Bath - An Edible Ode to Roald Dahl

Liam will take you on a magical journey through the most popular stories by Roald Dahl whilst using experimental techniques and flavours. Following on from last year’s success, an Edible Ode to Roald Dahl is back for a second volume. Expect to see previous favourites from James and the Giant Peach and Fantastic Mr Fox but with a few new twists and new additions.

Liam takes plant-based fine dining to new levels with a range of experimental, traditional and modernist techniques to create theatre and present the perfection of his ingredients. Liam’s cooking is an expression of passion, flair and enthusiasm for food as an art form through unique and elaborate tasting menus. Reviews of his cooking have been featured in the Sunday Times and the Financial Times.

He has developed his own Modernist plant-based British cuisine from which he presents innovative, exciting and creative tasting menus. Finding passion from an array of fruits, vegetables and herbs that he either forages, grows or locally sources.

Over the past 15 years Liam has worked alongside some of the most awarded and talented chefs in modern cuisine: celebrity chef Heston Blumenthal at the 3 Michelin star restaurant ‘The Fat Duck’; celebrity chef Simon Rogan at the now 3 Michelin star restaurant ‘L’enclume’ and Andrew Dargue at the acclaimed vegetarian restaurant ‘Vanilla Black’ in London.

When placing a booking, please notify us of any allergens you have. Any allergies not stated when booking the event cannot be catered for.

The evening is expected to last around 3.5 hours.

Disclaimer-

Please note that we will be unable to offer refunds in the event of a cancellation within 72 hours of a booking or a no-show. Any allergies not stated when booking tickets for the event cannot be catered for. The evening is not suitable for young children or pets. This ticket price does not include any alcoholic and non alcoholic beverages so please bring cash or card payment with you to purchase any drinks you'd like during the evening.

Host or Publisher Chef Liam Penn