There’s a quiet kind of magic that happens when good food, local ingredients, and a room full of people come together. Our third Supper Club at The Farmhouse Kitchen & Pantry took place on Wednesday 26th of November, and though it arrived as a little surprise before the New Year, it quickly became one of our most memorable evenings yet.
This month, we stepped away from global flavours and brought the focus home, right here to the Norfolk countryside, with a farm-to-table menu centred on local game, seasonal produce, and trusted suppliers who care as deeply about their craft as we do.
A Toast to Begin, Chet Valley Skylark 2022 Brut
Guests were welcomed with a glass of Chet Valley Skylark 2022 Brut, a beautifully balanced sparkling wine from Chet Valley Vineyard, just a stone’s throw from Wheatacre. Its crisp, orchard-fruit brightness set the tone for the evening: local, thoughtful, and quietly celebratory.
Shared Canapés, A Taste of Norfolk Game
The meal began with a canapé platter made for sharing—something to spark conversation around the table. Each dish highlighted the quality of game sourced from the nearby Raveningham Estate, a place we’re proud to collaborate with.
- Wood pigeon breast with black pudding, beetroot & crostini
- Confit duck bonbons with quince mayo
- Pheasant Scotch quail egg with a hint of kimchi
- Venison tartare topped with confit egg yolk on a crisp rice cracker
These small bites captured the essence of seasonal game cookery in Norfolk: bold yet comforting, familiar but with a gentle twist.
Second Course, Chinese Water Deer
The next dish showcased Chinese Water Deer loin, paired with caramelised celeriac purée, Cavolo Nero, and a nutty hazelnut pesto. The venison-like delicacy offered a soft, subtly sweet flavour that sat beautifully with the winter vegetables.
Third Course, A Celebration Pie
For the heart of the menu, our chefs created a pie that became something of a talking point as it was served:
Pheasant, Partridge & Venison Pie with creamed mash and glazed carrots.
This dish brought together several local game species in one buttery, aromatic pastry—an ode to the surrounding countryside and the estates that manage and respect its wildlife. The vegetables, sourced from our friends at Clinks Care Farm, added freshness and warmth to every plate.
Dessert, Blackberry Eton Mess
To finish, dessert arrived like a quiet nod to the end of autumn: Blackberry Eton Mess, light in spirit but rich in seasonal fruit. A simple, joyful ending.
Local Ingredients, Local Community
One of the things we treasure most about our Supper Clubs is the chance to bring local suppliers and local diners into the same story.
The evening showcased:
- Local game from Raveningham Estate
- Fresh vegetables from Clinks Care Farm
- Sparkling wine from Chet Valley Vineyard
- A menu created and served here in our converted stable at Wheatacre
It was a sold-out night shared by guests from the community and visitors staying at Wheatacre Hall Barns, all gathered for a relaxed evening of food, conversation, and connection.
Looking Ahead
Although this November event was a surprise addition, after we’d said our next Supper Club wouldn’t be until the new year and we’re glad we made room for one more gathering before the festive season began.
The Supper Club will now pause until early 2026, but we’re already sketching ideas, meeting with suppliers, and imagining the menus to come.
If you’re searching for supper clubs in Norfolk and Suffolk, farm-to-table dining, or seasonal menus celebrating the best local game and produce, we’d love to welcome you next year for another evening at The Farmhouse Kitchen & Pantry.
