Feast Neuk x John Sutherland at Baern

Feast Neuk x John Sutherland at Baern

Our guest chef for the next Feast Neuk dinner is John Sutherland. John grew up in Cellardyke. He started out in music and writing, and has spent the last sixteen years cooking. In Scotland he worked at Crabshakk, The Kitchin, and Fhior. He then moved to Denmark, where he cooked at Alchemist and AOC before becoming Assistant Head Chef at Kadeau in Copenhagen, which was awarded its third Michelin star this June. More recently he's worked at the Kinneuchar Inn with James Ferguson, one of the best chefs in Scotland and a major part of the food community here, and an inspiration to John and to Feast Neuk.

John can't wait to cook this dinner for twenty guests back in the East Neuk of Fife, where he grew up.

Practical details

Tuesday 6 October. Arrival 6pm, dinner 6.30pm to 9.30pm. After dinner rare soul records with our friend DJ Trevor Gow from around 9:30pm to 10:30pm. 

Baern is located inside the courtyard at Bowhouse. Bowhouse, St Monans, Anstruther, Fife, KY10 2DB. The location is on the A917 between Elie and St Monans, with plenty of parking on site.

The 95 bus stops at the entrance to Bowhouse, and the last bus is generally just before midnight. But please check your bus times.

£85 per person includes a welcome drink, food, and coffee (from Sam @Brytecoffee). There'll be a small, thoughtfully chosen wine list, plus other drinks, available to buy on the night.

Only 20 seats.

It is a set menu and can't be adapted. It contains shellfish, molluscs, dairy, gluten, egg, nuts and sesame throughout. If any of those are a problem, please don't book, but join us at the next dinner.

This is an 18+ event.

Cooking on the night

Joining John will be Ruth Bowie, from Gloriosa in Glasgow. John and Ruth became friends cheffing in Denmark, where Ruth cooked at Silberbauers Bistro. Ruth is an incredible chef, and we're all very excited that she's part of the night.

Dining room

Hazel and Giacomo's restaurant Baern is one of the best in Scotland, working locally and seasonally, and it's one of the most beautiful spaces in the East Neuk. Hazel and Giacomo are old friends of both John and Feast Neuk, and we're grateful to them for having us.

Menu

Dirty martini (on arrival)

Lobster mornay croquette, Scots lovage
Baked Louët Feisser oyster, sobrasada, and Ossau-Iraty
Coronation crab doughnut, crispy onions, and lime pickle
Potato flatbread, smoked cod's roe, herbs, and cured egg

Wild sea trout, fire-baked onions, black garlic, and kombu
Baern sourdough, smoked bone marrow, pork, and apple butter
Baby squid stuffed with squid and pork ragù, Amalfi lemon polenta
East Neuk Market Garden salad, walnut, and Robiola dressing
Cep agnolotti, sheep's whey, toasted yeast, and spruce

Coffee and cigarettes (break)

Banana ice cream, chocolate crémeux, egg yolk caramel, and black sesame

Aged Comté, brown butter, honey, and hazelnut

*Some ingredients foraged by John himself. Wine list to follow.

Feast Neuk

Feast Neuk is a collaborative project grounded in a desire to showcase the best of the East Neuk. It's focused on working with chefs and local venues and using the best produce in the area. It also takes the best of the East Neuk to other venues in Scotland and potentially beyond. It's a project by Gabriel Monar, who lives in Cellardyke.

Before booking

Tickets are non-refundable but transferable. We'll help where we can with a transfer, but the onus is on the purchaser to find someone.

Please arrive by 6pm. Dinner will be served at 6.30pm and we'd hate for anyone to miss courses.

Access: we'll be dining at the top of Baern, up a large flight of stairs. There is no lift.

Any questions, please get in touch: hello@feastneuk.co.uk.

Producers

@davidlowriefish @eastneukmarketgarden @brytecoffee @vinetrail

Credits

Artwork by Bjørn Lie. Design by Meg Williams. @bjornlie @meg_saoirse