We couldn’t contain our excitement when we first heard that two of our favourite chefs, Alex Bluett and Flavour Monkey are teaming up for an unbelievable collaboration! Gracing our palates with the rich culinary history of the American South, the event is due to take place at the Milk Thistle in September. Can this pop-up get any better?

 

A tasting menu that features a modern British take on southern American classics, this one’s not to miss. For those of you unfamiliar with these absolute legends, we thought we’d give you the lowdown…

Flavour Monkey

 

Or James Bridges – born in Scotland, raised in the American South with all of its grand culinary history!

Yellowfin Tuna Escabeche • Aubergine Caviar

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He worked at the Inn at Welland (Worcestershire) where the kitchen was awarded a Bib Gourmand in the latest Michelin Guide. He’s also served as head chef at the Fold – a farm to table cafe with 7 acres under biodynamic and organic cultivation. Pretty cool right?

 

Crab & Crayfish Cocktail • Avocado Cream • Homegrown Heritage Tomatoes

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Wanting to share the finer elements of his heritage cuisine, the pop-up takes inspiration from techniques learnt in modern British kitchens.

 

Textures of Heritage Beetroot • Goats Cheese Mousse • Tapenade

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His true passion in food is centred around soil and crafting dishes from seed to plate! He believes that the very best flavour in produce comes as a result of good soil stewardship.

 

Rhubarb curd, rose meringue, pistachio ice cream, ginger crumb, raspberries, black lace elderflower.

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YUM!

 

Alex Bluett

Cured hake, #asparagus & #pea salad, dijon & pear vinegar dressing, @growbristol radish shoots.

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Hailing from Cornwall, Alex is a freelance chef who works with small, local and ethical suppliers such as Grow Bristol, Homewood Cheese & Powells of Olvelston.

 

 

He loves creating diverse, sustainable and exciting menus that continually evolve for his events and pop-ups.

 

Cheeky #chicory @the0ldbookshop

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Alex was previously resident chef at The Old Bookshop and before that the Head of Food at Friska.

 

Beth's birthday course 1 smoked pollock roe, PSB, smoked oysters, tarragon @bethanyroseoakley

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Pretty insane right?! If those incredible shots are anything to go by, expect BIG things from their beautiful south pop-up. So what you waiting for? Grab your tickets here!