Our Menus
Your menu will be kept a secret until you arrive at your supper club, but you can be sure that every event will be framed around what is at the height of its harvest. Autumn events will embrace warm, earthy flavours and colours - think mushrooms, pork, root vegetables and the fermented and preserved flavours of summer. Spring will be a celebration of English greens like asparagus & wild garlic; lamb & mutton; and the fresh tastes of the first fruits. Summer’s glory will be served to you in the vibrant colours and flavours of tomatoes, summer puddings, fish and more.
Each menu will feature fire cooked food at every course, nose to tail approaches to meat, sustainable approaches to fish, and of course, wassailing the bounty of the harvest whatever season we are in.
All of our ingredients are locally sourced, all of our meat organic, and all served with love.
Spring
The devilled pig’s head was a particular favourite at this event; the H G Walter organic pig’s head slowly cooked to brawn, then deep fried in a delicate breadcrumb crust and served with a fiery devilling sauce: spiced with mustard, Worcestershire sauce and cayenne pepper, flavours which our ancestors have been using to add a kick to their meals for centuries. We loved adding quince jelly from fruit grown in my brother’s garden.
Summer
The Cornish mackerel is a real stalwart for us here at ember. We absolutely love cooking the fish very gently over burning bay, and serving with lacto-fermented tomatoes. We think mackerel is an underappreicated fish: sustainable, beautiful, delicious, and the best in the world are found off the English south coast. It is always a hit with our guests, whatever the season.
Autumn
Our autumn menu has celebrated the tastes of an English woodland. Our pickled walnut glazed mushrooms have been a particular treat; we loved smoking the hen of the wood or oyster mushrooms on the fire before roasting them with the reduced glaze to make a really deep, rich, earthy flavour. Served with potato cake, egg yolk sauce, fried sage leaves and grated walnut. Delicious.
