After the great success of the Dewsall Supper Clubs, we are pleased to launch our calendar of Supper Club events for 2015.
We have taken the worldwide phenomenon of ‘The Supper Club’ and applied it to an exquisite country house experience, showcasing different top chefs throughout the year.
Each chef designs, and cooks in Dewsall’s kitchen, a fabulous four course menu for our guests to enjoy. A Dewsall Supper Club is not a restaurant but a dining experience. You won’t find classic restaurant choices, instead there’s a menu designed around local seasonal ingredients, stylishly presented and often with dishes that restaurants simply don’t have the time to make.
The beauty of Dewsall is that it combines stylish elegance with a relaxed atmosphere and a sense of fun, no matter what the occasion! On Supper Club evenings Dewsall will be ‘Open House’ – guests can book individual rooms at very reasonable rates, so they can really enjoy the evening, our specially chosen wine list and Chase distillery cocktails!
Please see below for the line-up and dates for each chef, tickets cost £62 per head and £155pp for dinner, bed and breakfast.
Our Next Supper Clubs
We are pleased to announce new dates for 2015:
We are now in talks with some very exciting chefs – please join our newsletter or watch this space for more information coming soon!
Past Supper Clubs
Our supperclub veteran and family favourite, Valentine Warner
Valentine Warner who, has cooked a Dewsall supper club 4 times, will be back again for the Halloween event this year…by popular demand!
His books and TV series ‘What to Eat Now’ have elevated him to chef stardom. Valentine is not only an exceptional chef but has a great knowledge of hunting and foraging.
Valentine said of his evening at Dewsall:
“What a magical place. Truly amazing. I wouldn’t really call it a supper club as it does not do it justice. Special!”
Cured sardines, with marinated tomatoes chicory & Olives
Scallops, hazelnuts, tomato & speck
asparagus vinaigrette and brown shrimps
Grilled lamb sweetbreads, kidneys, chops & tongue with chips, lovage, sorrel & parsley salad & homemade brown sauce
Onion & Mustard tart with sorrel salad
Prune and Brandy Creme Brulee
Maria Elia comes from a Greek background and started as a chef at a young age in her father’s restaurant, then served an apprenticeship at Cafe Royal’s Grill Room. Maria has also cooked at the hugely exclusive El Bulli, in Barcelona and Elena Arzack in San Sebastian. She opened the Whitechapel gallery and Delfina restaurant in London and has also appeared on numerous TV cookery programmes.
Roasted beet and apple salad, feta curd, apple hazelnut dressing
Scallops, grilled soutzouki, watermelon, oregano raisin dressing
Honey and herb marinated lamb, tomato baklava, dill and lemon braised broad beans
Textures of Greek coffee, ganache, granita and panna cotta.
Stephen Terry is owner and head chef of Michel Roux’s “favourite restaurant in Wales,” The Hardwick. Stephen worked with the Roux’s at the famous La Gavroche as well as opening up The Canteen with Marco Pierre White and actor Michael Caine. It was here that he won his first Michelin star, aged 25, which grew to two Michelin Stars shortly after. Stephen has an extensive TV career the highlight being winning The Great British Menu for Wales.
Salad of Smoked Goose Breast, Grilled Local Organic Scallions & Courgettes,
Baby Beets, Orange, Black Olive Puree and Fennel Seed Toasts
Brined and 40 Degree Poached Salmon with a White Crab Gel,
Compressed Cucumber and Oyster Vinaigrette
Moroccan Style Roast Bryn Derw Farm Free-Range Chicken with Preserved Lemon,
Grilled Local Organic Vegetables, Pickled Figs, Medjool Dates and Cous Cous
Summer Pudding with Local Soft Fruits, Alex Gooch’s Sour Dough,
Basil Ice Cream and Halen Mon Salt & Pepper Short Bread
Valentina Harris the noted authority on Italian food and food culture, is taking the helm of the Dewsall kitchen! With over 20 books to her name, Valentina is now established as a prolific writer on Italian cuisine and regularly features on television and radio and contributes to many leading national newspapers and magazines. Valentina has her own cookery school in Italy and travels all over the world demonstrating and advising on Italian cuisine.
