Fire Cooked Supper Club

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Join us for an evening of live fire dining, everything cooked over hot coals, licked by flame & kissed with smoke! 

Chef Manager, Joe Parke, will be cooking up a tapestry of flavours using seasonal produce and products made in our zero waste kitchen


Hay smoked Hart’s wild trout, beetkraut, fermented cream infused with horseradish, wood fired wheaten


Smoked & roasted pumpkin, beetkraut, fermented cream infused with horseradish, wood fired wheaten

Main Course:

Spit roast Plump Hill Farm pig belly Porchetta, stuffed with Longhope quince, Chef’s nduja, fennel seeds,

lemon zest & the School’s garden herbs


Ash roasted celeriac, koji garum roasted mushrooms, fermented garlic honey, cep powder & soy glaze, crispy onions

All served with

potatoes roasted under the porchetta (except for the veggies of course...), rescaldo squash, woodfired peperonata, salsa verde


Clay oven wood fired fig tarte tatin, pine miso caramel, charcoal cream, black sesame praline


All meat is naturally reared, slow grown, grass-fed, free-range, native breed.

Locally grown seasonal vegetables & potatoes from Ragman's Lane Farm 

British single variety lumpwood charcoal & air-dried hardwood logs from John at Birchwood Forestry 

 Vegan and vegetarian also catered for.

A feast for all the senses!

Our licensed bar will be open with local beers, lager, cider, Gin, Spirits and soft drinks too.

How Many People are Attending?
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