Tandoori-grilled starters by Atul Kochhar
GLENMORANGIE BURNS NIGHT WITH MARK MCCABE
FRIDAY JANUARY 26 2024
The Sitwell Supper Club returns with a bang for Burns Night 2024 on Friday January 26 at Rooks Nest Farm, Taunton, Somerset, TA43PT. In association with Single Malt Whisky Glenmorangie this will be a feast for the senses grounded in the finest traditions of Scottish poet Robbie Burns.
Our chef for the night is Mark McCabe, one of Scotland's finest cooks living and working in Somerset, who will be familiar to many as a contestant on Great British Menu 2023. Mark competed for his home nation of Scotland, reached the Judging Chamber stage of the BBC2 competition and ended as runner-up to Champion of Champion Adam Handling (a Sitwell Supper Club regular chef!).
Mark's menu for Burns Night 2023 reflects both his passion for seasonality and sustainability and his ingenious interpretations of the classics. Across the menu of some eight dishes, from snacks to desserts, there's smoked trout, venison, butteries, haggis and custard tart. And a host of delicious drinks from cocktails and sparkling wines to fine wines and, of course, a choice of Glenmorangie whiskies with the haggis.
Founded in 1843 by farmer William Matheson, Glenmorangie's distillery in the Scottish Highlands is rooted in an extraordinary vision. Utilizing unique Tarlogie Springs for a distinctive fruitiness, we've pioneered whisky innovations, from the legendary Glenmorangie Original to the tallest copper stills in Scotland. Today, they continue that legacy, building strong community ties and crafting award-winning whiskies.
On this night you'll get the chance to taste a number of their whiskies including a Glenmorangie Original 10 Years Old, Lasanta 12 Years Old, Quinta Ruban 14 Years Old
Glenmorangie Original 10 Years Old: Double distilled, 10 years in American ex-bourbon casks, including unique air-dried "designer casks" from Missouri, developing peach and vanilla flavours, embodying the perfect house style balance.
Glenmorangie Lasanta 12 Years Old: Aged 10 years in bourbon casks, finished in Spanish sherry casks for sweet textures and enticing aromas.
Glenmorangie Quinta Ruban 14 Years Old: Aged in ex-bourbon casks, then transferred to ruby port pipes for depth and bold chocolate flavours, non-chill-filtered to preserve complex aromas and rich mouthfeel.
But first, with the help of our fabulously kilted regular duo, you'll arrive to the sound of pipes and later experience a truly authentic piping in of the haggis and the famous address.
Your host, as ever, is William Sitwell, one of Britain's foremost food writers. Restaurant critic for The Telegraph he has been a regular judge on the BBC hit show MasterChef for almost 20 years. His supper club in Somerset is a firm favourite for lovers of great food, great wine and great times!
The dinner will take place within our winter tent in the converted cow shed at William's Somerset home, Rooks Nest Farm. As a diner you'll take your seat, marked with place cards for you and your party.
Drinks are from 7pm. Speeches and dinner at 7.30pm. The event ends at 10.30pm.
Choice of Glenmorangie cocktails
Fishers gin and Double Dutch tonic
Fortnum's Blanc de Noirs Extra Brut Champagne, Maison Bonnet. Produced by Maison Bonnet, F&M's Extra Brut Blanc de Noir Champagne is made exclusively from Pinot Noir grapes sourced from Les Ricey in the Côte des Bar region.
Desert whisky pairing: Nectar 16 Years Old is aged for 16 years in an enhanced combination of bourbon and sweet white wine casks, resulting in even more sumptuous sweetness and complexity
We offer a fabulous selection of wines which can be purchased on the night or when you buy tickets (you'll avoid the queue at the bar and if you pre-pay you'll get a discount). You can collect your pre-ordered bottles from the bar.
Please see below (scroll down to 'Wines') for full details on wines, and select wines when you purchase tickets.
