Join Hannah for an end of summer supper exploring unusual herbs and foraged ingredients to bring alive the best of the UK's seasonal produce. You will be welcomed by a specially created cocktail introducing you to the theme of the evening, then served a 3-course set menu in the Sky Room, with a suggested wine pairing available to purchase on the night (CASH ONLY).
This supper club will run for 2 nights and you can book your tickets here:
Hannah is a chef, baker, forager and recipe developer.
After graduating from Durham university with a degree in Biology and Psychology, she trained at Ballymaloe Cookery School, Ireland, which she chose for its focus on using locally produced, seasonal, high welfare and foraged ingredients. It was there that she discovered and became fascinated by Sourdough baking and Fermentation.
She worked as a chef at The Ethicurean, a walled kitchen garden restaurant near Bristol, where she continued to expand her knowledge around herbs, foraging, and fermentation. During her last few months there, she established Herbs and Wild, to directly share the food ethos's she is passionate about. The ultimate aim is to deepen the connection between people and the food on their plate.
Link to more info about Hannah’s supper clubs