To continue tantalising those tastebuds, you can step into the field (figuratively of course) as we host our Supper Club Series again crafted by Head Chef Gordon, celebrating the finest seasonal game locally and wild caught. This carefully curated evening is a celebration of bold flavours, refined technique and ingredients at their absolute peak. Expect indulgent dishes such as smoked cheddar doughnuts, with wild boar bacon, pan fried pheasant and venison haunch with a Binham blue & walnut crust.
