Lords Fragrance House Festive Cocktail Evening
We’re thrilled to be welcoming back to Pigs our pal Sasha Lord, who runs the brilliant Lords Fragrance House. Based here in Wallingford, Sasha crafts an amazing range of candles, fragrances and more, all inspired either by her travels or local South Oxfordshire landscapes.
So, as we celebrate Christmas here at Pigs, Sasha is joining us for a special cocktail evening on Monday 8th December, starting at 6pm. We’ll teach you how to make and muddle two cocktails inspired by her fragrances, before settling down to a two-course supper. Menu below.
Throughout the evening, Sasha will be on hand to chat more about her inspiring journey and will be selling her range of products on the evening. Did some say Christmas shopping….
Tickets are limited and bound to go quick. Tickets are £60, for the two cocktail class and two course supper.
Supper menu
Pan-fried hake with parsnip & dill cream, pink firs & rainbow chard (gf)
or
Slow roasted beetroot with buckwheat, horseradish & goat curd (v) (v+ avail)
~
Warm rhubarb & rye pudding with homemade honey & ginger ice cream
or
Dark chocolate & clementine torte, local yoghurt (gf) (n)
We’re thrilled to be welcoming back to Pigs our pal Sasha Lord, who runs the brilliant Lords Fragrance House. Based here in Wallingford, Sasha crafts an amazing range of candles, fragrances and more, all inspired either by her travels or local South Oxfordshire landscapes.
So, as we celebrate Christmas here at Pigs, Sasha is joining us for a special cocktail evening on Monday 8th December, starting at 6pm. We’ll teach you how to make and muddle two cocktails inspired by her fragrances, before settling down to a two-course supper. Menu below.
Throughout the evening, Sasha will be on hand to chat more about her inspiring journey and will be selling her range of products on the evening. Did some say Christmas shopping….
Tickets are limited and bound to go quick. Tickets are £60, for the two cocktail class and two course supper.
Supper menu
Pan-fried hake with parsnip & dill cream, pink firs & rainbow chard (gf)
or
Slow roasted beetroot with buckwheat, horseradish & goat curd (v) (v+ avail)
~
Warm rhubarb & rye pudding with homemade honey & ginger ice cream
or
Dark chocolate & clementine torte, local yoghurt (gf) (n)