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UPCOMING SUPPERS

 

 

 

 

 

 

 

 

May Contain Nuts
Jan
13
7:30 PM19:30

May Contain Nuts

We're kicking off our 2018 suppers with a brilliantly Brighton vegan menu, themed (of course!) with nuts in every dish.

Whether you're a fully blown herbivore, dipping your toe in the Veganuary water, or just fancy a night off the steaks, this is the supper for you!

To book, please fill in the form below, and we'll take it from there. Our events are BYOB.

 

Fizz

Peanut, aubergine, plantain

Hazelnut, cauliflower, radicchio

Pistachio, pineapple, passion fruit

Tea/Coffee

 

In order to save your seat we require a £10 deposit in advance, with the remainder being paid by donation in cash on the night (our recommended donation is £20). 

Our full address will be sent closer to the time of the event, along with any additional information.

Name *
Name
Please specify the size of your party and if you have any dietary requirements
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The Last Supper
Dec
5
7:30 PM19:30

The Last Supper

Menu

‘Two Peas in a Pod’

Pea puree, scallops, salmon, mash, white chocolate sauce, dill oil, pea shoots

‘Adam and Eve’

Pork rib, caramelised apples, brined pork loin, pork Bolognese, celeriac, baby beetroot, apple blossom

‘The Exodus’

Honey set-cream, olive oil and pistachio cake, poached pear, silver leaf

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Saturday marked ‘The Last Supper’ - a biblical themed meal, to celebrate our last supper club in Edinburgh.

Prior to the event, we sent out invitations with animal masks, so that attendees came in pairs, aka, the animals came in two-by-two…

We introduced the night with a little bit of help from our old pal Noah, who made an appearance at our very first supper, so it seemed only fitting that he was brought out of retirement for our last Edinburgh event, welcoming our pairs with warm olive bread, baba ganoush, whipped butter, and our signature parsley pesto.

To start, we decided once again to hark back to our first supper, with a dish titled ‘Two Peas in a Pod’ – pea puree, scallops, salmon, mash, white chocolate sauce, dill oil, and pea shoots – two variants of pea on a plate.

Our main course was inspired by the story of ‘Adam and Eve’ - a candy snake, pork rib and caramelised apples, all within a dish of brined pork loin, pork Bolognese, celeriac, beetroot and apple blossom garnish.

Finally, ‘The Exodus’, which historically was the exodus of the Israelites from Egypt to found Israel (also known as the land of milk and honey). A tenuous link perhaps, but milk and honey – what could be taster!? A honey set-cream was served with olive oil and pistachio cake, and half a poached pear, all decorated with edible gold leaf and rose petals.

Needless to say, this was a momentous event for us, after all, it was our last Edinburgh supper, and marked the end of sixteen months of hard graft and growth, and resulted in an emotional (yet tremendously fun) final farewell.

Thank you to everyone that attended this weekend, and all of those that have attended our suppers to date, it has been truly wonderful to meet and greet you through our floral door.

We will shortly be moving to New Zealand, but plan on continuing our suppers on the other side of the world in some form or another, so please do keep your eyes peeled for our latest updates and exciting new projects.

For now, goodbye Edinburgh, you have been fantastic!

All photographs by Isabel McCabe

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Retro
Nov
7
7:30 PM19:30

Retro

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Menu

Coronation Chicken - devilled eggs, stuffed ice gem lettuce, roasted apricot, cucumber ribbons, roasted chicken thigh, coronation mayo

Wellington - venison wellington, cavalo nero, chestnut, pomme puree, black pudding, fig

Baked Alaska - raspberry ripple ice-cream, brownie, Italian meringue

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At the beginning of the month we celebrated our penultimate public supper with a retro theme, and some our favourite classics brought bang up to date.

