In celebration of traditional British cooking, The Wild Rabbit’s award-winning kitchen is launching a series of exclusive supper clubs throughout 2023 to promote the brand new series of tasting menus.
Known for creating dishes that bring a contemporary twist to fine dining, executive chef Sam Bowser is introducing a year of tasting menus which take guests on a culinary journey, travelling through the British seasons. Each of the five menus will feature six curated dishes that celebrate hero ingredients of the season.
These ingredients provide the framework around which each tasting menu is developed, creatively ensuring the utilisation of nature’s larder when the finest quality ingredients are in their prime. Themes include British Orchard, Pickles and Preserves and In Praise of Offal, to name a few. The arrival of each seasonal tasting menu will be celebrated with a hosted supper club in The Wild Rabbit dining room with an opportunity to meet with Sam Bowser and head chef Kathryn Law.
‘Our tasting menus have been split into six themes throughout the year,’ explains Sam, ‘showcasing some of the core principles that guide our menu development and ingredient sourcing at The Wild Rabbit. The aim of our tasting menu is to highlight these practises. Each one is a representation of how we like to work; be it using the whole animal, preserving, celebrating under used cuts and utilising ingredients when they're at their peak.’
THE MENUS
Pickles & Preserves Supper Club: Monday, January 23
Pickles and Preserves will kick off the first supper club, showcasing the art of preserving heritage varieties of fruits and vegetables grown on The Wild Rabbit’s sister farms alongside cured meats and fish, ensuring nothing goes to waste and is saved when in its prime.
Green Shoots Supper Club: Monday, April 24
Green Shoots celebrates the arrival of spring’s long-awaited produce. Green, white and wild asparagus, purple and white sprouting broccoli and sea kale are complemented by organic chicken from the sister estate in Wootton and shellfish.
Lamb Nose to Tail Supper Club: Monday, June 19
The Lamb Nose to Tail menu showcases the organic pastured lamb raised outdoors purely on wild forage on the pastures of the sister farm at Daylesford Organic. The menu celebrates not only one of the most delicious meats to eat, but also wasting as little of the animal as possible. Other key ingredients include violet artichokes, grelot onions, Jersey Royals, sheep’s yoghurt, sorrel, sweet woodruff, peas and courgettes.
British Orchard Supper Club: Monday, August 14
British Orchard is a truly unique menu dedicated to the fruit grown in the nature filled orchards on The Wild Rabbit’s doorstep. This tasting menu will see homegrown quince, damson, apple, pear, medlar and greengage take centre stage on the tasting menu complemented by responsibly sourced fish and meat from the Wild Rabbit’s sister farms.
Game Supper Club: Monday, October 30
Game signifies the height of the shooting season. The tasting menu will include venison from Staffordshire sister farm, one of the largest red deer herds to be raised on an organic forage-based diet in ancient parkland, maturing slowly and naturally as they would in the wild. Other key ingredients include grouse, rabbit and blackberries, watercress, red cabbage and juniper.
The Wild Rabbit sommelier will create a wine pairing for each supper club and, throughout the series, special guests will join the events to talk about the ingredients throughout the evening. The ticketed events are bookable through thewildrabbit.co.uk and tickets are £75 and £59 wine flight.
The Wild Rabbit, Church Street, Kingham, Oxfordshire, OX7 6YA, tel: 01608 658389.
