Saturday 11th Dec | £50 per person
The Dutch Barn, Owl Lodge, Lacock
At this most magical time of year, come with us on a culinary journey, as if we are backpackers exploring the cuisine that we might find traveling on foot from Nazereth to Bethlehem but no rucksacks and no blisters...
Once again, our talented musician Andrew Hurst will provide live music on his traditional lute to enhance the experience.
Arrive at Owl Lodge 7.00pm - 7.30pm
Dinner commences 7.30pm
Come dressed for Winter in the countryside!
The journey from Nazareth to Bethlehem is approx 100km, which takes 2hrs by car along a boring motorway. However, for the more adventurous (and fit), it takes 8 to 10 days on foot. All routes pass through characterful Bedouin villages and ancient towns where, cooking methods, cookware and ingredients have stayed much as they were back in Biblical times.
This is an evening of Festive celebration as we prepare for one of the most important Christian Festivals plus the mid-winter solstice. We have based the menu around a Levantine cuisine with many dishes that are ingrained in that ancient culture.
Our menu encompasses everything that we can all do towards helping to reduce carbon emissions. We're making great use of local vegetables, all food waste is recycled back into usable energy via bio digestion in Wiltshire. The only meat we’re using is local free range chicken from Castlemead Farm in Radstock.
Hot spiced wine punch with damson & apple
Non-alcoholic hot spiced Bromham apple juice with cinnamon and star anise
Selection of Festive canapes
Dutch Barn Holy Land mezze
Levant Gold (confit carrots, chickpeas & tahini)
Muhammarra (roasted red pepper, walnuts and pomegranate)
Slate Hill Wiltshire Charcoal baked red onions
Pickled cucumber relish using organically grown Chestnut Farm cucumbers
Traditional sourdough lavash bread with za'atar, baked in the wood fired oven
Chicken Shish Touk (marinaded in Arabic seven spice mix, almonds & lemon)
Cauliflower Touk with Arabic seven spice, almonds & lemon, served with spinach &aubergine tart (vegetarian/vegan)
Aromatic rice with sultanas, parsley & olive oil
Raita of Wiltshire kale & mint
Palestinian almond & lemon torte, homemade labneh with caramelised wild crab apple sauce
HOT DRINKS TO FINISH
Levant mint tea, Wiltshire roast coffee, English tea
Make a reservation
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