Register to give blood at Bristol Donor Centre!

Goldbrick House Fabulous Food Nights

Interested in learning more about the food you eat and how to prepare and cook it? If so, Goldbrick House‘s new series of Fabulous Food Nights may be of interest…

The evenings have been designed and will be hosted by head chef Matthew Peryer, a man whose career began at the Mud Dock Cafe and has since included Bristol venues such as Aqua and Budokan, and London’s Ambassador and Le Caprice. The aim was to create a series of events “for those who love food and want to learn more”, and will take place on the last Thursday of every month in the venue’s Loft restaurant.

In addition to a full meal and a glass of wine, the £25 ticket price will provide you with an educational evening of cooking methods and unusual techniques. Goldbrick’s first event – “Nose to Tail” –  will take place on Thursday, February 24th, from 7.30-9.30pm, with Peryer talking diners through using every possible part of a pig when cooking.

Goldbrick House have created a calendar that runs right up until August, with a variety of themes:

 

Thursday 31st March – “Spring Lamb”

Thursday 14th April  – “Run Rabbit Run!”

Thursday 26th May – The Darling Buds of May: Game Birds

Thursday 30th June – Seafood Fiesta

Thursday 28th July – “Not just a burger” BBQ

Thursday 25th August – Steak Night

 

To book, call the restaurant on 0117 945 1950, or email on info@goldbrickhouse.co.uk

3 Responses to Goldbrick House Fabulous Food Nights
  1. lilovescake
    January 13, 2011 | 10:21 pm

    D'oh – what about us poor veggies =(

    • Bristol Bites
      January 13, 2011 | 10:24 pm

      Mmm…this is a good question. No harm in getting in touch with them and seeing if they can do anything? :)

  2. [...] This post was mentioned on Twitter by Goldbrick House. Goldbrick House said: RT @BristolBites: Fabulous Food Nights at @GoldbrickHouse – great idea! http://bit.ly/gEqoTX [...]

Leave a Reply

Copyright © 2014 Bristol Bites. Site Designed by Bristol 24-7. All Rights Reserved.