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DTSTART:19700329T010000
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UID:844301:Event:1520431
DTSTAMP:20260428T133325Z
SUMMARY:SUPPER CLUB with Green Lens Studios
DESCRIPTION: Here at Green Lens we are getting ready for a festive sea
 son and could not think of a better way to do so than enjoying great d
 rink and food with you through unique evenings worthy of our ever-so-g
 reen Lens Studio.\nWithout further ado, we are delighted to announce t
 hat this December 2022 we will be running a series of very special sup
 per clubs and dining events featuring some of our favourite chefs in t
 own who will draw together different dishes and flavours that will pro
 mise to leave your tastebuds feeling flawlessly fulfilled…\n\no fire
  us up, our first evening will be with the infamous Bolland & Crust wh
 o will be bringing their wood fired spit roast and cooking us up a win
 ter feast of sensational seasonal treats and timeless tastes here in t
 he heart of Harringay. Ever since founder Max custom built his first s
 pit roast BBQ back in 2009, they’ve been turning venues, office spac
 es and back gardens into places of authentic and unique feasting. Boll
 and & Crust will be bringing their wood-fired spit along and cooking a
  winter feast of seasonal treats. Over the hot embers they'll be roast
 ing rare breed stuffed shoulders of pork, with crackling to make your 
 mouth water.\nWe can’t wait to welcome Max and his team back to Gree
 n Lens on Friday 16th and Saturday 17th of December. Tickets are limit
 ed and allocated on a first come, first serve basis so bag your spot w
 hile you can. We look forward to eating and drinking with you!\n\n16th
  and 17th of December 2022, from 7pm\nGreen Lens Studios, N4 1SF\n\nCo
 st: £35 two course / £45 three course \n\nStarters\nN22 Smoked sea 
 trout, horseradish, pickles, volkan rye\nAged cheddar and leek croquet
 tes\nMains :\nSpit roast rolled shoulders of pork stuffed with oregan
 o, chilli, garlic and fennel seed\nVegetarian Option: Fire roasted cel
 eriac topped with mushrooms, shallots & aged parmesan\nDeep fried pota
 to cake, quince aioli  \nWhite beans & mustard\nChicory, pear & waln
 uts \nDessert\nPlum pudding\nCheese course + £9 \n\n\nMore info ht
 tps://www.greenlenstudios.com/news/2022/11/17/qs8txjvruuto1xesg14oiu0e
 hkxkdp\nWe are open from 6:30, Dinner served: 7:35pm\nFor tickets and 
 table reservations get in touch at info@greenlenstudios.com\nOnline bo
 okings: Eventbride\nLooking forward to dining with some of you and be 
 Mary ..\n\nFor more information visit https://harringayonline.com/even
 ts/supper-club-with-green-lens-studios
DTSTART;TZID=Europe/London:20221216T180000
DTEND;TZID=Europe/London:20221217T070000
CATEGORIES:supper, club, pop-up, restaurant
LOCATION:Green Lens Studios
WEBSITE:https://www.greenlenstudios.com/news/2022/11/17/qs8txjvruuto1x
 esg14oiu0ehkxkdp
URL:https://www.greenlenstudios.com/news/2022/11/17/qs8txjvruuto1xesg1
 4oiu0ehkxkdp
CONTACT:02083505915
ORGANIZER;CN="Green Lens Studios":https://harringayonline.com/profile/
 GreenLensStusdios
ATTACH;FMTTYPE="image/jpeg":
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Green Le
 ns Studios":https://harringayonline.com/profile/GreenLensStusdios
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