Join us for an intimate Burns Night Dinner with Feragaia & Wild By Tart on Thursday 25th Jan at 7pm for an evening of poetry & feasting.
Feragaia and Wild By Tart are partnering to bring you a very special and intimate Burns Night Dinner on Thursday 25th January at 7pm in Wild By Tart's unique Mezzanine space, bringing a fresh and contemportary twist to your classic Burns Night evening.
Escape the January blues and enjoy a Feragaia cocktail and canapes upon arrival followed by a carefully curated menu using seasonable, sustainabily sourced ingredients with feasting style dishes such as Wild Scottish mushrooms with celeriac puree and tarragon gremolate and slow cooked Scotch short rib with salsa verde .
Courses will be paired with a delightful Feragaia cocktail, showing that quality and taste don't need to be sacrificed when it comes to alcohol-free. Experience 0.0% ABV cocktails using ingredients such as sugar kelp seaweed and scotts pine - creating a unique and unforgettable experience.
In true Burns Night style the evening will be accompanied by poetry allowing you to relax and enjoy the magic of spoken word and have pure moments of connection with those around you.
FERAGAIA, The Original Free Spirit - 0.0% ABV, are leading a new category of 'free spirits' that aren't defined by what they are trying to avoid...alcohol. Handcrafted & distilled in Scotland's first alcohol-free distillery, Feragaia creates unrivalled quality in low/no spirits with a unique and confident drink that has a wild, refreshing depth of flavour.
Discover more: www.feragaia.com
WILD BY TART is a neighbourhood restaurant set within a multipurpose space. Housed in a former power station and coal store, the 9,000 sq. ft site combines a restaurant, bar, retail store, events space, and photography studio. Founded by Jemima Jones and Lucy Carr-Ellison, the successful duo behind bespoke catering company Tart London. The restaurant offers a relaxed menu. Inspired by places and people they love, Lucy and Jemima cook food with big flavours and seasonal ingredients, sustainably sourced where possible. Dishes are served from an open kitchen with counter seating, wood burning oven and charcoal grills. They srive to source all our ingredients locally, and where possible from Jemima and Lucy's respective farms in Somerset and Northumberland.
Discover more: www.wildbytart.com