Big Fig Pop Up Event

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Pop Up Events

We are very excited to announce our first Pop Up Kitchen event at LaLa’s in George Street Hove on Saturday 15th October at 8pm and we’d love you to join us as we celebrate the graduation of our ‘Future Brighton Chefs’ at the start of their catering careers with this delicious 5 course taster menu created from the finest organic and locally sourced Sussex produce.

Our trainee chefs will work alongside our highly skilled, professional and creative Chef Trainers to create a menu that highlights and showcases the skills and knowledge they have gained with us while completing their City & Guilds qualification.

Please visit our Big Fig website  to see the menu or follow the link to Tabl to make your reservation.


5 Course Taster Menu

Amuse Bouche

Beetroot caviar, balsamic vinegar granita, shaven frozen goat’s cheese


Cured trio of fish & shellfish, pickled samphire, sea salt & dashi foam, served on a sandy beach

Bacon and eggs- molasses & coffee cured duck bacon, duck fat fried quails eggs, spiced beetroot ketchup


Roasted squash ravioli, sage butter, pickled wild mushrooms, cavolo nero crisps, truffle oil

Salt marsh lamb skirt stuffed with Merguez sausage, rolled in a mint & roasted almond crust, fresh peas, roasted glazed carrots, pickled shallots & mint jelly


Blackberry mousse & apple and lemon biscotti, candied cobnuts

5 Course Taster Menu – Vegetarian Option

Amuse Bouche

Beetroot caviar, balsamic vinegar granita with shaved frozen goat’s cheese


Nutmeg spiced pumpkin posset, gremolata pearl barley risotto, sea salt and black pepper tuile

Potato rosti with pickled carrots, spinach sauce, goats cheese bon bons, burnt apple, served with a roasted walnut and micro herb salad


Wild mushroom stuffed ravioli, served with a mushroom consommé, truffle oil, sage and parsnip crisps

Pan fried roasted artichoke hearts and preserved roasted lemons, pea and mint meringue, herb oil and edible flowers


Blackberry mousse, apple and lemon biscotti, candied cobnuts


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