Lightly smoked trout, buckwheat and winter herbs
Venison loin, blackened apple, wild garlic capers
‘Butteries’ and smokie butter
BBQ and glazed hen of the wood, mushroom and barley savoury porridge
Venison haunch and haggis, confit neeps, burnt onion and pear
Toasted oat custard tart, honey and crowdie (or Cranachan) ice cream
Squash marmalade jellies
Glenmorangie Whisky Tablet
In addition to welcome drinks, waters are included in the ticket price; refreshing Acqua Panna and sparkling San Pellegrino.
Wines, selected by William Sitwell, and other drinks such as local Exmoor Ale are extra and can be purchased from the bar.
After-dinner cocktails are also available, courtesy of Moth drinks, who provide a range of stunning mixes such as an Old Fashioned, Negronis and Espresso Martini.
The Sitwell Supper Club is also proud to be associated with Richard Brendon glassware. Designer Richard's wine glasses were created with the assistance of Jancis Robinson OBE MW and his collection of cocktail glasses are beautiful mouth-blown glassware inspired by a mix of turn-of- the 20th century and modern cocktail culture.
There is car parking on site.
Any queries please email: firstname.lastname@example.org
PLEASE READ THIS SECTION CAREFULLY
PLEASE NOTE ALL DIETARIES MUST BE CONFIRMED SEVEN DAYS PRIOR TO THE DINNER
What time does the event begin? Doors open at 7PM. Please note drinks are not served until 7PM.
What is the dress code? Regular guests dress smart/casual with warmth a key factor in their style. Please note this event takes place in an old cow shed. While there is heating and blankets, please dress for the outdoors.
What are my transport/parking options for getting to and from the event? There is parking at the venue. You are welcome to leave your car overnight and take a taxi home.
How can I contact the organiser with any questions? Email: email@example.com
I'm a vegetarian, can you cater for me and show me some love? At The Sitwell Supper Club we always welcome vegetarians and vegans. See above, in the menu section, alternatives for veggies, vegans and those with nut allergies. crafting menus for you every bit as delicious as the above. Email: firstname.lastname@example.org
I have a nut allergy, is your menu safe? We can provide a nut-free menu on request. Simply email the host to request.
I'm gluten-intolerant and prefer to avoid dairy. Yeah, yeah, yeah. Look, as above, we're only too delighted to adhere to dietary requests. Please simply email us and then identify yourself clearly on arrival on the night so we can ensure you get the correct food. Please alert us of dietary requirements at least seven days prior to an event. We are unable to cater for dietaries after that deadline.
If the event is showing as sold out, is there hope for me and my pals? You can email the host requesting seats in the event of dropouts.
What are the seating arrangements? Seating is allocated by the host and seating will have place cards. If you have friends coming under a separate booking please email the host if you would like to sit with them. Email: email@example.com
What's the refund policy? There are NO refunds. Please read FAQs carefully so that you are happy with everything before you book.
What's the dress code: We strongly recommend that you dress for the cold. While we have a space blower in the tent and the warmth of our gathered guests and blankets better to shed a layer than shiver. And for Burns Night we hope you'll get into the spirit with a flash - or more - of tartan!
Where can I stay?
There's also Demsey, a charming 18th century cottage in the next door village of Brompton Ralph - a five minute drive, or you could walk across the fields... This exquisite accommodation can sleep four people, it's a very rural escape, well-appointed and children and babies are welcome too!
And close to our nearest town of Wiveliscombe you can rent a beautiful cabin for two at North Down Farm. Amid a 190-acre beef cattle farm it's a cosy place to stay with a wood burner, an Everhot stove and wonderful views.
Supper club guests can also benefit from a 10 % discount if they book into the Yarn Market Hotel in Dunster. The hotel also offers free transport and special weekend deals for groups of seven or more.
Or make a cosy long weekend of it with utterly fabulous views and book a shepherd's hut at nearby Higher Roddon Farm. Duncan and Alexis Thomas rent out two couple's huts on their farm.
