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  • Deep-fried oysters with Irish stout

    Deep-fried oysters with Irish stout

    Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

  • Turkish delight syllabub

    Turkish delight syllabub

    This light and airy dessert, made by Nigella Lawson, provides a fragrant end to any meal

  • Goan chicken with herbs

    Goan chicken with herbs

    Griddled chicken pieces coated in a lime-infused mint and coriander paste that will brings you the true tastes of Goa

COMMENTS MADE

  • On The Country Bumpkin:

    Posted on 7th of July 2008

    I, and some work colleagues, have now been to Stuart's Wild Food Nights twice, and will definitely be going again, and again. The chance to try some of the weird and wonderful dishes dreamed up by Stuart is something I look forward to each month, so much so that if the popularity grows any more within the office, we'll have to book the whole pub to ourselves. Also appreciated is the time taken by Stuart and his colleagues to go round after the meal, asking how everything was and any suggestions on improvements or foods for future events.