April 18th Supper Club

April 18th Supper Club will be a Saturday of fun and an opportunity to make new friendships. I have chosen delicious culinary ingredients and created a menu for you that will be full of flavour.

Homemade Parmesan and Rosemary fougasse bread

traditional French flatbread originating from the Provence region, with delicious Beurre noisette

Prawn and roasted fish bouillabaisse

Dressed king prawn, Glazed jersey royals, Watercress oil

Stuffed slow-roasted porchetta

Pearl barley risotto, Spring asparagus, Calvados jus with apple and sage

‘Rhubarb and custard’

Italian meringue, compressed local rhubarb, vanilla creme mousseline, foraged herbs

For my April 2026 supper club menu,

I focus on fresh spring flavours and local Dorset ingredients. I design each course to feel balanced and seasonal.

First, I make Parmesan and rosemary fougasse by hand and serve it with beurre noisette.

Next, I create a prawn and roasted fish bouillabaisse using carefully sourced seafood.

Then, I slow roast porchetta and pair it with pearl barley risotto and spring asparagus. As a result, the menu moves from light and fresh to rich and comforting.

Finally, I finish with my take on ‘Rhubarb and custard’, celebrating local rhubarb and classic technique.

I create every menu to bring relaxed, restaurant-quality private dinining standard to my table of 12 seats.

James

at WhitePepper Chef Academy, Poole