Nose to Tail with Mike Keen

Adventurer chef Mike Keen brings his unique and inventive style to the Fire and Feast kitchen combining fire and local produce to create a six course Nose to Tail feast celebrating Suffolk pork. The evening will showcase Mike’s passion for sustainable eating and offers a rare chance to sample Mike’s food here in his home county of Suffolk.

Mike, former chef-patron at The Brewery Tap and Freston Boot, now spends much of his time developing and promoting a more sustainable food future. His most recent adventures to Greenland saw him spend three months kayaking in Artic waters and exploring the traditional diet of the Inuit, which has led to a particular interest in fermented foods. His food is delicious, and his adventures are fascinating. It should be a memorable evening.

Introducing Mike Keen:

Mike is a well-known chef on the Suffolk scene, with previous stints as head chef at The Anchor in Walberswick, Chef-Patron at The Brewery Tap in Ipswich, opening Cult Café and making a huge success of The Freston Boot. His time in Suffolk has been interspersed with international culinary experiences across the world. Mike has always enjoyed adventuring alongside working as a chef. Most recently he has spent three months in the Arctic nation of Greenland, learning how people in such harsh, remote conditions preserve their food and yet still enjoy a healthy diet. He is also developing a small holding in south Suffolk with his partner, where he is continuing his inventiveness with food having built an underground vegetable store and smoker. Mike brings his vast culinary experience and brilliant knowledge of local produce together in this wonderful six course fire inspired supper.

The evening will begin with a welcome hedgerow cocktail. Before supper begins Mike will give a brief introductory talk to explain the concept of evolutionary nutrition and how to navigate modern food culture. This will be followed by a sit down six course nose to tail inspired dinner cooked by Mike. As with all our special chef events guests will be seated at large tables and some elements may be served on sharing platters.

A selection of wine, beer, cocktails, soft drinks, teas and coffees will be available to purchase on the evening. As with all our events, guests are welcome to bring their own wine, however we ask that you do not bring your own soft drinks. Please note this event will be held in the Fire and Feast Tipi out of doors. We hope it will be a wonderful summer evening, but we can't guarantee it and it could get a little chilly, so come dressed with some warm layers for later in the evening. This event will go ahead unless weather conditions are extreme.

Special Dietary requirements:

Due to the pork-based nature of this menu it is not suitable for vegetarian diners, please see our website for other pop up events that are suitable for vegetarian guests. As a set menu it is more tricky to accommodate special dietary requirements, but if you have a particular question regarding a dietary need please contact us at judith@fireandfeastsuffolk.co.uk and we will aim to meet your needs if we possibly can.

Cancellation Policy

If you need to cancel your tickets to an event please contact us on 01986 798340 or judith@fireandfeastsuffolk.co.uk we will fully refund your tickets up to 14 days before the event, after this point we are unable to offer a guaranteed refund but we will endeavor to re-sell your tickets and we will fully refund you if we are able to do so.