The Punch Bowl

We are so lucky to kick off our inaugural Supper Club with a wealth of incredible local game. We have Venison, Mallard, Teal, Widgeon and Wild Goose. Various preparations allow us to highlight the subtle and unique flavours distinct to each of our quarry species. Expect classic cooking, classic garnishes and flavours that only Great British Cooking can offer. Join us for our monthly Wednesday Supper Club, a themed tasting experience that celebrates great food.

February isn’t much fun for the seasonal cook. The Hungry Gap approaches and the changeable weather means seafood and fish can often be scarce. So what better time of year to focus on arguably the most important element of real cooking-sauces. Escoffier codified the 5 mother sauces; Hollandaise, Demi-glace, Espagnole, Sauce Tomat & Bechâmel. Join us as we explore and taste the backbone of French cookery, pairing sauces with meats and fish to show how important a good sauce is to a dish. As Rob’s Grandad used to say - “Never mind that, who’s doing the gravy?” Join us for our monthly Wednesday Supper Club, a themed tasting experience that celebrates great food.

Creativity, flexibility and preservation come into play during the Hungry gap; a term given by growers to the period after winter and before Spring really begins when the first of the green vegetables start to flourish. Preservatives, cures and smoking are a cooks best friend. Join us as we explore what can be done to keep our larder stocked, and our taste buds excited in this challenging dearth. Join us for our monthly Wednesday Supper Club, a themed tasting experience that celebrates great food.