BEGIN:VCALENDAR
VERSION:2.0
METHOD:PUBLISH
CALSCALE:GREGORIAN
PRODID:-//WordPress - MECv7.32.0//EN
X-ORIGINAL-URL:https://www.ryenews.org.uk/
X-WR-CALNAME:Rye News
X-WR-CALDESC:Serving Rye and villages in East Sussex
X-WR-TIMEZONE:Europe/London
BEGIN:VTIMEZONE
TZID:Europe/London
X-LIC-LOCATION:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20260329T020000
RRULE:FREQ=YEARLY;BYMONTH=03;BYDAY=-1SU
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20261025T010000
RRULE:FREQ=YEARLY;BYMONTH=10;BYDAY=4SU
END:STANDARD
END:VTIMEZONE
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-PUBLISHED-TTL:PT1H
X-MS-OLK-FORCEINSPECTOROPEN:TRUE
BEGIN:VEVENT
CLASS:PUBLIC
UID:MEC-705824f33782129eafe714fdeb3f1e1b@ryenews.org.uk
DTSTART;TZID=Europe/London:20240914T190000
DTEND;TZID=Europe/London:20240914T223000
DTSTAMP:20240806T122944Z
CREATED:20240806
LAST-MODIFIED:20240806
PRIORITY:5
SEQUENCE:2
TRANSP:OPAQUE
SUMMARY:Wild Harvest Supper
DESCRIPTION:Join us for an exclusive Harvest Supper with Flavour Fred!\nIf you are interested in food and wine experiences with a twist, you won’t want to miss this very special Wild Food Pairing Menu from George Fredenham, aka Flavour Fred. George is a professional forager with 20 years experience in Wild Flavours for culinary uses, preservation, distilling and the history surrounding them. Known for his innovative use of the freshest, local sustainably foraged ingredients, we will take you on a culinary adventure like no other!\n \nAn unforgettable hyper-local dining experience \nAs we embrace the bountiful harvest season, we invite you to join us for a very special evening on the manicured lawn of the cricket salts in a beautifully decorated marquee. To elevate this gastronomic journey, we’ve curated the perfect wine pairings from local producers for each course, making this event a genuine celebration of the abundance of the land and sea around us.\n \n The Menu \nStarter\n\nWild Spiced Local Coley Kofte: Tzatziki, Pickled Coastal Veg, Lemon Balm\nSeaweed, Coastal Veg & Legume Kofte for Vegetarian & Vegan\n\nMain\n\nMulberry “Mejadra” Venison: Local Grains & Pulses, Sunflower Seed “Tahini”, Smoked Courgette Dip, Flavour Fred’s Ferments, Fire-Cooked Nettle Flatbreads\nLion’s Mane “Steak” for Vegetarian / Vegan\n\nPre-Dessert\n\nBlackberry Dib Dab, Grand Fir’bert\n\nDessert\n\nNoble Fir Molasses Treacle Tart: Clove-Root Crème Fraîche, Pickled Damsons\n\nLive music and licensed bar \nAfter the theatre of the food and wine service,  to complete this extraordinary evening, you’ll enjoy live music and a well stocked bar to perfectly complement the atmosphere.\nSupport a worthy cause \nExperience this extraordinary hyper-local dining adventure for just £75 per person. For those who prefer a non-alcoholic option, we offer a Driver’s Ticket for £50 per person.  A portion of the profits from this event will be donated to the Rye Food Bank Charity, helping to support those in need within our community. Your participation not only promises an evening of exceptional dining but also contributes to a meaningful cause.\nReserve your seat today! \nThis exclusive event promises to be an expection dining experience, perfectly paired wines, live music, and unforgettable memories. Seats are limited, so secure your ticket now to ensure you don’t miss out on this highlight of the the Rye food and wine scene.\nAny questions?  Contact the team on 01797 222857, we are here to help!\nBOOK ( https://www.wineandfoodfair.events/events/wild-harvest-supper )\n
URL:https://www.wineandfoodfair.events/events/wild-harvest-supper
CATEGORIES:Culture,Entertainment,Food,Music
LOCATION:Rye TN31 7LR
ATTACH;FMTTYPE=image/png:https://www.ryenews.org.uk/wp-content/uploads/2024/08/WILD-HARVEST-SUPPER.png
END:VEVENT
END:VCALENDAR