Winter Supper Club

The room had almost no daylight, so we leaned into it: charred oak table, no cloth, pewter service plates and a spine of foraged birch running the length of the setting.

Every course was styled to read at candle level — deep bowls, generous rims, and sauces with enough gloss to catch a flame.

The only colour in the room came from the food itself. Twelve guests, four hours, one continuous conversation.