Whitelock’s Dinner Club

Join us for our monthly supper club, where we provide a creative outlet for our team of talented chefs. Each month one of the chefs will take the lead and showcase an aspect of cooking that doesn’t fall into the standard Whitelock’s menu format.

This month we’re handing the reins back over to Junior Sous Chef Cyd, who blew us away on the very first Dinner Club back in March with his menu comprised of all ingredients that could be cultivated on British soil.

He returns this month with a menu themed on sustainability as he utilises his ingredients to their greatest degree, leaving as little waste behind as possible.

The set menu of 5 courses per head is –

Torched lardo, tomato seeds, parsley oil, pickled parsley stalk

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Wheat noodles, fine diced salmon belly fat, leeks, ginger broth

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Lamb neck fillet, fermented nectarine, zhoug, tomato, green lentils

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Roasted cod collar, potato puree, fish jus,  fresh peas

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Nectarine custard tartlet, bay leaf sorbet, chilli sugar dust

Book your place here.