Blid & Hatton Gatherings are organising a #CookForSyria fundraising Supper Club as part of the initiative launched by launched by the Instagrammer Clarkenwellboy in aid of the UNICEF’s UK's Children of Syria Fund. For more info se www.cookforsyria.com
Blid & Hatton will take over the Hothouse Café, The Medicine Garden, Cobham, Surrey for one evening only. We invite you to gather and join us for a delicious Supper Club menu to celebrate Syrian cooking and raise some much needed funds for the children suffering in this atrocious conflict.
We will donate a minimum of 20% of the proceeds from dinner, the total of what we make on selling wine, as well as the total of raised funds from a silent Auction offering a few brilliant options to bid for on the evening! Details to be revealed shortly. All donations will go directly to the UNICEF’s fundraising initiative: https://www.justgiving.com/fundraising/cookforsyria
The Supper Club can seat up to 52 guests and the cost for 3-course dinner is £45 per person, including a glass of prosecco.
Mezze boards to share:
Olive & parsley salad
Muhammara - walnut & pomegrante syrup dip
Labneh balls - yoghurt cheese
Served with flat breads
Guinea fowl, smoked freekeh, Syrian lentils & za'atar
Milk pudding & rose petal jam
Sesame & pistachio biscuit
Coffee or fresh mint tea
Please see a selection of wines especially matched to the menu by The Wine Reserve, Cobham. We would ask you to pre-order, but there will be a few extra bottles available to buy on the evening.
WINE LIST (Please preorder)
Cialdini Lambrusco £26 per bottle
Lambrusco, really? Yes it`s coming back into fashion and this is frothy fruity and fabulous. Ruby red in colour, with plenty of bright bubbles. On the nose it has a fresh, pronounced and very fine fruity scent. On the palate the wine is delicate, tangy and well-balanced, with pleasant refreshing acidity, floral notes and forest fruits on the finish. A really lovely alternative to prosecco or sparkling rose and a brilliant food match, especially canapes, mezze boards.
Billot Bergerac Sauvignon/Semillon - £18 per bottle
The passionate and innovative young winemaker Pascal Cuisset owns this beautiful Dordogne estate, south west of the town of Bergerac. Made from a blend of Sauvignon and Semillon matured `sur lie` to give extra body, his dry white Bergerac is full and fruity. It retains a crisp, zingy acidity with hints of pineapple and gooseberry and fantastic weight on the palate.
Marvelous White Chenin/Muscat/Viognier - £25 per bottle
A pioneering white wine blend, this fabulous and ‘Marvelous’ wine is beautifully balanced, with aromatic`s bursting out of the glass ! The Chenin Blanc, with Muscat and Viognier gives great levels of fruit and texture on the palate and a brilliant food wine! These South African guys seriously know what they are doing.
Casas Del Bosque Pinot Noir Reserva - £22 per bottle
A new wave Chilean Pinot Noir which is quite a profound experience for the money. The wine is aged for a total of 9 months in second use French oak barrels before being bottled with minimal filtration to retain as much flavou8r as possible. The nose exhibits lively notes of red cherry and plum. In the mouth notes of cinnamon and red apple are accompanied by just a hint of cumin backed up by fresh acidity and soft tannins. A great all rounder, with or with food.
Spice Route Chakalaka - £27 per bottle
A funky wine with aromas of smoky cloves and savoury notes. This opens up to beautiful plum and black cherries with hints of sweet oak spice. Medium bodied with well-integrated oak and fruit, this wine has a smooth tannin structure and lingering spice flavours. The wine matured individually in a combination of French and American oak for about 18 months before the blend was made. It’s a real crowd pleaser.
The event is made possible by generous donations and support by Paul & Victoria Power of the Hothouse Café/Powers Weybridge, the Medicine Garden, The Wine Reserve, Cobham and F. Conisbee Butchers in East Horsley.
BOOK at email@example.com or 07979 365 139
Tables available (updated with bookings taken):
- 5 tables of 4 guests
- 1 table of 10
- 3 tables of 2 guests