Join us on 22nd November for our festive Supper Club. Enjoy the very finest Northumbrian ingredients in a three-course menu of crowd-pleasing, seasonal dishes from our head chef Michael Waugh.
Perfect for foodies and friends of The Factory Kitchen, this festive affair promises an unforgettable evening!
Warm salad of house hot smoked salmon, heirloom beetroot, new potato and pea shoots. Horse radish crème fraiche and herb oil
Vegetarian option: Leek, new potato and watercress soup, soft poached egg, truffle oil, garlic crouton (v)
Wine
Mucchietto, Fiano Puglia (2022, Italy)
Main Course
Herb crusted rump of lamb, slow cooked shoulder croquette, Petits pois à la française, Dauphinoise potato, thyme jus
Vegetarian option: Goats cheese and Autumn vegetable tarte-tatin, bitter leaf and walnut salad, sherry dressing (v)
Wine
Le Muse de Cabestany, Pinot Noir (2022, France)
Dessert
Normandy pear and almond tart, calvados and pear compote, vanilla ice cream (v)
£60pp*
*Includes cocktail & wine pairings.
Unfortunately, we can't cater to vegans on this occasion.
