If you love Greek cuisine and all things sustainable, save the date for this upcoming Greek Growers' Dinner at Spring
Spring at Somerset House have announced the next in their series of special growers' dinners, taking place on Wednesday 21st February in The Salon, Spring's private dining room.
Following on from the success of the inaugural event in June showcasing the theme of 'English Biodynamic Growers', February's evening will be led by key names in the sustainable and regenerative farming world.
The event will be curated and produced by Skye Gyngell and Monique Ziervogel (Head Sommelier), alongside two pioneering producers from the Greek Islands - Yiannis Paraskevopoulos, co-owner and winemaker for Gaia Wines, and Will Rolph, co-founder of Two Fields Olive Oil.
The four-course dinner will showcase Two Field's new season olive oil, incorporated into a Mediterranean-influenced menu devised by Skye Gyngell. The oil is harvested and produced in Zakros, Crete, and the menu will profile the vibrancy of the extra virgin olive and complement four of Gaia's wines from Santorini and Nemea.
Guests will be welcomed with a glass of 'Notios' White, Peloponnese, Gaia Wines 2022 before the main event. This will be followed by a selection of starters; Winter Tomatoes with young cheese, wild oregano and Two Fields new season olive oil, and Slow cooked bitter greens and salt baked wild Sea Bass with fennel pollen, capers and winter herbs paired with Assyrtiko Wild Ferment, Gaia Estate 2022 (from magnum).
For main, Braised Leg of Lamb with potatoes, Tropea onions and green sauce, Gratin of Swiss chard and Bitter leaf salad with citrus dressing will be served with Agiorgitiko By Gaia, Nemea, Gaia Wines 2021. To finish, Assyrtiko 'Clay', Orange, Santorini, Gaia Wines 2020 will be paired with a Cheese Plate and Honey cake with blood orange & olive oil and fior di latte ice cream.
Guests will have the opportunity to enjoy an intimate conversation between Yiannis Paraskevopoulos and Will Rolph, hosted by Skye Gyngell and Monique Ziervogel, following a challenging year due to olive oil shortages. This rare opportunity to hear from both Yiannis and Will will cover the perils and perks of growing regeneratively and responding to the changing climate demands.
Make it happen
Cost: The ticket price for this exclusive event is £120 per person
Where: Spring, Somerset House, Lancaster Place, London, WC2R 1LA
When: Wednesday 21st February in The Salon, 7pm start time
How: Find out more and make a booking via springrestaurant.co.uk
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