Join Honey & Rye’s Annabelle Davis, and GULP’s founder Kaye Winwood for an unforgettable edible journey through autumn. This supper club with a twist is the perfect way to celebrate the fruits of autumn, with a menu designed to bring the flavours of the season to life!
Taking inspiration from the orchard in the Warstone Lane Cemetery and surrounding areas, the menu will take guests on a journey, revealing the deeper meanings and rituals behind some of the everyday foods we eat!
Expect foraged ingredients, locally seasonal produce, and heart-warming flavours to excite the senses!
This vegetarian menu draws on themes of food rituals and symbology to produce a creative experience for curious diners.
Amusement for your mouth and nose with this interactive hand cleansing - drawing on both taste and olfaction this course will provide sensory eating to begin your experience
Emmer grain bread with lacto-fermented mustard butter served with labneh, brown butter, burnt lemon & pickled blackberries, and dried yarrow flowers
Autumn on a plate
Fresh tagliatelle, butternut squash purée and wild mushrooms, with a foraged sharing salad
A Floral Palate Cleanser
Rosehip sherbet with a flower biscuit
The fruit of Eve?
Apple custard tart with crabapple jelly
Sweets of the forest
Wood ear mushroom rehydrated in elderberry liqueur and dipped in chocolate
To finish the experience, guests will be served a refreshing infusion from foraged bounty
This is an indicative menu, which may change before the night. The menu is vegetarian. Additional dietary requirements and allergens will be met where possible - please get in touch to discuss before booking.
Age restrictions: 18+
|Adult (6 course vegetarian menu)||£60|
Coming by car? There is metered parking on Spencer Street or local NCP. Gulp is a 2 minute walk from The Jewellery Quarter train station situated on Vyse Street. The Jewellery Quarter is also accessible on 8A, 8C and 101, 16, 74 buses.
GULP is a 15 minute walk from Birmingham's New Street Station
Annabelle, Honey & Rye
Annabelle Davis is a pastry chef living in Birmingham. She retrained as a pastry chef in 2021, and has worked in restaurants and hotels for the last few years however, Annabelle now works entirely freelance. The majority of her work is recipe testing and development, as well as some food styling and home economics. Besides her day-to-day work, she also runs her own business, Honey & Rye.
Named after one of her favourite tarts to make, Honey & Rye is a micropâtisserie by day, and a supperclub by night! She specialises in seasonal tarts and bespoke orders, and runs monthly supper clubs to share her love for all things food.
Follow Annabelle on @_annabelleats and @_honeyandrye to find out what deliciousness she is cooking up!
Sensory artist and all-around foodie, Kaye Winwood, founded GULP as the first UK space dedicated to exploring food art histories, and showcasing innovation within food and sensory design through a programme of sensory dining experiences and activities.
Kaye's work fuses sensory design with visual arts and gastronomy to create new and meaningful eating experiences to enthral diners. In 2016 she applied the term ‘Expanded Dining’ to reflect a ‘beyond the plate’ approach which reconsiders the dining experience as a sensorial playground using food as an art material.
Ask your question directly to GULP / Kaye Winwood Projects.