Creake Abbey is to host two more supper club evenings in a mouthwatering collaboration between two of exciting Norfolk gastronomic talents.
Chef Robbie Spencer Ashworth will delight the region’s gastronauts with fresh, seasonal and locally-sourced food on August 17 and 18. Each of his menu’s three courses has been paired with wine suggestions by Tom Hanson-Smith of Journey’s End, the award winning boutique South African vineyard.
The supper club format offers an informal atmosphere that is a cross between a dinner party and a restaurant. Guests are invited to sit alongside each other on long communal tables, there is a set menu and everyone is encouraged to discuss the food and wine being served.