New Milton Advertiser 16th Oct 2020

Friday 16th October 2020 · 25

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The rise and rise of the pop-up restaurant trend

BY ANTONELLA LAZZERI

POP-UP restaurants have shot onto the dining scene as a novel and safe way of enjoying a meal out during the pandemic. As reported in the A&T, in September a month-long series of different dining experienc- es was held at the Bath Road recreation ground in Lyming- ton – although it sparked some annoyance from local pub land- lords claiming it took away business. But the trend is here to stay for a while longer with the an- nouncement of two new events in the New Forest where people will be able to eat out in a safe environment while observing coronavirus rules. The first of these is the Sup -

per Club to be held in the grounds of Pylewell Park, near Lymington, where top chefs who usually cater for weddings, milestone birthdays and oth- er big events will be displaying their talents. Red Herring is one of the New Forest’s leading catering business which, like many, have been hit hard by pandemic re- strictions. Now it is popping up in the grounds of the country house for the weekend of Friday 23rd to Sunday 25th October as a “taster”. If successful, there are plans to roll out more Supper Clubs across November and December. A team led by Red Herring

owner and chef Steve Hamson is offering a menu which in- cludes crispy stuffed roast belly of pork, sliced chorizo and hash potatoes with rainbow chard and gremolata salsa. There will also be clam riga- toni pasta with salmon, monk- fish and mussels, and a spinach and pumpkin velouté on offer along with desserts including an espresso martini shot. On ‘Sunday Funday’ diners can enjoy Porterhouse beef or loin of pork with all the trim- mings – all served on giant shar- ing boards. Steve told the A&T: “The Red Herring Supper Club is a way of bringing friends together over great food and drink in a safe

and well managed environment. “Since announcing the week- end on our social media the re- action has been overwhelming and we’re delighted that Sat- urday 24th October is already a sell-out.” Tables can be booked for six people. For more information email info@redherringevents. com Hot on the heels of Red Her- ring is the Balmer Lawn Hotel in Brockenhurst, which is run- ning its own pop-up food and drink fortnight from 16th-29th November. The restaurant is called The Lodge Kitchen & Bar where diners will be seated in an enor- mous 28-metre by 10-metre tent in front of the hotel over- looking the cricket pitch. Itwill bedecoratedwithsheep- skin rugs and rustic tables to cre- ate an alpine theme. Mulled wine will be available along with Ital- ian pasta dishes including beef ragu pappardelle and sharing boards of Italian meats, breads, cheese and pickles. There will also be seasonal Christmas twists with pizzas on offer, freshly cooked in an open- air oven. Topping styles include the Isle of Wight (tomato, confit, garlic, Isle of Wight blue cheese, and basil), goat cheese and rocket with red onion confit, the classic Margherita (tomato, mozzarella and basil) and the Diavola (spicy sausage, chilli, olives, basil and thick, creamy mozzarella). There will be a selection of

Balmer Lawn Hotel will be serving up seasonal pizzas

ple Henry’s Pale Ale, which has been designed and brewed on the premises at the Brocken- hurst Brewery by Henry Wilson, son of hotel owners Chris and Alison Wilson. Hotel general manager Mi- chael Clitheroe said: “Since re-opening the hotel on 4th July we have continued to go from strength to strength with

the staycation boom, and we are incredibly excited to launch the Lodge Kitchen and Bar. “This Christmas the Balm- er Lawn will quite simply be the place to go to experience a unique outside/inside festive food offering.” To book call 01590 623116 or visit www.balmerlawnhotel. com

flatbreads and salads including pulled brisket with Montagno- lo cheese and rocket, smoked local trout with capers, and rocket and home-made smoked Tunworth cheese with honey. The hotel’s brasserie menu will also be available with dish- es including homemade burger and Creedy Carver duck breast. To wash it down you can sam-

Supper Club will be held at Pylewell Park (Photo: New Forest Studio)

Lunch is the new dinner EnjOy 25% OFF Wednesday to Saturday 12 – 2 pm

M E N U

Starters Autumnal minestrone soup (V) (GF) Mackerel soar salad (GF) AVenetian style of pickling fish in aromatic wine, sweet vinegar & onions Pan-roasted goats cheese salad (V) (GF) Red onion marmalade and wild rocket Deep-fried breadedWhitebait Smoky paprika, tartar sauce Garlic bruschetta (V*) Cherry tomatoes marinated with shallots and basil Hen egg baked in spiced tomato sauce (V) (GF) Parmesan, bread Mains Pan-fried Salmon fillet (GF) Warm Sicilian sweet and sour salad of braised vegetables, pine nuts Beef & pork meatballs Baked in tomato sauce, skinny fries and salad Chicken parmigiana

to thousands of readers across the New Forest Delivery Services r e s t a u r a n & p r o d u c e Advertise your

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Tomato, mozzarella, parmesan rice Pasta, potatoes & Genovese (V) Basil pesto, pine nuts Prawn and pumpkin risotto Garden herbs and lemon Courgette, potato, red onion and Scamorza cheese frittata (V) (GF) Seasonal green salad Pizzetta funghi all’aglio (V) Flat bread with garlic mushrooms, gorgonzola and mozzarella cheese, tomato and onion salad De ert Tiramisu Raspberry panacotta (GF) Tallegio Cheese Fig Jam, crackers Orange & Polenta cake Vanilla mascarpone 2 Scoops Ice cream (GF) Vanilla, Salted Caramel, Rhubarb and Ginger blackcurrant sorbet or Coconut and Lime sorbet Ask for todays selection This fix priced has the 25% offer included to avoid any confusion. 2 Course £14.25 • 3 Courses £18.95 11 High Street, Milford on Sea, SO41 0QF 01590 645300 - www.raysitaliankitchen.co.uk A timely reminder DON’T MISS THE DEADLINE! Display, Motors, Recruitment & Events Tuesday 3pm Boxed Classified, Recruitment Tuesday 3pm Classified Linage, Family Announcments & Coming Events Wednesday 10.30am Death Notices Wednesday 5pm This fix priced has the 25% offer included to avoid any confusion. 2 Course £14.25 3 Courses £18.95 If you suffer from a food allergy or intolerance, please inform your server when placing your order. (V) denotes vegetarian (V*) vegetarian that may be prepared vegan. (GF) denotes gluten free. We list only the main ingredients in our dishes. We cannot guarantee that any menu item is completely allergen-free. A discretionary 12.5% service charge will be added to your bill for parties of 8 and over. Our pizzas are available to take-away, priced at £10.00 each, except for the Margherita priced at £8.00.

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