Event review: Flock Pop up with Chef John Traynor at Seb & Mili, 192 St Vincent St, Glasgow G2 5SG

glasgow foodie explorers food travel blog john traynor porter and rye Flock_pop_up2

Would we Flock again to this pop-up?

Chef John Traynor (ex Porter and Rye) joined the burgeoning pop-up scene in Glasgow with his Flock pop up recently. Here is the tasting menu from the night.

flock pop up john traynor seb & milli
Flock Pop Up Menu

Flock_pop_up_Chicken_Skins
Chicken Skins Flock Pop Up with Chef John Traynor

Posh crackling! These crispy chicken skins were adorned with liver pâté, fresh lemon zest as well as bacon salt. Salty, crunchy and with the smooth liver pâté for a bit of a meaty filling.

Flock_Pop_up_Baked_Beetroot
Baked Beetroot Flock Pop Up with Chef John Traynor

Salt baked beetroot with Katie Rodgers Crowdie cheese, tarragon oil, sangria granita and semi cooked pickle. The tender beetroot, pickle and oil worked well with the Crowdie, with the smooth and creamy cheese balancing the earthy beetroot.

Flock_Pop_up_Scallop_Ceviche
Scallop Ceviche Flock Pop Up with Chef John Traynor

Scallop ceviche  with frozen apple, pumpkin seeds, seaweed dressing Isle of mull scallops sitting in rapeseed oil with fresh radish. Light, fresh, delicate. This needs to be on more menus. Peruvian food is amazing! (and we suspect that ceviche will become big in Glasgow soon…)

Flock_pop_up_Roast_guinea_fowl
Roast Guinea Fowl Flock Pop Up with Chef John Traynor

Roast Garthmore duck breast with  Gingerbread purée, black truffle, confit duck leg, salted blackberries.   Confit duck leg croquette was a bit different from normal and added another layer of taste with the moist duck breast.  The blackerries cut through the duck fat on the breast and matched well with the duck meat.

Flock_pop_up_Dry_aged_rump
50 day dry aged rump Flock Pop Up with Chef John Traynor

50 day aged rump from Tom Rodgers butchers served with sprout leaves, crispy shallots, barley risotto, parsley oil and an oyster jus.  WOW.  There is no way to explain how delicious this beef was.  The depth of flavour was amazing, aged to perfection with a hearty meaty taste.  There was no other side more suited for this beef than the pearl barley easily soaking up the beef juices.

Flock_Pop_up_Panna_Cotta
Popcorn Panna Cotta Flock Pop Up with Chef John Traynor

Popcorn panna cotta with  lemon curd, popcorn meringue and granola crumb.  Mrs Foodie’s favourite out of the desserts.  Smooth and thick panna cotta with a nutty topping.

Flock_Pop_up_Mousse
Chocolate Mousse Flock Pop Up with Chef John Traynor

Chocolate mousse with  torched banana purée, caramel powder, peanut butter ice-cream did everything it set out to do, sweet, creamy, chocolately with great teamwork from banana and peanut-butter who always work so well together!

An excellent night of food and wine in good company.  The venue was relaxed and the small plates menu meant a variety of different tastes at play.  We left extremely impressed with the skill of Chef John Traynor and are looking forward to his next pop up wherever and whenever that may be.

TL;DR
+ really great food
+ relaxed atmosphere at Seb & Mili
+ looking forward to the next pop-up!

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  • Glasgow Foodie

    Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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