Open Fire Dining Club: Tartuffe x Stow

Manchester’s Finest presents Open Fire Dining Club, a summer supper club series that embraces escaping the city for a night. Good people, good food, good wine, combined with crackling embers, long tables and full glasses.

We're setting up at Torr Vale Mill, an imposingly beautiful old cotton mill clinging to a curve in the River Goyt on the edge of the Peak District. The venue’s courtyard - enclosed with timeworn brick under open sky - will be the kitchen, the dining room and, potentially, the dancefloor too.

Less than half an hour by train from Piccadilly, it's the kind of place that makes the city feel a thousand miles away.

At the heart of it all is Tartuffe. Founded by Ruby Fryman and Gary Weir, it was recently featured in Observer Food Monthly as part of a national spotlight on the new wave of rotisserie-led restaurants — recognised for its playful concept and refined approach to fire-cooked chicken.

Each event in the series will see them pair up with a different guest, and for the debut dinner they’re bringing in Jamie Pickle, the fire-whisperer behind Stow, one of the best openings in Manchester this year.

Together, they’ve created a menu that reads like a midsummer night’s dream. Tables will stretch out across the mill’s courtyard, with everyone feasting shoulder-to-shoulder as the sun slips away behind the Valley.

Highlights

• Enjoy an eight-course menu
• Two welcome drinks and a dram of whisky to finish included
• Doors and drinks from 6pm
• Food served from 7pm till around 10pm
• If travelling by train – New Mills Central is 1 minute walk from our location (Torr Vale Mill) with the trains every 30 minutes until 11.30pm
• Please note that we cannot cater for any dietary requirements given the nature of the event except vegetarian, please email hello@manchestersfinest.com should you require this option.
• 18+ 

Enjoy all of the below

Laphroaig Paloma
Laphroaig 10 years, grapefruit, lime, sugar, soda

The Tartuffe First Word
Chartreuse, pine, fernet branca, bubbles

......

Carlingford oyster
fermented rhubarb mignonette

Burnt brassica & wild garlic mole 
grilled peas, goats curd, sorrel

Stone bass ceviche
gooseberry, cucumber

Wood pigeon yakitori
cooked over blackcurrant wood, smoked blackcurrant hot sauce

Barbecued lions mane & funghi sott’olio
cured duck yolk, Yorkshire pecorino, rocket

Grilled monkfish
crab and clam beurre blanc, salad of watercress, marinated and grilled courgette

Cumbrian chicken ‘Poulet Rôti’
grilled and braised on the coals, potatoes baked in the embers, créme frâiche, scallions, wild chervil and alexander leaf salad, IOW tomato niçoise

Caramelised strawberry compote
smoked meadowsweet custard, fresh gariguette tartare, lavender and birch sap granola

......

Laphroaig 10-year-old single malt whisky
Dram to finish

Open Fire Dining Club isn’t just about good food, though there will be plenty of that. It’s about getting out of the city to experience something communal and memorable.