Pickled Plates Autumn Knees Up
Oct
19
7:00pm 7:00pm

Pickled Plates Autumn Knees Up

Tickets available here

After a long fun summer, we are back to cook up an autumnal feast! Join us for an evening of four creative courses, plus a welcome cocktail and snacks. Inspired by pickling, fermenting and the seasonal produce around us, we are excited to dish up some tasty food!

Menu

Seasonal welcome cocktail

Starter

Pigeon, pheasant rillette, fermented kohlrabi, quince + pine nut jelly

Chestnut + red wine pate, fermented kohlrabi, quince jelly + parsnip crisp, served with bread (Vegetarian Option)

Main

Hake, celeriac, girolles, mussels + hazelnuts

Pumpkin, hazelnut + burnt apple filo tart, celeriac, girolles + cavalo nero (Vegetarian Option)

Dessert

Roast plums, plum curd, spiced ginger cake, brown butter fudge, amaretto cream

Cheese

White port poached pear, Roquefort, cacao nibs, walnut biscotti

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Yoga Brunch Club with The Guardian
May
22
1:00pm 1:00pm

Yoga Brunch Club with The Guardian

White peach and elderflower refresher

Spring pearl barley risotto with broad beans, garden peas and asparagus

Homemade walnut and honey soda bread

Poached salmon, jersey royal and watercress salad with dill pesto dressing and roasted beetroot

Heritage tomato and caramelised red onion salad

Spring onion and almond scones served with broccoli pate and somerset brie

Courgette and fennel slaw with preserved lemon and wild garlic dressing

Peanut butter and banana cake

Get tickets here

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The Elmore Jam Brunch
Apr
30
11:30am11:30am

The Elmore Jam Brunch

Mushrooms on toast with wild garlic, homemade grilled sourdough, creme fraiche, crumbled Wensleydale and walnuts

Smoked haddock and sweetcorn fritters, soft boiled egg, wilted spinach, asparagus and curried yoghurt

Vegetarian - broad bean and sweetcorn fritters

Grapefruit and honey set custard with grapefruit pearls, granola and brioche

BOTTOMLESS Bloody Mary & Mimosa

BOTTOMLESS Live Music

Get tickets here

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Vegetarian/Vegan Feast
Mar
19
7:30pm 7:30pm

Vegetarian/Vegan Feast

Vegetarian

Bread and burnt leek 'butter', sproutkraut, pickles

Broccoli, leek and walnut raviolo, wensleydale, quail egg, fermented broccolli stalks, whey

Grilled radicchio, hazelnut, caramelised orange, chicory

Salt bakes: Jerusalem artichoke, celeriac and cauliflower, thyme ricotta, baby leek, pickled shallot

Rhubarb, custard, almond, rosemary, shortbread

Vegan

Bread and burnt leek 'butter', sproutkraut, pickles

Grilled radicchio, hazelnut, caramelised orange, chicory

Broccoli and leek pate, walnut, sour dough toasts, fermented broccoli stalks, sprouting grains

Jerusalem artichoke, celeriac and cauliflower, savoury granola, baby leek, pickled shallot

Rhubarb, almond, rosemary, lemon olive oil cake

Tickets available here

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Refugee Action Dinner
Jan
30
to Jan 31

Refugee Action Dinner

To start:

Mezze starter of dips, pickles and Rosemary flat breads

Main:

Ras el hanout crusted Salmon with Bramley apple and harrisa filo parcels

Honey and Cumin roast heritage carrots with pickled elderberries

Roast cauliflower and coriander salad

Wild rice with charred butternut squash and mint pesto

Dessert:

Orange & almond polenta cake with honey orange cream and toasted almonds

Tickets £25.00 available here

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Private Event: Christmas Party
Dec
19
7:30pm 7:30pm

Private Event: Christmas Party

Homemade bread & pink peppercorn butter

Sloe gin cured Salmon, pickled beetroot, celeriac puree, charred orange, rocket

Confit duck leg, cauliflower puree, savoury orange granola and pickled elderberry sauce

