Tag Archives: beer

Wilde Roots

We hosted our first event in 6 months at the start of October, in honour of our 7th birthday. Susie was fresh from maternity leave and we thought, what better way to ease ourselves into supper clubbing than theming it round Michelin starred Tommy Banks’ book ‘Roots’! Needless to say we fiddled around with some of the ingredients and techniques to make it a bit more accessible!

Tommy is big into seasonality, fermenting, infusing and pickling. We kick started this theme with a welcome cocktail we called ‘Bramble Mac’. At its core this was whisky infused with blackberries and topped up with ginger beer. The blackberry whisky takes the smoky edge off the spirit and makes it very palatable and autumnal.

Snacks included little portions of thrice cooked parsnip chips served with a tangy, smoky beetroot ketchup. We also made little cheese and potato dumplings atop a herby tartare sauce.


For starters Susie served up a colourful marinated heritage tomato salad, accompanied with pickled cucumber, herb oil, toasted pumpkin seeds and shavings of frozen goats cheese. Also offered was a flavourful onion braised spelt with truffle. Nutty spelt was cooked down in a sweet and umami packed onion broth and then served atop a cheesy custard and sliced truffle.


For mains we started with a wedge of hispi cabbage that was charred and then roasted slowly in the oven, regularly basted with a smoky miso butter. This came with a fermented turnip puree that was about two months in the making and various pickled veggies – the perfect sweet, salty, sour combo.


The meat course was seared venison loin, accompanied by butter roasted celeriac, pickled blackberries and rosemary salt. The lightly pickled blackberries cut through the rich gamey venison and the rosemary salt added a pungent herbal note.


Dessert came in the form of little raspberry tarts – an almond pastry topped with berries and then smothered in a hay infused cream. I kid you not, hay was toasted in the oven and then infused with warm cream overnight. The result was quite nutty and tea-like, I recommend! This came with a cream cheese ice cream and lashings of berry coulis.


Petit fours were mini almond and apple cakes. Think a Bakewell cake minus berries and with apple!


As it was our birthday every guest also got three cans of Wilde Child beer. This beer is brewed less than a mile from the Manor and whilst strong, comes in lots of exciting and tasty flavours. We showcased some of their signature brews including:

  • Opaque Reality – Mango and Passionfruit Milkshake IPA
  • Beyond Redemption – Pineapple Milkshake IPA
  • Hedonistic Existence – Chocolate Ganache Stout


We probably bit off more than we could chew, but it was good to be cooking again! If you like the sound of that then you can give all of this a go at Tommy’s new restaurant in York, which has the same name as the book. We’ll be back in November with afternoon tea inspired by the recipes of the lovely Nadiya Hussain.

October Menu 2018 – 7th Birthday

Guess who’s back!? After almost a year away from the Manor (in my case!) we’re back and raring to go to celebrate our 7th year running Leeds’ longest running supperclub!

And of course we haven’t made it east for ourselves and are diving straight into things by using the wonderful book Roots by the even more wonderful Tommy Banks! We’ll be pairing this menu with beers from local brewery Wilde Child too to boot.

Here’s the menu, it’s good to be back!

Oct 2018 SC Menu jpg

October Menu 2016 – 5th Birthday, Korean paired with Mikkeller beers

In only a few weeks we will be celebrating our 5th Birthday! Where does time go? It only seems like yesterday we were welcoming strangers through the front door for our very first secret supperclub.

Our 5th birthday sees us serving up one of our favourite cuisines of the moment, Korean paired with one of our favourite brewery’s beer, Mikkeller.

Expect a wonderful mix soft and crunch textures, hot and sour flavours all washed down with delicious beer. Can’t wait!


Never Knowingly Underfed! A round up of our 4th Birthday!

We turned a fun and fabulous FOUR last weekend, that’s four whole years of supperclubbing for the people in (and around) Leeds, which is pretty good going for a little hobby on the side. With nearly 50 events under our aprons, we’ve served over 600 guests and plated up thousands of plates of food for them!

The theme for this celebration was Nanban, the oddly titled but beautifully presented book by Masterchef Tim Anderson, who won the TV show a few years back with his exciting take on Japanese fusion food. We saw Tim at the BBC Good Food show back in the Spring and were drawn in by his warm and down to Earth approach to food.

We can never celebrate a birthday without beer. Craft beer is everywhere now, which is nothing to complain about. We chose London based Beavertown Brewery, as they produce some our favourite beers of the moment. Beavertown is run by Robert Plant’s son Logan – a very handsome chap indeed! We love the punchy flavours of Beavertown, which you can sup from a colourful and punky can – very on trend! On offer that night was their staple session IPA Neck Oil – bursting with light grapefruit hoppiness and very refreshing! Also on offer was Gamma Ray – a juicy American pale ale that’s ever so slightly stronger than Neck Oil. The 8 Ball Rye IPA was an even stronger beer (6%) that came packed with rye (funnily enough) to give it a unique dry quality. Finally the Black Betty IPA was a smoky yet light and hoppy beer. We served them all up in a big brown paper bag so that guests could choose when to enjoy them.

