In celebration of British farming, The Wild Rabbit, Kingham and The Black Swan, Oldstead, are coming together to host a Supper Club on 27 February 2023.
The ticketed evening will be hosted in The Wild Rabbit Dining Room and will give guests a rare opportunity to experience an exceptional tasting menu created by two household names in British fine dining.
Named as one of the UK’s most exciting and innovative restaurateurs and the owner of two Michelin-starred restaurants in North Yorkshire, The Black Swan’s multi-award-winning Chef Director, Tommy Banks, along with Head Chef, Callum Leslie, will join The Wild Rabbit’s Executive Chef, Sam Bowser, and Head Chef, Kathryn Law, to serve a six-course tasting menu.
The dishes will consist of seasonal produce from Daylesford Organic’s market garden and Wootton Estate, as well as ingredients and ferments from the Banks’ family farm in Oldstead, Yorkshire.
The evening will begin in the bar with a glass of the Black Swan Edition Charles Palmer Classic Cuvee and canapés by The Wild Rabbit, including beef tartare and BBQ teriyaki glazed celeriac.
Guests will be met by Tommy Banks and Callum Leslie and guided through the courses of the evening before a seasonal feast in the dining room, including dishes such as Crapaudine beetroot, goat’s curd, linseed and venison, black garlic, and red cabbage served with seasonal Daylesford organic vegetables, accompanied by a wine pairing.
Executive Chef of The Wild Rabbit, Sam Bowser, commented on the collaboration: “It is with huge excitement that we welcome The Black Swan to the Cotswolds to show off the best of British seasonal produce.
“With a shared passion for locally sourced, artisanal ingredients, the evening promises a display of traditional British food with a contemporary twist.”
Chef Director of The Black Swan, Tommy Banks, added, “Callum and I are really looking forward to joining the team at The Wild Rabbit for the first instalment of their supper club series.
“Our restaurant group and Daylesford are really aligned when it comes to our passion for sustainable farming and living, and this is a great opportunity to bring the two together and celebrate the land we grow and farm on.
“I’m looking forward to bringing down some of our really cool preserves and ingredients that we’ve been working on, marrying them perfectly with some of Daylesford’s brilliant produce to create a really memorable dining experience for our guests.”
