Foraged feast supper club

2nd Mar 2020 7pm - 11pm
British Summer Time

at The Dispensary

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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

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No.15 Great Pulteney

Foraged feast supper club

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No.15 Great Pulteney