of Marden.… we can now reveal once again we will be hosting two dinners in the Anno Distillers distillery with those lovely chaps Andy & Norman
This time however I will be joined by a fellow chef and new supper club host who is in the process of setting up his own pop ups.
Chef Visen Anenden will be joining us to cook a few courses alongside yours truly. Visen is an accomplished chef who trained with the Roux family at Le Gavroche and then worked on events for celebrity chef Anthony Worral Thompson.
He has most recently however been the personal chef to HRH The Prince of Wales household where for nearly ten years he worked in the assorted homes of the Prince and travelled with him on assorted foreign trips.
We have tried to ensure the dishes we are preparing highlight not only the handiwork of those clever guys at Anno but local produce and we hope a few stories peppered into the evening of both Visen’s and Hari’s experiences.
There will be just twenty two spaces available each night for this rather unique and exclusive event and we will have either Andy or Norman on hand each night to provide an insight into the workings of their still and the fruits of their labours.
So onto the menu… we will kick the evening off with assorted welcome nibbles served with a welcome Gin & Tonic whilst you will get an introduction and tour from the makers into how they make their Gins and Vodka.
First course prepared by Hari will be an unctuous Duck Rillettes served with a jelly made from Anno’s Sloe Gin.
Visen will then serve cured salmon that will have been cured using Anno’s Elderflower Vodka and a classic beetroot and horseradish garnish.
Chef Visen will then be in charge of the main course where he will be serving up a Pork inspired dish of the belly and a cake of black pudding. I am intrigued by his mushroom, lettuce – fenugreek sauce – his love of spices must be part of his Mauritian heritage.
Hari will be picking the cheeses and sticking local with Winterdale
Shaw unpasteurised Cheddar and then a Kentish Blue from Staplehurst.
To complete the meal Visen will be in charge again and his dessert will be an Anno Gin soaked sponge, raspberry, and burnt-butter-vanilla cream, all served with a glass of sweet wine.
Dates: Friday 21st & Saturday 22nd October 2016
Venue: Anno Distillers Marden
Time: 7:30pm Welcome 8:00pm Dinner Served
Suggested Donation: £50 per person (service not included)
Nibbles with an Anno Gin & Tonic
Duck Rillettes with Green Peppercorns & Sloe Gin Jelly,
Sour Dough Toast
Salmon cured in elderflower vodka, chickpea blini, pickled beetroot and horseradish
Pork belly, pressed potato-black pudding “cake”, mushroom and lettuce-fenugreek sauce
Winterdale Shaw Cheddar & Kentish Blue with Banana Jam & Porridge Oat Biscuits
Gin soaked sponge, raspberry, and burnt-butter-vanilla cream + small shot glass of Muscat de Rivesaltes
Coffee & Petit Fours
Menu subject to market purchases and ingredient availability
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