Event categories: Worton Nights

Held on the last 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.

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 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.

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.

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.

Our July Supper Club will introduce our newly built Barbecue - "the Biggest Pit East of Carolina" - and comprise four courses of food cooked with Fire and Smoke.

Centred around the 30 hour smoking of one of our Saddlebacks, the meal will be a delicious exploration of the ways fire and smoke can transform fruits, vegetables, breads and, of course, flesh!

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.