We also highly recommend a stay Steam and Stars, a luxury shepherd's hut or chic vintage caravan in Sampford Brett, near Williton. Check out steamandstars.co.uk and let them know that you're coming to the Sitwell Supper Club! Owners Trevor and Bee will also drive you to and from Rooks Nest!!
In a new feature at Sitwell Supper Club, guests can now pre-order wine. Bottles will be placed at your seats. This will save you queuing at the bar prior to dinner AND save you money as we'll offer discounts on all pre-ordered bottles. You can order as much as you wish, but, of course, can purchase further wine at the bar on the night.
Some of the wines listed in advance are of limited quantity, so you can only purchase while stocks last. We shall de-list once wines have been sold out
The Swooper, Fiano, 2017
A lively, dry, aromatic white from a grape grown mainly in Italy. Conditions in South East Australia make for a delicious, reliable bottle. With some age, the wine also has additional character and body and is drinking very well at this time. A popular choice at the Supper Club.
Bar price: £25. Pre-paid price: £20
Bourgogne Chardonnay Domaine Regis Bouvier, 2018
From the heart of the Burgundy region of France, the Côte de Nuits, comes this fabulous chardonnay (a white Burgundy) made by Bernard Bouvier who engages organic principles in his wine-making at Marsannay. The grapes are tasted on the vines prior to picking are then hand-picked prior to maceration during which very little extraction is done. His idea is to create a wine of balance and vibrancy. This bottle has verve and retains the freshness of the fruit. It's a dry wine with a hint of citrus and a touch of brioche and a great example of chalky, clean and complex Chardonnay.
Bar price: £55. Pre-paid price: £45
Château Reynier, 2018 MAGNUM
Located in the Entre-Deux-Mers, on the slope of Branne near St Emilion, Château Reynier is owned and managed by oenologist Marc Lurton. Combining traditional and modern techniques, the wines produced are excellent value quality Bordeaux. Made equally with Merlot and Cabernet Sauvignon you'll get fresh aromas of ripe red berry fruit. The wine is medium-bodied with round and well integrated tannins and a good length. Exceptional value and our ever-popular house claret. Usual bar price for 75ml is £30, so this is a steal!
Bar price: £55. Pre-paid: £50
Cabernet Franc 1620 Lorgeril 2021
A fabulously light, but flavour-filled wine from the French Languedoc. The Domaine comprises of 340 hectares, mainly in the Cabardes region of northern Languedoc, close to the medieval city of Carcassonne. Miren and Nicolas de Lorgeril, direct descendants of the first Marquis de Pennautier, are the tenth generation of the family to make wine here. And this, slightly spicy Cabernet Franc, is a beautiful bright ruby red in colour. The nose has red cherries and currants in abundance, these red fruits follow through on the palate with a menthol note and spicy pepper. The wine has beautiful structure with fine tannins and a long and powerful finish.
Bar price: £35. Pre-paid £30
Château La Croix du Duc, 2020
This 15 hectare estate is located next to Lussac St Emilion, Southwest France and has been in the hands of the Chollet family for over 150 years. The vines are located on clay and gravelly hillsides facing south west. This is a lovely claret made with 80% Merlot and some Cabernet Franc and Cabernet Sauvignon. You'll taste aromas of red fruits with light toasted notes. It's round on the palate with soft tannins and makes for a very versatile and elegant red.
Bar price: £45. Pre-paid: £40
Vino Nobile di Montepulciano Riserva Crociani 2018
From the rolling Tuscan hills of central Italy comes a glorious red wine stored in 14th century cellars. Winemaker Susanna Crociani blends Sangiovese with a little Canaiolo and Mammolo, and traditional winemaking methods encourage extraction of voluptuous fruit character, with a distinct mineral and subtle oak influence after two and a half years in barrel and a further six months in bottle. The wine is ruby red with an orange tint, leading to a delicate and intense wine.
Bar price: £55. Pre-paid £50