A Diner’s Wonderland – Arrive to the sounds of the 1970s juke box and enjoy a cocktail or mocktail on arrival, followed by a four course meal accompanied by live music - very lively indeed. BYOB!

The March sessions kicks off with nostalgic theme - Taste for WIltshire. Your chef for this night will be Jonas Lodge, promising new talented head chef from The Bell at Ramsbury, a quintessential English pub, which for 300 years, has been the corner stone of village life in this picturesque Wiltshire village. Jonas has worked at a number of prestigious restaurants including the Fat Duck and the Hind's Head in Bray. His European experience includes working for one of Spain's most respected chefs Sergio Arola at the Michelin starred Restaurant Arola in Madrid. Starting his career as a Commis Chef at Gees Restaurant in Oxford, Jonas was guided by Head Chef Michael Wright who taught him the importance of using the freshest, seasonal local produce that is available. .

Ramsbury, the winner of Wiltshire's 'Best Kept Large Village 2011', is proud of its The Ramsbury Estate which has its own Brewery producing a range of delicious real ales, its own Distillery using wheat from the Estate to produce a distinctive Ramsbury Vodka, cold press Ramsbury Rapeseed Oil and a range of fish and game from the Ramsbury Estate Smokehouse, seasonal fruits and veggies and local supply of meat. Now with all of these on hand to supply most of the ingredients he cooks with each day, Jonas lets his culinary creativity capture the very essence of modern British cuisine with a spectacular seasonal menu for this exceptional night at The Elmore Jam.

The Elmore Jam's resident father (Nick) & daughter (Ro) team have backgrounds in show production and design, as well as hospitality. Being the entertainment officer has always come easily to Nick and he loves hosting people in his home, a truly unique space with an open kitchen. Their focus is on getting delicious food prepared by a rotation of professional, exciting chefs to your plate whilst you enjoy socialising to a backdrop of live musicians–all the ingredients for a good night.

The Elmore Jam. A new kind of supper club in London. Professional chefs filling your plate, live music filling your ears.


Amuse bouche:
Cream of mushroom soup, truffle rapeseed oil & fresh Wiltshire truffle. (Marlborough mushrooms & Stainswick farm rape seed oil)

The Bell's smoked trout, pagets farm beetroots and the honesty bakery’s granary bread (raw& braised beetroot and a beetroot fluid gel)

Slow cooked Kelmscott pork belly, glazed cheek, braised red cabbage, sprouting broccoli & apple sauce

Bitter chocolate torte, Wiltshire grown parsnip ice cream & parsnip crisps


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