Tuesday, 24 November 2009
Wow!
The grand opening of Covert on Sunday 22nd November was a great success.
Despite a few major issues with cooking equipment (the oven was a five minute outdoor walk from the venue, the venue kitchen lacked hot water and had only one working hot plate on the hob), guests seem to enjoy themselves a great deal. We served 15 guests in total, and they donated £155.50 between them!
We started with tomato and basil soup, served with low G.L. bread from Nash's the Master Baker.
For mains
3 vegetarians enjoyed the sausages from David John.
6 people chose the slow cooked British lamb. The meat came from Hedges.
6 tucked into the organic pheasant casserole. The birds were supplied by M. Feller, Son and Daughter.
And we finished it off with unpasteurised alpine cheese from The Oxford Cheese company, served with multigrain pan loaf and white bloomer from Nash's the Master Bakers.
Despite a few major issues with cooking equipment (the oven was a five minute outdoor walk from the venue, the venue kitchen lacked hot water and had only one working hot plate on the hob), guests seem to enjoy themselves a great deal. We served 15 guests in total, and they donated £155.50 between them!
We started with tomato and basil soup, served with low G.L. bread from Nash's the Master Baker.
For mains
3 vegetarians enjoyed the sausages from David John.
6 people chose the slow cooked British lamb. The meat came from Hedges.
6 tucked into the organic pheasant casserole. The birds were supplied by M. Feller, Son and Daughter.
And we finished it off with unpasteurised alpine cheese from The Oxford Cheese company, served with multigrain pan loaf and white bloomer from Nash's the Master Bakers.
Sunday, 22 November 2009
It's go time!
wooo!
We've been cooking through the night to prepare... much more cooking, furniture moving and space transformation to come, before we go live at 1.15!
Excited!
But, seriously, we've discovered that there's a 4.35 in the morning now. No, I'm not joking.
You should check it out!
We've been cooking through the night to prepare... much more cooking, furniture moving and space transformation to come, before we go live at 1.15!
Excited!
But, seriously, we've discovered that there's a 4.35 in the morning now. No, I'm not joking.
You should check it out!
Saturday, 21 November 2009
This week is all booked up...
And ready to POP!
We've now filled all the places for this Sunday's Covert. We're offering places for the Grand Closing, to take place at a secret location next weekend. Please call 07739901801 or email lara.tyrrell@merton.ox.ac.uk to book your place!
The main idea behind Covert is to promote the value of Oxford's Covered Market to students. The Covered Market was established in 1774 after a collaboration between town and gown. We want to re-kindle that close relationship.
We're happy to say that so far we've recieved support from:
Nash's - The Master Bakers
David John - Butchers and Delicatessen, famous for their saussages of all varieties (including vegetarian)
Hedges - Purveyors of Quality Meat, Poultry and Game
M. Feller, Son & Daughter - Organic Meat and Game Specialists
The Oxford Cheese Company - Purveyors of Fine Cheese.
It is terrifying to think that this time tomorrow, Covert will have covered itself up again, ready for the Grand Closing!
We've now filled all the places for this Sunday's Covert. We're offering places for the Grand Closing, to take place at a secret location next weekend. Please call 07739901801 or email lara.tyrrell@merton.ox.ac.uk to book your place!
The main idea behind Covert is to promote the value of Oxford's Covered Market to students. The Covered Market was established in 1774 after a collaboration between town and gown. We want to re-kindle that close relationship.
We're happy to say that so far we've recieved support from:
Nash's - The Master Bakers
David John - Butchers and Delicatessen, famous for their saussages of all varieties (including vegetarian)
Hedges - Purveyors of Quality Meat, Poultry and Game
M. Feller, Son & Daughter - Organic Meat and Game Specialists
The Oxford Cheese Company - Purveyors of Fine Cheese.
It is terrifying to think that this time tomorrow, Covert will have covered itself up again, ready for the Grand Closing!
Nearly sold out!
It's amazing what can happen in three hours... phase one of this merry adventure only has two spaces left!
An invitation...
You are cordially invited to the grand opening of Oxford
“Covert”
Join us in putting Merton at the cutting edge of Oxford
“So, what is this restaurant pop thingy?”
Good question. A pop-up restaurant is a low scale, non-professional venture to feed people’s stomachs and memories. It appears as if from no-where and vanishes just as quickly. Guest numbers are small: pop-up affairs are intimate, but non-exclusive. Anyone is invited. Unlike chain restaurants, pop-ups are aimed at maximising the guests’ enjoyment, while giving them a new experience. The food is not priced – we merely ask that you make an entirely voluntary donation to indicate how much you enjoyed yourself. If you hated it, you eat for free! If you had a good time, you share that love!
If you have a taste for adventure, or even a taste for a taste, please book your place at the grand opening of “Covert”, this Sunday lunchtime in the MCR.
Our very first event has only limited space for guests – we have already taken bookings!
If you would like to be among our group of jack-in-the-boxes please waste no time in emailing lara.tyrrell@merton.ox.ac.uk or calling or texting 07739901801, indicating if you are a vegetarian.
“Covert”
You’ve never seen anything quite like it
That's something of a challenge
So I've got twelve days and a budget of a pound to make something big happen. I'll be putting a one-night-only restaurant somewhere in Oxford with the intention of serving a lot of food to a lot of people. Step one on this mad adventure, however, is to do a one-lunchtime-only one this weekend. With food from Oxford's famous Covered Market, it's going to be one hell of a Sunday lunch...
Subscribe to:
Posts (Atom)