£80 per person including a Pommery Champagne with each course and welcome glass with canapés Place are limited and will be allocated on a first come, first served basis.
As part of the Brighton & Hove Food and Wine Festival, Blanch House is delighted to welcome the Repast supper club this autumn. Cooked up in Haywards Heath, the club takes its diners on a journey through history with its innovative menus which reflect culinary heritage from across Britain and Europe.
Each month Sam Bilton hosts intimate dinners inspired by historical events, eras or people using old recipes to create modern interpretations of the food eaten by our ancestors and we can’t wait to sample the menu she’s created especially for us. Her historical food has won her and husband Neil a place in the 2017 final of Channel 4’s My Kitchen Rules, so we’re in good hands.
‘We are really excited to be sponsoring the Brighton & Hove Food and Wine Festival again this year and as part of the activities planned, welcoming Sam to Blanch House. We’ve been following with interest Repast as a concept and think it will lend itself brilliantly to the quirky heritage feel of the hotel. We’ll be showcasing some of Pommery’s signature varietals, including Pommery Apanage which is exclusive to Blanch House in Brighton & Hove, paired to perfection with historic recipes. This is a first at the hotel and we’re very much looking forward to the event.’
If that weren’t enough to whet your appetite, Sam will be pairing each course with a varietal of Pommery Champagne including Pommery’s Apanage Brut which is exclusive to Blanch House hotel in Brighton & Hove.
BUTTERED CRAB GOUGÈRES
(Robert May, 1660)
Lightly spiced crab served inside mini cheese choux buns
(Elizabeth David, 1962)
Rustic rabbit & pork pâté served with cornbread and a carrot & apple purée.
Inspired by the privations of World War 2
Pommery Brut Royal NV
SALMON IN MR CLOUET’S FASHION WITH CRAYFISH SAUCE
(William Verrall, 1759)
Slices of salmon served with a rich shellfish sauce
Pommery Fall Time
CUISSES DE POULARDES AU D’UXELLES
(Alexis Soyer, 1846)
Boned and stuffed chicken thigh served with a mushroom sauce finished with a touch of truffle oil, crushed
potatoes and seasonal greens.
Pommery Vintage 2006
(Marie Antoine Carème, 1815)
A sweet yeast cake with raisins and saffron drenched in a light rum syrup with a raspberry and rose sorbet.
We are an AA 3-star Georgian townhouse hotel, comprised of 12 uniquely designed guest bedrooms, a function/conference suite and a relaxed, elegant Champagne & Cocktail Bar and lounge.
We offer boutique accommodation with made-to-order breakfast and are a licensed venue for private dining, celebrations, weddings and civil partnerships where guests can also enjoy exclusive use of the whole hotel if required.
The overall Blanch House experience is one of a welcoming, elegant home from home, with a little bit of luxury in which to unwind. We’re the perfect base from which to explore Brighton, where nothing is too much trouble for our guests.