Tide/Llanw x Sam Lomas Supper Club - Halen Môn

Tide/Llanw x Sam Lomas Supper Club

by | Aug 5, 2022

The weather gods shone upon our latest supper club, with Chef Sam Lomas returning to our tipi at Tide/ Llanw for one night only this July. 

Sam began his career with Hugh Fearnley-Whittingstall at River Cottage where he developed his passion for farm to table cooking. He then joined us for a stint at our outdoor cafe Tide/ Llanw.

This year saw him become the youngest chef to reach the finals of BBC2’s Great British Menu.

 


Sam Lomas x Tide/ Llanw

31 07 2022

Brown crab on toast with Maes y Porth cabbage
Hafod Cheddar tartlet with dill 
+ pickled cucumber

Porridge sourdough + butter
Fermented carrots + preserved greens
Pumpkin seed emulsion with Maes y Porth salad
Fresh curds with honey + olive oil

 

Orecchiette with slow cooked courgettes, 
tomatoes + tarragon
Mackerel, baby gem, loveage mayo + rye crumb 
Leg of Rhug lamb, baked onion,  salsa verde + seaweed

Choux bun with blackcurrants,  custard + fig leaf

 

It was a perfect, hazy summer evening – the tipi overflowed with Jin Môr, local flowers and laughter from two long tables of guests. 

 

A huge diolch yn fawr to everyone who came and made it such a memorable, magical evening.

Big thanks of course to Sam and Maisy in the kitchen, and Cerys, Beth, Rachael and Dyfan who ran front of house.

Our programme of summer suppers is currently sold out – the best way to find out about any future dates is to sign up to our mailing list here.

 

Images by the brilliant Jim Marsden. 

The weather gods shone upon our latest supper club, with Chef Sam Lomas returning to our tipi at Tide/ Llanw for one night only this July. 

Sam began his career with Hugh Fearnley-Whittingstall at River Cottage where he developed his passion for farm to table cooking. He then joined us for a stint at our outdoor cafe Tide/ Llanw.

This year saw him become the youngest chef to reach the finals of BBC2’s Great British Menu.

 


Sam Lomas x Tide/ Llanw

31 07 2022

Brown crab on toast with Maes y Porth cabbage
Hafod Cheddar tartlet with dill 
+ pickled cucumber

Porridge sourdough + butter
Fermented carrots + preserved greens
Pumpkin seed emulsion with Maes y Porth salad
Fresh curds with honey + olive oil

 

 

It was a perfect, hazy summer evening – the tipi overflowed with Jin Môr, local flowers and laughter from two long tables of guests. 

 

Orecchiette with slow cooked courgettes, 
tomatoes + tarragon
Mackerel, baby gem, loveage mayo + rye crumb 
Leg of Rhug lamb, baked onion,  salsa verde + seaweed

Choux bun with blackcurrants,  custard + fig leaf

A huge diolch yn fawr to everyone who came and made it such a memorable, magical evening.

Big thanks of course to Sam and Maisy in the kitchen, and Cerys, Beth, Rachael and Dyfan who ran front of house.

Our programme of summer suppers is currently sold out – the best way to find out about any future dates is to sign up to our mailing list here.

 

Images by the brilliant Jim Marsden. 

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