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Sneak Peek – 2019 events round up

So in summary our 2019 events will be as follows, you’ll be able to buy tickets for these on this site on Friday 9th November at midday:

Sat 19th Jan 2019 – Scottish Feast Supperclub

Sat 16th Feb 2019 – Ottolenghi Lunch

Sat 13th April 2019 – Rogan Supperclub


Sneak Peek – Rogan Supperclub

Saturday 6th April 2019 (7pm to 10pm) £35pp

We’re revealing a sneak peek of next year’s supperclub dates every night this week. Next up is our April event, which will be a Feast inspired by Simon Rogan’s book ‘Rogan’ which is all about reconnecting food and nature. We’ve coveted Simon’s food at L’enclume for years and it will be extremely exciting to bring even the humblest of those dishes to the Manor. Expect the best ingredients, cooked simply and well, with the odd peppering of foraged treats. £35pp gets you a welcome cocktail, an 8 course tasting menu and it’s BYOB. We cater for most dietary requirements so long as you let us know when you book.

So that’s it for our 2019 announcements! All will go on sale at midday on Friday 9th November on this site. Keep your eyes peeled!

Sneak Peek – Ottolenghi Lunch

Saturday 16th February 2019 (12.30pm to 3pm) – £35pp


We’re revealing a sneak peek of our 2019 supperclub dates every night this week. Next up in February will be a fresh and tasty lunch inspired by Ottolenghi’s newest and very beautiful book ‘Simple’ – knowing Ottolenghi it’ll be anything but simple! Expect exciting middle Eastern flavours with lots of innovative and creative twists and fusions. £35pp gets you a welcome drink, an 8 course tasting menu and it’ll be BYOB too! We cater for most dietary requirements, just let us know when you book. These events are always quick to book up, so be quick if you want to join us!

Tomorrow we’ll be revealing our April event and then all will go on sale at midday on Friday 9th November on this site.

Sneak Peek – January Scottish Feast

Saturday 19th January 2019 (7pm to 10pm) – £35pp

burns night

We’re revealing a sneak peek of next year’s supperclub dates every night this week. First up is our January event, which will be a Scottish Feast supperclub on Saturday 19th January 2019. This ties in nicely with Burns night the following week – think delicious Scottish game, hearty stews, smoked fish, haggis (with a twist!) and rugged, peaty whisky flavours. £35pp gets you a welcome cocktail, an 8 course tasting menu and it’s BYOB. Come and warm your cockles with us as an antidote to the January blues! We cater for most dietary requirements so long as you let us know when you book.

Tomorrow we’ll reveal our February event and all will go on sale at midday on Friday 9th November on this site.

Last minute spaces available!

Due to a last minute cancellation we have two spaces now available for our afternoon tea event on Saturday 17th November 2pm to 4pm. This event has been fully booked for some time so it’s a rare opportunity to join our supperclub table! £30pp gets you a welcome drink, tons of savouries, lashings of sweets and bottomless Yorkshire tea and freshly brewed coffee, plus you can bring your own booze! The theme will be the recipes of the fab Nadiya Hussain, who has a really creative and tasty approach to fusion cooking. We’ll be selling these spaces first come first served, just drop us a line at and we’ll send you the payment link. See you soon!


Supperclub space available due to last minute cancellation


Due to a last minute cancellation we now have a space available at our come back supperclub event on Saturday 6th October 2018. It’s also our 7th birthday so we’ll be celebrating in style by cooking up food from Tommy Banks’ recent book ‘Roots’ as well as pairing with beer from local brewery Wilde Child. £52.50 gets you 8 courses, a welcome cocktail and three tasty beers. To claim the space drop simply us a line on and we’ll send you the payment link. First come first served! This event sold out quickly so be quick to bag this space if you want to join our communal and convivial table.

Last couple of spaces remaining!

