SUMMER SUPPER CLUBS at The Mess Restaurant


This is the first of a very special series of evenings dedicated to our friends, patrons and guests to enjoy a menu prepared and created by our inhouse chef.

They are loosely centred around our talks programme through out the Material Wood exhibition, and are a brilliant way of starting conversation and meeting people over dinner.  – But don’t feel ashamed of just coming for supper – it is worth it in its own right!! Spaces are very limited so please book in advance.

A BOAT BUILDERS STORY
22nd August 19:30 – 21:30 following talk “Head, heart and hand” by Colin Henwood.

An event to savour! – Precede supper with a talk by master boatbuilder Colin Henwood “Head, Heart and Hand” about a life time of working, learning and teaching in wood.
The perfect start point for a dive into a wonderful Scandinavian themed evening. I think we got there through Vikings and boats, but it is hardly the point. The food is the star now!

Menu:
Pickled herring, orange and creme fraiche Smørrebrød (scandi open face sandwich on rye bread)
Blue cheese and pear Smørrebrød
Black treacle meat balls
Hasselback potatoes with sour cream and chive
Green salad with heirloom tomatoes and pickled radishes
Orange and cardamon cake
Green Tea and espresso

Paired with cider, craft beer and options on wine

 

A FEAST WITH THE TREE FELLA
29th August 19:30 – 21:30

The finale of our summer supper club season and what a fitting way to end. We are delighted to welcome Gavin Munro, founder of Fully Grown and the mind behind a revolutionary concept to grow furniture direct out of the ground.

Vegetarianism is something that Sunny our chef does really well, and could not be a more fitting conclusion to a celebration of plants in general.

Menu:
Chicory, ricotta and sweet and salty walnut cups
Onion, sage and sweet potato empanadas
Vegetable frittata
Spinach and nori pancake with cream cheese and pickle caper berry
Carrots, yellow courgette, meat radish and lettuce salad

Amaretto roasted nectarine with mascarpone

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