YOU’ll be dining beneath Manchester Museum's very own Giant Whale skeleton at perhaps the most fascinating dining experience at the 2015 Manchester Food and Drink Festival – the Bio-Historic Banquet.
On your plate six courses of ultra-local produce curated by legendary chef Robert Owen Brown. It’s the result of a collaboration between Rob, Manchester Museum and the Biospheric Foundation, who provide the raw materials (grown beds, pictured above).
The chef has taken inspiration from the Museum's varied collection of objects and from Manchester itself. Between courses the Museum’s curators and Biospheric Foundation boffins will talk you through all this. So it’s educational as well as a culinary treat. It costs £50 a head. Book here to enjoy:
1 Shiitake mushroom dumpling canapés and pre-dinner mojitos with mint grown using aquaponic technology in the new Study Greenhouse, an on-site collaboration between the Museum and the Biospheric Foundation.
2 Hot rock baked oyster with coriander and pomegranate.
3 Wild thyme smoked carp, tapenade.
4 Cinnamon roast duck, Damascus plum, good King Henry and braised black pudding.
5 Filbert and honeyed fig, mead ice cream and sweet chestnut crumble.
6 Coffee and sweetmeats.
The Bio-Historic Banquet, Manchester Museum, Oxford Road, Manchester, M13 9PL. Saturday, September 12, 6.30pm-9.30pm.
