North Norfolk’s Titchwell Manor hotel is introducing a new supper club to be held every two months and which will feature top-quality food which has been produced locally.
The club is the idea of head chef, Eric Snaith, whose talent has earned the hotel three AA rosettes and who is well-known for his innovative cooking techniques and preference to use produce sourced from the neighbouring area.
The first supper club, on Tuesday, October 1, will feature mussels and local father and son specialists, Ben and Cyril Southerland, who gather the Manor’s mussels at Brancaster Staithe, will be on hand throughout the evening to answer any questions. Eric will present his take on the timeless classic moules marinières, with marsh herbs, barbecued leek and parsley; and braised beef shin, Abbot Ale, mussels and roasted celeriac.
The second Supper club on Tuesday, December 5, will have a festive vegetable theme when Eric will be serving an original take on some festive favourites. Local veg guru Jack Pearce from Alfie’s Fresh Produce, of Setchey, will be on hand to dispel any remaining myths that vegetables should remain a side dish.
Future themes will include a wine night from Titchwell Manor’s wine suppliers and a venison-focused evening with Houghton Hall’s deer park manager Julian Stoyel.
Supper Club goers will be able to watch Eric and his team cook live as they create a four-course gastronomic extravaganza in front of them. Each meal costs £40, which includes a matched wine.
For further dates and more details go to www.titchwellmanor.com or call 01485 210221.