In conversation with the Farmers, Growers, Chefs and Sustainability experts behind our food.
Our philosophy of living, working, cooking and eating in harmony with the seasons means our chefs are in tune with the most exciting, inspiring and delicious ingredients from nature’s larder at any given moment. Spring, summer, autumn and winter each bring new flavours, textures, scents and colours – and an opportunity to celebrate them, which is what our supper club nights are all about.
The Wild Rabbit Suppers in 2024 are a series of five-course tasting menus in celebration of British ingredients at the peak of their season. Each new season will be introduced with a special launch night in April, June, August and October, hosted by some of the experts who make it possible for us to enjoy these wonderful ingredients.
The evenings begin with welcome drinks and canapés before you head to the dining room. Each of the five courses will be introduced by our Executive Chef Sam Bowser, accompanied by special guests such as our Head of Sustainability Will Dennis and Head of the Market Garden Jez Taylor to say a few words throughout the evening. Guests will be invited to try their hand at mixology, making delicious cocktails and mocktails to accompany the final dessert course.
Guests will also have the opportunity to step inside our award-winning kitchen and speak with the chefs behind the scenes before the end of the night, and everyone will go home with a gift bag, with our compliments.
Places are limited so book early for a unique experience that lets you dig deeper into the seasonal British food landscape.
Monday 22nd April 2024
A five-course tasting menu at the Wild Rabbit, with special guests.
Featuring the spring ingredients we look forward to all winter, such as wild garlic, broad beans, asparagus, foraged nettle and rhubarb along with rabbit, langoustine and halibut.
Monday 17th June
A five-course tasting menu at the Wild Rabbit, with special guests.
The freshest flavours from British waters, including Porthilly oysters and Cornish turbot with chalk stream trout, caviar and samphire.
Monday 19th August
A five-course tasting menu at the Wild Rabbit, with special guests.
Ripe and juicy homegrown fruits take centre stage on this menu, with dishes inspired by cherry, apple, plum, quince and greengage, complemented by responsibly sourced fish, and meat from our sister farms.
Monday 28th October
A five-course tasting menu at the Wild Rabbit, with special guests.
Nature’s larder is at its most bountiful in autumn and this menu features hearty, flavourful dishes of venison from our sister farm in Staffordshire, partridge, rabbit and medlar, blackberry and elderberry.
With the first glimmer of sunlight, green shoots of wild garlic begin to appear in the woodlands of our Cotswold farm. Our chefs harvest the fragrant leaves by hand ready to bring a taste of spring to our menus....
When sourcing exceptional produce and flavours for our menus, our team are commitment to championing the artistry and skill of Britain’s most dedicated growers.
Provenance and the welfare of the produce we work with is as important to us as its flavour, and when seafood isn’t sourced responsibly, the impact is far-reaching: overfishing and harmful practices threaten delicate marine life, damage ocean habitats and…...
