Rhubarb Supper Club
Friday 19 February 2027, seating at 6, 6.30, 7 & 7.30pm
£59 / Members £53
Tickets available soonCelebrate the arrival of Wakefield’s Rhubarb Festival with our annual supper club featuring a five-course tasting menu built around Yorkshire’s most famous vegetable.
Every course showcases locally grown forced rhubarb, from delicate pickles to bright purées and glossy sauces, with snacks to start.
To drink, we’ve put together a rhubarb-themed menu. Cocktails made with fresh rhubarb juice, a wine list matched to the dishes, and a selection of limited-edition rhubarb beers brewed locally by our friends at Lost Cause Brewing Co.
Two menus are available on the night: our set tasting menu and a vegetarian set tasting menu. The option to add a supplementary cheese course on the evening is also available.
Ticket price is for the tasting menu only; drinks are sold separately.
If you have any dietary requirements, please email carlfleischer@hepworthwakefield.org before booking.
Sample Menu
Fried cheese curds, rhubarb ketchup
Crispy duck, rhubarb Hoisin
Cured trout, raw rhubarb, brown butter mayonnaise, rhubarb dressing
Rhubarb-glazed beetroot, radicchio, Westcombe ricotta, roast rhubarb
Lamb rump, rhubarb molasses-glazed lamb belly, crispy potato, tenderstem broccoli, rhubarb purée, Estate Dairy yogurt, lamb sauce
Yoredale, rhubarb chutney, date crackers
(£9 supplemental charge)
Rhubarb Granita, Jersey cream
White chocolate crémeux, poached rhubarb, rhubarb compote
Pistachio cake, pistachio crumble
Brown butter biscuit
This is a sample menu, please check back for our final menu
What is forced rhubarb?
Forced rhubarb is grown in the dark. Roots spend two years in the open field, storing energy and taking the winter frosts that trigger them into growth. They’re then lifted and moved into heated forcing sheds, where the absence of light sends the plant hunting for it, the stalks shoot upward on stored sugars alone, growing so fast they creak and pop audibly in the dark.
The result is a stalk that’s tender, deep pink and far sweeter than field-grown rhubarb, cropped by candlelight to keep the daylight out.
Wakefield sits at the heart of the Rhubarb Triangle, the nine square miles between Wakefield, Morley and Rothwell that once supplied most of the world’s forced rhubarb. Ours comes from Jason Cook in Stanley, a few minutes up the road.
