We will be operating a table service, so no going to the bar, with one member of the nest team looking after you with drinks orders, food and any other requests.
Please follow the one way system and adhere to all the COVID precautions put in place including handwashing and distancing. The ticket price includes one gin drink that Mark and Tom will pair to go with the food and there will be some form of entertainment between courses.

If you have any allergies or dietary requirements please do send me a message before you book just to be on the safe side as it may not be possible for me to cater for this. The cooking facilities are limited and therefore the menu is set, unfortunately we are unable to offer alternative options or swaps but we promise you won't go home hungry.

Please wear layers and dress warmly as this may mean that you will be sat near a large open wall and as the evening goes on you may get chilly, please also be aware that this is an operational distillery and not a restaurant, you may be sat in a row rather than a traditional table setting or even behind a row of bronze sparkling stills!

I love Middle Eastern cuisine, far more than just ‘the land of milk and honey’ the region is rich in oils, spices, fruits and flowers and tonight we are bringing you a treasure box of ingredients. The menu may change depending on seasonal availability.

Homemade, silky, hummus - in Egypt this dish is served as a poor man's breakfast, it's healthy, packed with flavour and delicious (shop bought hummus will never be the same again).

Labneh - a Middle Eastern homemade soft cheese, we are serving this with olives, pomegranate seeds and basil oil.

Moroccan carrot and beetroot salad - Side dishes and salads are an essential part of the meal in Moroccan cuisine, this is one of my favourites.

A kind of Baba Ganoush thing - I have a secret ambition to get you to eat more aubergine and this is step one!

Turmeric and lemon roasted salmon - Turmeric is a spice that has been used to flavour food for thousands of years, paired with lemon this marinade lifts the salmon leaving it moist and succulent. This, quite by accident has turned into one of my signature dishes served with rice.

Spiced lamb chops - marinated for four days the lamb is flavoured with cumin, cinnamon, turmeric, tamarind, coriander and rose harrisa, served with tabbouleh - This Levantine salad is served widely through the Middle East, packed full of flavour these simple ingredients carefully put together make this dish sing (I make mine with couscous).

.. and relax, for pudding we have

Chocolate and Halva Brownies served with a cardamom infused cream.

Flavoured meringue kisses with whipped cream (there's always meringue!)