Scott Goss, Chef Patron of The Twenty Six, is to host a series of supper clubs with guest chefs, who all have strong connections to Kent. Andrew Clarke of acclaimed restaurant Brunswick House, London, will cook the first supper with Scott on Thursday 13th October.
Scott and Andrew, with a shared passion for fresh flavours, colours and seasonal produce, will each cook 3 courses for a 6 course menu, including a cheese course and paired wines. Tickets for this exclusive, one-off event are £60 and can be purchased by calling The Twenty Six on 01892 544607 or www.thetwenty-six.co.uk.
The 6 course menu will also have an accompanying wine flight, included in the price.
Cep and bone marrow gougères (AC)
Gruner Veltriner Yealands Estate, New Zealand
Raw salmon, devilled crab, cucumber and sea rosemary (SG)
Herdade Do Rocim Amphora, Portugal (white)
Salsify, razor clam, fennel, trompette, radish (AC)
Herdade Do Rocim Amphora, Portugal (red)
Goatober faggots, parsnip, burnt butter, Cornish ale gravy (SG)
Cote du Rhone La Petit Caboche, France
14 day-aged Challans duck, green olives, red chicory, mint (AC)
Barbaresco Conti Speroni, Italy
Malt ice cream, espresso stout affogato (AC)
Pedro Ximénez, Spain
Chocolates and a night cap (SG)
Andrew and Scott have known each other for over 10 years. Both favour British food with European and other worldly influences with an emphasis on flavour, colour and texture. Andrew is now Chef Director of Brunswick House, situated in Lassco, an antique dealers and architectural reclamation yard in Vauxhall, South London. Previously Head Chef at Salt Yard and more recently Rita’s Bar and Dining, Andrew’s food is bold, fresh and full of character. London restaurant critic Fay Maschler described a dining experience at Brunswick House as ‘Like a treasure hunt with clues, a piece of music with reflective melodies or a tapestry with tight intricate stitches, the menu is woven together in a way that is enticing and also sensible.”
Further dates and chefs in The Twenty Six series to be confirmed in due course.