Fortnum & Mason is delighted to collaborate with Sitwell Supper Club for a monthly dining programme, so that you can experience culinary talent from across Britain without traversing the country.

Each month, William Sitwell, MasterChef judge and Telegraph restaurant critic, will host the event alongside a special guest chef. We are thrilled to announce that our next guest chef will with Darren Broom, Head Chef at Pythouse Kitchen Garden. Darren will be delivering a stunning seasonal menu.

Darren’s career as a chef spans seventeen years, including stints with Michael Caines, Marco Pierre White and as a much sought-after private chef. He’s carved out his own food style using influences from Scandinavian food culture, the wild ingredients he forages for, British food history and the art of cooking over fire.

Originally from Devon, Darren has worked throughout the South West, developing a flair for butchery, fermentation, sourdough baking, curing and preserving.

For four years, Darren was head chef at an organic farm in Cornwall where he spearheaded the culture of self-sufficiency and served produce reared on the farm. This ethos and their organic farming methods had a strong impact on him. He furthered his understanding of real food through growing vegetables in the garden, preserving the seasons and stocking the larder with foraged ingredients from the hedgerows, pasture and surrounding woodlands.

Darren’s passion lies in producing food with an unmistakable sense of terroir. For Darren, provenance is not just the backstory to his ingredients, it’s everywhere in the look, feel and taste of his food.

The supper club will be hosted in our newest restaurant, FIELD by Fortnum’s, as Darren’s values align perfectly with FIELD’s ethos of celebrating food with real provenance and focussing on seasonality. At Pythouse Kitchen Garden, Darren champions home grown produce first and foremost, providing guests with a unique and ever-changing insight into the seasons. He works closely with the gardeners to manage and maintain the garden, delivering a programme of regeneration and sustainability. He is excited to bring a taste of Pythouse Kitchen Garden to guests at Fortnum & Mason.

At Fortnum’s x Sitwell Supper Club with Darren Broom you’ll be welcomed with a Hot-Spiced Sprigster, canapes and a glass of Fortnum’s Blanc de Blancs Champagne, and later treated to a stunning 4 course menu from Darren with perfectly paired wines chosen from Fortnum’s Piccadilly cellars. Diners will also enjoy refreshing Acqua Panna and sparkling San Pellegrino waters.

Ticket price includes:

● A Hot-Spiced Sprigster and a glass of Fortnum’s Blanc de Blancs Champagne and canapés on arrival

● 4 course menu cooked by Darren Broom

● Paired wines with each course

Please arrive at 7pm for a 7:30pm start

MENU

ON ARRIVAL

Hot-Spiced Sprigster

Sprigster Shrub-Infusion, Apple, Sloe, Mulling Spices (af)

CANAPÉS

Smoked & Buttered Salsify Venison Breast, Damson Brown Sauce, Crispy Onions Leek & Ogleshield Beignet

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Celeriac Steak Smoked Over Fire Apple Wood Infused Cream, Apple, Sage & Hazelnut

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Chalkstream Trout Sunflower Seed Emulsion, Chargrilled Sprouting Broccoli

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Wiltshire Wild Venison Cutlet Roast Cauliflower, Pear & Pine Needle, Lardo, Charred Cavolo Nero

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Pump Street White Chocolate & Jerusalem Artichoke Parfait Waste Coffee Ground Syrup

Seating will be communal, and pre-allocated.

Please email Private.Dining@Fortnumandmason.co.uk if:

*You are booking tickets separately to the rest of your party, to ensure that you are seated together. Please email with the names of all lead bookers, by Friday 11 February.

*You have any questions about dietary requirements, please email before booking your ticket(s)

*Tickets are sold out and you would like to be added to the waiting list.

**Unfortunately, we are unable to accommodate any dietary requirements for this supper club. We apologise for any inconvenience this causes**