'RIVER' Supper Club

 

RIVER was the first of four supper clubs The Bridge Lodge x Hawarden Estate Farm Shop are hosting this year. All four supper clubs will be taking inspiration from different parts of our landscape that surrounds both TBL x HEFS here in North Wales. The first, RIVER, was a great success, and not only for the outcome of the bank holiday weather we experienced after a tentative few hours beforehand! Storm? Or no storm? 

 

 

Thankfully came a warm evening and with it a beautiful late spring sun, basking everyone in an orange glow. The guests were taken on a journey of the local landscape in food, in this case the River Dee (the one in Wales of course)! 

 

The menu that we had curated tried to represent the full capacity of the river: the source, tributaries, estuaries, and eventually the mouth of the river. 

 

 

We started our journey with the arrival drinks, using a foraged cocktail with Forager's Gin distilling their amazing gin in the Snowdonia National Park (the source of the Dee). The cocktail was accompanied with foraged watermint & lemon balm. The starters were all about using every single section of the wild garlic plant and asparagus, the two main seasonal hitters in spring (the meandering section of the Dee). The main was to show off the trout grown in the Ceiriog only a few miles down river from us here at the Lodge (tributary of the Dee). Last but not least was the pudding using the acorns, from the enchanting oaks we have here growing in North Wales, to make a unique ice cream with halva cake and foraged sage flowers. Sides were made with sea herbs foraged from the mouth of the Dee (estuary bit), and on the tables each guest had their own 'Pinch Me' from Halen Môn Sea Salt Company in Anglesey for seasoning.

 

 

RIVER | Supper Club Menu

 

Starter

Hawarden Estate-grown Asparagus, Courgette & Feta Fritter Balls, Wild Garlic Leaf Sour Cream, Pickled Wild Garlic Heads, Wood Sorrel, Wild Garlic Thyme & Chive Flowers

 

Main

Flame-cooked Rainbow Trout in Sea Herbs, Wild Garlic Butter Sauce, TBL Wild Garlic Leaf Pesto, Puy Lentils, Wrexham Watercress

 

Pudding

Halva Cake, Local Honey and Maple Sauce, Sage Flowers & TBL Acorn Ice Cream

 

Sides
Watercress, Wild Garlic Leaves, Lemon Balm, Chocolate Mint & Edible Flowers Salad New Potatoes & Bread with Samphire Butter

 

Foraged Cocktail
Forager’ s Gin Yellow Label & Black Label Watermint, Apple & Lemon Balm

 

 

Our second LAND | Supper Club will be hosted on the 30th June 2018. Contact us for more details! 

 

 

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"Bringing the flavours of the landscape to life."
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