Seasonal Supperclubs with chef Richard Mclellan
Alexanders, woodruff and vodka
Broad bean, buckwheat, roe and sea arrow grass
Elderflower vinegared cockles
Bread cracker, pease pudding and wild fennel
Asparagus, peas, nettles and hemp seeds
Squid, kohlrabi, chicken broth and melilot
Red mullet, gutweed, herbs and flowers
Meadowsweet, rhubarb, sweet Cicely and green almonds
* Please note that all tickets are non-refundable
* Vegetarian options are available on request
Join us for an evening of exploring the beauty of ingredients gathered from the land and sea, at RYE: a light filled studio in Dalston, London.
We'll gather over a five course menu with a focus on the use of wild ingredients sourced by forager Yun, and curated by chef Richard Mclellan. Yun picks from the woods, beaches and grassland areas of South Wales, and over the course of the evening we will learn about the provenance, flavour complexity, seasonality and usage of these ingredients.
A greeting cocktail will be put together by Scout, and the meal will be finished with our freshly picked Anji Bai Cha green tea.
Biodynamic organic red, rosé and white wine will be served alongside the supper.
DATE AND TIME
SATURDAY 17th JUNE*
19:00 – 23:00
*Please note, the date has changed from the 10th of June to the 17th.