A Suffolk supper club is set to celebrate its one-year anniversary with a delicious Christmas menu, created with ingredients sourced from the surrounding countryside.
Husk in Thorington has had a busy first year since launching its supper clubs last autumn.
Business owners Joey O'Hare and Katy Taylor have been reflecting on the madness of the last year.
They said: "We have gone from strength to strength.
"Obviously, progress isn't linear but we are very happy with the growth and direction of the business."
The couple has announced the menu for the few December supper clubs that they are running, before taking a break for the festive period.
"We are super excited to use our homemade mincemeat in the Christmas Tart which was made last year with lots of Bramley apples from the farmstead," said Ms O'Hare and Ms Taylor.
"As ever, the menu celebrates and showcases the very best local ingredients; a Baron Bigod rarebit on house-made sourdough accompanies a roasted Jerusalem artichoke soup topped with roasted chestnut from the Thorington Theatre estate just down the road.
"We'll be offering a Bramley Apple sorbet as a palette cleanser topped with a tot of Giggler brandy made in nearby Bramfield, and our main course offers some of the very best local game - pheasant and wild Suffolk Fallow deer."
The December supper club menu is available on December 2 and 3, and 7, 8 and 9 and bookable via the Husk website.
Those looking to make a weekend of their visit can stay in one of the new luxury suites available onsite which launched in September and have been furnished with pieces sourced and upcycled from local businesses.
The busy first year of business also saw the couple launch picnics at Thorington Theatre.
"Our signature Ploughman's Tart became a real hit," recounted the pair.
"We delivered these to the picnic field at Thorington one hour before each show and served guests from the back of Husk's 1990 Land Rover Defender!"
Ms O'Hare and Ms Taylor have just started a series of cookery classes, which have proven hugely popular.
They said: "Our first set of courses - An Introduction to Fermentation - sold out in two hours.
"We have added many more dates for the New Year and included a second fermentation workshop on making Kimchi.
"Guests have really enjoyed getting hands-on and learning how to confidently ferment vegetables at home."
Those looking to visit the restaurant over the festive period should book their place at the table via the Husk website, with availability for the start of December and a special sitting on New Year's Eve.
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