Spring Supper Clubs
Sneak peek at these awesome supper clubs popping up over Hants and IoW this spring.
The Fox, Crawley
People rave about the food at The Fox, which reopened at the end of 2018 following a huge redevelopment. On Sun 24 March they are holding their second supper club of the year with the theme of ‘Roast Dinner’. With all the meats sourced directly from Hampshire and a fantastic range of choices, it’s a great way to elevate the humble Sunday lunch to something more special.
£19.95 for two courses, the-fox.pub
The Southsea Deli, Portsmouth
This little delicatessen is located in one of the trendiest spots Portsmouth. And when the night draws in, they host a huge range of supper clubs and pop up events. The next event is on Fri 12 Apr where they’ll be throwing a Vegan Sri Lankan Feast in conjunction with Take Me Home Projects.
£42.51 per person, southseadeli.com
The super hotel in the New Forest often hosts some amazing supper club events, and coming up at the end of this month is no exception. On Sat 30 Mar they will be holding a special Earth Hour Dinner by Candlelight, where they will switch all the lights off in the restaurant for a romantic, and ecologically-friendly, supper club. Coming complete with a ‘dark’ cocktail, this is an event unlike any other.
£75 per person, chewtonglen.com
Myers Touch, Winchester
As far as venues go, Myers Touch is definitely one of the most unusual. This designer kitchen company often holds pop up supper clubs as part of its calendar of events (and it’s quite clever if you think about how many kitchens it has in its showroom!) Along with the team from McCrimmon & Reid, they are hosting a special Easter Supper celebrating British Beef Week on Wed 17 Apr.
£50 per person, themyerstouch.co.uk
The Phoenix Inn, Hartley Witney
Supper clubs are pretty on-trend right now, but it doesn’t mean they are brand new. The Phoenix Inn, up in Hartley Witney, has been holding their Carnivore event for 20+ years. Each event comes with a meat-based theme and showcases the skills of their head chef, Adrian Culver and his team. The next event is in May (date tbc) and is centred around the theme of ‘Duck’.