Brooklands Musuem - The 1940's Relived

At Brooklands Museum we enjoyed the third year of the 1940’s relived event last weekend. Welcoming over 2,500 visitors all eager for some nostalgia from the decade that never fails to captivate. The promise of sunny weather earlier in the week encouraged even more people to dress in their finery which lent an air of eerie authenticity to the whole site.

A VE Day street party greeted visitors as they entered the site and the village area featured some of the best vintage sellers around providing everything from clothes to original memorabilia. The dance tent on the Campbell Lawn was the centre of activity with lessons in Lindy Hop, music and live performances all day. Other re-enactor groups filled the Motoring Village and Paddock for a truly fun packed day.

 

Our themed 1940’s menus and creatively dressed vans were a huge hit and our Staff loved getting dressed up in period costumes.

 

 

 

 

 

 

 

Creative New Food Concepts

We’ve spent the past few months creating a whole host of exciting new food concepts to enhance eating and drinking for visitors to the exhibitions and outdoor events at which we cater. Inspired by the popularity of street food (we ate our way across every London street food market in the name of research!) we devised a small number of dishes for each concept using the very best ingredients from small producers across the south of England. We let our imaginations run wild with the naming, the dressing and presentation of our vans. Our staff love their new uniforms and their new working environments and the feedback we’ve had from our customers has been fantastic – they love the flavours, the freshness and the theatre.

Sticky Fingers with a menu of braised Hereford short rib and brisket, braised onions and blue cheese served in a toasted brioche bun. Or buttermilk-marinated chicken, deep fried in smoked paprika flour and servedwith a freshly made waffle and maple syrup.

Delicious Vietnamese Banh Mi, Udon Noodle Soup with marinated tofu or Vietnamese Cod, spiced with chilli, lemongrass and corainder, steamed in a banana leaf and served with tam tom salad and vegetable crackers.



Perfect pairings of wine and food. Pork, smoked ham and parsely rillettes, hot roastedand smoked salmon rillettes with dill and chestnut mushroom, garlic and parsley duxelle. All served with cornichons, baby onions, pickles and ficelle.