Nick Grieves – chef-owner of Ophelia, Gosforth – is teaming up with Ian Waller – head chef at Michelin-starred Restaurant Pine – to host a Bank Holiday BBQ Extravaganza on Sunday May 26 (2-9pm) at the Gosforth bistro.
Ian will be serving up his take on a classic kebab featuring braised lamb neck (or a vegetarian mushroom option), caramelised tomato with koji and pumpkin seed, juniper yoghurt, jalapeño and rose hot sauce, and fermented garlic honey. They’ll be served with a fennel, pickled onion and caper salad.
Meanwhile, Nick will be creating snacks for the event, serving up oysters and fermented red pepper juice, squid with cucumber nam jim and raspberries, and tomato and melon in dashi.
Fond Wine will also be part of the event, while Ophelia’s bar team will be serving up Negronis, Tommy Margs, and Aperol Spritz.
There’ll also be a guest DJ and Hawaiian shirts are optional (we’re told Ian and Nick have enviable collections).
“Ian and I have been mates for a long time and thought we’d have a bit of fun this coming Bank Holiday,” said Nick. “We wanted to do something a bit different, and we decided the best way to do it would be to get together at Ophelia and cook. What could be better than serving up some delicious food with really interesting flavours and inviting people along to come and join us to tuck in, soak up the chilled atmosphere and enjoy a drink or two in the sun (fingers crossed).’’
Places are limited and entry is £10 per person (including a welcome drink). Click here to book.
