Supper Club at The Mill Kitchen
On Thursday, 26 February 2015 from 7pm, till 10.30pm, The Mill Kitchen is hosting a rather special supper club…
Winter can feel like a hard time of year to eat seasonally, let alone well. Traditionally techniques such as fermenting, pickling and brining have been used to preserve meat and vegetables in order to survive the cold winter months, as well as adding a wealth of interesting flavours and health benefits.
We have taken this as our inspiration to produce a menu that uses at least one of these techniques in every course. We aim to demonstrate that seasonal eating and traditional techniques are still relevant, enjoyable and health-giving, by serving some great food in the cosy evening environment of the Mill Kitchen.
For the full menu and tickets, head to the booking page here.