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Fancy A Crispy Squirrel?

LIVERPOOL’S Camp and Furnace have announced their Nightgarden Halloween special line up on Friday October 28.

The weekly Friday-nighter at the Greenland Street venue, which combines food,drink, design and performance includes collaborations from some of the UK’s top culinary and creative talents as well as attracting big name DJs.

Direct from a season at Space and Pikes Hotel, Ibiza legend Doorly fronts the music on the macabre special, being joined in the event’s ‘glitch forest’ by friends including PBR Streetgang, playing amongst the giant botanticals.

Producing alongside Cajmere, Grandmaster Flash and Switch and making his Camp and Furnace debut on Halloween Friday, event organisers have hinted that there are more shows planned with him in 2017.

Doorly goes head to head with maverick chef and champion of the North, Robert Owen Brown, who leads the kitchen team as guest at the Halloween Nightgarden.

With a sturdy reputation earned by working in some of Manchester’s most respected eateries including The Mark Addy, The Midland and The Reform, plus collaborations with Inca Pop Ups at Supper Club events in the city.

His hands on approach of hunting, fishing and foraging, matched with a nose-to-tail cooking style has generated him both a regional and national following.

Both admired by food critics including Jay Rayner, and respected by fellow chefs such as Fergus Henderson, (Robert describes himself as Fergus’s disciple in the north) he celebrates seasonal, local ingredients. (You won’t see strawberries in December or exotic fish on his menus. There’s lard in his pastry, and suet in his puddings.)

Created especially for Nightgarden, Robert’s Halloween menu features a fully grown stag which will be spit smoked with heather and whisky, as well as crispy squirrel, plus butter-basted partridge with pheasant honey glaze.

The squirrel, which has a fine textured white meat and a subtle flavour has become one of Robert’s signature dishes and features in a recent cookbook. Skinned and jointed, the meaty haunches are used, Southern-fried in breadcrumbs until golden brown and served with a dandelion and burdock dipping sauce.

Non-meat eaters can be reassured with vegetarian options, including charroasted pumpkin, spiced with harrisa and honey and cooked over a fruit wood fire.

DJ and Sommelier Adam Speechly, Nightgarden’s very own Wine Selector, will be choosing a few full bodied reds to accompany the Halloween feast, as well as dropping some tunes himself from the confines of the event’s wine bunker.

Designed to disorientate and delight, Nightgarden has quickly established itself as a new alternative for Friday nights in the city, attracting both the after work crowd and those out for the night, who enjoy its dark undertones and the mix of music, food and drink, as well as looking out for the (very) odd surprise guest.

Nightgarden is every Friday from 6pm until late and entry is free.


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