The Feast From The Harvest

As we get back into our natural rhythm with private events and the occasional date that we can set aside for Supper Club loveliness - we're really excited to be able to put a new Supper Club menu together for Saturday October 16th. We're taking inspiration from a Harvest Festival vibe of gathering, making the most and dipping into those magic undertones of this time of year. 

'Harvest Feastival' is a wholehearted extravaganza of the switch of the seasons - as we enter deep autumn. Tones, textures and flavours all change at this point as do our ingredients - and techniques - for a delve into a sensory adventure. 

As ever - we'll be feasting by candlelight and in-amongst foliage of the season for a cosy little foodie jaunt... 

Special Times

This is an ultra special Supper Club that we are running smaller numbers for than usual. We wanted to squeeze a deluxe feeling of indulgence into October - so come along and join us if you fancy a real treat! 

We'll send you more details nearer the time - but generally we welcome you into The Mowbray from 18.00 for early drinks and then seated at 19.00 for the Feast to begin around 19.30. 

Feast With Us!

Expect a rolling feast of plentiful plates and abundant bowls - brimming with the best ingredients, presented with beauty, taste and flavour in mind.

Seasonality - it's where it's at for us. There's no better way to pay homage to the land and the seas around us than to plunge wholeheartedly into the joy of the harvest.

Supper

The Harvest Feastival will be served as a rolling procession of dishes, so come hungry and tuck in!

The menu is subject to slight changes - as we’re seeing what’s truly excellent from the markets on the day! 

Malted wheat & treacle loaves with salted Yorkshire Butter (v, g)

Mowbray Game Pie, orange cauliflower piccalilli (g)

For our vegetarian guests:

Roasted squash & chestnut pie, orange cauliflower piccalilli (v)

Market fish or shellfish (depending on the weather, we might be able to get some red mullet, squid or prawns) kale & hazelnut salad

For our vegetarian guests:

Dressed borlotti beans with kale & hazelnut salad (v)

Aged Hanger Steak with braised Grelot Onions, Yorkshire Blue cheese & herb pangrattato (v)

For our vegetarian guests:

Pearl barley risotto with braised Grelot Onions with Yorkshire Blue cheese & herb pangrattato

Chargrilled Tundra cabbages with sage butter (v)

Jerusalem artichokes, chicory & pancetta 

Without pancetta for our vegetarian guests

Crispy potatoes with chervil & garlic aioli (v)

TO FINISH

Vanilla & brown sugar custard tart with roast apples, pears & blackberries

with Montebourg creme fraiche (v, g)

(v) = vegetarian   (g) = contains gluten

At The Bar

We'll be mixing and shaking a sublime special edition cocktail menu that you can plunder pre dinner for an early start at the bar if you'd like to join us a touch before we take seats for dinner.