Four Manchester kitchens close the season with an eight-course menu of cedar-smoked salmon, jerk monkfish, Greek lamb and Jose Cuervo cocktails.
After a summer of brilliant dinners at Torr Vale Mill, Open Fire Dining Club is closing the season with an all-star service.
On 26 and 27 September, Tartuffe will be joined by A-Kin, Portfolio and Kallos for a final eight-course menu that brings together four very different parts of Manchester’s food scene.
It feels like the right way to end the season. A-Kin founded by long-time friends Gasim and Sean, have become one of the city’s most exciting supper club names, turning dinners into nights built around food, music and conversation. Portfolio brings Julian Pizer back to the grills after last year’s Another Hand collaboration, now representing his Bridge Street restaurant where tasting menus are built around the idea of the single perfect bite. Kallos arrive from Salford with the Greek cooking, warm hospitality and serious way with lamb that recently earned them a place in the Michelin Guide.
Tartuffe, as ever, will be holding the whole thing together from the grills, starting with oysters and venison, bringing in a seasonal nectarine gazpacho, and finishing their side of the menu with Alp Blossom cheese and elderberry honey before Kallos take things into dessert.
Tartuffe start things off with an oyster dressed with beef fat, wasabi and XO. It’s already something of a house classic, and won Best Dressed Oyster at Manchester Oyster Festival 2026. The beef fat comes from Cheshire cattle, aged and smoked before being worked into the dish.
They’ll also serve Yorkshire Dales venison tartare with bread sauce and cacao, taking some very familiar autumnal flavours and pulling them into sharper, more modern territory.
Portfolio’s course comes from Julian Pizer, who cooked with us last season as part of the Another Hand dinner. This time he brings cedar plank salmon, smoked over applewood supplied by Globaltic.
A-Kin are bringing one of their signatures: jerk monkfish with coconut beurre blanc and pickled fennel. Their monkfish will be marinated, cooked over the coals and finished with a generous lashing of coconut beurre blanc.
Before the main course, Tartuffe reset things with nectarine gazpacho and smoked almond, using roasted, fresh and grilled nectarines for something bright and seasonal.
Then Kallos take on the lamb. Guests can expect Cumbrian lamb with Metsovone, hen of the woods, fig and tzatziki, with racks carved straight from the Big Green Eggs and smoked lamb belly coming from the fire pits. There’ll be Kallos pita too, plus a fig-spiked jus and the kind of Greek generosity that has made their Salford restaurant such a quick favourite.
Tartuffe follow with Alp Blossom cheese from Crafty Cheeseman, served simply with elderberry honey, before Kallos return for portokalópita: a very Greek dessert of phyllo baked in orange syrup, finished with sweet orange and Greek yoghurt.
Jose Cuervo Tradicional are on drinks for the weekend too, bringing the world’s original tequila, first licensed in 1795, into the mix. Guests will start with a Paloma on arrival, with classic and spicy margaritas available from the bar, before a Fig Margarita is served with the Alp Blossom cheese course.
Four kitchens, eight courses, tequila in the glass and one last weekend at Torr Vale Mill before Open Fire Dining Club signs off for the season.
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Open Fire Dining Club: A-Kin x Kallos x Portfolio x Tartuffe
– Welcome Jose Cuervo Paloma
– 8 course dinner
– Jose Cuervo Fig Margarita to finish
Dates: Saturday 26 + Sunday 27 September 2026
Time: Doors + drinks: 2pm / Food: 3pm / Finish around: 7:30pm
Where: Torr Vale Mill, Torrvale Rd, High Peak, SK22 3HS
Cost: £110
Tags:
BBQ