'How to eat your Christmas tree': supper club with the Bread Companion
'How to eat your Christmas tree': supper club with the Bread Companion

'How to eat your Christmas tree': supper club with the Bread Companion

Regular price £38.00 Sale

Julia of The Bread Companion is back, this time with three special sittings of a meal to round off your festive season...

How to eat your Christmas tree…’ is an annual, evergreen-themed feast, which explores the edible heroes of our forests – Christmas trees! 

It was cooked up by long-time friends of Host of Leyton Julia Georgalis of the Bread Companion and Lauren Davies of Heka Lab

Evergreen trees are pillars of winter, as they stand tall and thriving through minus temperatures and snow – their scent reminiscent of Christmas. But come January, we see sad, wilted trees lining the streets, cast off and disused. During a 4 course meal, conifers and evergreen trees are served up for dinner in a multitude of exciting and unusual ways. Diners will leave feeling inspired to extend the life of their Christmas tree, perhaps by nibbling on it, after this experience! We are also working to recycle Christmas trees and will also donate £2 from every ticket sold to various charities around London working to replant trees. 

This year, The Bread Companion is collaborating with Host of Leyton and will be running 3 dinners in East London's Leyton around 12th Night, when Christmas trees are traditionally taken down. There are 25 spots available each night, from 6.30 pm onwards. This is a BYOB event - we recommend bringing some kind of gin or vodka so that we can make you a cocktail to kick off the night! Take a look at our menu below... 

Tell me more about The Bread Companion...

This supper club has been running since Christmas 2015 and has received press from MonocleVICEITV News, Heart Radio, Eurostar Magazine, Timeout London, London Metro, The Daily Mail and Mould Magazine.It was conjured up in collaboration with Lauren Davies of HEKA

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MENU

please let us know your choice before your arrival to the supper club...

 

WELCOME

fermented juniper juice // spruce cordial // olive & pine amuse bouche

 

TO START

spruce & beetroot cured salmon OR spruce & beetroot cured egg OR chicken and juniper pate

(all served on homemade rye, olive oil butter and fir pickle ribbons)

 

MAIN DISH

pulled lamb in gin OR squash trio with juniper OR mushrooms with pinenut & sourdough crust

(all served with olive smoked cauliflower and pinenut & orange bulgar

 

SWEET STUFF

pinenut brownie & spruce ice cream

OR plum & juniper crumble (vegan option)

 

TO FINISH

douglas fir & apple membrillo and sharp cheese, served on oatcakes

(nut cheese also available!)

 

//pine needle tea