Heckfield Place announces details of next supper club

Following the continued success of the Hearth Supper Series at Heckfield Place, near Hook, creative director of Hoppers, Karan Gokani, will visit the hotel on Thursday, September 26 for an evening in Hearth restaurant, where everything is cooked over fire.

In collaboration with Hearth’s head chef, Owen Seamark under the helm of culinary director of Heckfield Place, Skye Gyngell, Karan and the team will create a three-course menu that celebrates the heartfelt cooking of Hearth and the Sri Lankan and South Indian flavours of Hoppers.

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Karan Gokani will join Skye Gyngell at Heckfield Place (Image: Heckfield Place) The evening will begin at 6.30pm with a welcome drink and a tempting selection of snacks, including spiced oysters, Kadala cups, and a creative twist on Hearth’s signature flatbread, featuring the bold flavours of Seeni Sambol.

Guests will then be seated to hear an introduction to the menu from Owen and Karan. The menu for the evening promises an exciting blend of Sri Lankan and Indian culinary traditions with some exceptional produce from Heckfield’s organic Home Farm and biodynamic Market Garden all combined in the manner of Hearth’s open - fire cooking style.

As the evening unfolds, guests will dive into a sharing menu that highlights the rich and diverse flavours of Sri Lankan cuisine and Hearth’s unique cooking style.

Dishes will include mussel Hodi with string hoppers, slow smoked lamb leg Varuval, curry leaf and turmeric potatoes, and roasted aubergine moju salad. The dinner will finish on a sweet note with Arrack glazed pears, served with Heckfield curd ice cream and spiced Kithul treacle.

Tickets cost £95 which includes a drink on arrival, various small bites and a three-course meal.

£5 from each Hearth Supper menu will support Feeding the Future.