This evening is a special celebratory supper for the publication of the second Acorn cookbook. Bath’s Acorn Vegetarian Kitchen has been given a discreet facelift (formally Vegetarian pioneer Rachel Demuth’s resturant) and is a terrific example of modern vegetarian food at its very best.
Young chef Richard Buckley’s mouthwatering creations capitalise on taste and texture – making every bite interesting and subtle. From satin-smooth Cauliflower Panna Cotta with Truffled Char-grilled Broccoli, crisp Tempura of Courgette Flowers stuffed with Ricotta and Red Dorset Cheese, to Hickory Smoked Potatoes, and unusual sweet tastes like Aerated Smoked Chocolate.
Setting out to change the perception of vegetarian food, Acorn kitchen’s top chefs use only the best local and artisan ingredients. It is a restaurant to meet up with old friends, sit down and forget about the world for an hour or two. Housed in one of Bath’s most historic locations, the dining room is relaxed and informal, serving fantastic food in a warm atmosphere.
Ticket price includes volumes 1 and 2 of the Acorn cook book.