Don’t miss this fantastic opportunity to join the olive team in enjoying a stunning seven-course dinner at Michelin-starred restaurant Carters of Moseley, dedicated to making the best of seasonal British produce with a commitment to sustainability and supporting rare-breed farmers.
Hosted by members of the olive team, as well as owners head chef Brad Carter and partner Holly Jackson – you will be treated to a bespoke seasonal dinner with a glass of wine (with the option of drinks pairing at an additional supplement).
The menu will vary on the day depending on the fresh produce available, but guests can look forward to the likes of Ryeland hogget with mint sauce and seaweed; aged goose leg stew; Gigha halibut with smoked roe buttermilk; and yogurt mousse with wild cherries and regia walnuts. Don’t miss out – book now!
More about Brad Carter
Brad was the joint winner of the Sustainable Star award in last year’s inaugural olive Chef Awards. He uses exclusively British-sourced produce and little-known or ‘lost’ ingredients. olive editor Laura Rowe said: “Brad produced one of the best meals I’ve had all year, all from British ingredients, most of which were from his allotment or locally foraged. It’s smart food that you want to return for, food that you know is having a positive impact on the environment.
Date: 4 April 2019
Venue: Carters of Moseley, Birmingham
Time: First sitting from 6.30pm
Price: £99 per person (£5 discount for olive magazine subscribers*)
Your evening includes
• A seven-course seasonal set dinner
• A glass of natural wine and a cup of single-origin coffee to finish
• A goody bag hand-picked by the olive team worth £25
• Optional drinks pairing (£50 pp)
The event will take place across four sittings – please contact Carters of Moseley for further information on seating times**
To book, visit cartersofmoseley.co.uk or call 0121 449 8885
Terms and conditions: Payment is taken at the time of booking. Guests must be at least 18 years old. *To claim your £5 subscriber discount, quote your subscriber number when booking. **Each sitting caters to a maximum eight guests – if a sitting is full, you may be asked to choose an alternative time. A vegetarian menu is available on request only. The restaurant must be informed of all dietary requirements and allergies at least 48 hours in advance. All cancellations require advance notification of at least 48 hours, otherwise fees will be applicable.