The Mowbray X Bullion presents
We’re beyond excited! We’ve teamed with the award winning Sheffield based, bean-to-bar chocolate producers, Bullion, to present a super special evening of pure delight. We have chosen to to keep this gorgeous evening a little smaller, allowing us to create a really intimate dining experience, filled with candlelight, great vibes and divine food and drinks. It's the perfect Valentine's gift!
7 Sublime Courses
The Mowbray Kitchen have created a deliciously indulgent menu that demonstrates the versatility of Bullion in all its forms. Each course consists of super sophisticated flavour combinations, bringing together The Mowbray’s passions for local and seasonal Yorkshire produce and Bullion's 3 award winning bars.
A heavenly celebration of greatness, right here! Expect a pleasingly sumptuous soundtrack from the dulcet tones of Etta James & Curtis Mayfield to vintage latino beats from the infamous RADIO MOWBRAY. Plus! Bullion's famous Espresso Martini's - all night long at The Mowbray Bar!
The menu will be based around the 3 core single origin 70% chocolates currently produced at Bullion; HAITI, GUATEMALA, and the super rare BOLIVIA. The individual characteristics of each chocolate will be brought to life in each of the courses
The beauty of bean-to-bar is the ability to explore to unique flavour profiles of each origin, and how the terroir brings different levels of fruitiness and acidity.
We’ll be working with the unique flavours and fragrances of these products to find both savoury and sweet taste companions, and we will be featuring an award winning guest chocolate from fellow bean-to-bar producer Dormouse, Manchester.
SNACKS // some tasty nibbles from the Mowbray Kitchen
One // to share
Polenta Coated Cauliflower & Mowbray Mole
Bullion No1 - Haiti, Acul du Nord 2017 (70% Dark)
Two // to share
Slowly Roasted Sweet Onions, Yorkshire Blue Cheese, Quinoa & Sesame Crisp
Bullion No3 - Guatemala, Lanquin 2018 (70% Dark).
Wild Venison Haunch marinated with Roasted Cacao Nibs, Herbs and Juniper;
Roasted and served pink with Juniper & Prune Jus
Served with salt baked celeriac and seasonal greens tossed with black garlic oil.
For our vegetarian guests:
Chestnut, Toasted Almond & Rosemary Risotto finished with Spenwood Sheep's Cheese, Hazelnut Oil & Bullion No2 Alto Beni, Bolivia 2015 (70% Dark)
Four // to share
Whipped Goat’s Curd, Sweet Pickled Cherries and Caramelised Bran bound with Bullion No2 Alto Beni, Bolivia 2015 (70% Dark)
A refreshing shot of Cherry Juice Granita in preparation for some puds….
Five // to share
Dormouse Set Milk, lightly scented with Florence Fennel & poached Yorkshire Rhubarb
Six // to share
Toasted Walnut Ice Cream Bar with crumbled Bullion No1, Haiti, Acul du Nord 2017 (70% Dark) and Miso Caramel
Seven // to share
Baked Chocolate Mousse; featuring a new chocolate from Bullion: Ecuador, Santo Domingo 2017 (50% Milk) With blackcurrants & Yorkshire creme fraiche.
Fresh mint tea
Mowbray Scent Ganache The glorious scent of the Mowbray, custom made for us by Essence + Alchemy distilled into a square of silky dark chocolate ganache. We’ve used smoked tea, rose & house-grown geraniums to capture our scent.
From Bean to Bullion
Bullion is Yorkshire's first bean-to-bar craft chocolate company. Using the finest cacao sourced from smallholder farmers, Bullion strive to showcase their beans unique flavours within their award winning single origin bars.
Award Winning Bullion!
No1 - Haiti, Acul du Nord 2017 (70% Dark) Silver Academy of Chocolate Award Winner
Located in the picturesque foothills of the Massif de Nord mountain range, these beans are from an association of smallholder farmers. Together, they manage 974 hectares of land.
Tasting notes: Dried fig, tart cherry, roasted nuts
No2 - Bolivia, Alto Beni 2017 (70% Dark) Bronze Academy of Chocolate Award Winner
Grown deep in the Amazonian basin, a region with an incredible diversity of plants, animals and cultures. Situated at roughly 1500 feet above sea level.
Tasting notes: Brownie, soft fruit, honey
No3 - Guatemala, Lanquin 2018 (70% Dark) Silver Academy of Chocolate Award Winner
Located in the north central region of Guatemala, a lush, green plateau about 4,500 feet above sea level. Usually shrouded in mist, this area is farmed by people of direct descendant to mayans.
Tasting notes: Floral, peach, espresso
Ecuador, Santo Domingo 2017 (50% Milk) Just Released
In the heart of Ecuador’s cocoa growing area, the Cedeño Aguilar family farm stretches out among the rolling hills.
Tasting notes: Roasted nuts, caramel
GUEST MAKER - Dormouse Chocolate
Manchester's first bean-to-bar chocolate maker, Dormouse have become renowned for their work with producing white chocolate. Scooping up Gold at the 2018 Academy of Chocolate Awards for their 39% Madagascan Toasted White. Olly Murs mentioned it was the best chocolate bar he's tasted live on Sunday Brunch.
A few words from Max, Bullion Founder
“I feel most people are barely scraping the surface when it comes to chocolate. The chocolate we’ve come to expect is so far from what it could be. For years the true flavours of cacao have been masked in order to create a product, which is a consistent sweet fix for the masses.
When in truth, chocolate is so much more complex than that. Different bean varieties, harvests, origins and post harvest production processes, all have a huge bearing on the finished taste. So no two bars are quite alike, which really opens up a side of chocolate that many people just don’t know about.
Witnessing someone taste true craft chocolate for the first time is quite special for me. Something they thought they knew, but they actually really didn’t. It only took a bite to realise that.”
We’re refining our final line - up stay tuned for the complete menu to be announced very soon! One thing's for sure, you’re in for an absolute TREAT!
Tickets are limited to 40 places (and already selling fast!)
Due to the nature of this tasting menu please contact us for more information on dietary requirements and allergens. Please get in touch with firstname.lastname@example.org