Join Fortnum & Mason for a four-course supper club with Darren Broom this month

Returning for further foodie entertainment in 2022, following much acclaim from previous supper clubs, Fortnum & Mason, the iconic retailer, in partnership with Sitwell Supper Club have announced the next guest chef treating diners’ palates, Darren Broom.

Taking place on Wednesday 16th February at FIELD by Fortnum’s, Darren Broom, Head Chef at Pythouse Kitchen Garden will be delivering a stunning seasonal menu. The event marks the return of William Sitwell’s popular monthly supper clubs where the  MasterChef judge and Telegraph restaurant critic teams up with a special guest chef to host an evening of mouth-watering entertainment. 

Each month, William Sitwell, MasterChef judge and Telegraph restaurant critic, will host the event alongside a special guest chef.  Kicking off the 2022 series this February, Darren Broom, Head Chef at Pythouse Kitchen Garden will be delivering a stunning seasonal menu.

Darren’s career as a chef spans seventeen years, including stints with Michael Caines, Marco Pierre White and as a much sought-after private chef. He’s carved out his own food style using influences from Scandinavian food culture, the wild ingredients he forages for, British food history and the art of cooking over fire.

Originally from Devon, Darren has worked throughout the South West, developing a flair for butchery, fermentation, sourdough baking, curing and preserving. Darren’s passion lies in producing food with an unmistakable sense of terroir. For Darren, provenance is not just the backstory to his ingredients, it’s everywhere in the look, feel and taste of his food.

The evening will be hosted in Fortnum’s newest restaurant, FIELD by Fortnum’s, as Darren’s values align perfectly with FIELD’s ethos of celebrating food with real provenance and focussing on eco-friendly seasonality. 

At Fortnum’s x Sitwell Supper Club with Darren Broom guests will be welcomed with a Hot-Spiced Sprigster, canapes and a glass of Fortnum’s Blanc de Blancs Champagne, before devouring a stunning 4-course menu curated by Darren with perfectly paired wines chosen from Fortnum’s Piccadilly cellars.

The full menu is as follows: 

On arrival
Hot-Spiced Sprigster
Sprigster Shrub-Infusion, Apple, Sloe, Mulling Spices (alcohol free)

Smoked & Buttered Salsify Venison Breast, Damson Brown Sauce, Crispy Onions Leek & Ogleshield Beignet

Celeriac Steak Smoked Over Fire Apple Wood Infused Cream, Apple, Sage & Hazelnut


Chalkstream Trout Sunflower Seed Emulsion, Chargrilled Sprouting Broccoli


Wiltshire Wild Venison Cutlet Roast Cauliflower, Pear & Pine Needle, Lardo, Charred Cavolo Nero


Pump Street White Chocolate & Jerusalem Artichoke Parfait Waste Coffee Ground Syrup

Make it happen
When: Wednesday 16th February
Where: Ground Floor Mezzanine Fortnum & Mason 181, Piccadilly, St. James’s, London W1A 1ER
How: Tickets are now available via EventBrite, for £95.00 per person.

PLUS: Upcoming Supper Clubs are Wednesday March 23rd with guest chef Tommy Heaney, of Heaney’s Cardiff, Wednesday April 13th with Amy Elles, of The Harbour Cafe and Wednesday 11th May with chef Dan McGeorge of Rothay Manor.

All images credited to Fortnum & Mason

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