The Punch Bowl

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.

Spring has sprung! Wonderful English lamb and suckling pigs start to show at market and asparagus and beans become ripe for the picking. Easter beckons and optimism reigns supreme. Herring are at one of their two annual peaks and Oysters start to lose their milky flesh. Weather permitting, anything may be on offer! Join us for our monthly Wednesday Supper Club, a themed tasting experience that celebrates great food.