A TASTING OF CORNISH TURBOT

The turbot is such a wondrous fish that it requires a great chef to do it justice. It is rightly known as the king of the sea, prized for its delicacy of flavour and its perfect texture. It needs to be cooked with care and never masked with overly elaborate sauces. On July 30th, Mark Kempson will be providing a masterclass of turbot cookery in a very special Kitchen W8 Supper Club.

We’ll be working with a beautiful 6kg Cornish turbot and using every part of it to create a wonderful tasting menu. You’ll enjoy it as a scampi, as a raw crudo, served with a classic accompaniment (sauce Choron – a tomato Béarnaise), and luxuriously served with summer truffle.

There are only fourteen places available for this very special dinner in our private dining room so early booking is very much recommended. Do click below to reserve your place.

July is when our native lobsters are at their plumpest, sweetest, and very best. They are also at their most plentiful, meaning prices are lower and the luxury of lobster becomes far more accessible.

For two weeks this July, you will be able to enjoy some of Mark’s finest lobster dishes which you can order individually or as part of a lobster tasting menu. You might dip your toe in the water with lobster croquettes, served with a spiced lobster aioli, or opt for the elegance of a lobster and Charentais melon salad. For something more indulgent, there is barbecued lobster, served with Espelette fries and a green salad. Or you can enjoy a full-on lobster feast with our tasting menu, paired with a glass or three of crisp white wines selected by our sommelier.

You can see all the dishes in their full glory by clicking the button below. We can’t wait to share them with you.