SORRY SOLD OUT NOW! Places are still available for the Diwali event at Leeds Cookery School on 9th November though, book now

Thanks to all who booked on to our Autumn/ Winter events last week. People persevered with the hot weather and joined us in looking forwards to bonfire night and Christmas! These have now sold out but we do still have two spaces left for our October event. This will be our 7th birthday bash, is inspired by Tommy Banks’ Roots (of Black Swan fame) and comes with Wilde Child beer. If you fancy bagging these last remaining spaces then you can book on here.

If that doesn’t tickle your fancy or you missed out on our other events then you can also book on to our sister supperclub at Leeds Cookery School. We hosted a fab Chef’s Table event there as part of Leeds Indie Food earlier in the year. Their next Chef’s Table offering will be a Diwali feast on 9th November – you can book on here.

Back once again!

Like the renegade master we are pleased to announce we are ready to return from our brief hiatus. Susie’s child is ready for uni, and I’ve had some nice holidays and we are now ready to COOK!

We’re not selling tickets just yet, but we know you like to know the dates a bit in advance so you have time to sort stuff out, so here you go:

Saturday 6th October 2018, 7pm to 10pm – will be our SEVENTH BIRTHDAY!! And what better way to celebrate this, after a massve break from cooking, than doing something really challenging and complicated like Tommy Bank’s ‘Roots’. Yes that’s right, we’re bringing the food of the best restaurant in the world to one of the ‘best’ supperclubs in Leeds (ahem). What’s more, as it’s a birthday party, we’ll be pairing this gorgeousness with craft beer courtesy of Wilde Child, who brew a mere mile from t’Manor. Mega.

Saturday 17th November 2018, 2pm to 4pm – this will be an afternoon tea event in homage to our new favourite nation’s sweetheart, Nadiya Hussain! Our Nads has an uncanny talent for doing creative and flavourful twists on British classics and we can’t wait to introduce this to our popular afternoon tea format.

Saturday 1st December 2018, 12.30pm to 3.30pm – we love Christmas at the Manor and this event gives us a chance to host one of our now (in)famous Christmas lunches. Given Christmas is a good 5 months away we’re not wedded to a strict theme yet, but you can be guaranteed a slap up lunch full of festive cheer and special things.

So, fancy any of that?! If so, tickets will go on sale Wednesday 25th July 2018 at 7pm. We look forward to seeing you soon!

Leeds Indie Food Menu!

We’re pleased to unveil our menu for this week’s Leeds Indie Food event! This year we are collaborating with Leeds indie stalwarts Salvo’s and showcasing the gorgeous new venue and facilities at Leeds Cookery School.

Our menu – Cucina Povera vs Cucina Alta – will showcase Italian peasant food, which we’ll give a high-end edge through our use of ingredients and cooking techniques.

We hope guests will enjoy, which if a success will become a calendar of regular ‘Chef’s Table’ events at Leeds Cookery School. What’s more, as it’s a social enterprise, every penny goes back into funding projects that tackle poverty in the city.

LIF18 Menu

Chai, chaat and… eggy salt!

Following my North Leeds pop ups earlier this year I decided that carting all my supperclub kit off to an alien venue wasn’t a big enough challenge. No, an even better challenge would be to try and do it all on my own – cooking, plating and serving over 100 plates of food with no help whatsoever. The only concession being that I could do it back at the Manor in my comfort zone! For this meal I used recipes from Chetna Makan’s latest book, Chai, Chaat and Chutney – which pays homage to the diverse streetfood of India’s various regions.

Indian 3

I picked a menu that would hopefully turn my house into a Bundobust franchise, full of delicious food that I’d want to eat myself. I started proceedings with an Indian rose scented lemonade. This was an unexpectedly challenging drink. The lemonade is salted, giving it a margarita type effect, but also includes black salt, giving it an, erm delicious, sulphurous edge! I have to say that I toned down the black salt, but still felt that I had to pre warn guests as there was an unmistakable eggy whiff with every sip! It makes it sound awful, which it wasn’t. But next time I think I’ll include the sea salt, but not the black salt! This drink was good with a dry gin, garnished with rose petals and lemon zest.


