Supper Club Dates & Menus 2025
Thursday 17th July : Supper Club with Tim Wilson
£85 Per Head. arrive: 19:00. Dinner: 19.30. Location: Corkk, 29-30 Burgate, Canterbury
3 courses, 3 wines paired by Corkk
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tim Wilson
Bringing once Again the delights of his flavour punching seasonal food to Corkk.
Tim Wilson’s first food memories are from gite holidays on farms in Normandy and Brittany. Since those days of getting in the way of the burly French farmers, his food journey continued to cooking at some of London’s more august establishments, such as the original Ivy and the Groucho Club , on board a 50m superyacht from St. Tropez to Madagascar and opening a Tapas restaurant In Whitstable.
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The Menu
To Start
Courgette flower, prawn & saffron risotto
To Follow
Rump of Romney Lamb, braised borlotti beans & baby globe artichokes, confit daterrini tomato & salsa verde
to finish
Kentish cherry & pistachio pavlova
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Thursday 18th September : Supper Club with Quince
£85 Per Head. arrive: 19:00. Dinner: 19.30. Location: Corkk, 29-30 Burgate, Canterbury
3 courses, 3 wines paired by Corkk
***
Ben and Raffa
Bringing the delights of their seasonal and local ethos to Corkk.
Raffa Lopez and Ben Hughes set up Quince in Westgate in 2022. Their food is flavour-focused and seasonal, being one of the pioneers of the farm to table movement. You’ll be delighted with the distinct flavours, the fresh, quality produce and the play between British and Mediterranean flavours. They were listed in the Good Food Guide 2023 and Michelin is watching them with keen interest.
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The Menu
To Start:
Pulled Skate, Bisque & Crispy Seaweed
To Follow:
Slow Cooked Pork, Sweetcorn & BBQ Spring Onions
To Finish:
Orange and Almond Cake. Poached Quince & Bay Leaf Custard
Thursday 6th november : Supper Club with Tim Wilson
£85 Per Head. arrive: 19:00. Dinner: 19.30. Location: Corkk, 29-30 Burgate, Canterbury
3 courses, 3 wines paired by Corkk
***
tim Wilson
brining a warming, flavourful autumnal menu to corkk
Tim Wilson’s first food memories are from gite holidays on farms in Normandy and Brittany. Since those days of getting in the way of the burly French farmers, his food journey continued to cooking at some of London’s more august establishments, such as the original Ivy and the Groucho Club , on board a 50m superyacht from St. Tropez to Madagascar and opening a Tapas restaurant In Whitstable.