VALENTINES DAY

TUESDAY 14TH FEBRUARY - 7.30/8pm

Having beaten the cold with our Thorrablot midwinter feast, we are now ready to get you well and truly warmed up with our first Valentines Supper. 

So, whether it's a first date or you are celebrating 50 years of love and happiness we would be delighted to help you make it a very special day. You may have spotted on social media love has certainly been a thing here at Marmadukes over the past 12 months. There's definitely something in the air.

As well as that special, cosy Marmadukes atmosphere, your evening with us will include 4 mouthwatering courses...  with a selection of exciting new wines featuring on the menu.

£35pp with coffee/tea course included. Usual cafe wine and beer list also available (see here). 2 sittings are available, at 7:30pm & 8pm.

Menus will be released by email 1 week for the event. Tickets available below.


THORRABLOT MIDWINTER FEAST

Thursday 2nd February - 7/8pm

Thorrablot (or Þorrablót) is a traditional Icelandic midwinter festival, where families come together to feast and fend off any hint of winter blues. Our head chef, Matt Duggan-Jones, has put together an exciting 4 course menu of distinctive warming dishes designed to lighten the darkest of days and banish those chills from the inside out. You may have noticed we have a particular love of the stunning flavours from Danish brewery To Øl - their beer will feature alongside curated wines chosen by our sommelier friend John Hattersley.

£32pp / £45pp with beer & wine pairing. Usual cafe wine and beer list also available (see here).

Please note: we are now only taking bookings for 8pm. Please refer to your emailed ticket for your arrival time.

MENUS NOW AVAILABLE

Meat

1.

Pickled mackerel, black garlic, celery gribiche, knaekbrod


2. 

Wild boar charcuterie, Neal’s Yard cheese platter, pickled beet condiment, pickled
cauliflower, rugbrod, sol butter


3. 

Pork belly, molasses, brown sugar, sprouts, apple & red wine puree, roast baby turnips, 
crispy potato


4. 

Rhubarb and custard, kinako short bread, muscovado, dill

 

Pescetarian


1. 

Pickled mackerel, black garlic, celery gribiche, knaebrod


2. 

Gravlax, vegan cheese platter, pickled beet condiment, pickled cauliflower, rugbrod, sol butter


3.  

Warm sprout salad, herbs, apple & red wine puree, roast baby turnips, crispy potato


4. 

Rhubarb and custard, kinako short bread, muscovado, dill, borage

 

Vegan


1. 

Avocado, black garlic, celery gribiche, knaebrod


2. 

Vegan cheese platter, pickled beet condiment, pickled cauliflower, vegan rye, vegan butter


3. 

Warm sprout salad, herbs, apple & red wine puree, roast baby turnips , crispy potato


4. 

Rhubarb, vegan custard, vegan short bread, muscovado, dill, borage


Following on from our successful Aeropress & pour over workshops, join our brew-mad barista team for an evening of advice, tips and tasting with the ever popular french press, or cafetiere. An often misunderstood or misused brewer, we'll be showing you how to get the best out of yours.

We've designed this workshop specifically with home-brewing in mind; our aim is to help you get the best out of your beans, understand basic extraction variables and find the ever elusive 'right' grind setting.

In addition, we'll give you a free filter coffee in the cafe; plus a bag of great beans to get you percolating like a pro! 

And if that wasn't enough; we'll be offering a one-off discount on home-brewing equipment for attendees.


Following on from our successful Aeropress workshop, join our brew-mad barista team for an evening of advice, tips and tasting with a range of pour over brewers.

We've designed this workshop specifically with home-brewing in mind; our aim is to help you get the best out of your beans, understand basic extraction variables and find the ever elusive 'right' grind setting.

In addition, we'll give you a free pour over coffee in the cafe; plus a bag of great beans to get you percolating like a pro! 

And if that wasn't enough; we'll be offering a one-off discount on home-brewing equipment for attendees.