EPS London Meeting - Conference Dinner Booking
The conference dinner will be held on Thursday 5th January at 7:30pm (arrival from 7:15pm) at TAS Bloomsbury, which is just a 10 - 15 minute walk from the meeting. The restaurant address is 22 Bloomsbury Street, London, WC1B 3QJ.
This year, dinner bookings and payment will be exclusively online. Payments must be made electronically using a credit or debit card (PayPal is not currently supported). Please complete all required information to ensure your place and menu choices at the dinner. Once booked, the system will generate an automatic receipt to your email address.
The standard dinner cost for EPS members is £35.00 this year. Please note that postgraduates can book at a reduced fee of £17.50, but must provide evidence of their postgraduate status by emailing a letter from their supervisor (or a direct email from the supervisor) to [email protected].
This online store listing will close at midday on Wednesday 14th December.
Starter: (No choice required as all will be available)
Assorted meze to share, served with homemade bread.
HUMUS (V)
Pureed chickpeas with tahini, garlic, olive oil and lemon Juice
ISPANAKLI YOGURT (V)
Thick and creamy Anatolian yogurt blended with spinach and garlic
MAYDANOZ SALATASI (Tabbouleh) (V)
Finely chopped parsley and mint tossed with tomatoes, onions, bulgur, olive oil and lemon juice
ZEYTINYAGLI PATLICAN (V)
Aubergine cooked in olive oil with tomatoes, garlic, peppers and chickpeas
FALAFEL (V)
Deep-fried Mediterranean style chickpea and broad bean patties
BOREK (V)
Filo pastry triangles stuffed with feta cheese and spinach
MANTAR (V)
Sauteed mushrooms in garlic, onions, peppers, leeks and tomatoes, topped with cheddar cheese
Main Course: (Choice Required)
TAVUK GUVEC
Chicken casserole with mushrooms, onions, tomatoes, ginger and fresh coriander
DOMATES SOSLU KOFTE
Lamb meatballs cooked with fresh tomatoes, potatoes, parsley, leeks, onions and peppers
MUSAKKA
Tas style Mediterranean layered bake of aubergine, lamb mince and potatoes topped with bechamel sauce
TAVUK SIS
Charcoal grilled skewer of marinated chicken cubes, served with couscous
KARISIK IZGARA
Mixed grill of chicken cubes, lamb cubes and kofte, served with couscous
ISPANAKLI PATATES (V)
Potatoes cooked with spinach, tomatoes and onions in soya sauce, served with yours
TURLU (V)
Anatolian village style stew of potatoes, aubergines, courgettes, mushrooms, peppers, carrots, tomatoes, served with couscous and yogurt
KALAMAR TAVA
Lightly battered squid rings, served with a rose infused sweet and sour sauce and salad
KARIOES GUVEC
Prawn casserole with tomatoes, coriander, mushrooms, double cream and garlic in white wine sauce
Dessert: (No choice required as will be provided to share)
Apricot and Turkish Baklava pieces.
Queries: [email protected]
EPS Privacy Policy: https://eps.ac.uk/privacy-policy-2/
