Cider & Perry Tasting Menu Evening

Thursday 16th November

Cellar Door is joining up with Oliver’s Cider and Perry, based in Ocle Pychard for a celebration of Herefordshire’s historical cider roots.

oliver ciderOliversCider copy

 

The evening will begin with Canapés and sparkling cider and Tom Oliver will lead a discussion into Cider and Perry from a Cider makers perspective. This will be followed by the 5 course tasting menu itself with a beautiful accompanying flight of ciders and perries, designed to fit and enhance the flavour profile of each dish.

Arrival is 6.45pm and costs £60 per person with the addition of £22.50 for the full cider and perry flight.

 

 

Please call us at Cellar Door Hereford for more information on 01432 264 090 or email enquiries@cellardoorhereford.co.uk

 

Oliver’s Cider

Every Saturday between 10am and 4pm the Ciderhouse and Tasting Room at Ocle Pychard are open to the public, visit the website for more details www.oliversciderandperry.co.uk. Oliver’s goal is to make a distinguished selection of fine Herefordshire and Three Counties ciders and perries. The cider and perry is fermented by wild yeasts in small batches, using fresh pressed (mostly hand picked and unsprayed) fruit with minimal intervention.

 

‘Respect the great heritage and traditions of the past but with an eye to innovations of the future’ Tom Oliverperry pears

16TH November – Arrival Time 6.45pm

Tasting Menu
£60 PER PERSON

Cider & Perry Flight
£22.50 PER PERSON

 

THE MENU

Heritage Beetroot
with Radish textures, Soy Dressing & Goats Curd

Herefordshire Beef
tartare with Burnt Apple, Shallot & Cured Egg yolk

Poached Cod
with Confit Celiac, Compressed Apple & Marsh Samphire

Berkshire Pork
Belly with Turnip, Savoy Cabbage & Cider Jus

Muscovado Parfait
with Pear Sorbet & Ginger Crumble

 

THE VEGETARIAN MENU

Heritage Beetroot
with Radish textures, Soy Dressing & Goats Curd

Cucumber Variations
with Piccalilli & Buttermilk Dressing

Celeriac Ravioli
with Hens Egg Yolk & Potato Popcorn

Turnip Gnocchi
with Remoulade & Truffle Oil

Muscovado Parfait
with Pear Sorbet & Ginger CrumbleJoin us in a celebration of Hereford’s