After a small hiatus in May, we’re back and raring to go for our summer events. First up is our Portuguese event, inspired by our trips to Portugal, sipping on vinho verde and eating delicious food the sun. We won’t be able to guarantee the weather, but tasty food and good company is a given. We’d love to know what you think.
Surprise! We thought we’d be a bit sneaky and announce our next couple of events! We’ve got a bit of a busy year but have managed to fit in two events over summer as follows:
Sat 8th June – Portuguese Lunch – 12.30pm to 3.30pm
We’re big fans of Portugal and its cuisine, with both Dan and I recently having travelled to Portugal in the past year and we want to bring back some of the recipes and flavours that we came across.
Expect traditional Portuguese classics with the usual Manor twists, vibrant flavours with maybe a hint (a lot?) of spice.
For £38pp we’ll be cooking up 8 course and a welcome drink on arrival.
Event Sold Out
Sat 20th July – Charity Fundraiser, Vegetarian Bazaar – 7pm to 10pm – Sold Out
In July, we’ll be cooking up a veggie feast using Sabrina Ghayour’s new book, Bazaar for our inspiration, showcasing delicious meat free dishes. A firm favourite at the Manor, this event is sure to be a hit!
Not only that, but we’re holding this event as a fundraiser for Zest, a Leeds based charity who support people living in disadvantaged areas of Leeds. They’re the charity behind Leeds Cookery School and Jamie’s Ministry of Food and aim to improve life chances by promoting healthier lifestyles and enabling fulfilling lives. This event coincides with their annual fundraising week so we thought we’d do our bit! £38pp gets you the usual manor feast and welcome drink.
May 2019 – Leeds Indie Food – Leeds Cookery School events
And whilst we’re not doing any events for Leeds Indie Food this year, our friends at Leeds Cookery School are! They’re hosting an interactive meal where you get to cook yourself around the world in three delicious courses, all paired with drinks.
It’s the ultimate eat, drink, do and is a great way to have a taster of what the cookery school offers, from having a go at authentic Thai cuisine, to mastering the scary soufflé!
Here’s the menu we’ll be serving up to our lovely guests this coming weekend.
We’re going to try and recreate Michelin starred food for this one, from one of our favourite chefs, Simon Rogan. This event will be equal parts scary and exciting and we’re ready for the challenge!
Also, keep your eyes peeled, as we’ll be announcing some new dates soon…
At the weekend we’re holding our second event of the year and are using Ottolenghi’s simple as our guide. Think exciting, fresh, unique combinations all served up with the usual Manor twists!
Here’s the menu, let us know what you think…
Last month we hosted our first event of 2019 and what better way to celebrate than with a Burns Night supper to celebrate all things Scottish. We took traditional recipes and put our usual Manor spin on things. We didn’t do an Ode to the Haggis though, maybe next time!
We started off with a welcome drink of Bramble Mac, Dan’s take on a whisky mac using his home infused blackberry whisky. Paired with this were our snacks, which were a lovely parallel of “high end” and “low end”, the former being Dan’s treacle cured salmon. Scottish salmon fillet was cured for a week in a dark, treacly mix. Little slithers were then served with smoked mayonnaise and a burnt grapefruit gel. The latter snack was a mini cock-a-leekie pasty, my take on the soup, but pimped up with double cream and mustard then encased in puff pastry. Just like they’d come fresh from Greggs!
Moving onto the starters, first up was a beautiful smoked haddock soufflé. Again showcasing some of Scotland’s finest seafood – this simple twice based soufflé was lovely and light and came with a sharp, lemony fennel salad.
Next up was a gamey, rich venison and black pudding scotch egg. A soft boiled quail’s egg encased in venison and black pudding and coated in a crisp crumb. This was served with a tart, creamy celeriac remoulade to cut through the richness of the meat.
For our mains, we served up two dishes both closely linked to haggis, which just had to feature. First up was skirlie, often referred to as “poor man’s haggis”. This was potato cooked up with brown butter, pinhead oatmeal, lots of sage, rosemary and thyme and mace. These little cakes were served up in their own little pans with bacon and cabbage.
Next up was a dish based on the classic haggis, neeps and tatties, with the addition of pork belly. Twice cooked pork belly with crispy crackling was served alongside a haggis bon bon, creamy tatties and pickled neeps to cut through the richness of the meat.
Onto dessert, which was my take on cranchan. White chocolate parfait was paired with a rosewater infused raspberry sorbet, fresh raspberries and a raspberry and oat crumble. cool, creamy, tart and crunchy. Delicious.
To finish off the evening, our guests were treated to a wee dram and Dan’s moreish whisky chocolate fudge. This was a lovely event to kick off 2019, with a mix of returning and new guests this was a relaxed, enjoyable event. But it doesn’t stop there. Next weekend we’ll be hosting our Ottolenghi lunch and we’ll be sharing the menu for that tomorrow.
And here we are in 2019! We’ll be hosting our first event of they year next weekend, which will be a Burns Night supper.
We’ll be showcasing Scottish ingredients but also putting our usual Dinner at the Manor twists on them, we can’t wait.
It’s time to mention the “C” word… Christmas! Next weekend we’ll be hosting our Christmas event and we’ll be taking inspiration from all things USA.
We’ll be cooking up some fun dishes with some American twists and festive cheer. Dan’s already got the tree up and here’s the menu. We can’t wait!