After our first boutique pop-up restaurant in August, we were hungry to share more with you and so The Hidden Wing, Chapter Two which quickly became another sold-out evening.
Angels with Bagpipes, Head Chef Fraser Smith’s menu was bold and seasonal capturing rich, earthy flavours of autumn. The penultimate ACT III, Venison loin was accompanied by pumpkin, sage, savoy and almond and paired with Paul Hobb’s stunning and intense Argentian Felino Malbec.
In the walled courtyard of The Hidden Wing, there was a burning fire pit which filled the air with the smell of burning wood as the temperature started to fall with the sun and leaves from the trees.
Inside The Hidden Wing a wall of heavy cotton hung opposite down lit wall art hand painted with coffee and chalk. The elegantly dressed tables were embellished with glass jars of sea buckthorn, conkers and pine cones that brought an autumnal glow to the space.
We were delighted to host our second pop-up restaurant and the response we received. Perhaps there should be a third chapter!
Menu: Click here to view.