Opening Party - Easter Weekend - April 18th & 19th 2025

It’s been a long, cold winter (and still is at the moment!), but fear not WE’RE BACK! The party format worked so well last year we’re going double down in 2025. We’ll be running a series of parties over the season featuring some awesome guest chefs as well of a couple of our own home brewed shindigs. The first edition will be our opening party, all our own grub, featuring some PK classics as well as a number of new editions. As usual all the meat will come from the surrounding fields and where possible we’ll be using local, seasonal ingredients.

Canape 

Cold smoked chalk stream trout (or coal roast beets), dill mayo, 

pickled shallot, Rye Blini 

Dalston Mezze

Wild Garlic & Buttermilk Tzaziki  (v)

Sweetcorn Fritters, Green Pepper Ketchup (V)

Confit Todenham lamb ribs, zoug or bbq’d tomato, miso bagna cauda (v option)

Fennel & honey focaccia   (V)

Main Event 

BBQ’d Todenham brisket (or veggie brisket), ras el hanout ‘gravy’, toasted  almonds

On The Side  

Grilled beans, confit shallots (v)

 Spiced dauphinouse (v) 

Pudding

Roast rhubarb, tahini custard, sesame, white chocolate and brown butter crumble  (v)

£55 per head


This is a set menu so we can only cater for meat eating and vegetarian guests, due to the sharing style of the service we are unfortunately NOT able to cater for any other dietary requirements or allergies.

The Bar

We’re levelling up our bar game this year, finally we’ll be bringing on draught beer (new partner announcement imminent!), we’ll also be flying in the Cotswolds Distillery guys to whip up some cheeky cocktails.

The Tunes

Jay Newman and Friends will be back with a delicious mix of funk, soul, hip hop, house and disco!

The Timings (do not be late the food will come out when planned!)

Friday 18th April

Doors opens and DJ starts at 6pm

The feast commences - 7.30pm

Doors close - 11pm

Saturday 19th April

Doors opens and DJ starts at 6pm

The feast commences - 7.30pm

Doors close - 11pm