Private Dining

The Supper Club specialises in private fine dining experiences, fully catered in your home or just about any other location.

Private dinner parties are a fantastic way of spending quality time with your family or guests; enjoy the treat of fine restaurant food paired with the relaxed atmosphere of home. And of course, you also have the added bonus of no clearing up to do at the end of your evening.

Working with the seasons

Our menus are completely bespoke, offering something for every taste. All dishes are created using the highest quality and seasonal ingredients, expertly crafted by Mark Ferrier.

We cater for dinner parties within a 25 miles radius of our base in Sowerby Bridge, West Yorkshire. Events further than this can be catered for, just give us a call to discuss the finer details.

PRIVATE DINING SAMPLE MENUS

Choose a menu option and allow our chef to create your perfect dining moment with a fully catered experience.

3 COURSE MENU

£90 per person

Add a bottle of wine hand picked from Ripponden Wine Co. from £15

(Each diner to choose one option from each course)

STARTERS

Confit duck & mustard rillette, compressed cucumber, pear gel, pickled walnuts, sour dough croutes

OR

Wild mushroom parfait, black garlic & tarragon chutney, truffle butter, brioche toast

OR

Gin & beetroot cured salmon, celeriac remoulade, pickled fennel, dill sweet mustard

*

MAINS

Lamb kleftiko, oregano & lemon fondant potato, olive oil braised okra, peppers & vine tomatoes

OR

Twice baked Welsh rarebit souffle, burnt leek purée, crispy kale, pickled apples

OR

Lemon sole, King prawn & sorrel paupiette, crushed new potatoes, smoked garlic runner beans, Vermouth cream

*

DESSERTS

Dark chocolate ganache, cognac stewed cherries, Chantilly cream

OR

Sticky toffee pudding, salted caramel sauce, praline cream

OR

Lemon curd & blueberry gin cheesecake, blueberry compote, ginger crumb

5 COURSE TASTING MENU

£100 per person

(Wine flight £25pp – minimum 6 diners)

(Individual bottles available for smaller parties)

FIRST COURSE

Whiskey cured salmon tartare, dill quaver, samphire, lemon emulsion

(Jacques Bruére, Cap Classique, Brut Reserve, South Africa)

*

SECOND COURSE

Saffron marinated pork fillet, pickled heirloom radish, toasted pine nuts, romesco sauce

(Nuiton-Beaunoy, Pinot Noir, Burgundy, France)

*

THIRD COURSE

Black ash coated goat’s cheese crumpet, balsamic raisins, salted popcorn, balsamic syrup

(Franz Hass, Pinot Grigio, Alto Adige, Italy)

*

FOURTH COURSE

Ox cheek & truffle croquette, roast & pickled beetroot, salt baked baby turnip, bone marrow jus

(Sons of Eden “Marschall”, Shiraz, Barossa Valley, Australia)

*

DESSERT

Dark chocolate & lavender ganache, raspberry meringue, raspberry gel, honeycomb

(Pauletts, Botrytis Riesling, Clare Valley, Australia)

Vegetarian alternatives available.

7 COURSE TASTING MENU

£110 per person

(Wine flight £35pp – minimum 6 diners)

(Individual bottles available for smaller parties)

FIRST COURSE

King scallop ceviche, lobster mousse, scallop roe popcorn, lemon balm

(Raventos i Blanc, Blanc de Blancs, Spain)

*

SECOND COURSE

Carpaccio of smoked duck breast, whipped goat’s curd, pickled walnuts, pear gel, sourdough granola

(Jean Marc Burgaud, “Les vignes de Lantignié” Beaujolais Villages, France)

*

THIRD COURSE

Butter roast halibut, vanilla thermidor gratin, crab bisque, orzo pasta, yuzu aioli

(Les Pierres Blanches, Domaine de BelAir, Pouilly Fumé, France)

*

FOURTH COURSE

Raclette doughnut, truffled raclette fondue, eucalyptus honey

(Messmer, Grauburgunder Troken, Muschelkelk, Germany)

*

FIFTH COURSE

Beef fillet & hen of the woods’ wellington, celeriac & horseradish purée, fondant potato, heritage carrots, Madeira jus

(Leeu Passant, Cabernet Sauvignon, Stellenbosch, South Africa)

*

PRE-DESSERT

Pistachio & olive oil cake, blueberry gin mousse, pistachio sugar glass

(De Loach “Heritage Collection”, Chardonnay, California, USA)

*

DESSERT

Ruby chocolate & passion fruit mille-feuille, Champagne Anglaise

(Peter Lehmann, Botrytis Semillon, Barossa, Australia)

Vegetarian alternatives available.

ADDITIONAL SERVICES

(Subject to availability)

CANAPÉ RECEPTION

From £5 per person

*

WINE PAIRING

From £25 per person

*

PETIT FOURS

A selection of homemade petit fours

From £5 per person

*

ARTISAN CHEESE PLATTERS

Artisan cheeses to share, with homemade chutney, grapes, celery, smoked sea salt butter and artisan crackers

From £9 per person

*

Booking

Please contact us directly by email.

Notice

All private dining bookings require 21 days’ notice and subject to availability

Deposit & Payment

A deposit of 50% is required upon your booking. The remaining balance will be due 10 days prior to your event.

Cancellation Policy

21 days and over – a full refund will be issued

11 to 20 days – a 50% refund will be issued

10 days or fewer – no refund will be issued