Roast parsnips, kale, redcurrants

Charred sprouts, new potatoes, hazelnuts

Fennel & Red cabbage slaw

Chocolate and clementine cake, mulled wine syrup, creme fraiche 

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Private Event: Christmas Party
Dec
11
7:30pm 7:30pm

Private Event: Christmas Party

Homemade bread & pink peppercorn butter

Whiskey cured Scottish Salmon, pickled beetroot, celeriac puree, charred
orange, rocket

Confit duck leg, cauliflower puree, savoury orange granola and pickled
elderberry sauce

Roast parsnips, kale, redcurrants
Charred sprouts, new potatoes, hazelnuts
Fennel & Red cabbage slaw

Chocolate and clementine cake, mulled wine syrup, creme fraiche
 

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Pickled Plates Creates: Jewellery workshop with Rosie Gainsborough
Dec
2
7:30pm 7:30pm

Pickled Plates Creates: Jewellery workshop with Rosie Gainsborough

Pickled Plates are collaborating with local artists and makers on a new series of workshops. Come and join us for a fun festive evening of making and eating!

In the first of the season we are pairing up with illustrator and jewellery maker Rosie Gainsborough, who will be guiding us through designing and painting your own brooch and necklace, followed by a delicious seasonal dinner. 

Leave with a satisfied stomach and two beautiful hand painted pieces of jewellery.

Homemade bread and pink peppercorn butter

Leek and potato soup with sage granola

Hackney honey glazed ham 

Cranberry jam

Wensleydale, honey roasted cranberries, orange and kale salad

Charred sprouts, new potatoes and toasted hazelnuts

Red cabbage, fennel and parsnip slaw with wholegrain mustard dressing

Chocolate and clementine cake

 

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Northern Soul: Pickled Plates at The Elmore Jam
Nov
9
7:30pm 7:30pm

Northern Soul: Pickled Plates at The Elmore Jam

Canapé Yorkshire pudding with mushroom pâté

Starter Beer battered Grimsby smoked haddock, curried mayonnaise, pickled baby vegetables, soft quail egg, watercress

Main Pork belly, Lancashire black pudding, burnt apple purée, pumpkin, sprout cups, crispy sage crackling

Dessert Parkin, honey roast plums, spiced syrup, hazelnut crunch, toasted hazelnut cream

Cheese Wensleydale, mulled poached pear, pickled winter radish, parsnip scone

Veggie option

Starter: Beer battered cauliflower, curried mayonnaise, pickled baby vegetables, soft quail egg, watercress

Main: Charred pumpkin steak, wild mushrooms, chestnut granola, burnt apple purée, sprout cups, sage cracke

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November sessions: Pickled Plates at Elmore Jam
Nov
7
7:30pm 7:30pm

November sessions: Pickled Plates at Elmore Jam

A Diner’s Wonderland – Arrive to the sounds of the 1960s juke box and enjoy a cocktail on arrival, followed by a five course meal accompanied by live music. BYOB!

The November sessions are continuing with a feast inspired by flavors from North of England.

Canapé - Yorkshire pudding with mushroom pâté

Starter - Beer battered Grimsby smoked haddock, curried mayonnaise, pickled baby vegetables, soft quail egg, watercress

Main - Pork belly, Lancashire black pudding, burnt apple purée, pumpkin, sprout cups, crispy sage crackling

Dessert - Parkin, honey roast plums, spiced syrup, hazelnut crunch, toasted hazelnut cream

Cheese - Wensleydale, mulled poached pear, pickled winter radish, parsnip scone

Tickets available here

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Private Event - Smith & Williamson
Oct
13
6:30pm 6:30pm

Private Event - Smith & Williamson

Home-made bread and pink peppercorn butter

Starter

Ham hock terrine, roasted carrot ketchup, parsnip mayo, new potato crisps, mature cheddar scone, pickled baby onion

Main

Salmon, herb buerre blanc, beetroot croquettes, burnt leek purée

Sides

Watercress pesto potatoes

Roasted cauliflower, rainbow chard and redcurrant salad

Red cabbage and fennel slaw

Dessert

Chocolate brownie, almond cream, toasted almond fudge, blackberry

Cheese

Stilton, plum, walnut, home-made oatcakes

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September Pickled Plates
Sep
25
7:00pm 7:00pm

