Join chef Ceri Jones from Natural Kitchen Adventures for the first of her seasonal suppers this year, a celebration of spring. The series starts in May at the beautiful Benk + Bo in East London.
With a passion for seasonal vegetables, and vibrancy on the dinner plate, the menu will highlight UK seasonal produce for late spring.
Ceri Jones is a professional Natural Chef, cooking teacher and retreat chef. Away from the kitchen Ceri can be found writing and photographing her recipes to be shared on her award winning recipe blog and iphone App.
You will be welcomed with a hibiscus infused gin mixed with Fentimans tonic, which will lead into a 3 course veg-centric meal.
For the table: Radish - butter - smoked salt
Starter: Asparagus – burrata / carrot pate (vg) – dukkah - salsa verde
Main course: Baked Cornish hake / shallot and mushroom chickpea tart (vg) - pea puree - samphire - pea shoots
On the side: roasted new potatoes
Dessert: Lemon cashew cheesecake - stem ginger roasted rhubarb (vg)
To finish: Fresh mint tea
Please select fish/vegetarian/vegan option when booking as well as any specific dietary requirements, which we will do our best to accommodate. Please note Benk + Bo operates as a bakery so food cannot be guaranteed gluten free.
One gin & tonic is included in the ticket price, Benk + Bo operates a BYO policy, so if you would like a glass of wine with your meal, please do bring some along.