Pop up at Eatery 1853 on the 17th January 2013
We have been planning this evening for a long time and would like to say we were inspired to begin this journey by Joyce’s Leopold Bloom and his love of ‘variety meats’. In fact we can offer one specific quote to illustrate this: Unfortunately that wouldn’t be true and it’s more likely to be John Lydon who inspired us with his riposte to Steven Patrick Morrissey of the Smiths “Meat isn’t murder, it’s delicious”. Truth be told though we weren’t ‘inspired’ by anybody else like this, what brought us here was our love of food and the desire to cook and eat the food we love - you’ve only got to look at us to realise the truth of this. The principle of this evening is nose-to-tail dining, eating the whole animal and not wasting any piece of it. This is a very old principle cur- rently undergoing something of a renaissance. Lots of reasons exist as to why this should be, the frugality of the cheaper cuts, the desire to respect the animal which has died for the food we are eating or the search for gastronomic boundary pushing. None of these apply here; we want to cook and eat this stuff and we believe so do lots of other people and this is our chance to do just that. The food we have cooked for you is a selection of dishes, not quite traditional, but food which has stood the test of time – but we challenge you to find them on more than a handful of menus across the country today. We’re not searching for the fashionable or the modish (though that’s rich coming from two blokes running something calling itself a pop-up!), we’re not trying to be up to the minute and bring the latest New York trend or copy Feran Adria’s “techno-emotional” gastronomy You won’t find foams, spherification, freeze drying or liquid nitrogen anywhere near our food: though we have cooked something in a water bath for 12 hours and we have brined some of the meat before cooking it! Neither will you find dust, soil, tobacco or grass on your plate (if you do it’s not meant to be there so please complain, loudly). We hope to do this pop-up thing on a regular basis and that some, if not all, of you will become regular guests at our events. That, of course, needs you to enjoy tonight so please let us know if you do, or even if you don’t. In fact let us know whatever and anything you think about the event. We have not done some kind of naff feedback form as we want to know what you really think, in minute detail. If you did enjoy then look out for our next event which will be a Lamb focussed evening sometime in Spring; when we will be serving the full range of game in all its furred and feathered glory (not literally of course). Yours,
Platters
Mains
You get all this, yes really, all of it. So dig in and enjoy. Give it all a try and tell us what you like and (hopefully not) don’t like. If you really, really like something just ask, there’s probably loads of it left.
Please choose two of these tasting dishes each. They come in decent size portions but not too big; so you can definitely manage two of them.
Cured Beef Fillet Winter spiced cure
Brawn The lovely head meat, snout n all
Terrine with Lamb’s Brain Long slow and delicately cooked
Pressed Lamb Breast Twice cooked and served crispy
Ox Tongue Fried Polenta, Green Sauce
Boiled Ham New Potatoes, Parsley Sauce
Marinated Lamb Chops Couscous, Chickpea F’fina,
Confit Pig’s Cheek Boston Baked Beans, Home Sausage
Empanadas Little pies of smoky pork
Braised Stuffed Lambs Heart Celeriac Beignets
Slow Cooked Shin Beef Pickled Walnuts, Mash
Slow Braised Tripe Served warm
All served with Shades of Roasted Roots
£15 per head
Places are strictly limited so book now to avoid disappointment! Please contact Kay Robinson on…
T: 01254 - 602020 E: krobinson@accross.ac.uk W: www.eatery1853.co.uk
The Globe Centre | St James Square | Accrington | Lancashire | BB5 0RE T: 01254 - 602020 E: krobinson@accross.ac.uk W: www.eatery1853.co.uk