We started with a deconstructed coronation chicken dish - devilled eggs, stuffed ice gem lettuce, roasted apricot, cucumber ribbons, and roasted chicken thigh with coronation mayo. Our main course of venison wellington was served with cavalo nero, chestnut puree, mash, black pudding , fresh fig and our famous AT gravy. Finally, our take on a baked alaska, with raspberry ripple ice- cream and brownie, all served in a cream cone with Italian meringue.

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MEAT HEAD
Oct
3
7:30 PM19:30

MEAT HEAD

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Menu

Venison Carpaccio

Beef cheek, blue cheese and walnut pie, rare fillet, celeriac puree, chanterelles, poached pear, blackberries, pea shoots, buttered beef, porcini gravy

Bacon Cheesecake

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This weekend was carnivore central at AT HQ with a 3-course menu made out of MEAT, MEAT and, well, MEAT! A theme we have wanted to try for a really long time, Saturday was a sell-out success, with faces old and new tucking in to some of our favourite dishes to date.

We started with our signature homemade bread and dips, this time the bread was flavoured with pancetta, cheddar and shallot.

Our first plate was a complex venison carpaccio with parsnip puree and crisps, seasonal fig, parmesan, pistachios, pickled shallot rings, mustard frills and a dressing made using pomegranate molasses. 

The main course was a beef extravaganza - beef cheek, blue cheese and walnut pie, rare fillet, celeriac puree, chanterelles, poached pear, blackberries, pea shoots, buttered beef and porcini gravy.

Dessert was an Alright Treacle first - cheesecake - made using bacon and salted caramel with a hazelnut base, tart berry topping and earthy beetroot sorbet.

One down, two more to go, and we can't quite believe it's almost over...

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Snap, Crackle, Pop!
Aug
7
7:30 PM19:30

Snap, Crackle, Pop!

Menu

SNAP - Poppy seed (snap) biscuits, smoked salmon mousse, horseradish cream, candied beets, pickled golden beets, pan fried salmon, baby watercress

CRACKLE - Crackling wheels, hoisin pork (with popping candy), sweetcorn fritters, lime butter king prawns, coriander cress

POP - Banana tart tatin, salted caramel and smokey bacon ice cream, blueberries, banana chips, POPPING balloon garnish (full of coco pops)

Last Friday marked our second Snap Crackle Pop!, which we chose to host again after the fun and success of this theme back in March.

After a few weeks off the supper circuit, we had a wonderful bevvy of diners arrive to snap, crackle and pop with us!

SNAP - Poppy seed (snap) biscuits, with smoked salmon mousse, horseradish cream, candied beets, pickled golden beets, pan fried salmon and baby watercress.

CRACKLE - Crackling wheels, hoisin pork (with popping candy), sweetcorn fritters, lime butter king prawns and coriander cress.

POP - Banana tart tatin, salted caramel & smokey bacon ice cream, blueberries, banana chips and POPPING balloon garnish (full of coco pops).

As always, thank you to all the wonderful folk who came to enjoy an Alright Treacle Supper!

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Elderflower Power
Jun
13
7:30 PM19:30

Elderflower Power

Menu

Burrata, Parma ham, broad beans, baked rhubarb, mint, tempura elderflower

Duck, stuffed courgette flower, steamed asparagus, cherries, pistachios, charred shallot, watercress, elderflower jelly

Treacle tart, elderflower and lemon ice-cream, strawberries

Elderflower Power was the name of the game last night, with our first supper at AT HQ since April, and we were back with a vengeance, celebrating our favourite edible bloom in every course.

We kicked off with our signature bread and dips, followed by buffalo mozzarella, Parma ham, broad beans, baked rhubarb, mint and tempura elderflower - fantastically light and a real crowd pleaser.

The main course was duck, stuffed courgette flower, steamed asparagus, cherries, pistachios, charred shallot, watercress and elderflower jelly.

Dessert was a simple treacle tart with strawberries and one of our best ice creams ever, which was flavoured with lemon and elderflower (of course!).

