We love celebrating the festivals of the Celtic Wheel with a supper club, it’s the most delicious way to bring people together to honour and be present in the season. This is our first ever Bealtaine supper club. While Bealtaine is traditionally marked on the 1st May, the name also refers to the whole month of May in the Celtic calendar. We’ve decided to make the most of this magical month with a mid May supper club.
We’ll be celebrating Bealtaine using the best of what is in the garden and hedgerows in May, plus some delicious local produce and a few pickles and preserves from our larder. Think fragrant violets and hawthorn blossom, rhubarb and asparagus, mint and wild garlic, sharp Hegarty’s cheddar and milky Killeen goat’s cheese, crunchy radishes and garden greens, local rose veal and aromatic rosemary.
We’ll begin the evening with drinks and small bites in the garden – including Erin’s favourite Aviation cocktail made with violets picked from her Mum’s garden and finish the night (weather permitting) all gathered around our fire pit for a bit of Bealtaine magic.
Thursday 12th, Friday 13th or Saturday 14th May
On arrival:
Aviation cocktails with violet syrup
Springtime veggie sushi with pickled magnolia flowers
Mini potato apple with Hegarty's cheddar & spiced rhubarb chutney
To start:
Potato bondas with lime pickle yoghurt, chopped salad,
crispy lentils and wild garlic & mint chutney
To continue:
Sichuanese wontons in chilli oil
(with pork & ginger or veggie with mushroon & kale)
The main event:
Spanakopita spiral with feta and garden greens
Slow-cooked Ballywalter Estate rose veal with wild garlic & rosemary
Griddled asparagus with radishes, pink pickled onion, cucumber & mint
Beetroot, apple & puy lentil salad with kale crisps
Crispy roast potatoes
To cheese (yes, cheese is a verb!):
Killeen goat's cheese, rhubarb membrillo & homemade oat cakes
To finish:
Blood orange marmalade & ginger pudding with hawthorn blossom custard
Round the fire pit:
Mint tea & edible flower chocolate mendiants
The drinks: This event is BYO. Please bring a bottle (or more) of your favourite tipple. A welcome drink will be provided.
The time: 7pm, Thursday 12th, Friday 13th or Saturday 14th May
The place: The Edible Flower, Middle Road, Saintfield, Co. Down, BT24 7LS
The cost: £61.50 per person (includes VAT & booking fees), for a five-course menu plus a few extras.
Keeping warm: This event will be held in our cow byre. Our new event space isn't quite finished! It can get chilly in the evenings so please do wrap up warm and bring an extra layer or two to keep you cosy.
Keeping safe: You may be seated with other guests. If you are not comfortable sitting with other people then please do not book tickets as unfortunately, we do not have the capacity to seat groups separately. We'd ask you to please bring and wear a face mask (unless exempt) when inside and not seated at your table. Please also wear a mask when going inside to use the bathroom. We will be providing hand sanitiser for everyone to use when entering and leaving any of the buildings. We’d also please ask guests to take all reasonable precautions to stay safe and keep others safe too.
Group sizes: Due to the layout of the event space the maximum number of guests we can host at one table is seven. If you book with a group larger than seven you will probably not all be able to sit together.
Dietary Requirements: Veggie options are available for all courses (see menu above) but please let us know in advance if you require the veggie option. For all other dietary requirements just let us know when you book and we’ll try our absolute best to accommodate you.
Cancellation Policy: If you need to cancel your booking, for whatever reason, please let us know as soon as possible. For full details of our cancellation policy please click here.
