About this Event
Burnt Sugar's Supper Club
Join us at the beautiful Vallis Farm for a winter's night of seasonal food made with local ingredients.
We'll be welcoming guests with a warming spiced cocktail around the roaring log fire, before settling into a winter's feast together around the candlelit farmhouse kitchen table.
Brought to you by Dominique Göltinger, ex-head chef of Little Walcot, Eight Stony Street, At The Chapel, Maremma and the renowned Bistro Bruno Loubet at the Zetter Hotel and partner Emma Bebb, guests can expect relaxed modern European food, with a fusion of Asian ingredients.
Both are passionate believers in working with local suppliers and matching sustainable, ethical and seasonal food and wines to create the perfect balance between taste and terroir.
A carefully sourced selection of wines from small, independent producers will be available to purchase on the night.
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Sample menu - subject to change
On arrival
Hot buttered spiced rum (non-alcoholic version available)
Cured chalk stream trout, fennel tartlet, creme fraiche
Westcombe cheese biscuit, truffle mousse
First course
Seabass ceviche, ponzu dressing, Japanese seven spice, pickled plum purée
or
Confit pumpkin, Castelfranco radicchio, miso, sesame dressing
Main
Grilled rib of beef, burnt salsa verde
or
Wild mushroom & rainbow chard pastilla, labneh, dukkah
Dessert
Twice-baked chocolate cake, crème fraîche, hazelnut praline
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We are taking pre-orders for all bookings, so please include a note in your booking to let us know what you would like.
Please let us know about any allergies or food intolerances - we won't be able to cater to them without prior knowledge.
Arrival & welcome drink: 7pm
Dinner: 7.30pm
Event Venue & Nearby Stays
Vallis Farm, Egford Hill, Frome, United Kingdom
GBP 49.46
