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The Woodland Supper Club Feast

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Date/Time
Thursday, 6 June, 2019
6:00 pm - 9:00 pm

Location
Surrey Hills Yurts Logmore Lane, Westcott Surrey RH4 3GB


Book your space today for a truly unique fabulous feast in the woods with like-minded foodies!

Grab your friends and head over to Surrey Hills Yurts in Westcott nr Dorking  for the coolest Supper Club, unlike any restaurant you’ve ever experienced. 

Your table will be elegantly set in the woodland, in a space of true natural beauty amongst the trees, an Instagram and Pinterest worthy picture for sure!

When it comes to food…we shall be truly spoiling you with a four course meal served sharing style, straight from the flames! 

About Chef Jacqueline Wise
A creative and passionate Cordon Bleu Chef trained at Tante Marie, Jacqueline has worked at Buckingham Palace, The Ritz and Michelin Star restaurants. She has also been on the Radio, Television and in Magazines sharing her knowledge as well as winning Channel 4 TV Show ‘Win It Cook It.’ A true ‘foodie,’ Jacqueline’s enthusiasm and love of her work shines through in every event, she will be delighted to share this memorable day with you and awaken your inner chef.

Complimentary glass of wine/beer served with dinner.

Delicious local gins, wines and beers available to purchase during the event.

Gorgeous overnight glamping accommodation also available with Surrey Hill’s Yurts at the rate of £150 for 2 adults for a night.

Time 18:00 – 21:00 (please arrive 15 min prior to the event)

Price £50 per person

To book go to https://surreyhillsyurts.co.uk/workshop-calendar

Places are limited for this Supperclub so please book fast to secure your place. Dietary requirements can be catered for as long as given in advance

Parking Available – please specify amount of cars when booking.

Menu

Nibbles Woodfired flatbreads with spiced dukka & local oils

To start Handmade burrata cheese, heirloom tomatoes, black olive, lemon & basil oil, sea salt

Main Honey seared guinea fowl, creamy summer vegetable & basil orzo, pea shoots, Parmesan crisp, balsamic glaze

Dessert Pear mille feuille, cardamom cream, salted caramel sauce, vanilla fudge

To finish Local cheese board

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