Matt and Cat’s Dining Club organises occasional events at venues we like across the Island. When we do, you’ll find details and a link to buy tickets right here on this page.
Twelve Course Illustrated Degustation
Chef David Holley
Illustrator Lilly Louise Allen
Friday 5th October / 7pm / £50 ticket
With one course for each month of the year, showcasing local ingredients wherever possible, this will be a gastronomical treat. The menu will be in pictorial form courtesy of local artist Lilly Louise Allen whose mouth-watering food illustrations are on the walls of the Quay Cafe right now.
There will be a free raffle to win one of three amazing prizes: an original illustration, dinner at home cooked by David Holley, and a hamper of local produce.
Tickets are £50 per head, please book online or call the Quay box office on 01983 822490. Tickets must be purchased by Monday 1st October.
Tables will need to be reserved separately – if you wish to sit with other people attending the event, then please call 01983 822490 to book your table.
12 Course Degustation/Tasting Menu “Taste the Art”
May (Warm) Nettle Tea, edible flower, nettle,
June – (Cold) (IW Garlic) Cucumber granita, asparagus, fennel on a pickled kohlrabi disc, smoked garlic mayonnaise
July – (Cold) Strawberry salad, rocket & lambs leaf, compressed strawberry, burnt spring onion powder, whipped feta, mint
August – (Cold) (IW Tomato Stall) Gazpacho soup, oak-smoked tomato, oak-smoked tomato puree, micro-basil, toasted bread
September – (Cold) (IW Crab) Picked white crab, avocado puree, grapefruit jelly, brown crab mayonnaise, grapefruit segment
October – (Warm) (IW Cheese & Mushroom) Warmed blue cheese, fig, pickled wild mushroom, mushroom paper, jerusalem artichoke puree
November – (Warm) Heritage squash with squash puree and fine diced vegetables
December – (Hot)(IW Game) Game pie topped with cranberry, parsnip puree, Brussels leaf, heritage carrots, port jus
January – (Hot)(IW Beef) Beef cheek, celeriac puree, pickled apple, beetroot
February – (Hot)(IW Rhubarb) Rhubarb, crumble, milk sorbet
March – (Warm) Buckwheat pancakes, banana & orange sauce
April (Cold) Chocolate eggshell, chocolate hazelnut mousse, malt cream
Vegetarian and vegan – you’ll notice that the majority of the courses are veggie or vegan anyway, but please make any dietary preferences known at the time of booking. You won’t go hungry!
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Dining Club Cards
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