March 7th Supper Club

For my 7th March Supper Club, I focus on bold seasonal flavours and carefully sourced ingredients. I design each course to take guests on a journey through texture, balance, and comfort.

Homemade Brioche

Caramelised onion butter

Roasted Celeriac Velouté

Braised beef shin, charred leek, leek oil

Crispy Pan-Fried Sea Bream

Wild garlic and tomato tortellini, crispy mussels, mussel crème fraîche sauce

Tiramisu Choux Bun

Coffee and stout mousseline, dark chocolate ganache, cherry purée

How Do I Create 7th March Supper Club Menu?

I begin with homemade brioche and caramelised onion butter to create a warm and welcoming start.

Next, I roast celeriac to build depth and pair it with braised beef shin and charred leek for rich flavour.

Then, I pan fry sea bream until perfectly crisp and serve it with wild garlic and tomato tortellini, finished with a mussel crème fraîche sauce.

Finally, I create a tiramisu choux bun with coffee and stout mousseline and dark chocolate ganache for a memorable finish.

As a result, this menu blends classic technique with seasonal Dorset produce in a relaxed supper club setting. I keep these evenings intentionally small so every guest enjoys a personal experience. Only a limited number of spaces remain for this event.

Hosted at the White Pepper Chef Academy, this foodie event is about more than just exceptional food. It’s a space to slow down, connect, and share an evening of conversation and happiness. Where strangers become friends and the table brings a true feeling of togetherness. Thoughtfully curated by me, this experience celebrates seasonal cooking, community, and the joy of coming together around great food. James