Two of Devon’s finest family-run businesses, Swanaford Estate and High Grange Devon, are teaming up to present Fire and Fizz, an exclusive pop-up feast.
Thursday 26th June | 7pm – 11pm | £60pp | Swanaford Vineyard, Bridford, Exeter.
The evening will be hosted by Ben and Caroline Goulden of Swanaford Estate, alongside acclaimed chef Luke Vandore-Mackay of High Grange Devon.
Home to the Food Drink Devon awards ‘best cookery school’ and ‘best fine dining restaurant’, owner and head chef Luke Vandore-Mackay uses only the best local and seasonal ingredients and cooks everything over fire on his vast array of grills, barbecues and fire pits.
This special collaboration will pair stunning wine, grown and made within yards of your table with a menu of incredible ex-dairy beef, cooked over wood embers and smoked in a huge Kamado Joe grill.
There will be fire pit canapés and fizz, seasonal veg and to finish stone fruits, charred on a plancha with a silky sabayon made with High Grange eggs and more of that Swanaford fizz.
Guests will enjoy an exceptional menu created from locally sourced ingredients, all cooked over open flames for an authentic taste of the South West.
Fire and Fizz starts at 7pm on Thursday 26th June. Tickets cost £60 per person, which includes a glass of fizz on arrival. The evening promises to be a celebration of food, wine, and the beauty of Devon’s countryside.
With only 100 seats available, it is advisable to book early to avoid disappointment.
The Menu
Canapés
- Charred, crispy skin chicken with Sichuan/seaweed crack dust.
- Ember-roast king oyster mushrooms with tarragon butter.
Main Course (served on sharing platters)
- Kamado Joe-slow-smoked featherblade of beef with crispy onions, confit garlic, and High Grange BBQ sauce.
- Pink-roast whole ex-dairy beef rump with horseradish & whipped bone marrow butter.
- Summer peas, mange tout, feta & pea shoots.
- Grilled leek hearts, new potatoes, and grilled carrots with High Grange honey and chive butter.
Dessert
Burnt apricots with Swanaford fizz sabayon, pink peppercorn, and almond shortbread crumb.