Join us for an Autumnal harvest Cornucopia!

WHEN: November 27, 2024

TIMINGS: 6.30PM WELCOME FOR 7PM DINNER

LOCATION: BOTTOM'S REST, 16 LOWER MARKET ST, BN3 1AT

Here at Brighton Gin we're delighted to have joined forces with the utterly brilliant chef Ellie Ledden of Forgotten Cuts, and author & TV presenter Kate Bradbury (Springwatch; Gardeners’ World; Knepp ambassador) to help raise funds for the food education charity the Prept Foundation - inspiring a new generation through food to live happier, healthier lives.

Chef Ellie Ledden will be cooking for you using the incredible produce of Knepp estate, carefully managed as part of their ground-breaking (literally!) rewilding programme, and the very autumnal produce from the wilds of Sussex.
 
Highlighting Ellie's nose-to-tail philosophy for the omnivores and lots of beautiful plant-y dishes championing the very best flavours of the season, all ethically and sustainably sourced. 

Please note: PREBOOKING ESSENTIAL - PREBOOKED MEAL IS DEFINITIVE.

Each ticket will include a donation to the food education charity, Prept, four fantastic courses of stunning food championing the very best produce coming out of Sussex, and a specially-created Brighton Gin cocktail to get things going with a bang.  In between courses you'll hear from the inimitable Sharon Honey talking about the work of Prept, Kate Bradbury talking about Knepp plus her latest bestselling book One Garden Against the World, and we'll be raffling off some pretty amazing Brighton Gin goodies and experiences too!

THE MENU

The whole menu is coeliac-friendly, and you can choose either a meat or a vegan dish for each course. If you want to mix & match, please email us with the details of which option you choose from each course or add it in the in additional comments at Check Out.

Please understand that your booked meals are definitive and cannot be changed.

All meat is sourced from Knepp estate. It is not farmed, the land and animals are managed naturally. All produce is from local seasonal organic farms. 

Amuse Bouche
Longhorn beef broth, black garlic blini, green sauce (GF)
or
Chaga Mushroom broth, black garlic blini, soused heritage apple (GF) (Vegan)

Starter
Venison & juniper meatball, sour plum & Guanciale jus, truffle celeriac, oyster mushroom (GF)
or
Oyster mushroom, fermented mushroom ketchup, truffle celeriac, sour plum jus (GF) (Vegan)

Main course
Longhorn brisket & bone marrow ragout, Longhorn beef fat, Cheesemakers special & horseradish dauphinoise, gremolata, black garlic & lemon calvonero (GF)
or
Miso tofu, 'crackling', cassoulet, gremolata, black garlic and lemon calvonero (GF) (Vegan)

Pudding
Baked heritage apple with dried fig & hazelnut crumble, spiced orange Brighton Gin, Kearsley Apiary honey ice cream (GF)
or
Cacao nib truffles, cacao, blackcurrant & coconut cream (GF) (Vegan)