The Farrier Dining Club: A Night of British Fish by Ash Finch

Recently opened new neighbourhood pub & restaurant, The Farrier is to launch a new series of intimate supper clubs headed up by its three Michelin star trained chef, Ash Finch.

Taking place on the last Thursday of each month, the beautifully restored former horse hospital building will host The Farrier Dining Club; a five course tasting menu with optional wine pairing. Each month will centre around a unique food concept or seasonal produce, giving Ash the chance to express his creativity, and showcase the best ingredients he can find.

The supper club series commences on 26th August with A Night of British Fish. The menu will feature langoustine bisque; cured & smoked mackerel with fig leaf and walnut puree; Dorset crab, sea herbs, apple & dill oil; whole line caught British Fish (dependent on the catch of the day) and a Lemon & Blackberry Caviar Cheesecake.

The UK is a nation of fish lovers, with 80% of us visiting a fish and chip shop once a year, and 20% going once a week. It’s no surprise given that the UK has access to some of the best seafood in the world, right on our 30,000km of coastline, yet we export nearly 75% of our catch, and import over 200,000 tons of seafood from abroad. 

Recent import/export problems with Brexit and the upheaval of the modern world by Coronavirus has forced us to consider what we have closer to home however, and we’re re-discovering a wealth of good quality produce caught or responsibly farmed by our passionate fishing industry.

Day-boats whose catch was once destined to the export market are now landing their boats on beaches with queues of people who have come down to buy their fish direct as people want to support the UK fishing industry, and get hold of the best quality produce available.

The tide is turning in the wider market too, and Fishermen have re-named locally caught species such as Spider Crab and Megrim Sole to Cornish Crab and Cornish Sole to make them sound more appealing to the domestic market.

We’re entering a golden age of British seafood and The Farrier will be exploring this with an exciting four course menu written by our head chef, Ash Finch.

Forthcoming concepts will include September’s Nose To Tail Venison Dinner whilst November’s evening will be a Homage to Fromage.