Open Fire Dining Club: NORD x Tartuffe

Open Fire Dining Club returns for a special collaboration with NORD, the Michelin-acclaimed Liverpool restaurant led by Daniel Heffy. Joining resident hosts Tartuffe, Heffy will serve a eight-course menu cooked over live fire, showcasing seasonal produce, Northern influences and the refined approach that has made NORD one of the UK’s most talked-about restaurants. Expect welcome drinks, communal dining and an unforgettable evening at Torr Vale Mill.

The menu is working with peak season produce where Carlingford oysters will be grilled over the Big Green Egg once again. Half Dozen Other baguette comes with crudités and whey butter, and Isle of Wight tomatoes sit alongside beef tartare with smoked egg and IPA onion. There’s hamachi crudo sharpened with citrus ponzu and blackcurrant oil, smoked chicken with brioche, boudin noir, almond and gooseberry, then Daniel’s Great British Menu salt marsh lamb chop, reworked for the grills with raita, sweetheart cabbage, grilled cucumber jus and Scouse pie. Driftwood goat’s cheese and melon follows, before Black Forest textures to finish.

Drinks for the afternoon come from Papa Salt, the Australian gin inspired by slow, salty days on the coastline, with bright citrus, native florals and the soft warmth of wattleseed. It’s a clean fit for Open Fire Dining Club and effortlessly easy to drink.

Guests will be welcomed with a Papa Salt Blood Orange Spritz alongside the grilled Carlingford oysters — sharp, bright and the perfect way to kickstart the afternoon properly.

With the smoked chicken, the pairing moves into more savoury territory. The Papa Salt Bread and Butter Pickle Dirty Martini is made with gin, dry vermouth and muddled pickles, bringing a sharper, saltier edge to one of the richer courses on the menu.

The Papa Paloma will also be available from the bar throughout the afternoon, made with Papa Salt and pink grapefruit soda. Light, fresh and easy to drink, it gives guests another way to try the gin beyond the paired serves.