Supper Club Special: Bang in Season with Samphire + Sage (22 Nov 2024)

A supper club with a difference, coming this Autumn for one exclusive date!

Kevin Gratton | Samphire + Sage

Kevin Gratton, a highly respected figure in the hospitality industry with over three decades of experience, is proud to announce the launch of his new venture, Samphire + Sage. Providing practical operational as well as strategic advice, Samphire + Sage has been created to help hospitality businesses succeed in today’s challenging environment.

Kevin Gratton’s illustrious career has included senior roles across various high-profile establishments. He started his career with Marco Pierre White at The Restaurant in Knightsbridge and The Canteen in Chelsea, then became Head Chef at Le Caprice working closely with Jeremy King and Chris Corbin. In 2007 he opened Scott’s of Mayfair (AA), winning Craft Guild of Chefs – Best new restaurant 2007, Catey Award – Menu of the Year 2008 and Square Meal Award – Best new restaurant 2007.

He followed this with a stint as Group Executive Chef for the Soho House Group, overseeing 14 UK sites, managing menu development and kitchen redesigns. From 2011 to 2017 he was Chef Director at Mark Hix Restaurants, covering Hix Soho (AA), Hix Oyster & Chop House (AA), Hix Oyster

& Fish House, The Tramshed, Hixter Bankside, Browns Hotel Mayfair, Pharmacy 2 Restaurant (in collaboration Damien Hirst).

Most recently, as the Head of Operations of the 21 Hospitality Group with Terry Laybourne he oversaw seven restaurants and a team of 170 across the North of England with responsibility for both operations and hospitality.

Find out more about Samphire and Sage: Samphire + Sage – Innovative and creative support for hospitality (samphireandsage.com)

The exciting menu Kevin will bring to the cooks place will be Bang in Season – showcasing the very best of what November has to offer:

Haxby Sourdough and Butter

Doreen’s Black Pudding and Bramley Apple Tart

Whipped Autumn Squash with Goat’s Curd, Toasted Hazelnuts and Grilled Flatbread

Red-legged Partridge on Yorkshire Toast with Elderberries and Land Cress

Fillet of Silver Mullet with Chanterelles and Seashore Vegetables 

St Clements Posset with Vanilla Shortbread

Wine, beer and a selection of drinks are available to purchase on the night.