The Experimental Diner supper club’s been out and about again, popping up this time at Newcastle Castle with chefs Simon Hicks from The Lord Crewe Arms, Troy Terrington of Dobson and Parnell, and
Dan Robertson from Hawthorns. Over the course of three evenings, guests enjoyed dishes including mackerel three ways, rare breed pork, courgette risotto and rump of Brookfield Farm veal in the Great Hall. Watch the website for more dates.
