Last Years Event Feb 2017
SOLD OUT (150 GUESTS)
This Years Event 2018
With Night Circus Styling
Feb 2018 | In tipis, Near Sutton Valance, Kent
Night Circus Styled Pop Up Restaurant
The circus arrives without warning. No announcements precede it. It is simply there, when yesterday it was not. Within the black-and-white striped canvas tents is an utterly unique experience full of breathtaking amazements. The Pop Up Restaurant in Kent returns once again in February for 2 nights only. Hosting a rustic feast of local food with entertainment throughout the night.
What to expect
5 Course meal with Kent ingredients
Entertainers, performers & music
Unique Night Circus themed styling
Served from 7pm
Earl Grey Gin & Tonic -or- Coffee Vodka Martini
Served from 8pm
Scotched Quails Eggs (v)
Scotched Quails eggs of Chargrilled Cauliflower and Beetroot and Horseradish, with a red pepper coulis and peppery salad leaves
With oven warm black olive bread
Served with warm black olive sour dough bread containing capers and olives. (Handmade by the Light House Bakery, East Sussex)
Homemade Lime and Fresh Mint Sorbet
Rhubarb and Custard
Layers of new season Rhubarb, topped with a crème brûlée, and biscuit crumble top
Buy local wine and beers
Cash bar available all night
During the evening there’ll be a paid bar open until Midnight. Here you can buy a range of local drinks such as beer from The Old Dairy Brewery, Anno Kent dry gin and wines from Biddenden Vineyard. In addition to our local drinks we’ll also have a selection of home-made cocktails and international beers and wines.
Performers & Entertainment by ZenZero Events
Bringing the spectacle of circus to your event with various aerial acts and performances
A stunning art form that will amaze and excite with a dramatic and breath taking fire performances
Recreate the thrill of the circus with the Ring Leader capturing attention from great heights.
Event held in Tipis
Tipis supplied by Holmsted Events
“Experience a unique event inside a Nordic tipi”
Your chef for the evening
I’ve been a chef for over 20 years ago – starting my career working with Albert Roux of Roux Fine Dining in London. I moved out of London 8 years ago to start our smallholding and catering business with my husband, Julian.
Local Kent ingredients from the smallholder
With cooking I always start with the basics and this means finding the freshest finest local ingredients. I use ingredients grown on our smallholding but I’m also passionate about sourcing further ingredients locally.