Inspiring delicious seasonal eating is the aim of Riverford’s Pop-up Feasts, which are part-way through a three-date residency in the foodie city of Bristol.
Riverford chef Antony Wall masterminded a menu with veg as the star of the show, including beetroot and blood orange salad with watercress, hazelnut and balsamic vinaigrette; roast cauliflower with caper and raisin dressing; purple sprouting broccoli with miso, chilli and ginger; and whole roast celeriac with creamy leeks, mushrooms and lentils. For dessert, guests were treated to a delectable Bergamot lemon pudding.
“We’re excited that the events in Bristol has proved so popular already,” said Verity Carter, who is running the events. “We have six delicious, beautifully prepared courses served on generous platters, followed by one of our tempting puddings. Riverford chef Antony Wall will be on hand at the pop-ups to provide cooking tips and recipes ideas, so people leave with plenty of inspiration to start creating their own plant-based meals at home.”
The sell-out events in Bristol mark the start of an annual road trip by the Riverford Pop-up Feast team, who visit towns and cities across the UK throughout the year to meet Riverford customers old and new and spread the word about the joys of seasonal eating.
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