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.
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.
Just because we like Gin
Please choose one of the following
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.
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.
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.
Local cheeses served with biscuits & chutney
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.
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.