A Rum Do
An exclusive four-course dinner for The Rumfellows, a rum appreciation society:
Toby can’t resist a creative challenge, so this opportunity to cater for a private celebration based around the diners’ collective enthusiasm for rum really whet his appetite. The Rumfellows have a taste for fine dining.
The dinner was hosted at the secluded and charming Cissbury Barns near Nepcote, West Sussex, and of course the food was created from local Sussex sources.
This was a formal, black-tie celebration of rum: an oak-aged alcoholic distillation based on sugar cane molasses originating from the Caribbean and South America. The challenge was to blend the exotic flavours the club loved so much, with the traditional Sussex sustenance in a way that surprised, delighted and satiated the diners. They could also dine with confidence that their meal was kind to the environment and supportive of traditional, local sustainable producers.
All the meat came from responsibly reared animals, sustainably and organically farmed, and procured through Garlic Wood ethical butchers.The nettles grow in the gardens at Garlic Wood’s offices, and the watercress nearby. The sheep’s cheese was made by High Weald Dairy in Sussex and the fruit was picked in a rare and carefully managed ancient orchard of English varieties. All of the vegetables were sourced from various local organic farms according to the season. Toby developed the spiced rum gravy exclusively for this meal, and it was a resounding success.
DARK RUM GLAZED HAM HOCK
NETTLE & SUSSEX SHEEPS CHEESE CROQUETTE
PLUM & PEAR CHUTNEY
SLOW COOKED SUSSEX BEEF BRISKET WITH SPICED RUM GRAVY
ROSEMARY & GARLIC ROASTED BABY POTATOES
THYME ROASTED CARROTS & BEETS
KALE WITH SMOKED BACON LARDONS & CHESTNUTS
HORSERADISH CRÈME FRAICHE
RUM JELLY CUBES
STILTON, PEAR AND WALNUT TART
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