Bonfire Night at Dead Dolls Club

Supperclubs & Popups | NOT BYOB | Supperclub

Rating: 10.0

hosted by off the beaten snack

Event Photo

After a hugely successful sold out debut pop-up at Dalstons fabulous Dead Doll's Club- we are back!

Off the beaten snack will be providing guests with another hearty 3 course meal, accompanied by the Dead Doll's Club's fully stocked bar and wonderful cocktails.

Expect a delicious, seasonal menu in a relaxed and fun environment- come alone or with friends, just book your tickets quickly as this is sure to sell out!

A full menu will be advertised soon, but don't worry,vegetarians are very welcome and if you let us know of any dietary requirements we will do our best to provide for you.

Have a query about this event? Contact off the beaten snack

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A perfect hearty meal as the autumn begins to turn cold

Rating: 10

harry attended in November 2013, reviewed on 6 November 2013

In the Dordogne you will occasionally hear someone say "le confit, c'est pas gras" -- "confit's not fatty". This, of course, is a laughable thing to say about an already rather fatty meat - duck - which is then preserved by cooking it in rendered fat until all of the water content of the meat has been driven out and replaced entirely with said fat. This allows the meat to be preserved for months or years in a glass jar. It also makes it as you might expect, extremely delicious.
What your french farmers are driving at of course, is that it doesn't taste fatty. And moreover, it can't possibly be bad for you, since it tastes so good, and since we've been eating like this for centuries. So there you go.
The perfect meat dish, then, to welcome in the cold weather. Expertly cooked - crispy skin on the outside but still deliciously moist all the way through. The food was surrounded by extroadinarly accomplished trimmings, from the fat, juicy pumkin gnocchi with sage, through the whimsical, seasonal "toffee apple cheesecake", to what I have to say was the best lentil side dish I have ever tasted. Lentils can be rather stodgy fare, but these were deftly prepared with carrots, onions and celery, bringing out all the best of their flavour and making them more than a match for our medieval preserved duck treat. A tour de force from Off the Beaten Snack and head chef Sara Lee, from whom we expect great things.

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