The International Food Festival
Tiffin in YOUR Garden
Tiffin in YOUR Garden
Tiffin School’s flagship summer event, “Tiffin in the Garden”, which celebrates both outstanding musical talent and the true spirit of the Tiffin Community will take place as planned on Friday 10 July. BUT, for one year only, you’ll be able to enjoy the evening from the comfort of your own home!
Friends of Tiffin Music (FoTM) & Tiffin Parents Association (TPA) believe that “the show must go on”. So…from 7pm, we invite you to an online evening of musical performances, as well as a virtual mixology masterclass (cocktails and mocktails, see below!!)
In recognition of our annual International Food Fair, traditionally held on the same night, Year 7 parents have compiled a cookbook full of mouth-watering recipes.
This evening of entertainment is free to join but in lieu of ticket and food sales, there will be an opportunity to TEXTDONATE during the evening and you will be able to download the recipe book as well.
Text FOTM 5, FOTM 10, FOTM 15 etc. to 70085 at any time to donate £5, £10, £15 etc. to the Friends of Tiffin Music & Tiffin Parents' Association.
Texts are charged at your standard network rate.
Donate to 'The Friends of Tiffin Music', Acc. No. 41472224, Sort code 40-26-12
And with travel not an issue this year, do please invite your friends, family, grandparents, Alumni from across the UK, to tune in too!
List of ingredients you will need to join in with the virtual mixology class on Friday evening and create the following cocktails / mocktails:
Mark's Musical Mocktail
Brahms with Barrett
Whittaker's Wakey Whisky
Mark's Musical Mocktail
Ginger beer
Vimto
Grapefruit juice
Blue food colouring (optional)
Slice of grapefruit for garnish (or any citrus, depending on house colours; very much optional)
Brahms with Barrett
Gin (neutral is best, but lemon-infused OK)
Lemon cordial/barley water (you could use lemon juice and sugar syrup at a pinch)
Single cream
Sparkling water
Slice of lemon for garnish (optional)
Whittaker’s Wakey Whisky
Whisky (anything that my dearly departed Scottish chum would call 'cooking whisky'; not your finest single malt…Teachers'?)
Caramel syrup (of the sort that goes in coffee; sugar syrup would do, or brown sugar dissolved in some water)
Cold coffee (the higher quality, the better; anyone who's been taught by me knows my feelings about instant, even in a cocktail)
Single cream
Coffee beans for garnish (optional)