Crostini classici toscani
Tuscan liver pate crostini served with a seasonal salad
Spaghettini alle Cozze
Spaghettini with Mussels
Coniglio alle Olive
Tuscan Rabbit casserole with black olives
& contorni of patatine arrosto all’aglio e limone & Fagiolini in Umido Roasted new potatoes with lemon and garlic & Stewed green beans
Parmigiana di Melanzane e Zucchine
Formaggi Italiani con frutta, uva e noci
Taleggio, Gorgonzola, Parmigiano Reggiano, served with fruit, nuts and bread
Torta di Polenta con Pesche al Vino Rosso
Polenta cake with peaches soaked in red wine
Neneh Cherry and Andi Oliver
Childhood friends Neneh Cherry and Andi Oliver teamed up to cook for the Dewsall Supper club. Neneh, who is best known for her illustrious music career, has been cooking with Andi, also a musician and TV personality, for years. They were invited on Gordon Ramsay’s ‘F Word’, which led onto the BBC offering them their own cookery show on BBC 2 called ‘Dish it up.’ This supper club promises not only to be a culinary delight but also a night full of fun!
Neneh and Andi’s Menu
Prawn and Crab Gyoza in a Sake and Mirin Broth
Chive, Flat leaf Parsley and Garlic Gyoza in a Sake Mirin Broth
Five spice slow cooked pork belly and mandarin dipping sauce
accompanied by a warm gai lang salad and lime zest and spring onion fragrant rice
Golden Paneer with a toasted five spice crust,mandarin dipping sauce
Fresh Coconut Milk and Vanilla Panna Cotta dusted with Toasted Sweet Coconut Snow
Martin Blunos has earned no less than four Michelin stars, two for each of his restaurants .Martin’s eclectic cooking attracts journalists of leading food publications from all around the globe. Martin was also chosen to cook for Her Majesty the Queen in her Jubilee Year this unique honor was recorded on the BBC TV Program All The Queen’s Cooks. The rest of Martins TV career is an extensive list as long as your arm!
borsch terrine, rye bread crisp, soured cream
fillet of lemon sole, chive butter sauce, shellfish oil
breast of guinea fowl HRH
boiled egg & soldiers
Valentine Warner trained as a portrait painter before putting down the brush to pick up the spoon. He worked in London restaurants for eight years under such chefs as Alastair Little and Rose Carrarini before setting up a private catering company, Green Pea. A passionate cook, he believes that a real understanding of ingredients, the producers involved and the natural history of ingredients contributes as much to the plate as the cooking itself. A very keen outdoors man, when not in the kitchen, he will be out with a basket or, more probably, fishing.
In September 2008 Valentine presented his first hit series ‘What to Eat Now’ which saw him seeking out the best food and dishes that Autumn has to offer. A second series of ‘What to Eat Now’ in 2009 saw Valentine concentrating on Summer’s seasonal bounty. He also wrote two accompanying best-selling books to these series. In 2011, Val was a contributing chef to BBC2′s ‘Great British Food Revival’ series and ITV1′s ‘Love Your Garden’ series with Alan Titchmarsh. He also presented his own series ‘Valentine Warner: Coast to Coast’ on the Good Food channel in summer 2011, where he travelled the country fishing and cooking his catch, as well as ‘Ration Book Britain‘ and ‘Valentine Warner Eats The Sixties’ for Yesterday. He is one of this year’s judges for BBC Radio 4 Food & Farming Awards and a regularly presents programmes for BBC Radio 4. He is in pre-production on a 10 x 30 series for The Good Food Channel called Valentine Warner’s Scandinavian Cookbook.
Valentine writes a regular column for Countryfile and Delicious magazines and has written for The Times, The Independent, Olive, Waitrose Food Illustrated to name a few.
His third book The Good Table was published by Mitchell Beazley in September 2011, and his next book is due out in Autumn 2013.
Beetroot and green sauce
Cured salmon and black bread
Vegetarian option – Burrata cheese, hazelnuts & red endive leaves
Veal with morel sauce, anya potatoes and winter salad
Vegetarian option – baked onions with parmesan and winter salad
Chocolate tart caramelised kumquats
Jonny Evans and Billy Pallett
Jonny Evans and Billy Pallett have been cooking together for 4 years, sharing a passion for food, where it’s sourced, how it’s cooked and how it tastes. Their paths first crossed when Jonny was Head Chef and Billy Consultant Chef at a boutique hotel in Bristol.
