A Wild Seasonal Feast - 6th anniversary edition! 

On Friday 25th of October we’ll be celebrating All Hallows' a little earlier than usual...

The Feast of All Hallows' 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 can't wait to present 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...

The Feast

Our 6th Anniversary Edition Feast 

FIRST

Sourdough & butter (v, g)

Pan roasted pigeon breast with smoked and roasted onion squash & pickled mushrooms

For our vegetarian guests - Braised beetroot with smoked and roasted onion squash & pickled mushrooms (v, ve)

Goats curd ricotta with burnt & peeled leeks and black garlic dressing (v)

Ribolita - brothy cannellini beans with cavolo nero and toasted croutons (v, ve, g)

THEN

Spiced venison ragu with soft polenta, topped with tangy mojo verde - spiced and roasted venison shank, slow cooked in a rich sauce. 

For our vegetarian guests - Rich, slow cooked and lightly spiced lentil ragu, with soft polenta and tangy mojo verde (v)

Roasted Jerusalem artichokes and radicchio tossed with pickles, toasted hazelnuts and fresh herbs, finished with an orange and fermented chilli dressing (v, ve)

PUD

Chocolate torta with seasonal black figs and creme fraiche (v)

(v) = vegetarian  (ve) = vegan  (g) = contains gluten

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 - we’ll be bringing a sublime supper to mark the season - albeit a touch earlier than usual!

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