Edinburgh chef Barry Bryson is teaming up with London’s Matthew Reade for a two-night collaborative dinner event on November 12 and 13 from 6.45pm.
Bryson has cooked for private clients and luxury brands including Chanel and Louis Vuitton, while Reade is a head chef at Lyle’s in Shoreditch. At the Capital's pop-up, they’ll be serving five courses, with dishes including sardine toast with fermented tomatoes; guinea fowl with watercress and chanterelles and poached quince with goat’s curd. A choice of optional courses are an additional £10 per person and there's also a Fruitmarket curated drinks menu to order on the night. A vegetarian menu is available if you give them advance notice.
For tickets, see www.fruitmarket.co.uk
