ON Saturday, May 30 Bangers and Bacon welcomes guest chef Robert Owen Brown to host the Guerrilla Eats Chef’s Table for a six-course extravaganza, marking the final event in the current season Shudehill’s Wonder Inn.
The Bangers and Bacon Chef’s table has regularly sold out its 30-seater dining room with its bespoke seasonal menus utilising their award winning sausages and dry cured bacon.
A perfect pop-up platform then for the peripatetic Owen Brown, now involved with the NQ’s Rosylee but best known for his stove stint at The Mark Addy, out of which sprang his cult cookbook, Crispy Squirrel and Vimto Trifle, a bible for ‘nose to tail’ eaters. (Image courtesy of the book’s photographer/designer Joby Catto of Anti-Limited).
Vimto Trifle is, naturally, the pud part of his Chef’s Table menu, showcasing an eclectic range of traditional English dishes, starting with a spiced mulligatawny soup accompanied by a hearty bacon dumpling. Next up is a horseradish-crusted ox heart with balsamic jelly, followed by tender hay baked rolled lamb shoulder with spring vegetables and crushed jersey royals.
Owen Brown sayss: “Bangers and Bacon are known for their great products and their imaginative use of ingredients, and it is this shared ethos and love for local produce that attracted me to working with them. The Chef’s Table at Guerrilla Eats also offers a unique environment within which I can be creative with my food.”
Expect too for this final Saturday a divers line-up of street food traders, a fully stocked bar with craft beers on rotation and the infamous Gin Cupboard (under the stairs). Admission is free, and Guerrilla Eats is family friendly, with kids welcome until 9pm.
Guerrilla Eats, The Wonder Inn, 29 Shudehill. Saturday May 30. Admission free. Bangers and Bacon Chef’s Table: two sittings 6pm and 9pm. Tickets £30 plus booking fee from this link.