Eric’s Pizza - Supper Club in Norwich with coastal Head Chefs
Slow-food autumn Supper Club in Norwich. Norfolk coast executive chef owner Eric Snaith and head chef Fred Bambridge co-create.
Flowing from the success of this summer’s supper club co-created by the gastronomic team at Titchwell Manor and the rustic artisans of Eric’s Pizza, Executive chef owner Eric Snaith and Head Chef Fred Bambridge, come together again . As they did in July, chefs Eric and Fred will cook within arms reach of you and serve your food. The slowing down of autumn is reflected in this October’s supper club.
A creative culinary collaboration using local seasonal ingredients, focusing on food the team love to cook. The duo has thought long and hard about a comfy confit of autumnal treats. There are a variety of melt in the mouth, unhurried experiences to enjoy. The lengthy cooking provides a relaxed feel to this menu. Time to kick back and enjoy the colour of autumn and let the slow deliciousness dissolve on the tongue.
Slow down for winter with this autumnal slow food supper club experience.
5 courses for £50.
Incredible value for a small intimate, head chef dining experience.
We look forward to seeing you.
Menu
Soup
Squash soup - confit of butternut squash, bread pudding, seeds and pine nuts
Starting gently with a comforting autumnal favourite. The slowly cooked butternut squash is complemented by the cosy bread pudding and natural nutty finish
Fish
Chalk Stream Trout, mussels, celeriac, roasted garlic, sorrel
Our Chalk Stream Trout is from ‘Chalk Stream Foods’ in Hampshire, fish found in the clearest, purest waters and a sustainable fishing business
“ Each winter, the rain falls high on the sheep-grazed downs then seeps into the chalk seam hundreds of feet below the ground. Filtered, purified and chilled, the water emerges months later to form such famous rivers as the Test and Itchen. The closest thing to heaven on earth for rearing trout” The Rivers – ChalkStream® (chalkstreamfoods.co.uk)
Our mussels are sourced from Brancaster Oysters, a short walk from Titchwell Manor Hotel; a supplier we have grown up with. This family business, and personal friends of Eric Snaith, have been fishing the crystal clear waters of Brancaster Staithe for generations.
Meat
Local Norfolk Estate, braised Venison Shoulder with Woodfordes Wherry, brown sugar and leeks. Mushroom and smoked butter pizza.
Our venison comes from local estates to Titchwell Manor. Most usually Holkham. It is cooked extremely slowly, so it is soft, tender and melts in the mouth. The bitterness from the beer and sweetness from the dark brown sugar, reduces on the meat it's also nice and sticky. The slow cooked (confit) of leeks becomes soft and buttery, so the pizza can be used to soak up all the juices and sauce.
Pre dessert
Tiramisu Cream; coffee and butter chocolate
Frozen chocolate / coffee truffles hide underneath a creamy tiramisu mascarpone made from egg white and sugar, topped with chocolate shavings. There are some different temperatures and textures to bite into.
Dessert
Drove orchards quince, almond, custard
The quince is a classic Membrillo fruit pate, using local fruits from Drove Orchards, just a stone’s throw from Eric’s Pizza in Thornham. The fruit pate is topped with whipped custard marzipan and almond cake soaked in Amaretto.