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Born out of The Bistro Devizes, our pop-up events offer a chance to experience our unique catering in unique locations.

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Autumn in the West Country | Nov 23rd | £45

Saturday 23rd November | £45 per person
The Dutch Barn, Owl Lodge, Lacock

Vaughan's Kitchen Apprentice, Aimee Applegate, is now in her final year of 'Specialised Chefs' at Bournemouth & Poole College.  This course was set up by the Royal Academy of Culinary Arts in order to provide training for young people with the passion and ability to work in fine dining and Michelin Star establishments.  There are only two colleges in the country where it runs. Earlier in the year this 'up and coming' young chef won gold and silver medals in high end competitions. 

Born and bred in Somerset, Aimee loves using local produce and is always ready to go foraging with Peter Vaughan, even in between busy events when most people would prefer to take a break.  She has planned a menu that features some of her home county's finest produce and will be happy to share with you their journey from farm to plate.

As well as preparing you some fabulous food, she also feels passionately that chefs have a responsibility to make sure that the ingredients they use are ethically sound and so would like to raise awareness of 'Compassion in World Farming'. This is a global charity that is working towards ending factory farmed meats, fish and dairy products.

Arrive at Owl Lodge for 7.00pm - 7.20pm 

Dinner commences 7.45pm - a three-course dinner in the Dutch barn, around the central fire pit.

Come dressed for November in the countryside!

MENU:

On arrival

Drinks:

Hot Spiced Craft Cider from The Cider Shed, Bromham 

Hibiscus, tarragon & blackberry spritz (non alcoholic) 

Canapes:

Chicken potage (soup)

Buffle et raifort

Chips de topinambour

Starter

Jack O’ Lantern Soup with Autumnal Flair

(Pomegranate, Dandelion Pesto, Honied Pumpkin Seeds, Spiced Crème Fraiche)

Einkorn Bread with Homemade Butter

Main Course 

Somerset Buffalo Bourguignon or 

Artichoke and Mushroom Bourguignon (V)

Roast Pumpkin, Chicory and Blackberries

Pomme Savoyarde (sliced potatoes topped with cheese & breadcrumbs)

Desserts

Applegate’s Apple Cake with Honey and Cinnamon Crème Fraiche and Apple Crisps

HOT DRINKS TO FINISH

You will have the opportunity to buy raffle tickets for an array of interesting prizes.  The money raised will go to 'Compassion in Farming' and you can take home a goodie bag, if you want to learn more about the charity.

 


Make a reservation

After clicking 'book now' you will be able to select the number of tickets (quantity). 

BOOKINGS IN ADVANCE ONLY!

Any Dietary Requirements etc?
Your Name / Tel. No.*

From Nazareth to Bethlehem | Dec 21st | £45

Saturday 21st December | £45 per person
The Dutch Barn, Owl Lodge, Lacock

From Nazareth to Bethlehem: the backpackers' culinary journey

The journey from Nazareth to Bethlehem is approximately 100km - it takes 2hrs by car along a boring motorway or 8 - 10 days by foot.  All routes pass through small Bedouin villages and ancient towns where dishes, cooking methods, cookware and ingredients have stayed much the same as they were back in Biblical times.

This is an evening of Festive celebration, marking one of the most magical astronomical points of the year, the mid-winter solstice.  It is based around a Levant-style feast, eating many of the dishes that are ingrained in this tradition.

Arrive at Owl Lodge for 7.00pm - 7.20pm 

Dinner commences 7.45pm - a three-course dinner at long communal tables in the Dutch barn, around the central fire pit.

MENU

On arrival

Hot spiced Bromham cider or apple juice with dried lime & star anise 

Habas fritas, fatayar parcels of sumac, spinach & pine nuts, lamb Sambousek

To start

The journey starts:

Fadi  (roasted courgette with garlic & tahini) 

Levant Gold (roasted carrots, caraway seeds, dates & cashew dip) 

Muhammarra  (baked red pepper with walnuts & pomegranate)

Tabbouleh

Mains

Merguez (paprika spiced lamb sausages)

Chicken Shish Touk  (marinated in Arabic 7 spice & served with almonds & lemon)

Cauliflower Touk  (vegetarian/vegan version as above) 

Aromatic rice with parsley, sultanas & olive oil

Bamia Bil Zeit (okra cooked with tomatoes, garlic & parsley)

To finish

Vaughan's Kitchen home-made assorted baklava

Mouhalabia rosewater pudding

Hot drinks

  

Make a reservation

After clicking 'book now' you will be able to select the number of tickets (quantity). 

If you don’t inform us about special dietary requirements in advance, we may not be able to accommodate you on the night and no refund will be available.

BOOKINGS IN ADVANCE ONLY!

Any Dietary Requirements etc?
Your Name / Tel. No.*