A Christmas Feast of 7 Fishes (OR Vegetables) at Brunel Museum
Tom Hunt (executive chef of Poco) has been cooking up Christmas feasts at Brunel Museum for the last three years and he’s back with his team for a fourth year running with an all-singing all-dancing menu, full of delicacies, vegetarian and from the sea! He will be working closely with social enterprise SoleShare and other fish wholesalers choosing fish for their sustainable credentials, quality and sushi grade freshness! Each day the team will create freshly cooked side dishes with organic fruit and vegetables that would have otherwise been wasted. Perfectly delicious vegetables discarded because of the industries strict grading standards. Our chosen charity to donate profits to this year will be Action Against Hunger.
Early birds will be treated with a fire in the herb garden* and mulled wine bar before heading on a guided tour into the Grand Entrance Hall of Brunel’s Tunnel, one of the great wonders of the Victorian age and first tunnel under a river anywhere in the world. The feast will be served on sharing platters and tables on both floors of the museum in what used to be Brunel’s engine room.
A limited number of earlybird tickets are now on sale for £35 (standard price £40).
Feast of 7 Fishes OR Vegetables (v) at the Brunel Museum from the 10th to 13th December. Please note there will be a bar onsite selling natural wine, craft beer and signed copies of Tom’s book The Natural Cook.
*If the weather deems otherwise cocktails will be had inside the Museum.
*VOLUNTEER* If you’d like to help us raise funds for Action Against Hunger we need volunteers to help with cooking in the day and as waiting staff each night. In return we’d be happy to offer you a free ticket to Sunday’s event. Please email email@example.com if interested.
Christmas Feast of 7 Fishes OR Vegetables (v)Salt pouting or porcini (v) croquettes Risotto nero, cuttlefish or nettle risotto (v) Foraged salad of water-celery leaf, chervil and chickweed (v) Salt baked pollock or celeriac (v), with kelp aioli Chargrilled sardines or winter vegetables (v) with deep fried lemons Hake, cockles or roasted leeks (v) with kombu, thyme, roasted garlic Cured herring or fermented pumpkin (v), with dill, sea greens and pickled golden beetroot Chard, kale, whole wheat bulgur, walnuts, barberries, London honey (v) Cleo the sourdough, butter, salt (v) Dorset apple cake, caramel, clotted cream ice cream (v)
Due to the sheer volume of food surplus we are able to pick the highest quality ingredients. As we are sourcing the freshest fish and surplus food the menu is subject to change.
Finding the Brunel Museum:
Brunel Museum, Railway Avenue, Rotherhithe, London, SE16 4LF
Overground: Rotherhithe station is just a hundred yards away. Exit left out of the station and take the immediate left turn. Follow Railway Avenue for 100 yards and you’ll see the Museum.
Bus: 381 and C10 stop outside Rotherhithe station. 1 and 188 stop at Canada Water. Or use the Journey Planner on TfL to find your best route.
For any queries or if you would like to privately hire us and the museum on the 8th or 14th please email firstname.lastname@example.org
For more information please visit
Twitter and Instagram @tomsfeast
THE NATURAL COOK
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