Last night we hosted a very special supper club with Two-Michelin star chef Alex Dilling. The collaborative menu was introduced by Alex and our team and featured smoked salmon “rillettes” with Kaluga caviar and seaweed crumpets, market garden Jerusalem artichoke with radicchio, parsnip and blackened medlar, and Alex’s signature “Chicken Pie”. For pre-dessert, a seasonal favourite at The Wild Rabbit, Yorkshire rhubarb with Penyston brie and sorrel, followed by Alex’s Tainori chocolate with sourdough and Pedro Ximenez sherry for dessert. Thank you to @adills1, @thewildrabbitkingham team and everyone who joined us from near and far to make the supper club a resounding success. #TheWildRabbit #Kingham #AlexDilling #FineDining #SupperClub