Its an exclusive event, hugely exciting and it’s all underground.In my little old hometown of Bolton, the vast shopping centre is undergoing a huge upgrade, including integrating the century’s old Vaults into a food hall full of restaurants and bars ( opening December 2015), a new 9 screen cinema and lots of refurbished shops including independents and the brand names. Making it not just a shopping destination but a shop, eat , drink and watch location bringing lots of opportunity for Bolton and also for making a special event.
Linking in with the fabulous Bolton Food and Drink Festival 2015 over the August bank holiday weekend (28-31).
It’s a unique take on the ever popular PopUp. I have done many PopUp restaurants but this one is even more unique. With a brief to get as many people Bolton and visitors Attending the food festival to experience The Vaults and the amazing environment , that super cool urban industrial, raw brick, exposed history really has a fabulous feel about it as a space. So I came up with the idea of PopUp of 3 in 30 minutes, 3 great dishes, something a little special.
The menu I have created to fit the PopUp lack of kitchen! It’s seems to be my MO that I have very little kitchen when doing my PopUps but that’s all part of the amazing fun of the events. Remember this is The Vaults and is under a complete overhaul and we are allowing the public down there for the first time ever and the opening isn’t until late 2015 so it’s a real early bird, get in there and try it opportunity.
Starter is a light, fresh and delicious Tomato Consommé, the intensified locally grown tomatoes enhanced through the process of making the consommé, enhanced with locally grown seasonal vegetables, fresh podded peas, asparagus from Ormskirk, a tomato concasse adding a truly fabulous end to a great starter
Mains is a adding a little more richness with a creamy walnut sauce served with light freshly made beetroot sachetti pasta ( a purse style ravioli- called beggars purse traditionally), Beetroot from Ascroft Farm Ormskirk, filled with Gosnargh Duck ( local to me) ragu cooked for many an hour for rich deep Flavours, with summer truffle to add that extra special taste to a great dish.
Dessert is is a classic dinner party dish and is just the right balance of light floating meringue poached in vanilla almond milk, floating on a rich Coffee Chocolate sauce and sprinkled with the French delicacy of pink pralines
To book your tickets for this fab event, if your around Bolton ( UK), in August 28th through to the 31st, your options are a plenty 5 sittings per day starting at 1130am, 1230pm, 130pm, 230pm and final sitting each day served at 330pm,miss £20 per person so well worth it and if you don’t get chance to eat all your lovely dishes we also have the ability to dress it as a take out too! so you miss out on nothing!
I would like to thank Dominc Holden Photography , not only local but has been taking photos of me right from the beginning , and has always made me smile , as I awkwardly pose for many a shot! He was great doing my first official food shots , fabulous photo shoot and taking care of my food as well as throughly enjoying the after benefits of eating each course!