Another great crowd, lots of inventive cookery and a theme that we absolutely loved meant that we had a blast!

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IN YA FACE!
Apr
25
7:30 PM19:30

IN YA FACE!

Menu

Cucumber jelly, avocado ice cream, mackerel tartar, white crab and herb mayonnaise, red amaranth, brown crab tuile biscuit

Pig cheeks, fennel seeds, pork loin, artichoke, potato dauphinoise, apple sauce, wild garlic, pork scratchings

Chocolate and pistachio marble cake, custard cream, dark chocolate popping candy popcorn, raspberry sauce, fresh raspberries, candy floss

his weekend's supper was one of our most fun yet - savoury jelly & ice cream, porn scratchings, cocktail pistols... Oh and some good grub too!

After our wonderful guests arrived, we kicked off the night with our classic combination of welcome fizz and home-made bread and dips, but then we went slightly off piste...

'Jelly & Ice Cream' to start, came in the form of cucumber jelly, avocado ice cream, mackerel tartar, zesty white crab, micro herbs, and a 'driftwood' brown crab tuile biscuit.

Our main course was a little bit cheeky - sticky pig cheeks with fennel seeds, pork loin, artichoke, potato dauphinoise, apple sauce and wild garlic, served with an additional side of pork scratchings in a porn cone... No, seriously.

Finally, dessert of chocolate and pistachio marble cake, custard cream, dark choc popping candy popcorn, raspberry sauce, fresh raspberries and candy floss, all washed down with cocktail pistols, to be squirted, well, IN YA FACE!

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Gold'n'Triangles
Apr
11
7:30 PM19:30

Gold'n'Triangles

Menu

Scallops, celeriac puree, pancetta lardons, pistachios, chives, caper beurre noisette

Pigeon pie, golden beetroot, hazelnut and blood orange salad 

Honey and ginger set cream, stem ginger jelly, roasted rhubarb, almond crumble, rhubarb sorbet, mint, edible gold glitter

It was Gold'n'Triangles this weekend at Alright Treacle, with a very special supper club inspired by Lydia Treacle's recent exhibition, Precarities, and her love of creating art that includes both gold and triangles.

AT HQ was lit by pink neon lights and the walls were adorned with sculpture and prints, our very own space-age, renaissance gallery cum supper club - the ultimate Treacle collaboration, with the menu being based around all of Lydia's favourite ingredients - scallops, pigeon, and rhubarb (especially for Lizzie).

The evening began with gin fizz, and golden apricot and poppy seed bread with our signature whipped butter and parsley pesto.

We started with pan-seared scallops on celeriac puree, with a triangle of pancetta lardons and pistachios, chives, and a caper beurre noisette.

We lovingly hand-plucked the pigeon for our pigeon pie, which was decorated with gold leaf and served with a rare pigeon breast, golden beetroot, hazelnut and blood orange salad.

Finally, a honey and ginger syrup set cream, with triangles of stem ginger jelly, roasted rhubarb, almond crumble, rhubarb sorbet, mint and edible gold glitter.

This supper was a dream to host, it was lovely to work so closely together on it, and thank you to everyone that came!

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conFUSION
Mar
14
7:30 PM19:30

conFUSION

Menu

Bun cha - marinated sirloin, rice noodles, pickled carrots, fresh herbs, chilli, crushed peanuts, Scottish mussels lime, served with a spicy broth

Duck breast with korma glaze, turmeric spiced cauliflower fritters, steamed romanesco, tempura squid, coconut crisps, flaked almonds, coriander, apricot, ginger dipping sauce

White chocolate, kaffir lime and lemongrass custard tart, Indian mango sorbet, poached rhubarb

It was Asian-fusion this weekend at Alright Treacle, with a menu inspired by travels, our love of Asian food, and previous years living above a Vietnamese restaurant!

The scene was set with lots of lovely lilies on the table, one of Lydia Treacles vintage kimono's adorning the wall, and a glass of fizz from Bon V.

