‘Beautiful autumnal collaboration’ on the menu at rural Scottish supper club
A dinner cooked over fire, and a chance to unwind and be offline is on the menu at a one-night-only supper club this autumn.
Supper clubs are becoming more and more popular, as foodies seek out new and one-off experiences often held in unusual locations. If this is you, and an off-grid autumn feast is one for the diary.
Chef Gemma Dallyn, formerly of The Taybank, who specialises in pop ups, private dining and collaborations is teaming up with Guardswell Farm in Perthshire for a menu cooked over flames, which she describes as a “beautiful autumnal feast.”
The menu is a celebration of Great Glen charcuterie, and isn’t one for veggies or vegans as no menu substitutions can be made, given the intimate nature of the event.
As well as welcome snacks and a three course meal, guests will hear the story behind Great Glen Charcuterie from co-founder Anja Baak, and about how this wild meat is some of Scotland’s most sustainable.
Of the collaboration, Gemma said: “I work closely with local growers, producers and farmers to create menus that honour the rhythm of the seasons.
“Having used Great Glen Charcuterie extensively since coming to Scotland five years ago, it seemed like a natural fit for this autumnal collaboration at beautiful Guardswell farm. The Baak family’s artisan charcuterie is of exceptional quality and made from wild, sustainable Scottish venison, an ethical and healthy meat we should all be eating more of.
“Seasonal snacks by the fire, the story behind Great Glen Charcuterie, a creative feast celebrating their exceptional products, shared stories to bring the community together and a goodie bag to take home.
“It promises to be a beautiful evening with autumnal flavours cooked over flames, connection and shared stories. I think that’s what people are really craving now, to be offline, to be grounded with human experience and connection that you can only get from a retreat or an intimate supper club like this.”
The listing on the Guardswell Farm website reads: “Gemma Dallyn’s cooking is grounded in seasonality, a nose to tail philosophy, and a deep respect for exceptional produce, often brought to life over wood fire.
“Raised on her family's farm on the Exmoor coast, her connection to land and sea instilled a lasting appreciation for provenance, sustainability, and the natural rhythms of the seasons. Now based in Perthshire, Gemma creates intimate, ingredient-led dining experiences inspired by the Scottish landscape.
“Through supper clubs, collaborative events, and independent food projects, she celebrates local provenance, preservation through the hungry gap, and the close relationships between growers, producers, and cooks. Her approach is generous and thoughtful, bringing people together through food that reflects place, season and community.
“For this special collaboration at Guardswell Farm, Gemma will create a menu cooked over flames that celebrates Great Glen Charcuterie, the family business of Anja and Jan Jacob Baak, based in the Scottish Highlands. They make their charcuterie using locally sourced wild venison, carefully cured to bring out the best of this exceptional ingredient.
“Wild venison is one of Scotland's most sustainable foods, with the deer roaming freely across the Highlands. Their charcuterie reflects the landscape it comes from and their commitment to producing simple, honest products with care and respect.
“During the evening, Anja Baak will share the story behind Great Glen Charcuterie, from how it all began to the traditional methods they still use today, offering an insight into the craft, provenance and passion behind every slice.
“Every dish for this collaboration will contain meat, so sadly we won't be able to accommodate Vegetarian, Pescatarian or Vegan requests. With prior arrangement we will be able to accommodate some allergens & intolerances.”
Tickets are £75 per person and include seasonal welcome bites, a three course dining experience, and a curated producer’s gift to take home and remember the evening.
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