A Taste of Suffolk: Retreat East x Fen Farm × Flint Vineyard Supper Club
A Suffolk Cheese & Wine Supper Club at Retreat East Join us at Retreat East for an intimate and immersive evening celebrating the very best of Suffolk produce, craftsmanship and storytelling. Hosted in collaboration with Fen Farm Dairy and Flint Vineyard, this exclusive supper club will bring together three of Suffolk’s most celebrated names in food, farming and wine for a one-night-only dining experience. The evening will begin with a welcome from Peter, Managing Director of Retreat East, alongside Jonny & Dulcie Crickmore, co-founders of Fen Farm Dairy, and the team from Flint Vineyard, offering guests an introduction to the stories, landscapes and passion behind their award-winning Suffolk produce. Guests will then enjoy an exclusive four-course tasting menu created around Fen Farm Dairy’s exceptional dairy produce, including one of their newly launched seasonal cheeses, thoughtfully paired with wines from Flint Vineyard. Throughout the evening, Jonny, Dulcie and the Flint team will personally introduce each course and pairing, sharing the heritage of the farm, the cheesemaking process, the philosophy behind the wines and the deep connection between Suffolk’s land, produce and people. Designed to be relaxed, conversational and immersive, this is an opportunity to experience Suffolk through flavour, celebrating local provenance, sustainability and artisanal craftsmanship in the beautiful surroundings of Retreat East.
Itinerary
- 30th July
- 6:00pm: Arrival Drink
- 6:30pm: Welcome Introduction
- 6:45pm: Guests seated for four course dinner
- 9:00pm: Digestifs & informal conversations
- MENU
- NIBBLES: Whipped Compound Butters: Malted, Plain, Garlic & Chive. Served with Focaccia and Sourdough
- AMUSE-BOUCHE: Mini Lamb Kofta with Mint & Chilli Fen Farm Yoghurt | Truffled Baron Bigod Arancini | Baron Bigod & Burnt Butter Welsh Rarebit
- SECOND COURSE: Baron Bigod & Roasted Shallot Pithivier, Tomato Ragù, Basil Oil
- THIRD COURSE: Buttermilk Panna Cotta, Bungay Butter Vanilla Shortbread, Roasted Peach
- FOURTH COURSE: Raedwald, Poached Pear, Date Chutney
Pricing
- Price Per Person (without wine flight)
- £65
- Price Per Person (with wine flight
- £85