Indian Summer Pop Ups

Price €38 per person

NEW Dates for 2024

Booking essential as places are limited

  • Tuesday 28th May
  • Tuesday 18th June
  • Tuesday 16th July
  • Tuesday 6th & 20th August
  • Tuesday 17th September
  • Tuesday 1st October

We are delighted to announce that we will once again be holding our popular Pop Up dining events at the vineyard this summer. Featuring the sensational food of Indian chef Imtiaz Hasan of ‘The Friday Night Takeaway’.

Hosted in our lovingly restored events barn, you will be greeted with a welcome drink on arrival and of course, wines will be available for purchase to accompany your meal.

The price is €38 (payable by cash at the event). Naked Vigneron Organic Wine and soft drinks available to purchase from the vineyard (cash or card). No other alcohol is permitted. Please arrive for 19:00 hours.

For further information or to book, please contact us at:
via Facebook Messenger
or call: 05 53 22 78 37

The Naked Vigneron & Friday Night Takeaway present

Fire & Smoke – An Indian Food Adventure!

Maritime trade and human migration have influenced the country’s uniquely diverse cuisine. This year we present food that is smoked, cooked on wood fire and charcoal with sauces made with spice combinations unique to Imtiaz’s style of cooking.

Every dinner will be a journey through India of several courses starting with a glass of Organic Naked Vigneron wine with an Indian aperitif followed by a starter, main course and herbal chai with petit-fours.

Working with local producers and bio farms, using authentic Indian recipes, age old smoking and cooking techniques, the food promises to be robust, full of flavour and take Indian food to another level.

Every month it’s a different menu – Every month its a new taste sensation!

18th June 2024 

Aperitif served with welcome drink

Red onion, roasted lentil and chilli puris


Ragda pattice with smoked mushrooms – a street food classic cooked on wood
stoves on street corners in India, a spiced potato cake on a bed of a smoky pea
curry, topped with coriander chutney, chilli chutney and a tamarind chutney.
David Williams master smoker and charcutier from Saunerie Cuisine has added
his own touch with smoked mushrooms

Plat principal

Bhatti da murgh kada masala – chicken marinated and grilled with garam masala,
cloves, mace, anise, cardamom, fennel served with a tomato sauce with whole
spices and blackened onions
Masala baigan – smoked aubergines filled with sesame, peanuts, turmeric

Served with
Channa dal cooked with coconut milk and seasoned with mustard oil and
fenugreek, onion and brown mustard seeds
Vaghar rice – cinnamon, cloves, cumin seeds and peas
Kachumber raita – spiced yogurt with cucumber, tomato and onion

To finish

Chai & Petit four

Herbal masala chai by Of The Earth Tisanes
Coconut burfi

***Please let us know of any allergies – menu contains dairy, nuts and grains***