I started the food offerings with a selection of snacks. First up was a little pot of Bhel – lots of crunchy morsels, such as puffed rice, sev, potato, onion and poppadum all bound together in a sweet, spicy and tangy tamarind chutney. This had to be mixed at the last minute to ensure everything was coated with flavour but could retain its crunch.

Indian 4

Next up was uttapam – a think pancake made from fermented rice, lentils and fenugreek. I served this with sambhar – which has to be the most comforting daal I’ve ever made, and a delicate fresh coconut chutney. This would be a good breakfast dish, and was indeed what I had for brunch the next day. Fermenting your own dosa batter is fairly straight forward, just time consuming. Do give it a go, although you’ll need a warm space in your house – I resorted to the warming drawer as it’s been so cold of late!

Indian 8

This was swiftly followed by the whole reason I chose this book – vada pav sliders! Homemade little milk buns came smeared with coriander and mint chutney and chilli and garlic chutney and then filled with spiced potato patties that had been deep fried in a gram flour batter until crispy on the outside and soft and warm on the inside. I could eat these all day everyday.

Indian 10

We moved swiftly on to a lesser known side to Indian streetfood. Being a cultural melting pot there are quite a lot of Chinese influences that I was surprised to discover. This included vegetable manchurian. These little dumplings looked a bit like falafel but were actually pureed cabbage, green beans, carrot and chilli, mixed with flour and deep fried. It seems like they won’t hold, but they do. I served these with a ginger infused soy broth.

Indian 9

Again, Bombay chicken seemed more Chinese than Indian. Chicken thighs and drumsticks were marinated overnight in soy, garlic, ginger, chilli, five spice and brown sugar and then roasted on high. This produced a flavourful and very moist mouthful.

Indian 2

The final curries included chole and a paneer tawa. The chole is essentially a very fragrant chickpea curry spiked with black cardamom and cinnamon. The paneer curry was quite complex – paneer was marinated in yoghurt and then baked until crispy. The sauce was full of spice and then given a final layer of flavour with fenugreek leaves stirred through just before serving. I personally find fenugreek a bit overpowering but it did work against the rich and creamy cheese. The curries came with a buttery, spiced pea stuffed paratha.

After all that spice and stodge I thought the best antidote was to serve two puddings. First up was a pistachio kulfi, which was one of the hits of the night. Whole milk had to be lovingly reduced by two thirds over a low heat – this seriously took about 4 hours to do! You can just use evaporated milk but I’m told this compromises on flavour. I flavoured mine with chopped pistachio and vanilla and froze them in little ice pop moulds. The result was surprisingly refreshing.

indian 1

The main dessert was not from the book but inspired by the flavours. I opted for a creamy rice pudding cooked with coconut, saffron and cardamom. I have to say that, whilst I love saffron, it completely overpowered everything else. The rice pudding was cooked with coconut milk, coconut cream and had toasted coconut stirred through and I still don’t think you could notice it! I served it cold with fresh pineapple and a scoop of pineapple sorbet, which sounds odd but helped cut through the creamy richness. The sorbet was a real hit – the secret is to ensure there is enough sugar (almost to the point of it being too sweet) and to include a dash of booze, as these elements help keep the ice crystals small, so you get a super smooth sorbet. The freezing process dulls anything that is too sweet, so don’t worry about being overly generous with the sugar.

Indian 6

And so that was it for my Indian adventure, I don’t think I’ll be opening up a streetfood stall just yet, but if I do, perhaps it will be serving vada pav sliders and pistachio kulfi! Our next event is down at Leeds Cookery School as part of Leeds Indie Food, and after that we’ll be taking a little break over summer with some potential new events in early Autumn to welcome back Susie from maternity leave!