| The organisers of Feastbourne have great pleasure in introducing the following events; The events are in association with the following local companies and organisations. |
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Thursday 4th October – Saturday 13th October
Mr Hau - Tennerfest Offer
We would also like to offer a £10 meal deal to join in with the Tennerfest event which we will offer customers throughout Feastbourne (4th - 13th October).
Mr Hau 219 Terminus Road. To reserve tickets please call 01323 723723 |
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Thursday 4th October
The Grand Hotel - Behind the Scenes
The evening includes a comprehensive tour of the Grand Kitchens by our Executive Head Chef Keith Mitchell, including a glimpse of dinner preparation. Additionally Howard Widdison, our Cellar Master, invites you to view the extensive wine cellars, famous for their consistent year round temperature.
Pre dinner drinks with a selection of canapés commence at 6.45pm prior to a ‘Grand Dinner’ served with carefully chosen wines.
Price - £55.00 per person
Dress Code – Lounge Suits
Special Accommodation and Breakfast Rate of £120.00 per room per night based on 2 adults sharing
For further information please contact
Reservations on 01323 412345
Download a pdf with the menu and further information |
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Thursday 4th October – 7.30pm
The Dolphin in South Street. £20 per ticket
A taste of 6 Sussex wines, including fruit wines from West Sussex, Sparkling Wines from East Sussex accompanied with Sussex canapies produces by The Dolphin.
All tickets to be bought direct from The Sussex Wine Company |
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Friday 5th October 2007 – 7:00pm - 10:00pm
Cooden Wine Cellars Annual Wine Tasting
On Friday 5 October 2007 from 19:00 until 22:00, Royal Sovereign Suite, Sovereign Harbour Yacht Club, Sovereign Harbour, Eastbourne
Come to this opportunity to taste over 100 wines selected from our portfolio and meet the importers and estate representatives. Finger-food buffet available. Tickets £15 per person, available now from the shop. |
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Saturday 6th October 2007
FEASTBOURNE STATION
‘Feastbourne Station’ pulls into the platform on 6th October 2007with a local Market brought by New Era Associates, the organisers of Brighton Farmer’s Markets featuring live music and a variety of stalls including Chilli Pepper Pete, MECC Unique, with their African Spice and Sauces, Gran Stead’s Ginger, Greenway Fruit Farm, Deerview Products, purveyors of home made preserves and marmalades, Cocoa Loco, winner of the Sussex Food and Drink Awards Food Producer of the Year and many more.
Another winner of the Sussex Food and Drink Awards, Fallen Angel Brewery will offer Rail Ale – passengers on Southern Rail Services from Hastings to Brighton and return can enjoy hand pumped ‘Gamekeeper’s Bitter’ from Fallen Angel Brewery commencing on the 1112 from Hastings.
The event, coinciding with British Food Fortnight also sees live music and food demonstrations on the station concourse and the nearby Enterprise Centre will have special offers. |
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Sunday 7th October – 3:00 – 5:30
Hot and Cold Desserts
We are extremely delighted to begin our Feastbourne Masterclasses at the Culinary Arts Studio with Matt Owens. Matt was Pastry Chef of the Year in 2001 and awarded 2nd place in the World at the Culinary World Cup Luxembourg 2006 for individual pastry work, he works as an Executive Pastry Chef for Zuidam UK (www.zuidam.co.uk). So from Knickerbocker Glories to Chocolate Fondants or chocolate teaspoons to biscuits come and while away a Sunday afternoon and enjoy his Hot and Cold Desserts - Sunday 7th October Following Matt’s demonstration (and of course lots of tasters) there will be time for a question and answer session. (3:00pm to 5:30pm) |
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Monday 8th October – 7:00 – 9:00
The Art of Pulled and Blown Sugar
We are delighted to once again be welcoming Alan Whatley, The Chairman of The Association of Pastry Chefs and lecturer at Brooklands College, Weybridge, Surrey. Alan is a man of many talents and last year we were privy to his skills as a chocolatier, this year he brings to the Culinary Arts Studio his highly visual and exciting demonstration and Masterclass on “The Art of Pulled and Blown Sugar.” This joy to watch performance is an art form that emerges before your very own eyes. Participate with tasters and some hands on experience. Don’t miss this unusual and creative evening |
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Tuesday 9th and Thursday 11th October 2007
Mr Hau Restaurant
On the 9th and 11th October 2007, in our Mr Hau restaurant we will provide a 3 course meal and drink on arrival for £16 per person . Entertainment for the evening will include demonstrations of cooking, food carvings from vegetables and how we hand-make noodles.
