Sambuca with that?
They say it's important to try new experiences. I've eaten my share of pub food and, from time to time, have been known to unwind with a few quiet sambucas after work. Never have I combined the two, though - in fact, I'd go so far as to say that the two are usually mutually exclusive.
So, it was with a combination of curiosity, caution and blind terror that I accepted an invitation to join regulars at Fusion Brasserie @ The Bird for a sambuca dinner.
Owners Felice and Fiorinda Tocchini acquired the freehold of the Bird in Hand in the village of Hawbridge, near Worcester, two years ago. While there is still a healthy bar trade, the Fusion rebranding, and the refocusing of the business around the food operation has revived the fortunes of the business.
Felice's reputation in the kitchen - he has made a number of TV appearances, including spotlighting sprout cakes, designed to encourage kids to eat their greens, on GMTV - combined with Fiorinda's marketing skills, have helped to establish a loyal customer base.
Nevertheless, there's a credit crunch on and even the most enthusiastic customer needs the occasional nudge. "We run regular themed events and evenings," says Fiorinda, "and we have an email database of customers we keep in contact with." Hence the idea for a sambuca-themed food evening.
The couple's Italian roots meant they were familiar with 'proper' sambuca - the aniseed liqueur made with star anise and other natural ingredients. When looking for a drinks range to give their bar trade a point of difference, the Antica Sambuca flavoured range was recommended - ironically by someone working for a rival spirits firm.
"He was a long-standing contact who knew the range would be right for us," says Fiorinda. "The different flavours have proved popular with customers, and inspired Felice to come up with a menu featuring them."
Customers arriving were greeted with a pineapple sambuca-flavoured long cocktail, followed by four courses featuring different flavours from the range. While there was a certain amount of understandable caution about dishes such as ling accompanied by a banana sambuca cream and local lamb with a raspberry sambuca jus, this was more than balanced by a willingness to give it a go.
"It's been really enjoyable," said one customer. "We weren't sure what to expect, but the food has been great."
Antica's importer, Hi-Spirits, also made promotional stock available for customers to buy and take home, helping to further boost the success of the evening.
Even as happy customers headed home, Fiorinda was promoting Fusion Brasserie @ The Bird's next event, an evening organised by a cosmetics company to promote its range - with a menu featuring dishes made with Felice's home-made aloe vera sauce. Mmmmm.
