Andrew Pern: A Star Inn The Supper Club
For May’s supper club, we had the pleasure of welcoming Andrew Pern of the Michelin-starred Star Inn to cook alongside us in the converted stables at the Hutton Wandesley Estate. It was a full house, with guests arriving hungry for a menu that blended Andrew’s signature style with our own seasonal approach.
We kicked off with a playful Crispy Duck Lollipop served with Beer ‘n’ Nuts, followed by a Andrew’s signature dish: grilled black pudding and pan-fried foie gras, paired with Pickering watercress, apple and vanilla chutney, and a rich scrumpy reduction. Next came a North Sea fillet of brill, served with a langoustine tortelloni, calamari, cockles, and Shetland mussels in a classic sauce matelote, with fennel rouille for balance.
The main event was squab pigeon with Oabika cocoa, parsnip, Pedro Ximénez, and a fruit and nut pastilla. We finished with a seasonal dessert of Madagascan vanilla-poached strawberries, wild strawberry sorbet, chilled strawberry tea, and brandy snap.
It was a fantastic evening—collaborative, well-paced, and full of great conversation. A big thank you to Andrew, and to everyone who joined us around the table.
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by: Kevin Gratton
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