May 30th supper club

May menu. Experience my seasonal tasting menu celebrating the very best local produce and modern British flavours. This menu is  designed around fresh, locally sourced ingredients, combining refined techniques with relaxed, elegant dining perfect for our supper club. Join us on Saturday 30th May at WhitePepper Chef Academy, Poole.

Homemade sourdough bread

Foraged herb butter

Tomato and cucumber consommé

Dressed fresh Dorset crab, Wild garlic, Radish

Crusted Lamb rump

Whipped goats curd, pea and broad bean tartlet, mint and brown butter jus

‘Lemon meringue pie’

Lemon curd, Almond brittle, Burnt Italian meringue, Strawberry powder

Top Tip: I make my sourdough loaf using a carefully nurtured aged starter. I feed and develop this starter over time. Because it ferments slowly, it creates a naturally leavened artisan bread, also known as traditional sourdough. This long fermentation builds a deep flavour, light texture, and crisp crust.

I design every menu around fresh, seasonal ingredients. I source produce locally wherever possible. As a result, each dish feels vibrant and full of character. From delicate seafood starters to elegant desserts, I create restaurant-quality private dining that brings refined Dorset flavours directly to your table.

James