Held on the first Friday of each month, our new Supper club will highlight a different ingredient or product each month. The aim is to produce exciting, new dishes with our seasonal produce or to showcase the best of our local suppliers and their produce. Each meal will be a four course set menu and seating will be “communal” on refectory style tables. Everyone will leave the evening with an ingredient box and a recipe card so that they can reproduce one of the dishes at home.
Our March Supper Club will provide an opportunity to taste some of our free range chickens and their eggs. Not only is the flavour of naturally grown farmyard chickens incomparably better than that of commercial broilers, but we will be tasting one of the most bizarre looking yet delicious meat chickens, the Transylvanian Naked Neck.
The full menu for the evening is here:
Chicken Liver Crostini
Tom Yung Chicken Wing Soup
Roast Naked Neck Chicken, Wild Garlic Sauce, Roast Potatoes
Rhubarb and Ginger Pavlova
