GUERRILLA Eats finish their current season this Saturday (May 30) with a strong line-up – Mei Mei’s Street Cart, Chaat Cart, Rudy’s Neopolitan Pizza, Fire and Salt BBQ Co and Beastys – extra tickets have been released for the sold-out Bangers and Bacon Guerrilla Eats Chef’s Table featuring legendary chef Robert Owen Brown (above, making a point).
He’s cooking a six course extravaganza at the Shudehill venue, the Wonder Inn. There are two sessions at 6pm and 9pm in the 30-cover dining room, but they’ve found room for a further 10 seats for each session. The additional tickets go on sale at 2pm on Wednesday, May 27, price £30 plus booking fee from this link.
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. 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 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.