Returning in 2022, following much acclaim from previous supper clubs, Fortnum & Mason, the iconic retailer, in partnership with Sitwell Supper Club are thrilled to announce the next guest chef, Darren Broom, on Wednesday 16th February at FIELD by Fortnum’s.

Each month, William Sitwell, MasterChef judge and Telegraph restaurant critic, will host the event alongside a special guest chef. In February, Darren Broom, Head Chef at Pythouse Kitchen Garden 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. 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 evening will be hosted in Fortnum’s 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 guests will 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 still water and sparkling San Pellegrino water.
Please see below for Menu

On arrival
Hot-Spiced Sprigster
Sprigster Shrub-Infusion, Apple, Sloe, Mulling Spices (alcohol free)

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

Tickets are now available via EventBrite, for £95.00 per person.