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Supper Club with Hrishikesh Desai: A taste of Farlam Hall, Cumbria

Fortnum’s are excited to welcome guest chef Hrishikesh Desai to the Food & Drink Studio.

Fortnum’s are excited to welcome guest chefs from different regions across the UK and Ireland in a three part Supper Club series with luxury hotel and restaurant association Relais & Châteaux in February, March and April 2024.

Each event will be hosted by one of the incredible chefs from some of the association’s leading UK & Ireland members: Stephen Hayes, Director of Culinary at Cashel Palace, home to the Michelin-star restaurant, The Bishop’s Buttery; George Blogg, Executive Chef at the Michelin-star restaurant, The Dining Room at Gravetye Manor; and Chef Patron Hrishikesh Desai who oversees the Michelin-star restaurant, The Cedar Tree at Farlam Hall – each spotlighting local produce from Cumbria, Sussex and Tipperary, Ireland. The Supper Clubs will seat 18 guests in Fortnum’s newly opened Food & Drink Studio, an interactive space where guests can revel in watching these experts and their teams at work. Each dish will be paired with Fortnum & Mason wine.

Hrishikesh Desai brings a surprising twist to classic British cuisine. Using produce sustainably sourced from Farlam Hall, his flavour-packed menu strikes the perfect balance between conscientious eating and indulgence. A familiar face on national television, Hrishikesh reached the Great British Menu regional finals in 2018 & 2019 scoring 10/10 for both his main course and pudding. Hrishikesh was awarded three AA Rosettes for the Cedar Tree restaurant at Farlam Hall after taking up the post of Chef Patron in February of 2023.


Farlam Hall Garden Beetroot & Thornby Moor Dairy Goats Cheese Samosa, Toasted Sesame, Cumin Sable

Spiced Aubergine Cornetto, Hummus & Olive Oil

Scottish Scallops, Farlam Hall Garden Cucumber & Chilli

Ceviche of Cured Scallops, Cucumber & Chilli Dressing, Coriander Oil, King’s Imperial Caviar & Kalamansi Gel

Farlam Hall Cauliflower, Lime Leaf & Coconut Emulsion

Cornish Lobster & Sambar Emulsion

Susan Aglionby’s Tandoori Beef Wellington with Tandoori Gravy

Lemon Sorbet, Farlam Hall ‘Gin’

Upside Down Cake

Farlam Hall Apples & Pears Upside Down Cake, Lemon Sponge, Chocolate Sorbet

T icket price includes a welcome cocktail, wine pairings, tea and coffee.

Please email Marketing.Emails@FortnumandMason.co.uk if you have any questions about dietary requirements.

If you need to cancel, we can only offer you a refund if you cancel within 72 hours notice of the date your ticket is booked for.

Our Food & Drink Studio events are frequently photographed and filmed for use across our channels. Footage is likely to include individuals within the background or audience. If you do not wish to be photographed or filmed, please notify a member of staff.

About Fortnum & Mason’s new Food & Drink Studio:

Opened in April 2023, Fortnum’s Food & Drink Studio is a space dedicated to the search for extraordinary food and drink experiences.

Enjoy unmissable masterclasses and intimate dining experiences hosted by some of the world’s best chefs. Live demonstrations led by major names in food and drink. Illuminating conversations with makers and creatives who share our passion for all things delicious. The chance to grab an apron and grow your own culinary skills with a little help from the experts.

For a full list of upcoming events visit: https://www.fortnumandmason.com/events

April 17 2024


Date: 17 April
Time: 18:30 - 21:30
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Fortnum & Mason
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