Food-wise Nanban doesn’t have a great deal of main course recipes apart from Ramen. So we chose a plethora of small bites that combined to make a meal and which showcased the diversity of the book. Admittedly some weird ingredients were called for, but on the whole they were fairly accessible recipes. If you have this book then I do recommend that you test the recipes which are not always intuitive.

First up was a platter of beautifully crispy JFC (Japanese Fried Chicken or more commonly known as Chicken Karaage). Chicken is marinated overnight in chilli, mirin, soy, yuzu and a number of other ingredients, then dredged in potato starch and deep fried. The result? Juicy, tender chicken nothing like the sort peddled by well known chicken outlets!

This was swiftly followed by the slightly weirder rice yaki. A rice yaki is a pancake come fritter stuffed with cabbage, sushi rice, prawns, scallops, squid and cheese! This is fried in tons of katsu sauce and served with pickled ginger, mayonnaise and fish flakes. Not the most appealing sounding of dishes but comforting nonetheless. It’s basically a Japanese bubble and squeak, using store cupboard staples to bulk out the fish and veg.

Next up was my take on Tim’s mackerel Scotch egg. Tim’s actual recipe used fresh mackerel with tofu, which made a very sloppy mix indeed. I instead used potato and smoked mackerel which when combined with miso and ginger produced a very soft and tasty jacket for the soft boiled eggs. Guests were served these whole to share, which gave them the joy of cutting open the parcels to release the rivers of golden, runny egg yolk!

Susie loves a good steamed pork belly bun and the Nanban version of this was very familiar to the ones we’ve made before at previous supperclubs. This time, Susie used Tim’s recipe for Cola Cha Shu. Pork belly is braised for a few hours in Coke, cooled and pressed so that it can be sliced. This is reheated through with hoi sin, stuffed into a steamed, soft pillowy home made bun alongside cucumber, spring onion and sriracha hot sauce. It’s questionable whether these buns are actually Japanese, but they’re tasty nonetheless!

I’ve never made gyoza, the classic Japanese dumpling, and so this was the perfect opportunity to try them out! I made two flavours – a miso pork filling and a sesame veg filling. Both were full of delicious umami flavours and had a lovely combination of soft wrappers and crispy bottoms. I steamed mine in sake which gave a lovely caramelised flavour. A ponsu dipping sauce of soy, yuzu, mirin and rice vinegar was a lovely and sour accompaniment.

Guests were starting to groan at this point, which we ignored – our mantra at the Manor has always been ‘never knowingly underfed’! To refresh palates and revitalise stomachs we served a vegetable kake-ae. This is a Japanese take on ceviche and Tim’s version had mackerel. I thought we weren’t serving enough vegetables and so did a veggie version. Veg are essentially ‘pickled’ in rice vinegar for a few hours, leaving them crisp and piquant. I used mooli, cucumber, carrot and radish in my selection. Before serving they are drained and mixed with a heavenly sweet miso dressing which is spiked with earthy ground sesame seeds. The dressing is one to remember and which I could imagine poured over fish or white meats, yummy!

It was over to Susie for Tim’s take on a burger, which thankfully, we served in in minature! The Sasebo sliders we served up are a take on burgers made in, funnily enough Sasebo, which is known as the home of burgers in Japan. Seasoned, beef patties, topped with more Coke cha shu and all the usual burger trimmings, served with “Sasebo sauce”, a Japanese take on thousand island, incorporating chilli miso for an umami kick!

My final flourish was a little skewer of bacon wrapped scallops. These cute little morsels were inspired by the Japanese tradition of eating grilled items in little bars after work, often with a glass of beer or sake. I marinated my skewers in sake for a few hours, grilled them and then brushed with a little spicy miso butter.

Finally, we put guests out of their misery by serving our last savoury course, a very traditional Japanese dish of Tonkatsu. essentially a pork schnitzel – pork loin steak coated in panko and fried until crispy and golden. This was served with even more katsu sauce and lightly pickled cabbage and sesame to cut through that richness and for some added veg!

As a prelude to the dessert Susie whipped up a very pretty little sour cherry and green tea sorbet. Morello cherries blitzed in a green tea infused sugar syrup then churned. The sour fruit was but through and balance well with the earthy flavours of the tea.

Dessert options in Naban were not the most inspiring. I opted for the mojiko roll cake – which is basically a pimped swiss roll! The cake batter was spiked with ground black sesame seeds and black charcoal powder, which made it, erm black! This was filled with an uber sweet banana crème pat and strawberries and then rolled up tightly. I served this with a boule of caramel miso whippy san (Mr Whippy, or ice cream to you and me!). This is Tim’s take on salted caramel, which is out of this world with the strangely savoury and musky addition of Miso – super yum!

Finally a treat with coffee were Susie’s Matcha marubolos. A cake like cookie, sandwiched with matcha green tea frosting. Very similar to a whoopie pie, but with the cakes including soy sauce and sesame oil, really quite different! These little treats were a perfect end to the meal, not too sweet, with the sesame and green tea dampening some of the sweetness of the frosting.

