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Last Thursday 27th saw our third Halloween Supper Club in the yurt. 40 diners, a spooky candlelit pumpkin adorned yurt, and three courses of devilishly good homemade food.
Spiced pumpkin soup served in a homegrown pumpkin with homemade pumpkin bread (V)
“Liver and swine”
Sautéed chicken livers served with a shallot tart tatin and crispy pancetta
Slow cooked belly of pig, black pudding croquettes, blood red cabbage, crispy kale and apple cider jus
Wild mushroom and pearl barley ragout, wild mushroom “scotch egg” and blood red cabbage puree (V)
Apple doughnut, apple trifle shot, apple & salted caramel parfait
A selection of Oxford cheeses and homemade chutneys
See photos from the event here.