What we found out at The Brewery’s summer showcase
What we found out at The Brewery’s summer showcase
Updated on 24 August 2018 • Written By Tonje Odegard
Earlier this month, we were invited to
The Brewery’s summer showcase to try out its new food and drink offering in the venue’s two summer marquees. Not only were we spoilt with fresh, seasonal dishes packed with flavour (seven of them, to be exact), but we were also treated to a rather
sweet surprise at the end of the evening.
The marquees were artfully decorated with fresh flowers that climbed from the floor, up the walls and onto the ceiling. The food was equally good-looking. We especially liked the look (and taste) of the picnic-style starter that featured four moreish dishes. The lamb toastie with parmesan and freshly grated truffle was a solid winner, but it was the sea bass ceviche that really stole the show. Sat on a squid ink cracker with a mojito sphere and lotus root disc, it was deliciously zingy, with plenty of texture.
Photo: Rick Bronks at Satureyes Photography
The first main consisted of pan-fried mackerel with barbecued spuds, charred cucumber, apple sauce and chervil, decorated with green oil and leek ash. It was meaty, oily and smoky – yum. The second main of iberico pork belly came with smooth parsnip puree, a tender purple octopus tentacle and pineapple ketchup (yup).
The Brewery’s ‘bread and butter’, meanwhile, was divine: warm sourdough, served with a choice of either liquorice or chicken-skin butter – it was almost worth the visit alone.
Our favourite part, though? The surprise at the end. We were taken down to The Grubstreet Author,
The Brewery’s new venue on Milton Street, for an after-party where desserts and cocktails were flowing. There, three intimate events spaces can house 48, 70 and 70 guests respectively. In The Cutting Room (a 48-seater cinema), the chefs were plating up delicious treats at a live dessert station – it started with an empty table that the chefs skilfully decorated with pudding in front of the guests. People ate directly off the table and saw chefs replace their dessert as the evening went on. Visual effects such as liquid nitrogen poured over the table kept guests entertained – and busy taking pictures.
Photo: Rick Bronks at Satureyes Photography
You could also feast on champagne and fruit caviar, while cocktails were in ample supply in The Sample Room (a contemporary reception area featuring a metallic bar with a glowing neon quill). In The Pasteur Room (designed for private dining), you could taste the different chefs' dessert canapés – our top choice was 2015 MasterChef: The Professionals finalist Tony Rodd’s bacon doughnuts. To wash it down, you could help yourself to some alcoholic punch from huge pineapple-shaped bowls.
Photo: Rick Bronks at Satureyes Photography
We emerged fully satiated and convinced that
The Brewery as a venue not only provides a range of diverse event spaces, but also excellent food and drinks.