Earlier this month, we held our very first supper club at our new outdoor cafe, Tide/ Llanw.
We hosted a small gathering of guests, including writer and campaigner Hugh Fearnley-Whittingstall of River Cottage (where our chef, Sam Lomas, trained) who spoke before the meal on the importance of seasonality and sustainability.
The menu showcased the very best local ingredients and the evening launched Halen Môn’s very first book Do Sea Salt: the magic of seasoning.
Labneh, cracker + brined grilled vegetables
Cracker with smokey chestnut mushroom puree
Menai oyster with apple
Taco with Halen Môn cured pork belly, cabbage, rhubarb, mint and smoky yoghurt
Taco with roasted cauliflower, rhubarb and mint
Flour, Water, Salt sourdough with salty butter
Hooton’s Asparagus with spring onion dressing
Anglesey seaweed tapenade
Tyddyn Teg organic kale, parsnip and raisins
Organic Rhug Estate lamb, salt baked celeriac, nettle sauce and flowers
Salt baked celeriac, barley and mushrooms, nettle sauce, mustard leaves and flowers
Pembrokeshire Earlies cooked in seaweed
Leaves from Maes y Porth walled garden
Lemon thyme custard, Anglesey rhubarb, oat crumble
Thank you to all our guests, our friends, and all our team for working so hard on the night, especially Sam, Tor and Beth.
Tide/ Llanw is open seven days a week from 10am – 4.30pm.
The next supper club will be held on the evening of Thursday June 13th and is priced at £60 a head for four courses plus snacks. Please phone 01248 430871 to book.
Do Sea Salt: the magic of Seasoning is a celebration of this humble ingredient and is out now, published by The Do Book Co, £8.95
River Cottage Much More Veg is out now, published by Bloomsbury, £26.00
Tide/ Llanw has been supported by the Coastal Communities Fund.