The weekly Friday nighter which combines food, drink, design and performance includes collaborations from some of the UK’s top culinary and creative talents as well as attracting big name DJs.
For Halloween we have two top names from the worlds of music and food.
Direct from a season at Space and Pikes Hotel, Ibiza legend Doorly fronts the tunes on this macabre special, being joined in the event’s ‘glitch forest’ by friends including Pooky and Sean Hughes, playing amongst the giant botanicals.
Producing alongside Cajmere, Grandmaster Flash and Switch and making his Camp and Furnace debut at the Halloween special, there are more shows planned in 2017.
Doorly goes head to head with maverick chef and champion of the North, Robert Owen Brown, who leads the kitchen team as guest at the Halloween NIGHTGARDEN.
With a sturdy reputation earned by working in some of Manchester’s most respected eateries including The Mark Addy, The Midland and The Reform, plus collaborations with Inca Pop Ups at Supper Club events in the city.
His hands on approach of hunting, fishing and foraging, matched with a nose-to-tail cooking style has generated him both a regional and national following.
Both admired by food critics including Jay Rayner, and respected by fellow chefs such as Fergus Henderson, (Robert describes himself as Fergus’s disciple in the north) he celebrates seasonal, local ingredients. (You won’t see strawberries in December or exotic fish on his menus. There’s lard in his pastry and suet in his puddings.)
Created especially for NIGHTGARDEN, Robert’s Halloween menu features a fully grown stag which will be spit smoked with heather and whisky, as well as crispy squirrel, plus a butter-basted partridge with pheasant honey glaze.
The squirrel, which has a fine textured white meat with a subtle favour has become one of Robert’s signature dishes and features in a recent cookbook. Skinned and jointed, the meaty haunches (back legs) are used, and Southern-fried in breadcrumbs until golden brown, served with a dandelion and burdock dipping sauce.
Non-meat eaters can be reassured with superb vegetarian options, including char-roasted pumpkin, spiced with harrisa and honey and cooked over a fruit wood fire.
DJ and Sommelier Adam Speechly, NIGHTGARDEN’S Wine Selector, will be choosing a few full bodied reds to accompany the Halloween feast, as well as dropping some tunes himself from the confines of the event’s wine bunker.
Designed to disorientate and delight, NIGHTGARDEN has quickly established itself as a new alternative for Friday nights in the city, attracting both the afterwork crowd and those out for the night, who enjoy its dark undertones and the mix of music, food and drink, as well as looking out for the (very) odd surprise guest.
Future Forward Feasting
Every Friday from 6.00pm until late.