Open Fire Dining Club with Porta

Porta is taking its relaxed Spanish cooking into the open air this July, joining resident chefs Tartuffe for the next Open Fire Dining Club at Torr Vale Mill.

Founded by brothers Ben and Joe Wright, Porta has built a loyal following across its tapas bars in Chester, Altrincham, Salford and West Didsbury. Its approach takes its cues from the neighbourhood bars of Spain, with short menus, carefully chosen wines and plates designed to keep arriving while the conversation carries on.

For this one-off collaboration, Porta executive chef José Garzón and Tartuffe’s Gary Weir have created a 10-course menu built around Spanish flavours, seasonal produce and live-fire cooking.

Guests will start with a Carlingford oyster served with guindilla tximitxurri, followed by dishes including a gilda de pulpo with Gordal olive, pickled chilli and braised octopus, Cantabrian anchovy on toasted coca bread with smoked requesón, and Galician queen scallops with ajada dressing.

There’ll also be leeks grilled over the Big Green Egg with romesco, oxtail with piquillo peppers, and Porta’s much-loved grilled chicken thighs served with mojo picón and smoked potato.

At the centre of the menu is a giant paella, with bomba rice, grilled squid and smoked allioli cooked over an open flame in an extra-large pan. It’s a fitting centrepiece for Open Fire Dining Club, where guests sit together at long tables and watch much of the cooking happen around the grills.

Three Provençal rosés will be poured across the afternoon. Guests will receive Minuty Prestige Rosé on arrival, Rock Angel Côtes de Provence Rosé alongside the paella, and Château Galoupet Cru Classé Rosé with dessert.

The event takes place on Saturday 18 and Sunday 19 July at Torr Vale Mill, a 200-year-old former cotton mill beside the River Goyt in New Mills. Doors and drinks begin at 4pm, food is served from 5pm and the event finishes at around 9.30pm.

Tickets cost £110 and include the welcome drink, 10-course dinner and three glasses of rosé.