November 3 2014

A unique taste of garrick's head chef Tony Casey

Garrick’s Head head chef Tony Casey is doing great things in the kitchen of late; The Pig urges you to go forth and sample his splendid selections at your earliest opportunity. But if you fancy sampling a pop-up taste of Tony in less familiar surroundings, he will be working his unique magic in the kitchen of the lovely, lively Bear Pad (Bear Flat) on Thursday 20 November, presenting an 8-course feast to include raw and pickled beetroot with truffled goats cheese; trout with compressed cucumber; beef tartare with celeriac, quail egg and wasabi; lobster with lotus root, tapioca and mouli; hake with chorizo, sweetcorn and razor clams; venison saddle and sausage with squash, crosnes and wild mushrooms… and two utterly spectacular desserts. Wow! As the Bear Pad is not licensed, diners are encouraged to bring their own wine (conveniently enough, there are branches of both Majestic Wine and the Co-op within very easy reach), and tickets cost just £45pp. Be warned, though: this event is destined to sell out fast; to guarantee your place at the table, contact and we’ll forward your booking request on to Tony. Can’t make the date? Tony’s spectacular 8-course Tasting Menus are currently available every Friday and Saturday evening from 8pm for just £40pp back at the Garrick’s (booking essential).

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