Supper at Tide/ Llanw 26th July, 7pm-10:00pm
*NOW SOLD OUT*
Our team will concentrate on sourcing the best ingredients Anglesey and North Wales has to offer, picking from our walled garden in Dwyran, foraging from the hedgerows and seasoning everything to perfection with our world famous sea salt.
Our chefs will then cook up a simple, delicious and thoughtfully prepared three course dinner.
3 courses, with a selection of beers, wine and soft drinks to buy on the night.
Sample menu (vegetarian option available):
Wood roasted Mackerel, beetroot, mustard leaves and pickled redcurrants
Pork belly, puy lentils, parsley, spring onion and carrot
Meringue, strawberries, sorrel, cream and spelt crumble
£30 per head.
Limited availability, email email@example.com for more info or to book.
Jin Môr Tasting at Tide/ Llanw 9th August, 7.00pm - 9.00pm
An evening event all about our brand new gin, Jin Môr. Expect a tutored tasting from one of the head distillers at Aber Falls, accompanied by some seriously good snacks prepared by the team at Tide/ Llanw.
You will learn how to get the best from the spirit, in some of the most beautiful surroundings on the island.
£20 per head.
Limited availability, email firstname.lastname@example.org for more info or to book. Pls let us know of any dietary requirements when booking.
Seafood Masterclass 7th September, 6.30pm - 8.30pm
Come along to Ty Halen for an evening of eating, preparing and learning about the best seafood that Anglesey and North Wales has to offer.
From filleting a mackerel to shucking an oyster, learn some valuable fish and shellfish skills from the team here at Halen Môn, and taste along the way.
The evening will focus on fish skills and techniques, and there will be plenty of tasters and snacks so come hungry!
The exact schedule of the event will depend on what fish and shellfish are available in the days directly preceding the event.
– Scale, fillet and de-bone a large white fish, e.g. a pollack.
– Shucking oysters and how to serve.
– Humanely dispatching a brown crab and then how to cook and serve it.
– Filleting and skinning a flat fish.
£30 a head. Limited availability. Email email@example.com for more info or to book.