The supper started in Vietnam, with our take on a bun cha, which included marinated sirloin, rice noodles, pickled rainbow carrots, fresh herbs, (lots of) chilli, crushed peanuts and a complex spicy broth, including locally foraged dried chanterelles from our pal Nick, lime juice and Scottish mussels.  

Next stop was India -  duck breast with korma glaze, turmeric spiced cauliflower fritters, steamed romanesco, tempura squid, coconut crisps, flaked almonds, coriander, and an apricot and ginger dipping sauce.

Finally, dessert was from, well... everywhere?! White chocolate custard tart, scented with kaffir lime and lemongrass, Indian mango sorbet, poached rhubarb, and sugar glass with desiccated coconut.

A risky meal perhaps, but we loved being able to try something different this week for all of our fantastic guests. Now, where to go next on our culinary world tour??

'Brill Brill Brill Brill Brill Brill Brill Brill' - Frank Shields

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Snap, Crackle, Pop!
Feb
28
7:30 PM19:30

Snap, Crackle, Pop!

Menu

SNAP - Poppy seed (snap) biscuits, with smoked salmon mousse, horseradish cream, candied beets, pickled beets, smoked salmon, rocket

CRACKLE - Crackling, hoisin pork (with popping candy), sweetcorn fritter, lime butter lobster, coriander cress

POP - Banana tart, salted caramel and smoked bacon ice cream, blueberries, banana chips and POPPING balloon garnish (full of coco pops)

This weekend's supper was SOOOO MUUUUCH FUN!

Our theme of Snap, Crackle, Pop got us so excited when we were devising the menu - we knew we were on to a goodun!

SNAP - Poppy seed (snap) biscuits, with smoked salmon mousse, horseradish cream, candied beets, pickled beets (chioggia, the pretty pink kind), smoked salmon and rocket.

CRACKLE - Crackling (obvs), hoisin pork (with popping candy), sweetcorn fritter, lime butter lobster and coriander cress.

POP - Banana tart, salted caramel & smoked bacon ice cream, blueberries, banana chips and POPPING balloon garnish (full of coco pops).

A full house of fabulous people, some family, some friends, some new faces - we love what we do here at AT HQ,

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Anti-Valentines
Feb
14
7:30 PM19:30

Anti-Valentines

Menu

Potato ravioli, black truffle butter emulsion, truffle shavings

Lamb belly, aubergine puree, goats cheese galette, cabbage, peas, fresh mint, pistachios

White chocolate mousse semifreddo, prosecco, raspberry, dark chocolate, hazelnuts, blackcurrant sauce

Oh hello Charlie, nice truffles!

This weekend was our sell-out Anti Valentines supper, which was attended by a throng of females (and one male!), and included a guest host in Lydia Treacle's absence - the lovely Patrick.

A few initial hiccups were quickly put aside when a bowl of home-made, creamy potato ravioli was served with a black truffle and butter emulsion, and fresh truffle shavings - a decadent dish, fit for the lovely ladies (and gent), that chose AT for the big V(alentines night of dread for all singletons).

The main course included one of our favourite cuts of meat - lamb belly, garnished with aubergine puree, goats cheese and potato galette, cabbage'n'peas, fresh mint, pistachios and gravy. A hit with everyone, if the plates were anything to go by!

Finally, dessert of white chocolate mousse semifreddo, with a prosecco and raspberry sorbet top, dark chocolate dipped raspberries (because it was Valentines after all), toasted hazelnuts, and a hot blackcurrant sauce.  

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Robbie Burns
Jan
31
7:30 PM19:30

Robbie Burns

Menu

Arbroath Smokie fritters, with pickled golden beetroot, sautéed carrots, radish, watercress, herb mayonnaise

Pan fried pheasant, with neeps'n'tatties, haggis bon-bons, Brussels tops with chestnuts and apples, rich game sauce

Lemon drizzle sponge, rose water and walnut shortbread, poached pear, toasted oat ice-cream, whiskey sour jellies, fresh raspberries

“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”

This weekend we hosted our knock-out, sell-out Robbie Burns supper, based on producing Scottish inspired dishes, with a twist.

Our starter consisted of Arbroath Smokie fritters (smoked haddock, ricotta, bread crumbs, and lots of lemon and fresh herbs), with pickled golden beetroot, sautéed carrots, radish, watercress and home-made herb mayonnaise. 

The main (of which we have always have minimal pics, due to the fact we want to get them out hot!), was pan fried pheasant, with neeps'n'tatties, haggis bon-bons, Brussels tops with chestnuts and apples, and a rich game sauce. 

Finally, dessert of lemon drizzle sponge, rose water and walnut shortbread, poached pear, toasted oat ice-cream, whiskey sour jellies, and fresh raspberries.

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Best of 2014
Jan
17
7:30 PM19:30

Best of 2014

Menu

Ode to vegetables

Duck breast, rich cherry sauce, crispy duck raviolo

Dark chocolate truffle tart, pistachio cream

This weekend we hosted a 'Best of 2014' supper, which included our beautiful Ode to Vegetables, then duck breast in a rich cherry sauce with home-made crispy duck raviolo, and finally dark chocolate truffle tart with pistachio cream in black sesame-snap cups.

Good food and another fantastic crowd - time to hit the ground running for 2015!

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All We Want For Christmas Is You
Dec
14
3:00 PM15:00

All We Want For Christmas Is You

Menu

Last Christmas (I gave you my heart)

Duck hearts, tarragon and port sauce, haggis bon bons, candied beets, blueberry chutney, fennel, chives

Rudolph The Red Nose Reindeer

Venison wellington, truffle mash, Jerusalem artichokes, Brussels sprouts, steamed tenderstem broccoli

Deck The Halls

Chestnut truffle loaf, cranberry jelly sorbet, mince pie ice cream, roasted fig, hazelnut cream baubles

Here are a few snaps of our very special day-time Christmas supper on Saturday.

We decided to make dishes, based around our favourite Christmas songs, including -

Last Christmas (I gave you my heart) - Duck hearts in tarragon and port (v. artichoke hearts) with vegetarian haggis bon bons, candied beets, blueberry chutney and thin slices of fennel with chives.

Rudolph The Red Nose Reindeer - Venison wellington (v. wild mushroom puffs), truffle mash, roasted Jerusalem artichokes and Brussels sprouts, and steamed tenderstem broccoli. 

Deck The Halls - Chestnut truffle loaf, cranberry jelly sorbet, mince pie ice cream, roasted fig and hazelnut cream baubles. 

Joyeux Noël!

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Zombie Apocalypse!
Dec
6
7:30 PM19:30

Zombie Apocalypse!

Menu

'The Last Harvest'

Pureed chestnut, baby vegetables, crispy shallots, fresh oregano, truffle oil

'28 Days Later'

28 day aged beef, roasted shallow, tenderstem, fondant potato, black pudding

'Zombie Brain'

White chocolate, whipped salted caramel mousse, clementine and blackberry jellies, pistachios, lemon and raspberry sauce

This was such a special and spectacular supper, that I couldn't resist uploading the majority of the photo's on to the blog, as well as the past events page.

Considering the rather childish theme for this supper, we had a table packed with well heeled and fascinating 'grown-ups', who all had an inquisitive mind and an appreciation of good food.

We served 'The Last Harvest' - a puree of chestnut and nutmeg, with a variety of baby vegetables, all cooked and pickled in different ways, scattered with crispy shallots, oregano and white truffle oil. The main course was '28 Days Later' -  28 day aged beef, roasted shallow, tenderstem, fondant potato, black pudding and a light jus. Or, fried sea bass, crayfish and salsa verde for the pescatarians. Finally, a white chocolate zombie brain with a whipped salted caramel mousse centre, clementine/blackberry jellies, pistachio, and hot lemon and raspberry sauce to melt the brain.

It was a rip roaring success and one we will never forget, especially when our famous musical guest, Sandy Brechin, played a round on his accordion!

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CHOCOLATE
Nov
29
7:30 PM19:30

CHOCOLATE

Menu

Crayfish tails, dill oil, saffron potatoes, white chocolate foam

Coco dusted grouse, chestnut puree, sprout tops, charred leeks, pistachio

Mulled wine poached pears, blue cheese ice-cream, candied walnuts, walnut shortbread, tempered dark chocolate

This weekend we hosted our much anticipated chocolate themed supper, which included crayfish tails, dill oil, saffron potatoes & white chocolate foam - coco dusted grouse, chestnut puree, sprout tops, charred leeks & pistachio - mulled wine poached pears, blue cheese ice-cream, candied walnuts, walnut shortbread & tempered dark chocolate.

Definitely our most adventurous menu to date, and one that involved serving 3 hot courses... If there was ever a supper to test skills, this was the one!

Luckily at the end of the night we closed our door to some very happy supper-punters - chocolate was clearly a winning ingredient!

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Blackout
Oct
25
7:30 PM19:30

Blackout

Menu

Scallops, black pudding, candied apples, walnuts, celeriac puree

Venison, parsnip puree, parsnip crisps, braised cabbage, shallot, redcurrant sauce

Dark chocolate tart, pistachio ice cream, black sesame shard

 

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Welcome to Scotland
Sep
13
7:30 PM19:30

Welcome to Scotland

Menu

Arbroath smokie salad

Haggis wellington, neeps'n'tatties, braised greens, gravy

Pear, lavender shortbread, tablet ice cream 

Well, last night's first AT in Edinburgh was a bit of alright! Prep started early, as we hauled tables and plates around our new HQ (almost losing the entirety of our newly purchased china when a table leg decided it was no longer for this world!). But luckily for us, apart from a few minor hiccups it all went smoothly, and as soon as our lovely guests arrived Alright Treacle worked it's magic!

The evening started with a welcome cocktail of sparkling wine and rose hip syrup - generously donated by Provenance Wines, which went perfectly with our home-made fennel bread and chive butter.

To start, we chose a Scottish smoked fish called an 'Arbroath smokie', which came in a salad of chicory, pea-shoots, soft boiled eggs, walnuts and a base of ricotta with lemon zest, chilli and parsley.

It wouldn't be a Scottish dinner without haggis, but at AT we made a deluxe wellington version, adding extra oats and sage to the haggis, wrapping it in steamed leeks and roasting in buttery puff pastry. This was served with neeps 'n tatties, and charred kale with garlic butter.

Finally dessert was a cherry brandy poached pear with vanilla shortbread and salted tablet ice-cream... Needless to say, all of the plates came back spotless from this dish!

A wonderful evening and many thanks to all the marvellous people that came to our first Auld Reekie supper.

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Help The Aged
Aug
23
7:00 PM19:00

Help The Aged

  • 20 Hichisson Rd London, SE15 3AL United Kingdom (map)
  • Google Calendar ICS

Menu

Sea bass ceviche 

Beef fillet, stuffed courgette flowers, broad beans, chanterelles, courgette

Raspberry custard tart

Its been a very busy weekend at Alright Treacle HQ, or should I say, HQ's. We have been all over the place, hosting dinner parties and suppers - AT on the move!

We started in Hampstead on Friday with an Italian feast of parmigiana and plenty of vino rosso. On Saturday we loved hosting our 'Help the Aged' supper - twists on retro classics, which was a whirlwind success! Finally, bank holiday Monday was a rather soggy (but ever so lovely) Brighton based seaside supper, including chargrilled squid and avocado salad - YUM!

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