The menu

31Days - Veganuary in Cheltenham

Hosted by leading Holistic Chef, Jamie Raftery in partnership with Dar Jaguar, a heavenly riad (boutique hotel) in Marrakech (, the evening will warm, tantalise and enchant your tastebuds in ways you never thought possible!

Jamie will prepare a multi-course tasting menu showcasing local organic and bio-dynamic ingredients and marry them with exotic spices, herbs, grains and pulses from around the world.

This is plant based cuisine that will inspire you to approach food with an exciting new perspective.

The menu:

Kombucha Champagne


Vietnamese rice rolls, fermented rainbow vegetables, peanut & lime sauce
Raw carrot & linseed crisp, avocado mousse, tomato, black garlic, pickled red onions
Red cabbage sauerkraut, raw prune jam, pear, walnut
Endive, cashew ‘ricotta’, apple & sage
Coconut flatbread lentil
dahl mango
Parsnip & turmeric soup


Moroccan ‘biodynamic’ winter vegetable tagine
Whole roast cauliflower, ras el hanout, mint, caper & sultana vinaigrette
apricots, almonds, coriander, lemon, harissa
Moroccan salad


Matcha green tea chia seed pudding, orange, ginger & sesame, banana sorbet


Rhubarb & blood orange mousse, coconut yogurt kefir, brazils & maple


Mint tea
Ceremonial cacao truffles with rose petals

This dinner is part of the 31Days concept.
A photographer and writer will be documenting this event.

In all of January 31 hosts, 31 writers and 31 photographers will be doing 31 events around the world.
Photos, recipes and text will be put together in an aesthetic book called '31Days - A vegan conversation'

Suitable for

  • Vegan
Dinner held by
Jamie Raftery

The meteoric ride and rise of Jamie's last 4 years has seen him as Head Chef of both The Castle Hotel, Taunton and The Lower Slaughter Manor, Cheltenham. Here he was charged with bringing these loved locales up to the Michelin level standard he inherited through his training with Thomas Keller of world renowned The French Laundry, California; Gordon Ramsay at three of his restaurants and with Michael Caines, leading Chef of south-west England.
All of this excitement allowed Jamie very little time to reflect and meditate on the philosophic essence of food and nutrition. Something that would come to define the distinctive and specialised way that he now works.
From an early age, he had an abiding interest in, and appreciation of the vital aspects of nature's cornucopia. Born and raised in west Ireland, he would often forage for rare mushrooms and wild and edible flowers. Surrounded by such an inspiringly diverse and abundant landscape meant that natural food, localism, freshness and seasonality are authentic and consistent points of reference for his work and creations.

It is no coincidence that Jamie is currently studying holistic cookery.

Drawing on his knowledge and experience, Jamie is developing techniques, dishes and a range of products with the ultimate goal of opening his own restaurant and inspiring people with healthier food. Jamie is currently showcasing his products and dishes through select pop­-up dining events, workshops, restaurant consultancy and collaborations with holistic practitioners both here in the UK and worldwide.

The event was held on Wednesday, 27 January from 19:00 to 21:00
in Cheltenham, Gloucestershire GL52 2AB.
Price per person: 40,- GBP

There were 8 people attending.

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