Giffords Circus launches new takeaway service in the Cotswolds
- Credit: Archant
Following the successful launch of its cookbook, Giffords Circus’ acclaimed restaurant Circus Sauce is this week launching a new dine at home service called ‘Flying Sauce’
Can we have a spotlight over here, please?
The wonderful Giffords big top may be off limits at the moment, but that doesn’t mean you still can’t have a taste of the Circus.
Flying Sauce opens for a limited time from Saturday, June 27, 2020, and will serve three-course meals, based on the rustically extravagant Circus Sauce feasts traditionally served in the acclaimed travelling restaurant.
“We have a set price three-course meal for £20 per person that can be collected from Fennells Farm, near Stroud, and taken home to warm up and enjoy,” says Circus Sauce executive head chef, Ols Halas.
“The menu will change weekly and offers a little bit of the circus magic to enjoy during lockdown. The first week will be inspired by recipes from our recently published book, The Giffords Circus Cookbook.”
The Flying Sauce meals can be ordered online at giffordscircus.com/flying-sauce and collected from the restaurant based at Fennells Farm, Lypiatt, near Stroud, GL6 7NE.
“We are so excited about Flying Sauce,” says Lil Rice, Giffords Circus producer. “It really is a delicious way to enjoy a taste of the circus while we wait to come out of lockdown.”
- 1 20 of the best places to eat out in St Ives
- 2 8 of the best places for a bluebell walk in Surrey
- 3 12 outdoor dining experiences in Surrey
- 4 17 of the best spots for al fresco dining in Essex
- 5 35 great Surrey pubs with beer gardens and terraces
- 6 Win a short break in London at The Dilly on Piccadilly
- 7 19 great places to eat outdoors in Cheshire after lockdown
- 8 Bluebell walks in Suffolk: Beautiful spring woodlands to explore
- 9 7 of the best places to eat al fresco in York
- 10 7 magical bluebell walks in Devon
~Flying Sauce Menu – week 1~
June 27–July 4
Deep fried colcannon with local cheddar and soured cream (v)
Braised shin of beef with hazelnuts and sticky dates, root vegetable gratin and farm shop greens.
Stuffed Savoy cabbage with wild mushrooms and fired nettles (v)
Tweedy’s salted caramel banoffee pie