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Image Credit: © Kris Humphreys Photography

This April, Bureau restaurant's bi-monthly supper club returns with chefs Sean and Matt hosting an evening of sustainable sharing plates showcasing ingredients that don’t cost the earth.

An evening of exceptional cooking that celebrates humble, seasonal ingredients in an elevated dining experience.

Bureau believes that creativity thrives in a place that nourishes, nurtures and inspires and this is reflected in their bi-monthly supper clubs that bring people together, fostering connection and collaboration over great food and drink.

Guests will receive a welcome drink on arrival followed by three sharing-style courses. Starters include Welsh Rarebit Croquettes with pickled walnut ketchup; Crispy Confit Pigs Ears with dandelion, radish and ravigote and Sea Trout with asparagus, English lettuce and salad cream. Sharing mains include Vol-au-vent with monkfish, cockles, mussels, samphire and friccasee; Lancashire Hot Pot with pickled red cabbage and Turnip Tops with chilli, thyme, ricotta and pangrattato all served with Jersey Royals and Garlic Butter. Ending on a nostalgic note, puddings include Baked Rice Pudding with Yorkshire rhubarb and Lemon & Passionfruit Tart.

After sampling the menu, guests will have the opportunity to recreate dishes with easy to follow recipes to take home.

Ticket includes a welcome drink, dinner and recipes to take home.