Saturday 15th, 22nd Aug + 5th Sept | £45 per person
The Dutch Barn, Owl Lodge, Lacock

Vaughan's Kitchen are delighted to announce new dates for their unique, interactive dinner event in collaboration with Owl Lodge, Lacock.

In the heart of the beautiful Wiltshire countryside, we will explore the culinary story of how Ancient Persia influenced the Greek cuisine that we know today.  No need to fly anywhere and risk quaratine on your return to the UK, stay here and the Greek experience will be recreated in the safety of your own locality. We can't do anything about the weather, except cross our fingers! 

The Dutch Barn has had significant improvements during lockdown, but in keeping with the nature of the building, of course.  At this time of year, the sides can be opened and you can enjoy beautiful views that can only be imagined in the winter evenings.

Please let us know when you book if you are in a 'social bubble' with friends or family and you will be seated together, otherwise guests who don't book together will be seated 1m apart.  There will be plenty of sanitiser around and the VK staff will wear visors or masks.

Dinner commences 7.45pm - a three-course dinner in the Dutch Barn.

MENU:

On arrival

Drinks:

Homemade Owl Lodge elderfower spritz - alcoholic & non-alcoholic versions

Various Dutch Barn 'nibbles'

 

To Start

A Persian-style mezze with:

Wiltshire Gold houmous 

Persian pickles

Homemade falafels

Lamb kofta with Arabic 7 spice

Courgette & yoghurt salad (Koussa bil Laban)

Lavash breads

Vegan version of lamb and dairy dishes available

 

Mains

The story of Greek souvlaki cuisine:

Souvlaki of chicken & pork with lemon, olive oil & garlic 

Soutzoukakia: meatballs, baked with tomato and cumin 

Spanakorizo: classic rice & vegetables 'a la Grecque'

 

Vegetarian & vegan mains:

Souvlaki of char-gilled halloumi or smoked tofu for vegans

Spanakopita filo & spinach tart

Spanakorizo: classic rice & vegetables 'a la Grecque'

.

To finish

A taste of the Wiltshire summer - 2020

16th Century syllabub using local cider

Garden herb 'Lacock delight'

Marinated blackberries foraged from Owl Lodge hedgerows

Vegan dessert: home-made meringues (using aqua faba) with lime coconut cream & blackberries

 

HOT DRINKS TO FINISH

Witshire roast coffee or teas


Make a reservation

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

BOOKINGS IN ADVANCE ONLY!

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

Please check your Junk/Spam folder if you haven't heard anything within 72 hours or email events@vaughanskitchen so that we can send a direct reply.