September Pickled Plates

Welcome cocktail with seasonal canapé

Homemade bread with pink peppercorn butter

Starter

Salmon, quail egg, crispy kale, leek, samphire

Main

Slow cooked lamb, lamb shoulder croquette, pickled elderberries, brown butter carrots, salt baked celeriac, chard, greengage ketchup

Dessert

Ginger, ricotta, plum, hazelnut crumb

Cheese

Eccles cake, Stilton, candied walnut

Tickets available here

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Private Event: Wills Birthday Bash
Aug
13
7:00pm 7:00pm

Private Event: Wills Birthday Bash

Welcome cocktail & canape of black pudding scotch quails egg 

Game Terrine, pickled blackberry, cobnut, beetroot

Pork belly, pig cheek and apple croquette, beer ketchup, BBQ gem, radish

Raspberry, mint, malt marshmallow, roast white chocolate, fudge

Camembert & celery, blue & fig, goats curd & greengage

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Private event with Smith & Williamson
Jun
23
7:00pm 7:00pm

Private event with Smith & Williamson

Homemade bread and beetroot butter

Cured whiting, dill mayo, pickled cucumber, nasturtium, dill oil

Poussin breast, crispy leg, pearl barley and sweetcorn risotto, chargrilled sweetcorn, yellow courgette

Pink peppercorn meringues, fresh strawberries, rose clotted cream, strawberry coulis

Goats curd, elderflower honey, pickled cauliflower, radish, oatcakes 

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Beer pairing with A Brewery
Jun
13
7:00pm 7:00pm

Beer pairing with A Brewery

Pickled Plates have teamed up with Sam at @a_brewery to provide an informative and delicious evening of beer and food. 5 small plates carefully paired with bespoke craft beer and beer cocktails, hosted by Sam who will explain a bit about the beer brewing process. 

Menu

  • Welcome beer cocktail with black pudding Scotch quails egg, home-made bread and hop salt butter

  • Pale Ale battered fish with spring vegetables and pink grapefruit mayonnaise, served with Pickled Plates Pale 5.2% – A light and floral English Pale Ale made with Fuggles and Golding hops

  • Pig cheek with crispy pig skin and Salt and beer vinegar new potatoes and charred baby gem served with Imperial American Pickle 7.4% – A strong Imperial IPA made with 4 varieties of American hops giving a very hoppy and fruity flavour and bitter finish

  • Spring onion scone, with a cheddar curd, red grape chutney and pickled red grape served with Malty Brown Ale 5% – A traditional English Brown Ale made with 4 types of malt giving a rich, smooth malty flavour

  • Malted marshmallow, brown butter crumble, chocolate mousse, and milk skin crisp with a whiskey malty cocktail

A bit about Sam
I grew up in Kent, the home of the English hop where I developed a love for Kentish ales. I soon wanted to create my own beers and I have been brewing at home for the last three years. I have brewed for a number of private events including my own wedding, diner parties and family gatherings. I also grow hops at home for making seasonal green hop beer and as part of ‘Hackney Hop Growers’ who are a collective that grow hops at home and combine the harvest to brew and share the beer made. I’m currently planning on setting up my own microbrewery and sharing my take on what makes a great beer! 

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Pickled Plates at Yoga Brunch Club
May
31
1:30pm 1:30pm

Pickled Plates at Yoga Brunch Club

Sunday wind-down: detoxifying flowing yoga followed by a blowout brunch from us!

Menu

  • Cucumber and dill juice,
  • Grapefruit and mint tea
  • Spring onion soup
  • Homemade bread with pink peppercorn butter
  • Broccoli and fennel salad with pink grapefruit and toasted almonds
  • Pea hummus, oven dried cherry tomato and goats cheese toasts
  • Pearl barley with mint pesto and griddled courgettes Watercress, rocket salad with radish and sugar snap peas
  • Ham hock, spring onion and cheddar / Courgette, pumpkin seed and cheddar savoury muffins
  • Earl grey brownies

Get tickets here

 

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