Tag Archives: supperclub

February Menu – Ottolenghi Lunch

At the weekend we’re holding our second event of the year and are using Ottolenghi’s simple as our guide. Think exciting, fresh, unique combinations all served up with the usual Manor twists!

Here’s the menu, let us know what you think…

Feb 19 SC Menu

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Burns Baby Burns…

Last month we hosted our first event of 2019 and what better way to celebrate than with a Burns Night supper to celebrate all things Scottish. We took traditional recipes and put our usual Manor spin on things. We didn’t do an Ode to the Haggis though, maybe next time!

We started off with a welcome drink of Bramble Mac, Dan’s take on a whisky mac using his home infused blackberry whisky. Paired with this were our snacks, which were a lovely parallel of “high end” and “low end”, the former being Dan’s treacle cured salmon. Scottish salmon fillet was cured for a week in a dark, treacly mix. Little slithers were then served with smoked mayonnaise and a burnt grapefruit gel.  The latter snack was a mini cock-a-leekie pasty, my take on the soup, but pimped up with double cream and mustard then encased in puff pastry. Just like they’d come fresh from Greggs!

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Moving onto the starters, first up was a beautiful smoked haddock soufflé. Again showcasing some of Scotland’s finest seafood – this simple twice based soufflé was lovely and light and came with a sharp, lemony fennel salad.

Next up was a gamey, rich venison and black pudding scotch egg. A soft boiled quail’s egg encased in venison and black pudding and coated in a crisp crumb. This was served with a tart, creamy celeriac remoulade to cut through the richness of the meat.

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For our mains, we served up two dishes both closely linked to haggis, which just had to feature. First up was skirlie, often referred to as “poor man’s haggis”. This was potato cooked up with brown butter, pinhead oatmeal, lots of sage, rosemary and thyme and mace.  These little cakes were served up in their own little pans with bacon and cabbage.

Next up was a dish based on the classic haggis, neeps and tatties, with the addition of pork belly. Twice cooked pork belly with crispy crackling was served alongside a haggis bon bon, creamy tatties and pickled neeps to cut through the richness of the meat.

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Onto dessert, which was my take on cranchan. White chocolate parfait was paired with a rosewater infused raspberry sorbet, fresh raspberries and a raspberry and oat crumble. cool, creamy, tart and crunchy. Delicious.

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To finish off the evening, our guests were treated to a wee dram and Dan’s moreish whisky chocolate fudge. This was a lovely event to kick off 2019, with a mix of returning and new guests this was a relaxed, enjoyable event. But it doesn’t stop there. Next weekend we’ll be hosting our Ottolenghi lunch and we’ll be sharing the menu for that tomorrow.

December Menu – American Christmas

It’s time to mention the “C” word… Christmas! Next weekend we’ll be hosting our Christmas event and we’ll be taking inspiration from all things USA.

We’ll be cooking up some fun dishes with some American twists and festive cheer. Dan’s already got the tree up and here’s the menu. We can’t wait!

2019 Events on sale…

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So you’ve had a sneak peek at our 2019 events so here’s your opportunity to book on!

Saturday January 19th Burn’s Night Supperclub (7pm-10pm) £35.00pp

Join us for our Burns Night celebration of all things Scottish!
Fully Booked

Saturday February 16th – Ottolenghi inspired lunch (12.30-3.00pm) £35.00pp

Get ready for a Manor favourite, our Ottolenghi inspired lunch!
Fully Booked

Saturday April 6th – Simon Rogan Inspired Supperclub (7pm-10pm) £35.00pp

April will see us push the boat out and try and recreate Simon Rogan’s delicious dishes.
Fully Booked

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.

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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.

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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.

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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.

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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.

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

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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

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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.