The Galley Gang
Galley Gang Ten Course Tasting Menu - £65
Galley Gang Ten Course Tasting Menu - £65
**UPDATE: We will be hosting another event like this at the next workshop in April 2023. Please message us if interested in joining the wait list for a ticket.
Join us for an incredible evening of fine food and wine, prepared table-side by our team of passionate yacht chefs.
Hosted by Galley Gang and Masterchef Professional Finalist Chef Bart van der Lee, this unique experience is the culmination of two days of intense work by our chefs. The menu samples sublime seasonal local flavours, as well as some added flair that only 11 chefs working together can bring.
The meal begins with a welcome cocktail and canapes in our main Truro kitchen, where you can see the chefs in action. Places are strictly limited to 24 covers and all profits for the dinner go to our chosen charity, SAS, who work to protect our oceans and climate.
A £15 deposit is required to secure your place with the remaining £50 collected on the night.
Location: Truro Cookery School, Truro, Cornwall, TR1 1TH
Date: 28th October 2022
Canapes and cocktails served from 7.15pm.
The Menu*
Amuse
Grilled scallops, miso, seabuckthorn, pickled watermelon rind, green apple, shiso
Konro BBQ lobster, potato mousseline, poached egg yolk, samphire, champagne butter sauce, bottarga
Starter
Mi-cuit brill/sole, asparagus and broad beans cassoulet, herb salad and tomato vinaigrette
Crispy skin salmon, braised fennel, porcini sauce, fennel pollen
Duck breast with hispi cabbage, hazelnut purée and mango cumin sauce, bulls blood
Main
Roasted squab pigeon, chestnut and sage emulsion, almond stuffed cherries, pigeon jus, crispy sage
Venison loin, parsnip & nettle purée, crispy salsify, red port sauce
Cheese
Cornish Yarg, nettle, toasted brioche, apricot, walnut crumble
Pre dessert
Orange chiffon cake with, crème fraîche, Brazil nut, kombucha sorbet and smoked tea
Dessert
White chocolate mousse with fig chutney, porcini soil, porcini biscuit, yoghurt and marjoram sorbet
(*subject to change)
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Menu
By Chef Arty Williams and The Galley Gang
Amuse
Lobster shot: Cornish lobster, mango, caviar crouton
Falmouth Bay scallop ceviche
Crispy tiger prawn, aioli, gremolata
Starter
Local mackerel, pickled rhubarb, foraged sea herbs
Lobster ravioli, spinach, Cornish Chardonnay butter sauce, kale crisp
Main
Monkfish curry, sticky rice, pine nut podi
Surf 'n' turf: Cusgarne Organic beef fillet, seafood, asparagus, sherry and tarragon sauce
'Cheese'
Cornish Blue ice-cream, sous vide plums, port coulis, digestive
Dessert
Pistachio parfait, caramelised crumb, cherry
Chocolate velvet, chocolate and yuzu granita, clotted cream