Whilst we feared we had completely over faced our guests with the volume of food the feedback was undeniably positive, which was a relief! If I’m honest I’ll be glad to put away Nanban for a while and the only thing I’ll be rushing back to make (and recommend to you) are the katsu sauce, miso dressing and caramel miso ice cream. The recipes were not foolproof and the strange mix of ingredients were not initially that appealing, but we worked round it! I did also feel that the food we came to recognise Tim for in Masterchef was not overly apparent in this book, which is a shame. Anyway we still had a good time trying them all out!

Next up we have a Middle Eastern afternoon tea and a Nopi inspired festive lunch. There’s been some great new cook books out of late so we’ll be setting our first lot of 2016 dates very soon… We’ll give you good prior warning so you have time to check out if you can come. Tickets to our events would make great Christmas presents!

October Menu – 4th Birthday, Nanban & Beer

Now that our summer of travels are over, we’ re ready and raring to go and already prepping for our 4th birthday celebrations! Never did we think we would still be holding events, but if the people of Leeds want, we’ll still give!

To celebrate, we’ll be putting on a Japanese street food feast, serving up a number of small plates using Tim Anderson’s Nanban as our inspiration, paired with four cans of Beavertown Brewery’s finest.

Tasty grub and beer all served up in the wonderful surroundings of the Manor. What’s not to like? We’d love to know what you think!

October_2015 Menu

4th Birthday Party – Nanban and Beer!

Saturday 10th October 2015, 7pm to 11pm

We’ve been running our little supperclub now for almost four years and we’ll be celebrating our birthday with a real treat!

Using the beautiful book by Tim Anderson, Nanban is a celebration of Japanese Soul Food. We’re super excited to find out more about Japanese cuisine! However, not only will you get a relentless onslaught of food in the form of 8 delicious courses, we’ll be pairing the food with beer from one of our favourite breweries…. Beavertown!


8 courses, 4 cans of Beavertown’s finest all for £50pp. There are 12 places around our table, so get in there quick by clicking on the link below.


Beer + Meat = THREE!

This weekend saw us celebrate in style for our third birthday, wow time flies! Our little supperclub is now a terrible toddler and growing up fast. We did away with our usual habit of theming the event around a specific cook book and instead based it, selfishly, around our two favourite things – meat and beer, whoo!

The beer was provided by our good friends at Brewdog, who were keen to see how their beer could be used as an ingredient and also how it paired to our food. Susie and I worked with the lovely Russ (Brewdog Northern Sales Manager and general beer geek) to design a meaty menu and pair appropriate beers with it. We wanted a menu that would excite and then fill up our guests with lots of meaty goodness!

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October Menu – Our Third Birthday!

On October 4th we’ll be celebrating three years of running our little supperclub! Never did we think we’d last this long! We’ll be holding a special event and serving our guests some meaty treats, from uber modern streetfood to traditional dishes, with a twist. We’ve linked up with the wonderful Brewdog Brewery to pair up each of the courses to some fantastic beers! Russ from Brewdog will be at the event too to chat about all things beer! It’s going to be a fabulous evening, we can’t wait!



What do you get when two of your favourite drinky / foodie establishments get together? A frikkin amazing lovechild that’s what! Yes, it’s finally here, Bundobust, the much anticipated mash up of Bradford born establishment the Sparrow and Prashad.

Craft beer? Tick. Indian street food? Tick. One of our new favourite Leeds drinking holes? Tick! We were invited to a sneaky peek of Bundobust prior to it’s official opening and it didn’t disappoint!

With a quirky, eclectic interior – reclaimed doors decorate the walls, stuffed rice bags for cushions and oh so hot right now low slung, exposed cable lighting, we wandered over to the bar to check out the very impressive ale choices. Twelve on tap no less, from brewers such as Northern Monk, Kirkstall, and Magic Rock. Plus, yes, get this, a dedicated Mikkeller tap!! The brewery I fell in love with whilst in Copenhagen can now find it’s place regularly in my belly.



Obviously Dan and I chose the Mikkeller Green Gold to start off with and it didn’t disappoint. An American IPA, this smacks you with hops and isn’t sorry about it. My kind of beer!

We settled down in anticipation to try the tasty morsels on the menu. First up was the Spice and Rice. A beautifully spiced mung bean daal, warm and comforting served atop steamed rice. Gobbled up in seconds, we turned our attentions to the Behl Puri, a street food snack consisting of puffed rice, and tomatoes spiked with a spicy sour tamarind sauce. Delicious!

Bundobust Dinner at the Manor

Our second poison of the evening was Magic Rock’s Cannonball, one my my favourite beers and 7.4% to boot! Always a good thing. We had a quick chat with Mark, co-owner of Bundosbust, about the food, which will range from about £3 -£6 (I think!), ordering a few dishes per person tapas style. Anyone who has eaten at Prashad before will know that their offerings are delicious (Pethis!? YES PLEASE!) so I cannot wait to go and sample everything!!

All in all, this is a great bar. A brilliant selection of beers and beautiful, tasty food. Tasty vegetarian food, which in this zeitgeist of the burger is a wonderful breath of fresh air. Upon publishing this post, Bundobust will have been open now for about a week. If you haven’t already made it down there already, then you really should, You won’t forget it. Now pass me another Mikkeller!!