RITCHIE STAINSBY 6 | JUNE

Location – Thyme Kitchen, Lichfield | Friday 6th June

DINNER WITH RITCHIE STAINSBY

We’re going vegan for the evening, and who better to help us than Ritchie?

We are teaming up with the extremely talented Ritchie Stainsby, Chef Patron of the award winning No 12 Nottingham, to create an incredible, fully plant based menu like nothing else that Sauce Supper Club has seen before!

Without much formal training, Ritchie has learnt his craft working on the job in kitchens. In his first kitchen, he worked his way up from a commis to a line cook and spent six years at Jamie’s Italian.

He and his wife then decided to take the plunge and open up their own premises, No. Twelve Restaurant, which they’ve now run for seven years. The space started as a small café serving brunch and sandwiches. Within two years, they relocated to a larger restaurant to follow their plant-based fine-dining dreams offering both an à la carte and luxury tasting menu. Ritchie competed in 2024’s MasterChef: The Professionals getting through the quarter finals, reaching the final 12 chefs.

Ritchie specialises in plant based cookery, using local produce across a variety of cuisines spanning from classic french, rustic Italian and the far east.

MENU

SNACKS

Gochujang arancini in a panko breadcrumb with a fragrant yuzu emulsion.

&

Filo pastry tartlet with textures of asparagus & black truffle.

First serving

Tomato jam, garlic & herb mascarpone, radish, pangrattato, basil caviar & dashi dressing.

Second serving

Spiced ras el hanout aubergine salsa with a hazelnut satay espuma, puffed wild rice & chive dust.

Third serving

Smoked kohlrabi fondant, nashi pear, spring onion & wasabi oil, with a cucumber ponzu consommé.

Fourth Serving

Hen of the wood mushrooms in ‘strange flavour glaze’, BBQ jersey royals, carrot/koji sauce.

Fifth serving

Vanilla sponge, tonka cream, black sesame ice cream & pickled blackberries.

Sixth serving

As seen on MasterChef: The Professionals ~

Italian meringue, beetroot & red wine chutney, salted shortbread, raw rhubarb & fennel pollen.

£87pp

Please note due to the complexity of  Ritchie’s menu, we will not be able to cater to any allergies or dietaries. However due to the menu being completely plant based, this evening will be suitable for any guests with a seafood or dairy allergy!

If you have any dietaries that you feel may be unsuitable with this menu, please email us at hello@saucesupperclub.co.uk and we will happily double check with Ritchie before you make your booking:)

When booking, please note seating time is the time in which the meal will commence, you are more than welcome to arrive earlier for drinks, but the timing of food will remain the same, if you are running late for the 6:30pm sitting, you may be moved to the 8pm.

Please note due to the nature of these events, we cannot refund any cancellations. If we are able to resell your tickets, we will be more than happy to refund or credit you for an event at a later date.