Tom Hunt (executive chef of Poco) has been cooking up Christmas feasts at Brunel Museum for the last three years and he’s back for a fourth year running with an all-singing all-dancing menu, full of delicacies, vegetarian and from the sea!
He will be working closely with social enterprise SoleShare and other fish wholesalers choosing fish for their sustainable credentials, quality and sushi grade freshness! Each day his team will create freshly cooked side dishes with organic fruit and vegetables that would have otherwise been wasted. Perfectly delicious vegetables discarded because of the industry’s strict grading standards. Not only that, profits this year will be going to fabulous charity, Action Against Hunger.
Early birds will be treated with a fire in the herb garden* and mulled wine bar before heading on a guided tour into the Grand Entrance Hall of Brunel’s Tunnel, one of the great wonders of the Victorian age and first tunnel under a river anywhere in the world. The feast will be served on sharing platters and tables on both floors of the museum in what used to be Brunel’s engine room.
A limited number of early-bird tickets are now on sale for £35 (standard price £40). So a total bargain.
There will be a bar onsite selling natural wine, craft beer and signed copies of Tom’s book The Natural Cook.
If you’d like to help us raise funds for Action Against Hunger we need volunteers to help with cooking in the day and as waiting staff each night. In return, we’d be happy to offer you a free ticket to Sunday’s event. Please email firstname.lastname@example.org if interested.
Christmas Feast of 7 Fishes OR Vegetables (v)
Salt pouting or porcini (v) croquettes
Risotto nero, cuttlefish or nettle risotto (v)
Foraged salad of water-celery leaf, chervil and chickweed (v)
Salt baked pollock or celeriac (v), with kelp aioli
Chargrilled sardines or winter vegetables (v) with deep-fried lemons
Hake, cockles or roasted leeks (v) with kombu, thyme, roasted garlic
Cured herring or fermented pumpkin (v), with dill, sea greens and pickled golden beetroot
Chard, kale, whole wheat bulgur, walnuts, barberries, London honey (v)
Cleo the sourdough, butter, salt (v)
Dorset apple cake, caramel, clotted cream ice cream (v)
Due to the sheer volume of food surplus Tom is able to pick the highest quality ingredients. As he is sourcing the freshest fish and surplus food the menu is subject to change.
*If the weather deems otherwise cocktails will be had inside the Museum.