Offal Supper Club

Join us for a special evening of wine and nose-to-tail dining at The Prince!

Menu

Salt & pepper Chicken Skin
Chopped Chicken Liver on Toast
Hake Head Pil Pil

Cow Feet, Celery, Orange, Capers
Tripe Pepperonata, Pecorino Romano

Smoked Bone Marrow Rice, Grilled Ox Heart, Parsley, Lemon
Pig's Head Cannelloni, Potato Mouseline, Madeira Sauce, Crispy Ear

Chocolate Mousse

On Thursday, 6th February 2025, We are gearing up for our nose-to-tail cooking with our friends, Diego (previous Coal Office, The Barbary) & Nacho (previous Bull & Last, The Barbary, Harrods) who first worked together years ago, cutting their teeth in some of London’s most ingredient-led kitchens.

Now, they join us with our head chef Jonah Davies for a menu that pushes bold flavours, technique, and tradition — rooted in Spanish, Italian, and French cooking, but showcasing the best of British produce.

Sourced from HG Walter, the menu is a celebration of the whole animal.

Tickets are £60 per person.

From 7pm.

Spaces are limited, so reserve your table today by emailing theprincen22@gmail.com.