Supper Club

Guest Chef Andy Platt and Sommelier/Author Bert Blaize

Thursday 30th November | 6.30pm


Please note that this is an adults-only event.

Join us for our last Supper Club of the year in collaboration with Guest Chef Andy Platt of the Relish Group and hosted by famed Sommelier/Author Bert Blaize.

This season's Supper Club combines a culinary and sensory experience designed to celebrate Winter's embrace with a cosy curated evening. Each delicious dish from our six course tasting menu will be accompanied by a wine flight hand-picked by Bert, designed to bring out the delicious favours and tantalise your tastebuds. There's never been a more perfect time to gather around bountiful tables with loved ones to sample delicious food, delightful conversations, and the simple joy of community.

Throughout each course Bert will talk you through the wine that accompanies the dish, why it has been selected as well as other interesting facts about it. He'll also host a book signing during the evening exclusively for our Supper Club guests.

Please add any dietary requirements to the notes when booking. Vegetarian and vegan alternatives are available with prior notice. All drinks apart from six wine flight to be charged as taken.

About Bert Blaize

Bert learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat Saisons, 2 Michelin Star in Oxfordshire. Before joining the Clove Club - UK’s top-ranked restaurant in ‘World’s 50 Best Restaurants’ for two years running and 26th best restaurant in the world. He collaborated with Dan Barber of 'Blue Hill At Stone Barns' on his revolutionary 'WastED' project.

In 2019 Bert won the UK’s Top Young Sommelier competition sponsored by Flint wines. He then blended & released his own wine with legendary estate Château Pesquie. In 2018 he was nominated by GQ Magazine and Imbibe Magazine as ‘Sommelier of the year’.

He then went on to open the Mandrake Hotel as ‘Head Director’. Where he was named in the top 50 most influential people in the wine industry by Drinks Business. In 2020 he published his first book with Penguin ‘Which Wine When’ – what to drink with the food you love. It was shortlisted for The Fortum & Mason Award for Drinks book of the year 2021. He then opened Bottles 'n' Jars in Highgate - an award winning wine & deli shop.

the menu


Tunworth & Black Walnut Gougere

Spiced Dorset Crab Dog, Pickled Chilli & Fennel

Game Sausage Roll, Quince Chutney


Scallop, Cauliflower, Grenobloise


Bbq Cauliflower, Golden Raisins & Sauce Grenobloise


Roast Goose Breast, Pear, Chestnuts & Thyme

(Goose Fat Potatoes & Braised Red Cabbage)


Wild Mushroom Pappardelle, Jerusalem Artichoke & Truffle


Ashcombe, Walnut Cracker & Fig


Chocolate Nemesis, Crème Fraiche