Roll-up Roll-Up, for one night only Thomasina Miers joined Giffords Circus and Anna Seal was lucky enough to bag herself a seat.
Thomasina Miers was the perfect choice for Giffords Circus’ guest chef supper club considering it’s new show ¡CARPA! is Mexican themed.
Lucky to grab some of the hottest tickets in town when Giffords rolled into Barrington last week, her appearance was timed to coincide with Miers’ new book: ‘Meat-Free Mexican’, which celebrates the diverse array of edible plants that Mexico has on offer.
So while there was therefore a carnivorous and plant based menu to choose from, we opted to go meat-free for the night to see what Thomasina could do with the humble vegetable.
“Thomasina Miers showed us that she really is the Queen of Mexican cooking”
Thomasina rose to fame in 2005 after winning Masterchef and has since gone on to found the restaurant chain Wahaca, immensely popular for its fresh authentic flavours (and notably the first UK restaurant group to go carbon neutral).
“the star of show – melt-in-your-mouth butter-laden cheddar and jalapeno scones topped with tangy goats’ cheese and sweet chilli jam”
With the bright lights of Giffords illuminating the scene, it was with huge anticipation and excitement that we stepped into the Circus Sauce tent in Oxfordshire’s Barrington site.
Run by chef Ols Halas, the candlelit trestle tables were beautifully decorated and lined with a friendly crowd all there to dine communally in splendour on this five course banquet.
We started with an array of nibbles, the first a crunchy tortilla chip with salsa and a hit of zingy lime, alongside a smoky, spiced, sweet potato stuffed taquito, and the star of show – melt-in-your-mouth butter-laden cheddar and jalapeno scones topped with tangy goats’ cheese and sweet chilli jam, served communally on platters.
“the beautifully roasted aubergine served on a bed of tangy green mole, jewelled with verdant peas, spicy hibiscus salsa, and fresh herbs, really was a centrepiece”
Thomasina, the star of the night, then emerged from the caravan kitchen to introduce her one-night-only menu. Her passion for Mexico and the food it can produce oozed out of her, and we couldn’t wait for the feast to unfold further.
Course two showcased a Mexican tomato soup heaped with seriously smoky ancho chilli, creamy avocado, and light crisp slivers of fried tortillas. Next, the charming waiting staff brought out ludicrously light tempura courgette flowers, their delicate flavour complimenting a delicious sweet smokey habanero mayo – so good!
With our tastebuds fully warmed up it was time for the piece-de-resistance…the most beautiful roasted aubergine, slow-cooked for ultimate succulence, served on a bed of tangy green mole (a Mexican sauce), jewelled with verdant peas, spicy hibiscus salsa, and fresh herbs, it really was a centrepiece.
Served with a zesty slaw, homemade corn tortillas, and a range of sauces, her dish was a sensory overload with an incredible range and depth of flavour. .
“the tent was abuzz with people chatting away to their newfound table friends, amazed by the events and tastes of the evening”
The omnivores were tucking into huge legs of lamb barbacoa after a sea bass cerviche starter, but for once were more than adequately catered for.
As our empty plates were taken away, and our messy fingers licked, the chefs warmed up, not for dessert, but for the infamous chefs performance.
Leeks were juggled, and tortillas thrown at the audience. It gave us the perfect break to let some of the past four courses digest before we tucked into pudding.
This was a deliriously dark chocolate, ancho, and tequila cake, with crème fraiche to cut through the rich gooeyness.
Dinner finished, the tent was abuzz with people chatting away to their newfound table friends, amazed by the events and tastes of the evening, whilst Miers milled around talking to her avid fans.
Thomasina Miers showed us that she really is the Queen of Mexican cooking, her knowledge and skill being used to combine familiar vegetables with exotic flavours, her vibrant character really shining through in her food. The perfect foil for Circus Sauce, it truly was a collaboration made in heaven.
Should they work together again in the future, please go. It will undoubtedly be another flamboyant fiesta!
For more information on Giffords’ remaining dates or to sign up for next year’s tickets go to https://giffordscircus.com
ANNA SEAL
