Pop-up: The Beautiful South

Join us at The Milk Thistle for a culinary journey that spans two continents. This collaboration between James Bridges and Alex Bluett is inspired by the rich cuisine and culinary history of the American South. Using the finest produce and ingredients, sourced from the English South, this tasting menu will feature modern British interpretations of classic dishes from the Louisiana Bayou to coastal Georgia and Carolina.

On arrival, you will be greeted with a warm southern welcome and a delicious libation courtesy of The Milk Thistle. Nibbles of iconic Fried Green Tomatoes will shortly be followed by five further courses before culminating with coffee and Petit S’mores. We will also have a specially tailored southern cocktail flight on offer for those who wish to further indulge.

Beautiful South will take place over two nights only on the first weekend in September, so tickets are extremely limited. Full menu offering is displayed overleaf; please select meat or vegetarian option and any allergy requirements at the time of purchase.

About the chefs

James Bridges – Having grown up in Atlanta, Georgia, James was raised on southern cooking. The inspiration for this evening came from wanting to share the finer elements of his heritage cuisine, using techniques learned by cooking in modern British kitchens. Most recently, James has worked at The Inn at Welland in Worcestershire, where the kitchen was awarded a Bib Gourmand in the latest Michelin Guide and has served as head chef at The Fold, a farm to table cafe with 7 acres under biodynamic and organic cultivation.

Alex Bluett – Hailing from Cornwall, Alex is a freelance chef who works with small, local and ethical suppliers such as Grow Bristol, Homewood Cheese & Powells of Olvelston to create diverse, sustainable and exciting menus that are continually evolving for his events and pop-ups. Alex was previously resident chef at The Old Bookshop and before that the Head of Food at Friska.

Together, they are passionate about food, the stories surrounding it and sustainable food systems.