23rd August Supper Club

A welcoming taste of the season. Three sisters refers to a traditional Native American way to grow corn, beans and squash together deterring weeds and pests. The squashes sit at the bottom, the corn grows tall and strong, supporting the vines of the beans.  

In this dish the corn is charred, the squashes roasted and the beans sautéed then all brightened with lime, coriander and chilli.

A vibrant harvest dish originally from the sun-soaked gardens of Provence, this rustic classic celebrates the summer bounty of courgettes, peppers, and tomatoes from our own allotment - each char-grilled, then lovingly simmered in rich olive oil to coax out its natural sweetness.

Rooted in rural tradition, ratatouille was originally a rustic stew, designed to make the most of abundant, fresh produce. Here, its simplicity is enhanced with fragrant herbs and the warm late summer sun.

A bold taste forged in tradition and fire, these sausages are crafted from locally reared pork, blended with a carefully balanced mix of herbs and spices from our garden, inspired by centuries-old European sausage-making.

Cooked slowly over the grill, the skins crackle and char, sealing in juicy richness and a smoky heat. Served simply to honour the quality of the meat and the warmth of the flavours.

A light celebration of Lincolnshire’s proud cheesemaking tradition. This soufflé rises gently with the rich, nutty character of Lincolnshire Poacher cheese - an award-winning, farmhouse cheddar named after the traditional English folk song.

Crafted from raw milk and naturally matured, this local cheese lends depth and a creamy tang that lifts the airy, delicate texture of the soufflé. Served warm, it’s both comforting and elegant - a perfect harmony of place and time.

A dish rooted in the fertile fenlands of Norfolk, where rich soils yield sweetcorn and the heritage of waterfowl is long cherished. The duck breast, from local free-range farms, is seared to crisp perfection, its rich flavour balanced by a smooth corn purée, and brightened with fresh coriander, green chilli, and a squeeze of lime.

This blend transforms humble regional ingredients into an unexpected treat

(VE) Marinated portabello mushrooms grilled over wood giving a rich umami flavour that per

A rich, indulgent finish to the harvest season, this chocolate cake is made with deep, velvety cocoa, echoing the slow rhythms of East Anglia’s late summer evenings. Moist and dense, it’s layered with a silky cream infused with a hint of blackberry and Lincolnshire honey — a nod to the region’s ancient traditions of beekeeping.

Finished with a scattering of toasted hazelnuts, this cake brings warmth and comfort, perfect for lingering over as the light softens and the first autumn breezes begin