Jonny was recruited by Jamie Oliver to work at his first restaurant – Montes Private Club in Sloane Street, London. Oliver Peyton (Great British Menu) later poached him to work at The Atlantic Bar and Grill. After a move to Bristol, several high profile Head Chef positions and a little TV work – as chef consultant on Raymond Blanc’s ‘The Restaurant’ and appearing in Channel 5’s ‘Street Market Chef’ – Jonny returned to his native Hereford to cook up a storm! He’s entertained Linda Bellingham here at Dewsall and continues to delight with his cooking.
Billy trained as a Chef under the tutelage of Michael Caines – working in three of his restaurants including the 2 Michelin Star Gidleigh Park. After the birth of his daughter he undertook a brief sabbatical from the heat of the kitchen to learn butchery at Sheepdrove Organic Farm. Following his work at Michelin starred Bath Priory he became an independent Consultant Chef. He’s worked for and advised many high end restaurants, worked as right hand man for TV Chefs, designed and runs two successful cookery schools.
Billy & Jonny’s Menu
Hereford Hock Particular with Loveage & English Truffle
Scallops with textures of Parsnip, Chicken Vanilla & Ginger Jus
Loin of Venison, Venison, Neep & Haggis Pithivier, Savoy, Poached Winter Fruits & Port Sauce
Once Upon A Tree Apple Sorbet
Chocolate Truffle Cake with Absinthe & Tarragon Ice Cream
Split Pea Soup with Loveage & Truffle
Wild Mushroom Risotto with Parmesan foam
Once Upon A Tree Apple Sorbet
Caramelised Onion and Aubergine Potato Cannelloni with Carrot, Cardamom and Vanilla Sauce
Same Soup as Vegetarian menu
Warm Textures of Celeriac and Truffle Salad
Once Upon A Tree Apple Sorbet
Same Main as Vegetarian menu
Coconut Milk & Ginger Panacotta with Fennel, Orange and Coffee
Sam Moody started his career as a chef at the age of 16, working part-time in a local hotel, whilst also studying Catering at Sussex College. Aged 17 he then started his first full time job, working in the kitchens of Ockenden Manor Hotel, when after a year’s hard work under the direction of Head Chef Steve Crane, the team won a Michelin star. Sam stayed at Ockenden Manor Hotel for further two and a half years, enjoying the experience of working in a Michelin star kitchen and learning what the expectations were in such an environment.
At the age of 20, Sam decided it was time for a new challenge. This ambition and desire to expand his knowledge took Sam to the famous two Michelin star kitchen at Gidleigh Park. It was a big step up in his career and for the four years Sam was there, he worked his way around all the sections of the kitchen in this fabulous hotel, learning the importance of the every little detail and the basis of what makes good food.
In early 2009 a new challenge arrived for Sam when Michael Caines MBE, Executive Head Chef at Gidleigh Park, also took over the kitchens at sister hotel The Bath Priory and appointed Sam as his Sous Chef. In September 2009, after proving himself to be of the highest standard, Sam was promoted to Head Chef. He says “this has truly been the biggest and most rewarding challenge of my career thus far – food and cooking are my life”.
Finally in 2012, Sam’s hard work and talent were awarded with a Michelin star.
Wild garlic velouté,
Soft boiled duck egg
Grilled mushrooms, smoked eel on toast
Broccoli, almond, Jersey Royals
Braised cheek of Wiltshire beef
Shallot and horseradish confit, Wye Valley asparagus,
Red wine jus
Warm chocolate emulsion
Ginger, rhubarb compote
John Burton Race
John Burton Race was born in Singapore in 1957 and spent his early years travelling and experiencing food from all over the world. In 1983 John became a Sous chef at Les Manoir Aux Quat’ Saisons, Oxford from where he went on to become Head chef and manager of Le Petit Blanc, Oxford until 1986. He then opened his own restaurant L’Ortolan, Berkshire, where he achieved and maintained two Michelin stars. In 2000 he opened John Burton Race, Landmark Hotel, London and reclaimed both Michelin stars within the first year of trading.
