An Italian Easter
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What to expect:
Guests can expect a mini masterclass to make Agnelli Pasquali (Easter Lambs) with almond and pistachio marzipan with as much 'bling' as you want to throw at them.
After the masterclass guests will be treated to an authentic two course lunch of Pasta al Forno followed by a slice of Matt's famously OTT Cassata Cake.
This is a family friendly event (suitable for children 8 and over)
Please note, this event is not suitable for anyone with a nut allergy.
Age restrictions: 12+
| Adult | £30 |
| Child | £15 |
| Family ticket (2 adults, 2 children) | £80 |
How to get there
Yuup extras
- Gulp is a private dining room - a hidden gem in Birmingham's food scene
Facilities
- Refreshments available
- Toilets
- WiFi
On the day
- This experience is not suitable for guests with nut allergies.
- The Jewellery Quarter is well-signposted from the city centre via the brown tourist signs on all major routes. From the north-west / north-east – take the M6 or M1. From the south-west / south-east – take the M40 or M5.
- You can park on Spencer Street at metered bays, alternatively you can park at a nearby NCP, such as Vyse Street Multistory.
- Please be aware that the Jewellery Quarter in inside the Clean Air Zone.
Changes happen, don't worry
You'll be hosted by
Matt O'Callaghan (He/Him)
Matt O’Callaghan is the founder of Mangia! Mangia! A cook, grower, writer and teacher of food, specialising in traditional Italian and British recipes. Much of the food he cooks is grown on his own Birmingham allotment, demonstrating that you don’t have to live in Italy to grow Mediterranean food.
His writing has received praise from Nigella Lawson, Rachel Roddy and Diana Henry and he has recently published Can Food Be Art? with Vittles.
Kaye Winwood (She/Her)
Sensory artist and all-around foodie, Kaye Winwood, founded GULP as the first UK space dedicated to exploring food art histories, and showcasing innovation within food and sensory design through a programme of sensory dining experiences and activities.
Kaye's work fuses sensory design with visual arts and gastronomy to create new and meaningful eating experiences to enthral diners. In 2016 she applied the term ‘Expanded Dining’ to reflect a ‘beyond the plate’ approach which reconsiders the dining experience as a sensorial playground using food as an art material.
Any questions?
Ask your question directly to GULP / Kaye Winwood Projects.