By Tom
· Supper club
· 6 min read
Autumn is the best season for the supper club. The boats bring in mussels, the woods behind the dune are full of ceps and the old plum tree by the shed finally does its job.
These were the four courses we cooked most often, and the ones guests asked about the next morning.
The menu
— Mussels with cider, leeks and a lot of bread
— Cep risotto with brown butter
— Roast hake with sea beet from the shore
— Plum tart with cream from up the lane
The long table set for a Saturday supper.
Booking a seat
The supper club runs every Saturday at seven. Book by Thursday noon and tell us about anything you cannot eat. We will cook around it.
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