Supper Club Scoop

We teamed up with our good friends Ashoka to bring you a delicious Supper Club...It was an event that sold out within 3 days and it was an absolutely splendid evening, packed full of amazing people - lots of Supper Club regulars and lots of new faces.

We were thrilled to welcome Mr Ashoka himself (who had a VERY rare Saturday night away from Ashoka HQ) who has been a regular at The Mowbray over the last few weeks for regular tasting sessions at The Mowbray Kitchen.

What We Drank

Our top tipple of the night was our self-named gin & tonic - 'The Queen Vic'. Made using the beautifully indigo hued Empress Gin and named after Queen Victoria who was Empress of India in 1889, the year The Mowbray was built.

The Mowbray Bar had also been busy on with creating Ginfusions to compliment our menu - and presented No 1. Cardamom / Bay / Cinnamon and No. 2 Chilli / Coriander Seeds / Fennel each topped with tonic and finished with botanicals.

Guests also loved our three Spritz - Yorkshire Rhubarb, Lucy in the Sky (named after our Head of House for her birthday) and a classic Aperol. We also served up a shaken Mow-Tini and the Rose infused 'The Bollywood'. Needless to say Thornbridge Brewery's pale ale - Jaipur hit the spot for local ale lovers...

What We Ate

The Mowbray kitchen presented a rolling sharing table menu - which meant we kept bringing dishes to the table - so no traditional starter and main course! Everything was made fresh from The Mowbray Kitchens - from our chutneys, breads, marinades and of course we only source tip top local meats, fish and vegetables for our tables.

Guests dined in candlelight with seasonal stems in antique vessels dotted around the tables for curiosity and charm. The rolling sharing nature of our menu meant guests could pass, share, chat and feast - and as usual our guests made new friends and set dates to meet up at the next Supper Club!

Mango & Fresh Ginger Salsa

Yorkshire Rhubarb, Pink Peppercorn & Preserved Lemon Chutneh

Green Bean Piccalilli

Spiced Yoghurt

Mowbray-made Chargrilled Flatbreads

BBQ Cod Cheeks with Toasted Coconut & Coriander Salad

Bhaji onions booked 2-ways

Classic Reyteh

Baked Pilau Rice (came with a spice warning)

January King Cabbage & Carrots, shredded and tossed with fresh ginger and toasted spices

Ashoka The Fierce : Local Lamb Shoulder marinated with Lancashire Yoghurt and slowly cooked with Ashoka’s family recipe spices

The Kalinga : Paneer Cheese, coated with spiced Yoghurt & Chargrilled with an Aubergine curry - for our vegetarian guests

For Pud

Parle G Panneh Cotteh with Apricots, Sultanas & Figs steeped with spiced syrup & orange zest sprinkled with crushed pistachios

Ashoka Mints of course!

Thank you!

A massive thanks to everyone one who joined us for the evening - and also special thanks to Ashoka for being such amazing collaborators! We're already talking about our next date for an Autumn feast!

Heartfelt thanks to Andrew Tregoning from Tregoning Films for capturing our evening most beautifully!