28th February - A Night in Barcelona

Eating out...with a difference

To celebrate the last lap of Winter, Vaughan’s Kitchen is taking you to Barcelona on a multisensory dining experience. This is the capital of the Catalan region, which is in the  northeastern corner of the Iberian Peninsula, bordered by France, Andorra & the Spanish regions of Valencia and Aragon. The region is in pole position when it comes to gastronomy and has its own official language & flag known as the Senya. There are more Michelin star restaurants here than in any other region of Spain.

Many of the greatest chefs in the world have trained in this region & it was home to the ground-breaking restaurant El Bulli, which became the best restaurant in the world 20yrs ago. Famous for its foams, potions and molecular gastronomy.

There is currently a conflict in Catalan between those who have had enough of ingredients being prepared with molecular gastronomy techniques, such as Specification & liquid nitrogen and those who want to preserve and honour the traditional culinary methods. It is being led by the Catalan government who are encouraging the wise grandmothers, known as Gastrosàvies, to teach others how to prepare ingredients the way nature intended. We totally agree and look forward to raising a glass of Spanish wine with you to celebrate & support wisdom and grandmothers!

Along with live Spanish guitar from Andrew Hurst, the Dutch Barn giant wood fire oven will be working hard and the roaring fire pit of Owl Lodge will keep you warm. We look forward to welcoming you.

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

Come dressed for WINTER in the Wiltshire countryside - not Winter in Spain!

Menu

On arrival 

Cava with Vermouth known as ‘Anar a Fer’ in Barcelona

Quince and meddler fruit spritz (non alcoholic)

with

Spanish olives

Tapas (starters)

Pa amb tomàquet (Catalan tomato bread)

Spanish bacalao salt cod croquetas

(vegetarian version with Manchego cheese)

Honey & wine glazed chorizo 

(vegetarian version of with barbecued salt baked celeriac)

Escalivada of fire roasted vegetables served with traditional Catalan olive oil & saffron aioli

Plato Principal (mains)

Catalan slow cooked shoulder of pork with sour cherries, rosemary and cinnamon

Truita de patates (traditional Catalan potato omelette)

or

Vegetarian

Judiones de la Granja con pimentos (traditional butter bean ragu with wood fire roasted peppers)

Dessert

Crema Catalana (the traditional set custard flavoured with lemon, orange and cinnamon)

Hot drinks station

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

Owl Lodge Map