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Salutation Supper Club

This month’s inspiration is Great British chefs; serving a selection of dishes from those who have inspired us.

Space is limited to early booking is recommended.

7 courses for £35

Wine matching flight (6x 125ml glasses) for an additional £25

The Salutation Supper Club

Chicken Liver Pate

Homemade bread (Gary Rhodes)

Growing up Gary Rhodes was Ben’s food hero. Gary Rhodes is the reason Ben started cooking.

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Smoked eel & apple

Watercress, pancetta & port (The Fox Hunter, Matt Tebbutt)

Ben worked with Matt at The Fox Hunter while it was the UK’s best gastro pub.

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Sorbet

Gin sorbet

Just because we like Gin

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Main course

Please choose one of the following


Lamb Hotpot

Bone marrow potatoes, black pudding, chard baby veg (The Hand & Flowers, Tom Kerridge)

Emma draws inspiration from Tom Kerridge because of his of passion for food, great quality & honest cooking.    


Or


Cod & Chips

Baked Cod, triple cooked chips, tomato ketchup (Celtic Manor, Nick Evans)

This is one of the first dishes Ben did in a professional kitchen under Head Chef Nick Evans.


Or


Celeriac & roast chestnut tortellini

With porcini mushroom (Luton hoo, Kevin Clarke)

This is a dish inspired by Kevin, who took Emma under his wing in 2011 at Luton Hoo.

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Cheese

Local cheeses served with biscuits & chutney

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Chocolate mousse

Creme fraiche ice cream & honeycomb (Fifteen, Jamie Oliver)

While working as Fifteen’s pastry chef Ben discovered his passion for teaching. This dish was one of the trainees’ favourites and is now one of Ben’s.

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Coffee

Coffee served with Mince pies (Paul Hollywood)

Paul Hollywood’s blue eyes and depth of knowledge have inspired Rachel to one day run her own bakery and cafe.


Earlier Event: November 22
Pub Quiz
Later Event: December 6
Pub Quiz