Knife, Fork and Spooner
Simon Spooner’s mother, a patisserie chef, taught him to cook. She did an excellent job. Simon made it onto Masterchef in 2018 and now cooks at his regular supper clubs, private dining and outside events. Based in Ketton, Rutland, he and wife Nicola have created something special thanks to his love of food and talent.
Their supper clubs take place in a stylishly converted barn overlooking a garden and vegetable patch. Up to 14 people sit around a large table and enjoy four courses of seasonal, local and innovative dishes. It’s BYO wine, and Simon sends suggestions in advance of the best matches for the dishes.
Nicola expertly deals with front-of-house, while Simon cooks and introduces the dishes. They are innovative, unusual and seasonal. On our visit, the evening began with a canapé of nasturtium leaf taco topped with asparagus tips, bacon mayonnaise and a bacon crumb. Next came a starter of blowtorched Cornish mackerel served with cucumber kimchi, gooseberry and wasabi emulsion, pickled ginger, crispy shallots and pickled radish.
The main event was a superb glazed beef short-rib with smoked bone marrow pomme purée, parsley emulsion, onion ash, crispy onions, ember oil and a beef and bone marrow sauce. We loved the fermented mushroom ketchup – intense, earthy and perfect with the beef.
At Knife, Fork and Spooner you get an exciting menu, top quality ingredients and accomplished cooking. Moreover, Nicola and Simon are excellent hosts whose love of food and entertaining shines through.
For the next supper club, check Simon’s website.
Recommended by Anna Forgaard, regional editor
Photos: Knife, Fork & Spooner
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