September 14, 2017
In just under three weeks, we’ll be hosting a five course supper to celebrate the Newport Food and Drink Festival, which we are lead sponsors of. We grabbed our Executive Chef, Rickie Ash, for a quick chat about his ideas behind the evening!
“It’s going to be a proper banquet-style event. Arrival at 7pm for a few canapes, seating at half past for the first of five courses. Each dish has been paired with one of our beers (or cider in one case) to ensure that the whole experience is geared towards maximum flavour.”
Over the past few weeks, Rickie has been designing the menu with the ethos of the Food and Drink Festival in mind. “The festival is all about showcasing the very best produce from the Newport area. The supper is all about promoting the festival and what it’s about, so it only makes sense to utilise the most local, seasonal produce we can get our hands on.”
“All the meat is from Turners in Newport Indoor Market, and the vegetables are from the various stalls there too. We’ve gone with a theme of seasonal flavours, making the food the star of the show and creating dishes that showcase the top quality we have in Newport and the surrounding areas.”
Using local, independent suppliers, Rickie is able to find the exact origins of the ingredients and can be assured of their quality. “The squashes for our soup course are from a farm just a few miles away, for instance. And we’ve used our beer in each dish too,” all of which are brewed just feet away from where guests will be eating. The brewery bar is separated from the brewery itself by floor-to-ceiling windows, so guests are able to see where and how their beer is made. “You can’t get more local than that!”
“Each course has had a drink carefully selected,” Rickie says, and he has worked with the rest of the Tiny Rebel team to ensure each dish is paired with the perfect beer. “The rich, warming notes of Cwtch are fantastic with our spiced butternut squash soup, and the delicate flavours of Hank will sit nicely alongside the honey and pear flavours in our dessert. It’s all about flavours complimenting each other so the experience of flavour continues for as long as possible.”
Five courses using the best produce Newport has to offer, each paired with an expertly matched beer. What better way is there to spend an autumn evening? “It’s going to be one of the best events in Newport’s food scene, for sure.”
The supper is being held at the Tiny Rebel Brewery Bar here in Rogerstone on Monday 2nd and Tuesday 3rd October. The full menu can be found over on the announcement blog. Tickets are £45 and available via Eventbrite.