A Dining experience to showcase the amazing meats that Gambledown has to offer. Amazing Produce Cooked with respect and care.

Join us for a relaxed, informal evening of delicious food all based around what Gambledown farm has to offer. Feel free to bring some drinks with you and let us look after the food. Expect Delicious food, Great Company and a Stunning Venue to spend your evening.

Hi Everyone. I really look forward to welcoming you to the stunning Gambledown Farm for an evening of delicious food and great company..

i would like to take this time to explain the menu and what we will be offering on October 29th.

My thoughts behind the menu is to truly showcase what Gambledown has to offer. I was lucky enough to visit recently and the passion that the staff have for the farm and the animals is truly inspiring. I Knew i had to partner with them in some way.

My favourite time of year is Autumn and i want to celebrate that with amazing produce that really tells us what time of year it is. Those warming flavours and colours of the produce we get at this time of year is very special and i hope to share this with you on the night.

I will be serving 5 courses.

To start i will be serving a couple of snacks that will be a suprise on the night. Il be using some stunning local produce and will be really focusing on big flavours to get the taste buds going.

The starter will be a slow cooked belly of pork from Gambledown Farm. This will be served with a delicious Iron Bark Pumpkin Puree, Toasted Seed Pesto that will be warmed with Harissa and crackling.

The Main Course will be a celebration of the beef from Gambledown. Il be using 2 different cuts. The roasted Sirloin and then on the side il be serving my style of Cottage Pie with slow braised shin. I love to showcase the "Prime" and the "cheaper" cuts to really showcase the animal and the difference in flavours and textures between the cuts. This will be served with a stunning rich beef sauce made with all the trim and the bones from the same animal.

Dessert will be a take on Sticky Toffee Pudding. I will add the addition of Beef Suet to the cake mixture and bake it in loafs. The Suet will add a different texture to the sponge and keep it lovely and moist. The sauce will be a butterscotch sauce that will be emulsified with black treacle to make it even richer than it already is. Il serve this with a stunning vanilla Ice cream.

I look forward to seeing you there

Matt Whitfield

Snacks

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Slow Cooked Belly of Gambledown Pork

Crown Prince Pumpkin, Toasted Seed Pesto, Harissa, Crackling

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Sirloin of Short Horn Beef

Black Garlic “Ketchup”, Glazed Heritage Carrot, Green Peppercorn & Shin “Cottage Pie”

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Beef Suet Sticky Treacle Pudding

Black Treacle Butterscotch Sauce, Vanilla Bean Ice Cream

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Sweet Snacks

Description supplied by the event organiser.