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

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

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

February 7th Supper Club – Love is in the air. Experience romance you can taste with Chef James’ exclusive Pre-Valentine’s Tasting Menu — an intimate, immersive dining event perfect for you and your loved one.

Watch as Chef James brings each dish to life before your eyes, crafting succulent, mouth-watering flavours that build anticipation with every course. Cooked in the space around you, this unique experience feels personal, indulgent, and beautifully romantic — the perfect way to celebrate love.

Pre-Valentine’s Tasting Menu

Homemade wholemeal potato bread

Roasted garlic and mustard butter

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French onion rarebit

Dorset red scone, caramelised onion, Cheddar and beer rarebit

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Braised beef shin tartlet

Roasted carrot, Watercress emulsion

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Smoked haddock Kiev

Brown butter hollandaise, Shallot vinegar, Wilted spinach

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Glazed beetroot rosette

Radicchio, Whipped feta, Puffed rice

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Crème fraiche ice cream

Local Dorset honey, caramelised parsnip crumb

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Chocolate cherry

Dark chocolate mousse, Boozy cherry compote, Cherry jelly, Leaf tuile

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Trio of Dorset cheeses

Herb cracker, Spiced apple chutney

Created for February 2026 – Hold onto the warmth of this evening, the laughter, and the flavours—because moments like this remind us that every day should feel this special.