Introducing ‘A Taste of Bloom, curated by Neven’
For an extra special dining experience, make sure to book ‘A Taste of Bloom’, which returns to the Garden View Restaurant following its hugely successful launch last year. Chef Neven Maguire joins us once again to curate a sumptuous three-course menu showcasing some of the very best ingredients from Quality Assured producers.
Much of the produce selected will be on display in the Food Village at Bloom, providing you with an opportunity to meet the producers after your meal and purchase ingredients to enjoy at home.
Tickets for this special package are available to purchase on Ticketmaster and include entry to the festival, lunch in the stylish Garden View Restaurant overlooking the Show Gardens, plus a chance to meet Neven during your visit.
The perfect gift for a loved one
Our special ‘Taste of Bloom, curated by Neven’ package is the perfect gift for the foodie in your life. Tickets include entry into the festival, a three-course meal in the Garden View Restaurant, plus an opportunity to meet Neven in person at the lunch.
With just two sittings available each day (12 noon and 2.30pm), the experience is expected to sell out quickly so please book early to secure your place.
A Taste of Bloom, curated by Neven – Menu
Starters
- Citrus cured organic salmon with local haddock croquette, radish, shallots, smoked cod’s roe and basil oil
- Sticky lamb skewers with satay sauce, pickled cucumber, rocket, Za’atar and coriander flat bread
- Crispy Ardsallagh goats’ cheese, savoury hazelnut granola, whipped goats’ cheese with local honey, apple and tomato salad
Mains
- Slow cooked beef, potato puree, smoked bacon, red wine jus, honey-glazed carrot textures, roast, puree and pickled
- Fillet of hake, fregola cooked in turmeric finished with creme fraiche, smoked salmon, lemon and herbs with purple sprouting broccoli
- Breast of Manor Farm cornfed chicken, potato fondant, crispy fried gyoza, corn puree, broccoli, chicken jus
- Celeriac pithivier, colcannon mash black garlic, baby leeks
Desserts
- Pat Clarke’s strawberry and lemon trifle, crème Chantilly
- Lemon and passion fruit tart, lemon jelly, rhubarb set cream and puree
- Coole Swan chocolate mousse, salted caramel, candied pecan, praline parfait
