LONG TABLE DINING
Bakerie Long Table Dining is a great opportunity to get together with old friends and make some new ones. Set along our 40-foot communal dining table it's like turning up for a great dinner party without having to get involved with the washing up.
Each event will serve a fixed main course with a paired drink, ranging from wines direct from our suppliers to craft beers and the occasional spirit pairing. Bakerie Long Table Dining will deliver a unique mid week night out at an affordable price.
How It Works (32 tickets available)
Our 40 foot table is for everyone so please sit wherever there is room first come first served basis.
You may not know the people beside you, but you will become acquainted within 10 minutes.
Your table will be seated and served at 7pm sharp so please arrive in plenty of time. You will be waited on by our floor staff and chef of the night. A fully stocked bar is also available and drinks menus will be provided for your perusal.
Please provide us with 48 hours notice for any cancellations.
* Want us all to yourself? We can offer BLTD for celebrations or team building events just ask.
**Due to our events being programmed in advance sometimes the wine originally offered may have to be changed due to lack of stock availability.
Be reassured that will offer either a similar grape variety or a suitably paired wine of equal or better quality.
Watch our last event here:
Bread & Wine Bar
45 Lever Street
Email : firstname.lastname@example.org
Twitter : @bakeriemcr
Website : www.bakeriemcr.com
PREVIOUS EVENT 16th Feb 2017 ..... Oxtail with Domaine Savoir-Faire D’Autre Fois Mourvedre - CHEF - Kevin Rivers
Now that the winter months have tightened their grip and the nights are closing in, i reckon its time to warm your insides with my oxtail stew. The result of long experimentation, this is, i think, truly definitive winter dish. Stews are what you might call core dishes to our cooking traditions- where the french have their daubes and the italians have their stracotti, we have stews. it may not,perhaps be as lovely word as the other two, but a proper stew is a wonderful dish all the same
Tonight we will be serving 6 hour brasied ox cheek, oxtail and truffled swede stew, taking months of experimentation and 3 days to produce, the cuts of ox are macerated in :
Savoir-Faire D’Autre Fois Mourvedre, Pays D’Oc - Peppery and dark berry fruit aromas with hints of truffle, leather and stewed fruits with a hint of wild game and spice.
You will be served a Large glass of Mourvedre with your meal.
This wine will also be on offer for the night by the glass and by the bottle.
We will also be freshly baking rosemary and black pepper bread to accompany the stew