Merry with Perry Evening
As you’ll all know, we’re big champions of supporting British ingredients and producers, so we’re thrilled to be holding an evening shining a light on one of the country’s lesser-known, and vastly under-appreciated drinks, perry. Heralding primarily from the West Country, perry is made from the bitter and astringent perry pears, curious fruits that are all but inedible raw. However, when juiced and slowly fermented they turn into a drink on par with any of the finest wines, and perhaps pair even better with food.
Writer and perry-expert, Adam Wells is joining us for a special talk and tasting and he’ll be selling copies of his new book, Perry: A Drinker’s Guide too. Following the tasting, join us for a special two-course supper where you’ll be able to tuck into further glasses of the UK’s finest perries too. Menu below:
Mains:
Mussels with tarragon cream & perry
or
Buttered pork chop with fennel salad and amadine potatoes
or
Warm Highmoor & charred courgette tart with pea shoot salad
Pudding:
White currant & borage pavlova
or
Nettlebed milk ice cream & pineapple weed jelly
As you’ll all know, we’re big champions of supporting British ingredients and producers, so we’re thrilled to be holding an evening shining a light on one of the country’s lesser-known, and vastly under-appreciated drinks, perry. Heralding primarily from the West Country, perry is made from the bitter and astringent perry pears, curious fruits that are all but inedible raw. However, when juiced and slowly fermented they turn into a drink on par with any of the finest wines, and perhaps pair even better with food.
Writer and perry-expert, Adam Wells is joining us for a special talk and tasting and he’ll be selling copies of his new book, Perry: A Drinker’s Guide too. Following the tasting, join us for a special two-course supper where you’ll be able to tuck into further glasses of the UK’s finest perries too. Menu below:
Mains:
Mussels with tarragon cream & perry
or
Buttered pork chop with fennel salad and amadine potatoes
or
Warm Highmoor & charred courgette tart with pea shoot salad
Pudding:
White currant & borage pavlova
or
Nettlebed milk ice cream & pineapple weed jelly
As you’ll all know, we’re big champions of supporting British ingredients and producers, so we’re thrilled to be holding an evening shining a light on one of the country’s lesser-known, and vastly under-appreciated drinks, perry. Heralding primarily from the West Country, perry is made from the bitter and astringent perry pears, curious fruits that are all but inedible raw. However, when juiced and slowly fermented they turn into a drink on par with any of the finest wines, and perhaps pair even better with food.
Writer and perry-expert, Adam Wells is joining us for a special talk and tasting and he’ll be selling copies of his new book, Perry: A Drinker’s Guide too. Following the tasting, join us for a special two-course supper where you’ll be able to tuck into further glasses of the UK’s finest perries too. Menu below:
Mains:
Mussels with tarragon cream & perry
or
Buttered pork chop with fennel salad and amadine potatoes
or
Warm Highmoor & charred courgette tart with pea shoot salad
Pudding:
White currant & borage pavlova
or
Nettlebed milk ice cream & pineapple weed jelly