The film in question was Good Things Await, a wonderful and inspiring documentary that focuses on a Danish farmer's biodynamic approach to agriculture, food production and nutrition. Using ingredients mentioned within the film, as well as a variety of inventive cooking techniques, we chose lots of earthy and autumnal flavours to heighten the audiences senses whist watching the film.
We started the night with homemade seaweed breads and wild herb pesto, followed by smoked beetroot carpaccio (parsnip puree, fig, pickled shallots, goats cheese, hazelnuts and elderberry dressing).
Main course was a choice of either beef cheek or wild mushroom pithivier with celeriac and kale, and finally a dessert of walnut custard cake with poached pears and raspberry sorbet.
Next month is our last time cooking at OOTB Drill Hall for one of our favourite childhood films - The Wizard of Oz.
Book now to experience the final Alright Treacle/Freeze Frame Film Club union - www.outoftheblue.org.uk/freeze-frame-film-club-presents-the-wizard-of-oz-1939.