In 2002 John moved to France for a year to relearn and discover ingredients and his love of cooking after many years in the fast lane. Channel 4 screened the television series “French Leave” and John wrote the book that accompanied the series.
John moved back to Devon in 2003 and teaming up with head chefs Nigel Marriage and Robin Zavou, John opened “The New Angel” in Dartmouth, a series of which was made for Channel 4, with accompanying book.
John has taken part in “Through The Keyhole”, “Great British Menu” and even took part in “I’m a Celebrity Get Me Out of Here” to name a few. He was a regular guest on ‘‘Cooking The Books’’ for Channel 5, but is probably best known for his role on ITV’s hit show ‘‘Britain’s Best Dish’’ which returns for it’s fifth series in 2011.
Confit of Wild salmon
Poached rhubarb, tomato and basil consommé
Wye valley asparagus risotto
Crispy quail egg, parmesan and pea shoots
Herb crusted best end of welsh lamb
Lemon thyme polenta, pancetta, tomato and chive jus
Trio of English strawberries
Iced strawberry parfait, strawberry sable,
lemon posset with vodka poached strawberries and sorbet
Ian Matfin Was born in the North East of England and learned his basic cookery skills from his mum and gran. Ian started out his career at Newcastle Upon Tyne’s first ever Michelin star restaurant 21 Queen Street, from there Ian left for London and worked in a number of prestigious restaurants and hotels which include Claridges, Gordon Ramsay’s Aubergine , Raymond Blancs Le Manoir aux Quat saisons and then six years at Gidleigh Park working alongside Michael Caines where he became Head Chef.
40C salmon with charred fennel, buttermilk and watercress
Tartar of marinated tuna with pickled beetroot and turnip,
wasabi mayonnaise and honey soy vinaigrette
Breast of Wild Duck, liquorice charcoal,
cumin and passion fruit carrots and a red wine sauce
Raspberry Parfait, shortbread biscuit and vanilla mousseline
Cyrus Todiwala is Executive Chef & Proprietor along with his wife Pervin, of Café Spice Namasté, renowned for its innovative and fresh approach to Indian cuisine. In autumn 2011, they opened Mr Todiwala’s Kitchen, the signature restaurant at the Hilton London Heathrow T5. The 60-seater restaurant offers a number of the dishes available at Cafe Spice Namaste as well as brand new creations showcasing Cyrus and Pervin’s rich Parsee heritage.
Cyrus was born and brought up in Bombay, where his father was the first Indian employee of the Automobile Association and later the Chief of Road Service Western India. Despite his parents’ original fears, Cyrus decided to pursue a career in catering, graduating in Hotel Administration & Food Technology from Bombay’s Basant Kumar Somani Polytechnic and rising to become Corporate Executive Chef of the famous Taj Groups Taj Holiday Village, The Fort Aguada Beach Resort & The Aguada Hermitage in Goa. In 1989 he joined an old friend in restarting a famous restaurant in Poona.
He left India for Australia in 1991, but on the behest of one of his old friends decided to come to London to run the Namasté restaurant in Alie Street where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Ever the keen environmentalist (he helped to establish two bird sanctuaries in Goa), Cyrus cooks with organic and sustainable products wherever possible and firmly believes in Buying British.
Cafe Spice Namaste, celebrating its 17th year in November 2012, is a mainstay of all the stylish restaurant guides and highly regarded by food critics, both in the UK and further afield. The New York Times food writer, Mark Bittman, in February 2012 called it a ‘terrific restaurant’, singling it out as his favourite ‘no fuss’ Indian restaurant in London. Harden’s called it ‘still a winner, after all these years.’ The restaurant has won numerous awards, including the 2011 Sustainable Food Award from the Corporation of London.
In 2010, the first Khaadraas (‘Greedy Pigs’) Club dinner was held at Cafe Spice Namaste, offering Parsees and non-Parsees alike the opportunity to sample dishes cooked ‘the way Cyrus’ Mum taught him’. Since then, almost two dozen club dinners have been held, to increasing large numbers. Adventure Gourmet, a series of chef demonstrations and masterclasses featuring well known chef peers, continues to take place at Cafe Spice Namaste, bringing professional and neophyte chefs in closer contact with to their food heroes.
