Roast Pork Feast with Private Chef Jacobus De Wit Louw held at The Farm, by Tongue & Cheek. Ideal for any occasions or business events.

Attard Leisure Dining

'Indulge in this luxurious Pork Feast dinner cooked & hosted just for you by Chef Jacobus De Wit Louw at The Farm'. 

 

Included in this offer per person:

 

Drinks

 

- Four Bottles of wine Red or white 

- Two bottles of water sparkling or still

(Drinks are shared) 

 

Roast Pork Feast Menu:

 

Succulent Roast Pork prepared in our wood farm oven

&

Roasted butternut with cinnamon & honey

&

Char grilled vegetable seasoned with fresh herbs & dressed with a garlic and herb vinaigrette

&

Roasted Duck fat Potatoes

&

Onion and Saffron flavoured rice with fresh parsley

&

Home baked farm oven loaf with fresh farm butter and watermelon preserve

 

Dessert

 

Sticky toffee date pudding with warm vanilla custard

 

*Total duration 5 hours aprox

Fine Print
- Price is per person
- Minimum booking of 10 and maximum of 25 people
- DJ and live music can be arranged at extra cost
- No drinks or extra food can be brought to the venue

Time; from 7pm till Mid Night
Location; The Farm, Attard

Limit of 20 deals per person.

Valid from 19 September 2019. Expires 31 January 2020.

See the rules that apply to all deals.
Booking Info
Important to follow these steps in order to get the deal/discount:

- Step 1: Purchase the deal on DealToday.

- Step 2: Follow the booking instructions provided on the voucher your receive after you purchase.

If you have any questions regarding the deal, please contact us at info@dealtoday.com.mt

Information
Company Website:
www.cheekfood.com/

How to get there
Tongue & Cheek
Triq Durumblat,
Attard

About Tongue & Cheek

About Jacobus

From as young as 12 years old I had a passion for food. Cooking together with my family and
helping them in the kitchen was one of the essentials I needed to drive my skill and become a chef.
After school I decided to join the Swiss Hotel School for Culinary art where two years later, I
obtained my qualification.
My career took off and I decided to explore the culinary world abroad. As a commis chef I worked
my way up in well-established restaurants and hotel groups to get to the level I wanted to be at.
Still being a young Chef I had the privilege to be one of the youngest Executive chefs with in my
industry in 2003. Winner of a few Competitions made me just more determent to achieve my goals.
Soon after I was offered various positions that most of the people would dreams about, from
Personal Chef to Head of States. After 20 years of cooking I want to share my knowledge and take
my guests on a culinary journey, telling a story of my life and cooking experience.

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