'An introduction to Oliver Clarke' - Supper Club

No.15’s new head chef, 30-year-old Oliver Clarke, is bringing his passion for simple food done well and locally-sourced ingredients, to his very first supper club in The Dispensary. Oliver started out at Bordeaux Quay at the age of 23 and has worked at hotels and restaurants across the South West, from Langdon Court in Devon to the much-loved Beckford Arms in Tisbury. He’s excited about bringing contemporary touches and flavours to his classically-grounded modern British style of cooking.

Menu

Starter
Devon hand-picked crab, coconut, pineapple salsa, wasabi

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Main course
Beef fillet, potato risotto, variations of onions, red wine jus

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Dessert
Chocolate tart, white chocolate mousse, raspberry parfait

Please note that dietary requirements must be approved prior to ticket purchase. We may not be able to accommodate all requirements so please enquire by emailing beckyleach@kaleidoscopecollection.co.uk to avoid unnecessary ticket refunds.