Cyrus has been invited to represent both the UK and the world of Indian cuisine in various international festivals, including the World Gourmet Festival held at the Four Seasons Hotel in Bangkok and the Good Food and Wine Show in Durban, where he once again appeared in 2012. In summer 2012, he was the only British-based chef behind the Stars, Food and Art dinner at the Sofitel Dubai Jumeirah Beach, working alongside 7 Michelin-starred chefs culled from around the world. It was left to Cyrus’ to provide the astonishing main course – Duck a’la Mrs Matthew.
In March 2012, Cyrus organised and cooked the very first Diamond Jubilee Luncheon for HM The Queen in London, where Her Majesty was served Cyrus’ version of ‘The Country Captain’, an Indian twist on our traditional Shepherd’s Pie. A few days later, the whole of Britain was able to watch Cyrus prepare this exceptional dish before their eyes on BBC One’s Saturday Kitchen.
In June 2012, Cyrus received one of the most cherished awards of his career – the Craft Guild of Chefs Special Award, recognising his contribution to the profession through the years. He has narrated a travelogue-cum-food tour documentary — ‘Galleons of Spice’ filmed in Goa and Portugal and tracing the influences of the Portuguese on Goan cuisine. The programme has been aired on the History Channel in India and in other parts of Asia. He is the author of three successful cookbooks Café Spice Namasté , India: international Cuisine and most recently Indian Summer.
Cyrus has launched a product range under the ‘Mr Todiwala’s’ brand, adding Mr Todiwala’s Splendidly Spicy and Deliciously Hot Pickles and Chutneys in the roster of fine, restaurant-standard products. These are available at both restaurants, and at various prestigious food fairs including the Abergavenny Food Festival, Real Food Festival, BBC Food Show/MasterChef Live and Taste of Christmas.
Cyrus is married and lives with his wife Pervin who is Operations Director of Café Spice Namaste and a trained, professional chef in her own right. They have two children, an industrial artist and a budding actor.
Beetroot coconut rasum
Baked spiced fillet of line caught haddock on chilli risotto
Pickled scallop in tomato garlic and chili in mini tartlet
Maharashtrian style sizzled yogurt and peanut rice on cardamom infused apple chutney
Spiced onion potato and carrot fritters on green coconut chutney
Tandoori goosnargh duck sausage
Chargrilled celeriac and sweet potato purée with chilli and coriander
Soft roasted rhug estate lamb pulao
Red onion salad
Seasonal vegetables in coconut
Zafrani creme brûlée
Saffron ginger and cardamom flavoured crème brûlée
Iced cream flavoured with hazelnut puree
James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage. After a spell at The Cwrt Bleddyn’s kitchen, he ventured to Scotland’s Farleyer House Hotel for five years.
Returning to Wales, Sommerin worked up the ladder at The Crown at Whitebrook, where he was Head Chef from 2003 to 2013.
The Crown at Whitebrook held a Michelin star for many years, while the Good Food Guide listed it among its top UK restaurants, and the Observer named Sommerin a Chef to Watch in 2008. Keeping a safe distance from the well-trodden clichés of Welsh cuisine is imperative for Sommerin, who has said of his menus, ‘I wanted to focus on the more unusual products, to show there’s more to Wales’.
Sommerin’s originality shines through in his imaginative dishes which tend to marry three or four distinct flavours in imaginative combinations, as can be seen from his menu, drawing UK ingredients, global influences and techniques from forward-thinking culinary innovators. It is this that gained him a win in the Great British Menu where he represented Wales in the starters.
Sommerin left the Crown at Whitebrook in 2013 and is due to open a new restaurant in Penarth in early 2014.
Pheasant boudin, Smoked bacon, sweetcorn, wild mushroom
Sole, romanessco, salsify, spiced sauce
Venison, turnip, celeriac, chocolate
Prune, nutmeg, vanilla
White chocolate, blood orange, mixed spice
Making a Reservation
Please contact us to book a table, give us a call on 01432 276 724
or email firstname.lastname@example.org
Please note: We MUST be informed of dietary requirements in advance. Vegetarian meals MUST be
Dewsall offers a stay in our beautiful bedrooms after the supper. £155pp for dinner, bed and breakfast.