Bank Holiday BBQ Extravaganza – Chef Collab at Ophelia, Gosforth
Nick Grieves, chef-owner of Ophelia, Gosforth, is teaming up with Ian Waller, head chef at Michelin starred Restaurant Pine, to create a feast for the senses this Bank Holiday.
The two chefs will cook up a storm on Sunday May 26th, from 2pm to 9pm at the Gosforth bistro.
Ian will be serving up his take on a classic kebab – featuring braised lamb neck (Or mushroom as the veggie option), caramelised tomato with koji and pumpkin seed, juniper yoghurt, jalapeño and rose hot sauce finished with fermented garlic honey and served with a fennel, pickled onion and caper salad.
While Nick will be getting busy with the snacks, serving up oysters & fermented red pepper juice, squid with cucumber nam jim and raspberries and tomato & melon in dashi.
The lovely folk from Fond Wine, will be pouring a lovely drop or two, while Ophelia’s bar team gets busy serving up the Negronis, Tommy Marg’s, and Aperol Spritz.
Think inflatable palm trees, chilled vibes and top beats as Ophelia’s guest DJ drops the tunes as you while away the hours at Gosforth’s answer to the Riviera. (Hawaiian shirts are optional – be warned Ian and Nick have an enviable collection…)
Ophelia’s chef-owner Nick Grieves said: ‘’Ian and I have been mates for a long time and thought we’d have a bit of fun this coming bank holiday. 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. We thought what could be better than serving up some delicious food with really interesting flavours and inviting people along to come and join us so they could tuck in, soak up the chilled atmosphere and enjoy a drink or two in the sun (fingers crossed) and get tighter with their friends and have a great time.’’
Places are limited, so, to secure yours you’d best get your skates on. Entry is £10 per person and includes a welcome drink – to book visit: https://sevn.ly/x62aFoBE