Hannah’s food is all about starting with good ingredients, carefully sourced from local Devon suppliers with ethical farming practices. She loves putting together vibrant flavour combinations and incorporating wild foods into her menus. Currently cheffing at Riverford Field Kitchen and The Hourglass, Hannah is excited to bring her Herbs & Wild supper club to Topsham Brewery this spring.

 

What to expect:

A relaxed, delicious dining experience in Topsham’s Brewery’s upstairs event space

Welcome drink & nibble followed by 5 courses

Sample menu:

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Whipped goat’s cheese, pickled rhubarb and magnolia on sourdough crostini

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Walnut dip, wild garlic oil, winter crudite

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Mussels, cider, fennel, seaweed

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Mutton ragu, fresh flour pasta

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Saffron poached pear, brown butter biscuit, honey, yoghurt

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(this is a sample menu and not the menu for the evening)

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