A COMPANY that champions eating wild meat has announced a collaboration with a Hampshire wine producer to host a spring supper club this March.
Eat Wild will be teaming up with Andover-based Black Chalk wine, with a supper club celebrating locally harvested produce against the backdrop of the Test Valley.
The first of an exciting series of seasonal events set to take place at Black Chalk, attendees of the spring supper club will be treated to a bespoke culinary experience.
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The evening will include a crafted menu of wild meat such as partridge, venison, pheasant and more, sourced locally and expertly prepared by Eat Wild’s talented chefs.
The spring supper club will take place at Black Chalk's Vineyard & Winery, in Fullerton Road, on Saturday, March 23. There will be a first sitting from 5:00pm until 7:00pm and a second sitting from 7:30pm until 9:30pm.
Adult tickets cost £65 while child tickets cost £22.50. More information can be found by visiting the Black Chalk website here.
CEO of Eat Wild, Louisa Clutterbuck, said: “We are delighted to collaborate with Black Chalk to promote the benefits of wild meat to new audiences. We hope by showcasing this delicious meat in the surroundings of Black Chalk we can show how versatile it can be.
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"We are grateful to Black Chalk Wine for providing us with a platform to do so within their beautiful grounds and look forward to sharing the delectable delights of some locally harvested produce with our guests.”
Marketing and events manager at Black Chalk, Rebecca Herbert, said: “We are thrilled to be joining forces with Eat Wild for our WILD Spring Supper Club, the first of our seasonal Supper Club Series.
"The event epitomises our shared commitment to celebrating sustainable, locally sourced food and drink and Hampshire’s rich culinary heritage too. We look forward to welcoming our guests to enjoy an evening of celebration and the perfect pairing of wild meat and wine.”
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