Sloe and Wild are very excited to be presenting the first supper club in this stunning venue. Using a collaboration of locally foraged wild greens and Tuppenny Barns’ organic produce, award winning chef Mark Robinson will create an exciting vegetarian feast.

Mark has carefully crafted the following 3 course vegetarian menu for the evening:

Barley miso broth, 630 slow cooked free range egg, wild garlic ferment, pickled ginger, crispy fried nettles.
•
Warm cauliflower cake, swiss chard & wild greens, jack the hedge seeds, fennel riccotta, brandy wine heirloom tomatoes, Maggies’ leaves & herb salsa
•
Greek filo pastry custard tart, jostaberries, raspberries & redcurrants, buckwheat                                                                                                        honey, mint & yoghurt

Mark has built up an ardent band of foodie followers since creating pop up suppers in the locality over the past 12 months. Prior to this he worked at the award winning Horse Guards in Tillington. We are delighted that he is making his first guest chef appearance at Tuppenny Barn and we know that you are in for a foodie treat.  As this is one of our fund raisers all profits will be given to the charity.

Pre order wine or bubbly for the evening by emailing nic@tuppennybarn.co.uk