The Veysel Oil Supper Club

A Veysel Oil Supper Club

Four courses. One very good olive oil.

Forget the polite little drizzle at the start of the meal, this is a whole evening built around it.
We’re taking over the Granary for one night and one night only of proper Turkish cooking, made with Veysel extra virgin olive oil - the stuff we grow, hand-harvest and press ourselves in Türkiye.

Between courses, we’ll tell you the real version of our story: the harvest, the pressing, why “extra virgin” is a claim that has to be earned, and how to actually taste the difference between good oil and whatever’s been sitting under supermarket lights for a year.

On the table
A four course feasting menu with sharing at its core, showing you the best of Turkish inspired dishes that don’t just use olive oil, they show👏it 👏off👏

To drink
Olive oil inspired and infused cocktails plus non-alcoholic options built to prove oil belongs in a glass, not just on a plate.

And in between
Blind tastings, a quickfire quiz that will expose exactly how little most people know about extra virgin olive oil, and prizes for whoever’s paying attention (bottles of Veysel, obviously)

Limited seats. 21.09.2026 - 6pm - The Granary, Bristol.
Come hungry, come nosy, and come ready to never look at a bottle of olive oil the same way again.

COURSE ONE

Trio of dips & flatbread 

babaganoush, charred squash hummus, muhammara

COURSE TWO

Caramelised leek filo, ezme & roast garlic aioli

Seasonal vegetable fritters, piquillo pepper cream

THE SHARING BANQUET

Pulled spiced lamb, zoug

Turkish chicken legs, green relish

Stuffed aubergine, lentil & mushroom ragu

served with a full table of sides: cherry harissa carrots, smoked labneh, charred broccoli with spicy apricot glaze, Aleppo pumpkin, caramelised carrot & raisin rice, yogurt, fresh salad, flatbread

DESSERT

Chocolate torte, orange, Aleppo & Veysel evoo 

Peach & pecan baklava, cardamom yogurt

Vegeterian and Vegan options available. Menu subject to change on the night.