As we navigate through the period of Spring where vegetable harvests can be slim pickings, The Millbrook Inn in South Pool invites you to join their ‘Dig for Victory’ event on Wednesday 15th May. Embracing the essence of the annual ‘Hungry Gap’ season, where typically fresh produce is scarce, the Millbrook Inn will be showcasing the abundance of food that can still be found in our local landscape.
Starting at 7 pm, this event will celebrate the versatility of locally sourced ingredients, drawing influence from the Millbrook Inn’s family farm, Fowlescombe Farm, which supplies the pub restaurant with a bounty of organic produce throughout the year, as well as other trusted local suppliers. Tickets cost £35 per person which includes 4 courses and can be booked online at millbrookinnsouthpool.co.uk or by calling 01548 531581.
The kitchen team has curated a menu that highlights often-overlooked ingredients, in typically creative Millbrook style. Among the offering will be the Hungry Gap staple of spinach and potato soup, organic cured meats from local artisan charcuterie Rare & Pasture, based at Fowlescombe Farm and served with preserves from last year’s harvest, rare breed organic Manx Loaghtan mutton from Fowlescombe and a cheesecake flavoured with homegrown rhubarb and sorrel.
Throughout the evening, their chefs will introduce guests to each course and share insights into their culinary inspiration. Additionally, Shelley, the Head Gardener at Fowlescombe Farm, will shed light on the significance of embracing the ‘hungry gap’ and supporting local producers and guests will be given recipe cards to take away, continuing to inspire them to make the most of their ingredients at this – and every – time of year.