Mr Hau 219 Terminus Road. To reserve tickets please call 01323 723723
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Tuesday 9th October – 7:00 – 9:00
Masterclass – Ghurka Cookery
We are honoured to have Mr Pemba Lama a retired chef with the Brigade of Gurkhas from the British Army after 23 years in the services. He will be presenting an exciting Masterclass on Ghurka Cookery with authentic recipes and many secrets on what makes Himalayan cuisine so special., including the fusion of healthy eating and longevity. Joining Pemba with some chat along the way will be Geoff Acott (DCLPA DFSS) training Manager and renowned International Culinary Judge. Delight your palate open your mind. Tuesday 9th October (7:00 – 9:00 pm)
Culinary Arts Studio
University of Brighton
Service School of Management
Darley Road
Eastbourne
East Sussex BN20 7UR
www.brighton.ac.uk/culinaryartsstudio
For Bookings or questions – please call 01323 649127 / 07957 604386 or email g.nicol@brighton.ac.uk – Please note that Sunday 7th October is an afternoon session. Tickets are £15.00 each and are valid for one Masterclass. |
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Wednesday 10th October – 7:00 – 9:00
The Art of Making Canapés – The Grand Hotel
Keith Mitchell, formerly Captain of the British culinary team and Executive Head Chef of The Grand Hotel Eastbourne will demonstrate the art of making Canapés, Canapés, and Canapés. Keith is highly skilled with a succession of gold medals in this area. The masterclass will take place at the Culinary Arts Studio. Many tasters – £15 a ticket |
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Wednesday 10th October – 6:00 – 8:00
Argentinean Wine Presentation – Caffyns Jaguar, Meads
The Sussex Wine Company will be presenting a range of Argentinean wines at Caffyns Jaguar/Meads to their clients on 10th October, 6-8pm. Invitation only.
For further information
The Sussex Wine Company
47 South Street
T:01323 431 143
E:sales@thesussexwinecompany.co.uk |
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Thursday 11th October – A Caribbean Culinary Adventure
Diners at Wingrove House will be experiencing a taste of the Caribbean on 11th October, as the Hotel has prepared a special Feastbourne menu.
Caribbean cuisine is typically known for its exceptional mixes of herbs and spices, prepared alongside fresh seafood, meats and vegetables – not forgetting the renowned jerk seasoning.
Wingrove House head chef Martin Taylor’s family descends from the Caribbean so he has created a unique menu specially for Feastbourne, which takes place this year from 4th – 13th October. Diners will experience some of the Caribbean’s best dishes, including jerk chicken with rice and peas, traditional goat curry and fillet of Redfish, Jamaican style Escabeche. Chef Martin Taylor’s jerk seasoning recipe has been passed down the family for several generations, and the ingredients are top secret!
Lunch costs £12.50 for 2 courses or £16.50 for 3 courses and dinner £19.50 for 2 courses and £23.50 for 3 courses. Reservations must be made by close of play Tuesday 9th October. Wingrove House Hotel’s proprietor and wine expert has chosen a series of wines which will perfectly compliment the rich and varied Caribbean dishes. Or why not join the staff at the bar and try the specially created Wingrove Rum Citrus cocktail.
David Allcorn, proprietor comments: “As our head chef descends from the Caribbean we really wanted to create a special Feastbourne menu which would celebrate this. We’re delighted to be involved in this year’s event and hope our limited edition menu will capture the imaginations and taste-buds of diners.”
To reserve a table, please contact Wingrove House Hotel on 01323 870 276. The Caribbean Culinary Experience will be available for one day only – lunch and dinner.
Wingrove House Hotel has five luxurious boutique rooms priced from £95 per night. The superior quality restaurant menu, created by Head Chef Martin Taylor and Masterchef winner Peter Bayliss, features local produce and ingredients. The extensive wine list includes bottles from the world's top wine houses including Pol Roger, Tyrrell's, Hennessy cognac, Louis Latour and CVNE Contino. Visit www.wingrovehousehotel.com for more details.
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