A Wild Seasonal Feast - 5th anniversary edition! 

On Friday 3rd of November - The Feast of All Hallow's marks the end of an abundant summer and a plentiful yield of fruit and fat of the land through Autumn. We love and are greatly inspired by ancient community rituals around this time - including Harvest Festival and the mindful preparation for the cold months to come. 

These rituals have inspired a magnificent All Hallows Feast, filled with ingredients that have been pickled, fermented and smoked - techniques used to preserve supplies for the cold winter months ahead

We have been working on a thoughtful late autumn/early winter feast using the very best local ingredients for the ultimate celebration of end of year feasting. We're championing Skandi and Norsk vibes, Sheffield soul and the best local and hyper seasonal ingredients…

The Feast of All Hallow's has become our landmark annual feasting event - so we're greatly looking forward to presenting an epic feast for a magnificent crowd...Hope you can join us!

The Feast

5th Anniversary Edition!

Our very first All Hallow’s supper club was one of our very first house events at The Mowbray - and one of the most memorable and special. Inspired by the early winter harvest and traditional preserving techniques - with a nod to the Day of the Dead. As nearly 100 guests cut through the buttery pastry, the aroma of richly spiced venison filled the air - one of our favourite supper club memories. 

To Start: Cured/Smoked/Preserved

Malted wheat & treacle bread with Longley salted butter (v, g)

Roast radicchio with orange, shaved fennel & Centosettanta cheese (v)

House smoked mackerel or red mullet (if available) with pickles & horseradish creme fraiche

Or smoked beetroot with pickles & horseradish creme fraiche

Game terrine - with rabbit, duck & pheasant with sweet pickled plums 

Or salt baked & charred celeriac with walnut dressing (v, contains nuts)

Followed by…

Pie de Muerto

On the ‘Day of the Dead’ it is traditional to decorate loaves in the spirit of the festival; Pan de Muerto. We celebrate the venison season by lovingly braising it with wine and spices, serving it up with our smoked Mowbray mash and some gorgeous greens.

Venison pot pie spiced with juniper, chilli & roast cocoa nibs - with a buttery flaky pastry lid (g)

Or for our vegetarian guests:

Stuffed munchkin pumpkin (v, g)

Sides to share

Mashed British potatoes finished with smoked butter (v)

Cavolo nero with black garlic oil (v)

To Finish

To be announced! 

The Bar

As ever - The Mowbray Bar will have curated a clutch of specialist cocktails designed to complement the feasting menu. We’ll also have our full bar menu available as well. 

How To Book

Arrivals are from 18.30 if you’d like to start early at the bar! 

We’ll be inviting you to take your seats for dinner at 19.30 - with the Feast beginning at 19.45. 

Just let us know if you’ll be joining us early - otherwise we’ll see you from 19.00. 

All bookings are through our online shop - just leave us a note in the comments box at checkout if you’d like to join us earlier and if you have any dietary requirements we need to know about