An abundant, seasonal feast in one of Frome’s most beautiful settings.
Join us at Vallis Farm for an evening of thoughtful, flavour-led cooking inspired by spring’s best ingredients, sourced from some of our favourite Somerset and Wiltshire farmers and growers. Expect generous plates, vibrant flavours and a warm, relaxed atmosphere. The last supper club sold out — early booking recommended.
Come with friends, or come alone and leave having shared a table with new friends.
Canapés and aperitifs at 7pm (hopefully in the garden!)
The Spring Fling (gin, elderflower, citrus syrup, bubbles)
Citrus-cured chalk stream trout, cucumber and mint pickle
Vallis Vale nettle and Whitelake feta arancini
New season radish and Vallis botanicals smørrebrød
Supper at 7.45pm
Vallis Vale wild garlic sourdough focaccia, Honest Toil extra virgin olive oil
Whipped Somerset goats cheese, heritage beetroot, candied hazelnut crumb
*
Tadhill heritage breed beef, celeriac rösti, John Hurd’s watercress, pickled walnut ketchup
Vegetarian: Handmade spelt and walnut gnocchi in brown butter, asparagus, Whitelake English pecorino
Olive oil roasted new potatoes, Vallis seasonal greens
*
Pistachio and raspberry tiramisú
Apéritif and 4 courses: £60/person, thoughtfully curated wines and interesting non-alcoholic options available at our pop-up bar.
Venue: Vallis Farm, Egford Hill, Frome BA11 3JQ
An abundant, seasonal feast in one of Frome’s most beautiful settings.
Join us at Vallis Farm for an evening of thoughtful, flavour-led cooking inspired by spring’s best ingredients, sourced from some of our favourite Somerset and Wiltshire farmers and growers. Expect generous plates, vibrant flavours and a warm, relaxed atmosphere. The last supper club sold out — early booking recommended.
Come with friends, or come alone and leave having shared a table with new friends.
Canapés and aperitifs at 7pm (hopefully in the garden!)
The Spring Fling (gin, elderflower, citrus syrup, bubbles)
Citrus-cured chalk stream trout, cucumber and mint pickle
Vallis Vale nettle and Whitelake feta arancini
New season radish and Vallis botanicals smørrebrød
Supper at 7.45pm
Vallis Vale wild garlic sourdough focaccia, Honest Toil extra virgin olive oil
Whipped Somerset goats cheese, heritage beetroot, candied hazelnut crumb
*
Tadhill heritage breed beef, celeriac rösti, John Hurd’s watercress, pickled walnut ketchup
Vegetarian: Handmade spelt and walnut gnocchi in brown butter, asparagus, Whitelake English pecorino
Olive oil roasted new potatoes, Vallis seasonal greens
*
Pistachio and raspberry tiramisú
Apéritif and 4 courses: £60/person, thoughtfully curated wines and interesting non-alcoholic options available at our pop-up bar.
Venue: Vallis Farm, Egford Hill, Frome BA11 3JQ
