Pop-Up Dining @ A Mystery Location
It's here, it's wild, it's native, it's exciting, it's seasonal, and then... if you are not quick it is sold out.
Fine Dining, Gone Native
The land, sea, rivers and lakes are important to our gastronomy. That’s why every ingredient is chosen to make sure we honour & pay tribute to such an important resource of our cuisine.
The North coast & Lough Neagh are our fishmongers, the Glen's of Antrim are our larder, Slemish Mountain is our herb pots, the drills of Slemish Market Garden, Ballymena & Incredible Edibles, Cloughmills are our greengrocer, we forage for seaweed on Rathlin Island, we source meat and dairy from Co. Antrim. Our cocktails are made with whiskey, Poiteen, and liquor's from the finest distilleries. Wild native herbs foraged, fruits and honey from small scale regenerative farms.
We have had Spanish, French, Indian, Korean & Texan Barbeque dining experiences all using our Co. Antrim produce. This is the best of world cuisine without ever looking further than our local produce.
Fine Dining, Made Accessible
We have no dress code, its often BYOB with no corkage, each course costs less than an average sandwich and coffee, and we hold our supper clubs in all sorts of venues from local cafes to boutique hotels and even the occasional castle. We explain everything so the food is as accessible as possible – you will learn about the produce and the dishes as you eat. Let us know when booking and we will accommodate most allergies, diets, and physical accessibility requirements. We can almost always do gluten free, vegetarian or vegan, and other restrictions, but sometimes the nature of the menu simply doesn’t allow it. We will also always provide wheelchair access and blue badge parking, if possible, but again some venues are historical and don’t have access so please always ask us.
Fine Dining, But Fun
We love a starchy napkin and a silver service as much as the next chef, but our supper clubs are all about having fun and creating a sensory experience. That means sea fish served in seashells, bean can barbeques, take away boxes, ashtrays with seaweed ash and a cigar of sorts, edible canvas, injectable sauce, plastic pigs, and silly glasses. Serious food, but not so serious eating. We almost always dine communal style on long tables, which makes some people nervous – the same people who after a couple of courses are chatting to everyone all around them and are full of laughter. No dining experience is too serious to not have fun.
