Join Honey & Rye’s Annabelle Davis, and GULP’s founder Kaye Winwood for an unforgettable edible journey through autumn. This supper club with a twist is the perfect way to celebrate the fruits of autumn, with a menu designed to bring the flavours of the season to life!

Taking inspiration from the orchard in the Warstone Lane Cemetery and surrounding areas, the menu will take guests on a journey, revealing the deeper meanings and rituals behind some of the everyday foods we eat!

Expect foraged ingredients, locally seasonal produce, and heart-warming flavours to excite the senses!

This vegetarian menu draws on themes of food rituals and symbology to produce a creative experience for curious diners.

MENU

Amuse Bouche Amusement for your mouth and nose with this Interactive hand cleansing - drawing on both taste and olfaction this course will provide sensory eating to begin your experience

For starters... Emmer grain bread with lacto-fermented mustard butter served with labneh, brown butter, burnt lemon & pickled blackberries, and dried yarrow flowers

Autumn on a plate Fresh tagliatelle, butternut squash purée and wild mushrooms, with a foraged sharing salad

A Floral Palate Cleanser Rosehip sherbet with a flower biscuit

The fruit of Eve? Apple custard tart with crabapple jelly

Sweets of the forest Wood ear mushroom rehydrated in elderberry liqueur and dipped in chocolate

Tea infusion To finish the experience, guests will be served a refreshing infusion from foraged bounty

This is an indicative menu, which may change before the night. The menu is vegetarian. Additional dietary requirements and allergens will be met where possible - please get in touch to discuss before booking.

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