What an amazing couple of days!
It has been brilliant getting ready for the launch of the first Supper clubs at Hidden by Puddini with Alex and Lindsay.

With the soft launch on Thursday followed by the official launch on Friday we have loved welcoming you all to Hidden and it was a pleasure to cook for you all!

Here’s what people had to say:


‘It didn’t feel like you were in Willingham”

‘It was such a great night, delicious food, intimate clean setting, yummy wine that I ordinarily would never have chosen but absolutely adored’

‘Such an amazing vibe in the restaurant’

“The crab was so good, it reminded me of Thailand’

‘The venue is sunning, there is nothing like this in the area’

‘That lamb dish!”


We are so glad you love the venue, Lindsay has worked tirelessly to turn what was a shell into the beautiful space we have now and we all spent time training the staff to deliver the relaxed but professional service you all enjoyed.


The sourcing of ingredients and suppliers has been a huge task so we are so happy you all enjoyed the food, we are proud to be able to showcase so much local produce.



The evening started with some simply delicious freshly baked focaccia, this is Ben’s secret recipe and as he shared with the guests, contains an ingredient that he thinks sets it apart from other focaccias:







This was followed by a little extra course for the guests to enjoy. This is one of my new favorite things to eat so it was only right to share it with our guests. Lamb rib with fresh herbs and truffle.







We then served a simple yet delicious tomato tart with olives and cured ham.

The tomatoes were grown less than a mile away, so we simply slow roasted some, left some raw and dressed them with a sherry vinegar dressing as the star of the show they sat on top of an olive puree, spread on crisp puff pastry and were topped with watercress and cured Italian ham.






As it was the first Supper Club it was only right I served my ‘Signature dish’ so the next course was this delicious Thai spiced crab topped with coconut and butternut squash.








The main course showcased some beautiful local lamb, beautiful rump cooked simply with garlic and rosemary and a bon bon of braised shoulder served with beautiful summer vegetables.







The dessert was this simple yet delicious combination of strawberries and chocolate. Chocolate and hazelnut cake with strawberries, flowers and a roast strawberry ice cream.







Then all the guests got a little bag of pistachio and cranberry fudge to take home.









We can’t wait to see all those that have booked for August!

If you haven’t booked yet you can book here: