Fine-dining loving foodies are going to love DIRT; a new, pop-up vegetarian supper club that's been making tasty, tasty waves since it's first events this summer.
With an inspiring ‘seed to supper’ approach, the 100% vegetarian DIRT supper club uses locally grown, sustainable ingredients to create exciting meat-free dishes. After the instant sellout success of the first events at Llaeth & Siwgr in Cardiff city centre and Cobbles Kitchen in Ogmore, DIRT will also be popping up at Bloc Coffee in Victoria Park, and at the brilliant Dusty Knuckle, too.
The chef behind the concept is John Cook, formerly of the critically acclaimed Arbennig restaurant in Pontcanna. John explained that his recent decision to sell his restaurant and start a pop-up business was driven by his new-found passion for vegetarian cooking.
John's six course DIRT menu for August looks a little something like this:
- Bread, nettle pesto, creamed beans, crispy kale, olive oil
- Burrata, preserved orange, mint, beetroot
- Llanblethian potatoes, sourdough sauce, mustard leaf, pumpkin seed
- Summer tagine, labneh, black onion bread
- Poached peach, soft fruits, cream, toasted oats
- Dirt carrot
Sounds pretty good, right?
Many of the ingredients for the menu will be sourced from an independent grower in Llanblethian in the Vale of Glamorgan.
Dirt will be popping up at Dusty Knuckle on the 15th August. Grab your tickets here.
Dirt's last event of the summer will be at Bloc on the 25th august. Get your tickets for the last feast here.
To stay updated on future DIRT events and to find out where the next dates will be, follow @DIRTpopup on Twitter and Instagram, or visit www.dirtpopup.co.uk.