So, it’s October already – who’da thunk it – and this week saw the start of the much-anticipated Great Bath Feast. Our diaries are chocka with meals, talks and demonstrations but we’re most looking forward to our special Supper Club at Komedia on 14 October. Here’s a sneak preview of the menu and chat with head chef Tom Davey…
This month we’ll be hosting our first ever Supper Club, which is open to you, our readers, in celebration of the Great Bath Feast and Komedia’s fifth birthday. It’s a pretty ace event, actually. For starters, you get a drink on arrival before being seated in the theatre with 40 other foodies. Here you’ll get to enjoy three courses, with wine to match. Tom Davey, Komedia’s 25-year-old head chef, designed the menu specially for the event:
“I wanted to create a French menu that went along with the film,” – did we mention there’s a film, too? No? More on that later… “but that also went along with my ethos of using the best possible locally sourced ingredients. I have developed a great relationship with many local suppliers such as Eades Greengrocers, which is a family run greengrocers in Bath; Style Farm Butchers which is based in Warminster and provides farm-assured, free-range meats; Paxton & Whitfield, which is one of the oldest cheesemongers in Britain, and Bath Bakery, which provides us with freshly made bread on a daily basis.”
Tom started working in professional kitchens aged 13, back in Lancashire, where he originates from. He moved down to Bath to study Fine Art but soon found himself in restaurants again, working for River Cottage Canteen, where he trained under Tom Blake (who is the current head chef at The Swan Inn in Wedmore – look out for a recipe from him in issue 16, out today!) and Daniel Jones, an artisan chocolatier and patissier, as well as HFW himself.
“With the main courses I have taken classically French dishes, such as the goat’s cheese soufflé with ratatouille and then attempted to incorporate local ingredients like the Aldwych goat’s cheese and organic tomatoes and yellow courgettes grown in Bath by Eades. The beef bourguignon is my take on a classic French recipe that I have adapted,” explains Tom.
The menu will also feature French onion soup, with local cave-aged Cheddar atop a Bath Bakery crouton, chicken liver parfait with pickled beetroot and toasted Bath Bakery sourdough, and a cinnamon-spiced pear tarte tatin.
Tickets for the Supper Club on 14 October (that’s drinks on arrival, three wine-matched courses, plus a film) cost only £40, or you can pop along to the film after we’ve finished feasting for just £8.50.
This is your chance to meet the Crumbs team and be part of our most popular feature. Plus, you get some amazing food (honest, we’ve tried it) and a damn-good film, too. What are you waiting for? Get your tickets here, now!