See below for information about a brand new pop-up, whose inaugural event will be an offal-based supper taking place at Source Food Hall & Cafe on Wednesday, July 9th. Richard Bowman (sous chef at The Ethicurean) and Tessa Tricks (Sustainable Food Trust) will be coming together to bring you a four course offal-based menu, with tickets available at £27 per head (plus booking fee).
To book your tickets, click here – or alternatively, email trickstessa@gmail.com for group discounts, vegetarian options and any other queries.
Say the organisers…
Offal is a notorious meat. Called out for its foolish name and long branded as a lesser cut, today you most commonly find offal smuggled into every orifice of the processed meat production line.
Yet offal lives a double life.
In the words of Jeremy Strong, “Offal has been stolen.” Stolen by the media and gourmets, sensationalised, romanticised and “exoticised”… served at a mark-up as a relic of the past, signifying both diner and chefs’ culinary prowess.
We say bollocks! (lamb fries!) to this lose–lose approach! We want to cook – and eat – offal simply because, as the American euphemism “variety meats” suggests, offal boasts a range of textures, flavours, shapes and sizes. And offal is delicious. So cook with it we will.
Join us. Our four-course offal-oriented menu will demystify offal & banish all thoughts of impracticality, stigma and squeamishness.
Our menu isn’t meant to inspire machismo or to make you squirm. Rather, we want to celebrate odd bits and the variety of the beast to make you as happy as Fergus Henderson with a pint of crème de menthe.
Menu
Summer split pea & crispy pig’s ear soup
Duck heart, neck & liver terrine, carrot, fennel
Tongue & cheek chou farci
Rhubarb frangipan with bone marrow pastry & elderflower cream
The event will be decked out with relics of offal’s history so be sure to bring your reading glasses.
For more information about Sassafras, visit their website or their Facebook page.