Events
The Wild Rabbit x The Barn Supper Club Series
The Bell
Thursday 16th January to Saturday 1st February
Ticket Price £195 per person including drinks
Throughout January the team from the award-winning dining room in Kingham, are bringing their immersive supper clubs to the bustling town of Charlbury.
The Wild Rabbit will be closing it’s doors for four weeks to give our team a well-deserved break after a busy and wonderful year. The restaurant, pub and pub rooms will be closed from 5th January to 9th February.
During this time, The Wild Rabbit restaurant team will be heading over to The Bell.
Cooked over flames on The Barn’s Ox grill, Executive Chef Sam Bowser has carefully curated a 5-course menu celebrating signature dishes from The Wild Rabbit; highlights include rabbit raviolo, Wootton estate venison with Jerusalem artichoke, and the nostalgic Jaffa cake.
Whether you are joining us for lunch or dinner, the memorable experience will begin with seasonal Bellini’s and canapés before guests are seated on the communal dining table.
Guests will have the opportunity to step up to the grill and speak with the chefs behind the scenes, giving unique insights into our organic ingredients at their very best, having been crafted into contemporary dishes. Drinks are included, courses have been paired with a selection from our wine and drinks list including Secret de Léoube rosé, Richard Kershaw Clonal Selection Syrah, Château Laville Sauternes, Hook Norton Stout from our local brewery and finishing with a seasonal cocktail.
The supper clubs are available for dinner on Thursdays and lunch and dinner on Fridays and Saturdays.
Search from Thursday 16th January to book.
We recommend booking well in advance as our supper clubs get booked up fast. The arrival time for lunch 12.30pm and for dinner is 7pm.
For guests who would prefer an alcohol-free alternative, please ask the team for when placing your reservation. Unfortunately, due to the nature of the event and limited kitchen space, we’re unable to accommodate any dietary requirements or allergies, including pescatarian, vegetarian and vegan menus.
Our food is made by hand in a kitchen, so we can’t guarantee anything is allergen-free. Allergens in our kitchens include gluten, eggs, peanuts, tree nuts, sesame, milk, soya, fish, crustaceans, molluscs, celery, mustard and sulphites.
A discretionary service charge of 12.5% will be added to the bill.
