Introducing a series of supper clubs Rick Stein, Marlborough. Hosted by our Head Chef, Kevin Chandler and General Manager Kevin Cole, they focus on good food and great conversation – taking place in a communal style in one our beautiful upstairs dining rooms. You’ll enjoy a two course menu put together by Kevin – who’ll talk through each of the dishes as they’re served, and a couple of glasses of wine too.
Please see all upcoming supper club dates below.
7pm – £45
Join General Manager Kevin and Head Chef Kev for an evening of great food, drink and conversation.
Chicken and Serrano ham croquettes | Halloumi saganaki | Salt cod fritters
Chicken legs stuffed with mushrooms and Comté,
from Rick Stein’s Secret France
Walnut tart with vanilla ice cream
Since we first opened our doors in 2016, Kev has been our Head Chef. Having grown up just 20 miles down the road in Market Lavington, his journey to becoming a Head Chef started when he began train as an apprentice at his local pub. Subsequently he built up experience working under Stephen Terry, before making the move to London to work in kitchens led by highly regarded chefs, including Marcus Wareing. He holds Rick Stein responsible for him becoming a chef, having always loved his ethos of good quality food and simple cooking.
Kevin has over 30 years of experience in the hospitality industry, including time spent working front of house and in the kitchen as well as 12 years running his own restaurants.
He’s always liked Rick’s simple style of cooking and knows the Marlborough area well, so when he saw the job of General Manager advertised he knew he had to apply. His favourite dish on the menu (so far) is Rick’s Indonesian seafood curry, perfect with a bottle of Chalky’s Bite beer. Punchy at 6.8% ABV, its fennel and coriander notes work well with the heat of the curry.
In October 2016 we opened Rick Stein, Marlborough in the heart of the Wiltshire countryside. Here you can enjoy some of Rick’s most iconic dishes such as Dover sole a la meunière and turbot hollandaise as well as a selection of new dishes including salt pork belly with split pea puree and sauerkraut, and baked guinea fowl with garlic beans and smoked sausage.