Hosted by SUITCASE Magazine and The Ned

The Taste Issue is landing soon… so to celebrate the winter 2019 issue, SUITCASE Magazine invites you to join us in London for a Cretan feast on 2 December with Morito Hackney Road’s Head Chef, Marianna Leivaditaki.

The winter 2019 issue of SUITCASE is an epicurean grand tour of wild shorelines, low-key city neighbourhoods and sun-soaked islands the world over, including the fertile soils of Crete. Cretan-born chef Marianna Leivaditaki took us back to her homeland for a nostalgic tour of the sights and smells of Cretan cooking, seeking inspiration for the pages of her forthcoming cookbook.

Guests of our Cretan supper club will experience a snippet of Crete in the City of London, with a welcome drink and three celebratory courses cooked by Marianna and inspired by the pages of her story. The sumptuous settings of The Parlour downstairs at The Ned will provide the backdrop for a night of feasting and all guests will also receive a copy of The Taste Issue to take home.

Tickets are limited, so secure your spot now below (please have your card details to hand) and we’ll see you there.

TO BOOK YOUR PLACE CALL 020 3828 2002

Date: Monday 2 December 2019
Time: 7pm – 10pm
Venue: The Parlour in Ned’s Club downstairs at The Ned, 27 Poultry, London, EC2R 8AJ
Price: £45pp (includes a welcome drink, three courses and a copy of the new issue of SUITCASE Magazine worth £9)

MENU

Drinks
Aegean spritz, sour cherry, gum mastic
Iced Cretan mountain tea, thyme honey, kefir

Mezedes
Home-cured green olives
Sea urchin on toast
Grey-mullet bottarga, tomato and fried lemon
Mizithra, black olives, sun-dried tomato
Mutton pies

Sharing starters
Cretan salad
Pulled rabbit, Cretan graviera (mature sheep’s cheese)
Pumpkin fritters
Prawn saganaki, fennel, tomato, feta cheese

Mains
Slow-cooked lamb shank, red wine and vine leaves, Cretan cheese
or
Fillet of fresh fish, stuffed aubergines
or
Slow-cooked butterbeans, celery and parsley sauce
*All mains served with horta (wild greens), olive oil and lemon

Pudding
Greek yoghurt, baked quince and toasted almonds
Crispy filo, semolina custard and sultana grape preserve
(a shot of tsikoudia (Cretan raki) – optional)

*We will be able to make adjustments and changes to the menu to accommodate known dietary requirements – please indicate when making your booking.

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