Fortnum & Mason's Supper Club

Fortnum & Mason’s supper clubs have quickly amassed a loyal army of followers who haven’t held back when it comes to spreading the word – so much so that the best kept secret for Thursday evening fine dining in the capital is well and truly out of the bag.

Over the past two months, a number of world famous chefs and restaurants have taken over the kitchen at Fortnum’s acclaimed Fountain Restaurant, including Thomasina Miers and the team at Chutney Mary. All of the events have delivered a real wow factor - as well serving up exquisite foods the chefs visit each and every table - and next Thursday’s event (July 17) will be no different. Leading London Chef and restaurateur Mark Hix is heading to Piccadilly armed with produce from Dorset-based Black Cow, to create a truly mouth-watering menu.

As well as making some of the finest cheeses in the UK, Black Cow is famed for its innovative Pure Milk Vodka – a product Hix is more than familiar with as he uses it in a number of his signature cocktails sold from his rapidly expanding range of revered restaurants and cool London bars.

The menu for Thursday 17 July features a host of veritable treats. In addition to cooking with Black Cow produce, Hix has created individual Black Cow drinks to go with every course. Among the delights on offer are ‘Black Cow Blinis’ made with Mottra Caviar and Grated Cheddar, served with a Black Cow Summer Cup, and Mighty Marbled Sirloin of Beef with Girlies and Garlic Scapes, served with Horseradish Vodka and Red Tonnix.