Saturday 19th October
FEAST took the opportunity to focus and celebrate British food for our latest supper club. Another sold out event with a wonderful mix of people who embraced the Supper Club philosophy.
The menu was created using produce supplied by local suppliers (when available) including home grown herbs (Thanks Mark and Brian) …. who would have known Sage would be so difficult to get hold of this time of year.
Celeriac Soup With Crispy Sage 
Whipped Welsh Goats Cheese with Heritage Beetroot Salad
Starters complete, we then moved on to the course we were all really looking forward to. The smell coming from the kitchen was incredible, the “Ivy Recipe” Shepherds Pie. We were confident this would be a roaring success! Hasten to add … we weren’t wrong, every plate came back empty which is always amazing to see.
The Ivy Recipe Shepherds Pie 
Buttered Carrots and Peas
Then ….. dessert ….. to say we were pleased with the two options is an understatement. We always worry a little when creating very popular courses, and to include two absolute classics was …. nerve jangling! We knew we had chosen the right desserts when orders arrived asking for “half’n’half” ….. after all, why taste one, when you can taste them both
Vanilla Rice Pudding with Blackberry Compote 
Sticky Toffee Pudding with Whiskey Caramel Sauce
We finished the night with Nettle Tea, a few more glasses of wine and lots of happy smiling faces.
Thank you to everyone who came to this event and we look forward to see you at future events.
Don’t forget, we have 2 more scheduled events for 2019, Saturday 30th November and the Saturday 7th December.
Check out the events section on our website for more details.
Well done on delivering another wonderful night, stunning food in a great venue.