Bealtaine is the first in a series of curated dinners shaped by the turning of the seasons.
For our first collaborative dinner, we’re delving into the ancient festival of Bealtaine, with a menu inspired by flowering hedgerows and the first bright flavours of the season.
Located in a reworked warehouse in Cambridge Heath, Chef Diarmuid Goodwin will serve a menu of Cashel Blue madeleines cut with pickled dandelion, sorrel-stuffed lamb, smoked baby spuds, and Bean & Goose chocolate parfait with foraged gorse custard. Our friends at 107 Wine Shop will pour a line-up of low-intervention favourites throughout the evening.
Diarmuid Goodwin grew up outside Belfast, but it was time on his grandparents' dairy farm in County Tyrone that first sparked his interest in food and produce. He entered hospitality at 15 at Nick's Warehouse, before moving to London to work under Angela Hartnett for seven years, followed by stints with Bruno Loubet and at Trullo in Islington. After running Sager + Wilde in Bethnal Green, he has built a varied freelance career across the UK and Ireland.
The Art House by Acrylicize provides project, studio, and event space, all to nurture and amplify contemporary arts and culture, with a dynamic public programme spanning visual arts, performance, film, literature, music, and artist residencies.
Your ticket includes a welcome cocktail upon arrival and a delicious four-course meal cooked by Diarmuid.