A 9 course, elaborate plant-based Spring tasting menu curated by Michelin trained chef Liam Penn. The evening will be set on a communal table inside Foliage in Clifton. With dishes like Goldilocks Porridge and an Edible birds nest. You're in for a suprise...
Foliage is a bring your own bottle venue! So please bring any drinks for your evening with you! No corkage fee!
Liam takes Plant Based fine dining to new levels with a range of experimental, traditional and modernist techniques to create theatre and present the perfection of his ingredients. Liams cooking is an expression of passion, flair and enthusiasm for food as an art form through unique and elaborate tasting menus. Reviews of his cooking have been featured in the Sunday Times and the Financial Times.
Liam has developed his own Modernist plant-based British cuisine from which he presents innovative, exciting and creative tasting menus. Finding passion from an array of fruits, vegetables and herbs that he either forages, grows or locally sources.
Over the past 13 years Liam has worked alongside some of the most awarded and talented chefs in modern cuisine: celebrity chef Heston Blumenthal at the 3 Michelin star restaurant ‘The Fat Duck’; celebrity chef Simon Rogan at the now 3 Michelin star restaurant ‘L’enclume’ and Andrew Dargue at the acclaimed vegetarian restaurant ‘Vanilla Black’ in London.
Before placing a booking, please check and notify us of any allergens you have. The evening is expected to last around 3 hours.