Monday 2 March 2020, 7-11pm, £64 per person to include a glass of champagne on arrival, a 5-course tasting menu and wine.
We’re showcasing our head chef, Matt Gillard's love for all things foraged in our March supper club in The Dispensary.
Cultured sourdough | Henrietta Park sage | Marmite butter
100-year-old Alaskan sourdough culture with handpicked sage and homemade Marmite butter churned in house
Hand-dived scallop | Pickled Alexanders | Carrot
Hand-dived Isle of Skye scallops, wild Wiltshire Alexanders, pickled carrot
Hen’s egg | Celeriac | Hand-picked chervil
Bath White heritage egg, Somerset celeriac purée and crisp, wild chervil hollandaise
Fillet of beef | Black garlic | Artichoke
Seared Herefordshire beef fillet, fermented black garlic, puréed and roasted handpicked artichoke
Apple | Thyme | Honey
Apple shortcake, wild thyme ice-cream, natural honeycomb