19 Nov 2013

A NIGHT WITH THE FLAVOUR SMITH

Every so often I write about Others Who Inspire and I am a big fan of creative people. Tom Green is The Flavour Smith, and the flavours he creates in each dish are exquisite. His cooking really is all about taste. He also has a vision for fine dining experiences that is just that little bit different. Tom Green is a master of the pop-up restaurant. He knows that flavour is the key, but also that the dining experience is just as important. I was lucky enough to nab a seat at one of his events called 'A Night with the Flavour Smith' held recently in Kingsweston House, Bristol. 

It was a dark winter night and Kingsweston house was lit only by candlelight. The Portrait Gallery looked stunning and the atmosphere was very relaxed and also rather exciting. Around 60 guests spent the evening being served fine wine and being presented with wonderful dishes, that not only looked stunning on the plate, but tasted delicious. I shall be keeping an eye out for Tom's next pop-up restaurant, the seats sell out very fast! 

My photographs are very dark, but you will get a feel for the evening by scrolling down. Plus have a look at the menu!











"One cannot think well, love well and sleep well, if one has not dined well
Virginia Woolf  


MENU

A Night with The Flavour Smith 

At Kings Weston House 

Canapés and Bubbles 
Goujons of gurnard, sauce tartare 
Smoked duck breast, apple & quackling 
Mushrooms on toast 

2012 Prosecco Spumante Extra Dry DOC, Cantina Colli Euganei SCA, Veneto, ITALY

Bread 
A selection of beetroot, charcoal and stinging nettle
Bath Harvest Extra Virgin rapeseed oil & apple balsamic 

Appetizer 
White Lake goats curd, beetroot, hazelnut & orange 

Starter
Kedgeree croquette, sweet curried mayonnaise, Duchy Farm egg, pickled
 sultanas and baby leaves 

Main  
Assisette of Westend farm pork, grain mustard pomme purée, leek and apple, Pilton cider sauce 

Dessert 
Chocolate torte, poached quince and smoked sea salt caramel 

An English Baroque Cheese board  
Lord of the Hundreds – Ewes milk, Boydells Farm Timsbury Ash – Goats milk, Mary Holbrook  Waterloo – Cows Milk, Anne and Andy Wigmore Baronet – Cows Milk, Julianna Sedli, Neston Park.  
Accompanied by homemade chutneys and Miller Damsel Biscuits


The Flavour Smith


Bristol based chef Tom Green is the owner of The Flavour Smith. Tom launched The Flavour Smith in 2010 out of the desire to offer the high calibre cooking and service of a top class restaurant, in the comfort and privacy of customers’ own homes or chosen locations. Since the beginning The Flavour Smith has built an outstanding reputation for exceeding expectations; serving beautifully presented mouth watering dishes with an impeccable attention to detail. Within a short period of time, it was evident that those who booked The Flavour Smith for their dinner parties and lunches...wanted that quality of cuisine and service for their larger special events. The Flavour Smith responded to that need and has now developed into a catering service that undertakes catering for weddings, corporate events and large social functions.


Tom is a talented and passionate chef who has been cooking professionally for over 15 years. Working closely with his suppliers to seek out exceptional produce, Tom ensures those ingredients shine through in the dishes he creates. His repertoire encompasses a vast range of styles and cuisines, influenced by his diverse range of experiences, from executing highly refined Michelin Star cookery, to making rustic authentic Italian home cooked food.

At The Flavour Smith we know that your day is special and we will ensure that the food that accompanies your event will be as elegant, as perfectly presented as carefully thought about as befits the occasion.

I have a great love and respect for food; it brings people together, whether they’re friends, families or lovers! Food can make or break a moment; a taste or smell can make you smile when you didn’t think you would or could. I feel privileged to have a job that I love so much.” 

Director/Chef Tom Green 


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