Supper Club at The George

The George Field to Fork Supper Club

Celebrating our beautiful Peak District and its local produce, our award winning Head Chef Matt Egan and his team kick off our supper club showcasing their incredible culinary talent, in the unique surroundings of The George and Alstonefield.

Hosted by Graham and Siobhan, owners of The George, the menu devised by Matt highlights their shared passion for using local, wild and sustainable ingredients.

With a core field-to-fork philosophy, Matt’s exceptional five-course menu will offer a traditional approach to contemporary British cooking. With ingredients sourced from the bountiful Peak District countryside. The menu will be paired with wines specially chosen by Graham if you fancy a tipple.





How it works...

Become a member of our supper club for exclusive notice of our event evenings. Spaces are set to a maximum of 25 and are sure to get snapped up! Let us know if you are keen and we will drop you a note with a link to the next event. Our next one is to be held 26th March.

Supper club events will be priced between £45 – £60 per person to cover the cost of the food, love and passion which has gone into creating these exclusive evenings. Cancellations hurt! Payment is required with booking. If you cancel 72 hours prior to an event & we can resell your place you will be refunded. Or better still, try and get a friend to come instead as we would be sorry if we’re unable to offer a refund.

Drinks are not included, allowing you to choose your own tipple, but wine recommendations will be made, and some special vintages may make an appearance from time to time!







The Menu

Thursday March 26th

Doors open and drinks are served at 7pm, for seating promptly at 7.30pm. The dinner ends at 10.30pm and ticket price is £45 per person.

Please inform us of any additional dietary requirements.

 

MENU

Freshly baked bread, smoked sea salt butter

*

Home cured air dried ham, puffed pork, onion mayonnaise, Granny Smith

*

Salt baked cauliflower rarebit, pickled walnuts

*

Confit leg of duckling, roasted potatoes, creamed leeks, port jus

*

Bitter chocolate cremeux, sel de gris, raw milk ice cream







Want to join?

A cross between a dinner party and a restaurant, you get the informality of a home setting but with the added benefit of a restaurant service – no cleaning, cooking, table-laying, serving or clearing up! Just one big table of glorious food, nice folk and laid back elegance, plus a sneak at what our talented chefs are up to… There may be an occasional guest speaker too, but think laid back story telling rather than a seminar.

Drop us an email to hello@thegeorgeatalstonefield.com for more info.