Kitchen Supper Club – November

A masterclass in developing taste & flavour using seasonal & found ingredients.

Friday 14th November 2014 7.00pm for 7.15pm start. Ends approximately 10.30pm.

Toffee | VenAlys-Fowler-Medlars-006ison | Apples

Chef Chris Hughes shows us how to work with the best English ingredients

Welcome to our supper club where we enjoy a different seasonal offering each month. Chef will be putting together an unusual but delicious range of ingredients which are in season and at the height of their flavour. This is a supper club for the serious foodie – who wants a good night out enjoying food and wine in an intimate club environment of fellow food enthusiasts but doesn’t want to pay a fortune for it!

As it is Bonfire Night, we are introducing toffee to our menu. Not an ingredient as such, we think it is such a wonderful sweet and has complex flavours that can work in savoury dishes. We are also introducing Medlars to our club. This tough and bitter fruit grows wild in the UK, being a traditional native wild hedgerow fruit. We will show you how to use it, where to find it and we will have some delicious Medlar gin!

We will demonstrate and serve three ingredients and show how to make the most of the seasonal offerings.

The supper club consists of two chef’s tables of 8 people maximum. Chef demonstrates and cooks in the kitchen amongst diners where we discuss the dishes being prepared and the choice of seasoning, flavour pairing and wine matching.

You begin the evening with a welcome glass of Prosecco and canapes. We introduce the evening’s menu. Chef will talk you through the menu and demonstrate some particular aspect of the the cooking process. He likes to try new things and let you in on his secrets. You will see methods like Sous Vide, foam making, and molecular gastronomy insights. We then sit down to three courses all matched with wines.

Your job is to relax, enjoy the company and the food!

 chef 5


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Date(s) - 14/11/2014
7:00 pm - 10:30 pm


Bookings are closed for this event.