WILLIAM SITWELL'S SUPPER CLUBS

William Sitwell’s Supper Club is one of the country’s best-known dining programmes. The exclusive events see celebrated chefs cooking fabulous food served in two fantastic locations: The Cow Shed at Rooks Nest Farm, William's family home set in the stunning hills off Exmoor and near Wiveliscombe in Somerset and at Fortnum & Mason's iconic flagship store on London's Piccadilly. To receive notifications of future events please email sitwellsupperclub@hotmail.com. As soon as each event is finalised you'll receive an invitation via Eventbrite. 
 

ABERFELDY BURNS NIGHT
BY BOISDALE

The Sitwell Supper Club is delighted to announce its first event of 2022: on Saturday January 22 at 7PM: a celebration of the life and poetry of the poet Robert Burns with feasting, poetry and whisky orchestrated by famed Scottish restaurant Boisdale of Belgravia and in association with Aberfeldy Single Malt Whisky.

William  is teaming up with founder of Boisdale, Ranald Macdonald (pictured, left), a restaurateur of legend, the younger of Clanranald and eldest son of the 24th chief and captain of Clanranald. Working with Wiveliscombe chef Tim Zekki, Ranald will present a traditional Scottish feast of smoked salmon, haggis and, of course, fine whisky.

Menu
 

Starter

Dunkeld smoked salmon
 

Main course
Haggis, neeps and tatties with Aberfeldy 12-year-old
 

Pudding
Scottish tart with Aberfeldy 16-year-old

Cheese course

Selection of fine Scottish cheeses with oatcakes and chutney

A FEAST OF GAME BY
TOM GODBER-FORD MOORE

The Sitwell Supper Club is delighted to announce the first event of February: a Game Feast cooked by celebrated Exmoor game chef Tom Godber-Moore Ford. Tom's array of dishes present what he calls 'wild food' in spectacular, delicious fashion. From a wild mallard salad and apple-brined pheasant to a rye and cobnut cake with wood sorrel, Tom will change the way you think about game forever!

Tom and his team will cook your dinner outside on a hanging frame grill and, as ever, the four-course feast will be accompanied by wines selected by your host William Sitwell.
 

Menu
 

On the table
Pheasant finocchiona

Buttermilk partridge, winter truffle, parmesan
 

Starter
Wild mallard, celeriac, whortleberry, hazelnut
 

Main courses from the wood fire
Apple-brined pheasant, Tuscan pheasant sausage, game rice, smoked quince aioli

Salad of fennel, apple and watercress
 

Pudding
Spiced rye and cobnut cake, Greek yoghurt mousse, wild fennel, wood sorrel