About
Cotswolds’ based The Scenic Supper opened its unique, socially distanced dining experience in response to Covid restrictions in July 2020.
Diners sit in one of seven, bespoke glasshouses, accommodating either two or four guests, positioned on a Cotswold hilltop offering panoramic views and monthly changing set menus of seriously delicious modern British dishes.
From 1st April – 25th September 2021, The Scenic Supper will be taking a six-month residency at Todenham Manor Farm, near Moreton-in-Marsh in Gloucestershire.
The Scenic Supper was created by three local school friends, Toby Baggott, Sam Lawson-King and Scott Sullivan in response to lockdown and on-going Covid restrictions. Pre-lockdown, Toby worked in events management, Sam has a professional background in wine and hospitality as well as owning and making his own award-winning artisan gin, King Stone Gin, and Scott runs an outside catering business. Immediately affected by lockdown restrictions, the trio decided to launch a socially distanced dining experience using small, re-conditioned glasshouses.
Championing local, seasonal produce is key to The Scenic Supper’s intimate dining experience, while drinks, prepared and served from a newly constructed King Stone Gin Bar include an enticing range of seasonal gin-based cocktails from £9 each, a top notch offering of English sparkling wines, a select choice of locally made beers and ciders and a short, but well curated wine list of Old and New World varieties (from £6.90 a glass and available by the bottle). Homemade mixers and soft drinks are also available.
The Scenic Supper’s inventive and flavourful dishes are prepared in an on-site kitchen within a converted shipping container.
Example dishes from 2020 menus include: Broccoli and Smoked Garlic Soup, Heritage Tomato Salad with Labneh Cheese and Fresh Mint, Slow Roast Belly of Todenham Manor Farm Rare Breed Pork with Crispy Cabbage, Berkswell Cheese and Apple or English Rabbit with Glazed Vegetables and Black Pudding Puree, and desserts such as Cream Cheese Mousse with a Honey and Oat Crumble, Raspberries and Cotswold Honey or English Custard Tart with Green Rhubarb Sorbet.
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