26th April - A Greek Spring Feast

Eating out...with a difference

The Greeks are seasonal eaters, as we should all endeavour to be. Nothing beats freshly baked bread and the giant wood fired oven at The Dutch Barn will be central to the dishes being cooked for this dinner. Whilst much has changed in the world in the last 2.000 years, archaeological discoveries in Pompeii unearthed 33 domed shaped clay wood ovens, like the one we will be using. Many still had bread inside but not recommended for consumption!

The talented Andrew Hurst will provide Mediterranean music to help create the mood and Peter Vaughan will tell you more about the food you are eating. It’s sure to be the perfect evening in which to welcome warmer months on the horizon.

Venue: Dutch Barn, Owl Lodge, Forest Lane, Lacock SN15 2PN

Come dressed for SPRING in the countryside!

Menu

On arrival

Gin & pomegranate Paloma (non-alcoholic also served)  

Greek olives and habas fritas

To start

Greek mezze
Greek ladena fire bread, aubergine Melitzanosalata, vegetables a la Grecque with olive oil 
Vaughan’s Kitchen locally smoked taramasalata & houmous with fresh mint

Main course platters

Kleftiko of West Country lamb 
Souvlaki of chicken (halloumi for vegetarian version) 
Wild garlic spanakopita with Lacock wild garlic tzatziki (vegetarian) 
Greek potatoes with Tirokafteri (roasted red pepper & feta)
Charcoal grilled spring greens

To finish

Galaktoboureko with Wiltshire honey, yoghurt & pistachio (the famous Greek custard filo tart)

This event can be made suitable for vegetarians and gluten free. Let us know at the checkout when you book.

If you are purchasing tickets separately but would like to be seated with some friends, please let us know at the checkout when you book.

Owl Lodge Map