Nose-to-tail Supper Club

Monday 3rd June 2019, 7-10pm, £59 per person to include a glass of champagne on arrival, a 7-course tasting menu and wine.

No.15’s head chef Marcus Bradley is cooking a nose-to-tail tasting menu celebrating the gastronomic possibilities of the pig, in The Dispensary on Monday 3rd June. Marcus was blown away when he visited Fergus Henderson’s revered St. John restaurant in London’s Smithfield Market, which inspired him to create his own seven-course nose-to-tail menu in this Year of the Pig. See the menu below.

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Pork rind puffs, smoked paprika salt

Ham hock arancini, watercress mayo

Baked faggot, crushed peas, pickled pink onions

Slow cooked pork belly, sweet potato and hoisin

Escalope saltimbocca, kale, burnt lemon butter

Braised shoulder in cider, black pudding scones

Lardy treacle sponge, sweet cured streaky bacon crumbs, maple ice-cream

AR Lenoble Cuvée Intense Champagne NV France

Ancilla Lugana 2016 Italy

Nitida cabernet sauvignon 2015, South Africa

Trimbach Gewurtztraminer Vendages Tardives 2015, France