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Mark Evans of Tierra Kitchen

Mark Evans of Tierra Kitchen

Tierra Kitchen is the brainchild of Mark Evans. Until recently, Mark ran Bristol's Café Maitreya – twice named 'Restaurant of the Year' by the National Vegetarian Society and winner of the 2007 Observer National Vegetarian Society award. With consistent listings in the Good Food Guide, Café Maitreya was part of a renaissance in vegetarian cuisine.

Tierra Kitchen takes the ideas behind Café Maitreya's success to a home audience, using the bounty of local ingredients available.

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Links

Suppliers

General

  • Demuths

    Bath's best vegetarian restaurant. Demuths provides a relaxed and intimate atmosphere for any meal, whether it's a special family gathering or a cosy meal for two.

  • Lyme Regis Cottages

    A selection of some of the finest holiday cottages in and around Lyme Regis.

  • Maitreya Social

    Bristol vegetarian restaurant - Maitreya Social serving seasonal, local and organic food. Cosy bar, veggie restaurant and Arts space.

  • Observer Food Monthly Awards

    Now in their ninth year, the Observer Food Monthly Awards celebrate and reward the very best in British foodssss and produce. Voting is now open to readers to nominate their favourite foodie gems.

  • Soil Association

    The Soil Association campaigns for organic food, organic farming and sustainable forestry.

  • The Fairtrade Foundation

    The website of the Fairtrade Foundation, home of the FAIRTRADE Mark, the only independent guarantee of a better deal for Third World producers.

  • Vegan Society

    The Vegan Society provides advice on a way of life free from animal products.

  • Vegetarian Society

    The Vegetarian Society of the United Kingdom is the oldest vegetarian organisation in the world. It is an educational charity promoting understanding and respect for vegetarian lifestyles.

Vegetarian Catering

We'll cater for your event – large or small – at realistic prices. All the elements in our original ideas are handmade in-house and feature fresh seasonal and (where possible) organic produce. Our specimen menus will give you an idea of what we can do, but we're happy to tailor the dishes to any dietary requirements.

Canape/Starters Summer menu

  • Somerset Brie and Cranberry all butter puff pastry danishes
  • Spinach Blinis, aubergine and walnut caviar, sour cream (g)
  • Sesame Carrot and Almond cakes, avocado and tamari (v,g)
  • Feta and Nettle mini filo rolls
  • Ruby Chard and Pistachio Crouquettes (v/g)
  • Samphire Fritters with lemon and thyme (v/g)
  • June's Artisan Vegetarian Sushi selection with pickled ginger (v/g)
  • Little Gem and Romano pepper roulades with lime,mint and chilli (v.g)

Main Course Buffet Dishes

These can be served with various salad options and can be provided hot or cold.

  • Supercreamy Sunblushed Cherry Tomato and Barber's 1833 cheddar tart
  • Spinach,Feta and Fig Filo,honey and walnut dressing
  • Applewood cheddar Tart Tatin; homemade all butter puff pastry with roast squash and caramelised red onion,summer herb salsa verde
  • Romano Pepper Roulade with spring greens, carrot and cashew nut filling, blackberry vinegar dressing (v,g)
  • Tierra Kitchen Tortilla with roast Romano peppers and optional English Manchego, sunblushed tomato relish (v,g)
  • Watercress and Hazelnut Terrine with slow cooked Breton Artichoke, caper and shallot meyonnaise (v,g)
  • Chargrilled Aubergine Roll with sweetcorn and pistachio,  pickled blackcurrants (v,g)

Some Salad Ideas

  • Tierra Kitchen Garden Organic Leaves (v,g)
  • Spinach,Strawberry and Feta Salad, honey and cracked pepper dressing
  • Classic Potato Salad with dill mayonnaise
  • Fine Shaved Fennel with hazelnut, lemon and maple syrup (v.g)
  • Gazpacho Salad; chargrilled courgettes and peppers with cucumber, mint and peas ,sunblushed tomato and herb dressing (v,g)

Some One Pot Hot Ideas

  • Summer Tagine; Slow cooked peppers, courgettes, aubergines and red onion with apricots and raz-el-hanout, served with crispy chickpea polenta (v,g)
  • Paneer Provencal; Charred, marinated paneer cheese with provencal herbs and vegetables, stir fried Samphire,and smoked cherry tomato dressing (g)
  • Vegetarian Paella with leeks, red pepper, lemon, thyme and saffron, Lord of the Hundreds style manchego, pistachio chorizo. (vegan option)

Some Dessert Ideas

  • Baked Cherry and Lavander Cheesecake with lemon caramel
  • Chocolate, Blackcurrant and Hazelnut Tourte with poached blackcrrants (v,g)
  • Passion Fruit Polenta Cake with coconut cream (g)
  • Apricot and Almond Strudel with cider caramel (v)
  • Strawberry Tart with creme patissiere, mint and kirsh
  • Vegan Chocolate Fudge Cake, raspberry compot (v,g)

Homemade Ice creams and sorbets including:

  • Dairy honey and lavender (g)
  • Turkish delight (v/g)
  • Organic white chocolate (g)
  • Elderflower and cava sorbet (v,g)
  • Devon cream vanilla (g)
  • Chocolate and hazelnut (v/g)
  • Dairy damson (g)
  • Crabapple and mint sorbet (v,g)
  • Valencia orange and rosewater sorbet (v,g)