On Sunday 26 October, the fires will be lit once again at Torr Vale Mill, where resident chefs Tartuffe will be joined by Stow, Frae, Where The Light Gets In and Pip for an Open Fire Dining Club finale that celebrates the spirit of the series: collaboration, generosity and the best of the season cooked over open flames.
Each restaurant will take on a course, working together to build a six-course menu (plus a welcome snack) that flows as one – a showcase of individual style with a shared sense of seasonality, creativity and balance.
It’s a reunion of old friends and new faces. Returning to the grills are Stow, whose wood-fire cooking helped launch the series back in June, and Frae, the Holywood restaurant across the Irish Sea that’s built a cult following for its fearless, flavour-driven food. Joining them are two of Greater Manchester’s most acclaimed restaurants – Where The Light Gets In, the trailblazing Stockport kitchen known for its ingredient-led philosophy and deep relationships with growers, and Pip, the newly Michelin-recognised restaurant inside Treehouse Hotel, where the focus is on low-waste cooking, regional produce and refined Northern flavour.
At the heart of it all, as always, is Tartuffe. Founded by Ruby Fryman and Gary Weir, their Side Street bistro has earned national attention for its refined, playful take on rotisserie and live-fire cooking. For Open Fire Dining Club they’ve been the constant thread, working shoulder-to-shoulder with each guest chef to create menus that balance precision with generosity, food designed for sharing at long tables.
This closing edition for the season will be no different – only bigger, and a one-time chance to see five exciting kitchens collide on a single menu…
Carlingford Oyster (Tartuffe)
Tomato Leaf, Black Hungarian Chilli Hot Sauce
Celeriac Presse (Frae – Shaun Tinman)
Young Buck, Golden Raisin, Hazelnut
Cured Mackerel (Pip – Georgie Hewitt)
Smoked Sea Buckthorn, Watermelon Radish
Rump of Cheshire Beef (Hawksmoor – Ian Worley)
Venison Sausage (Stow – Jamie Pickles)
Chicken & Tarragon Sauce, Pickled Golden Raisin, BBQ Radicchio
Chicken Marbella (Tartuffe & Frae)
Blue Kale, New Potatoes with Sour Cream & Scallions
Smoked Crown Prince and Sage Baked Alaska (Where The Light Gets In – Jess Furniss)
The afternoon’s drinks will come courtesy of Hennessy one of the world’s most iconic cognacs. Guests will arrive to a Henny-Rita – a smooth twist on the classic, citrus and agave lifted with the round, toasty character of Hennessy V.S. Dessert will be paired with a Hennessy X.O Espresso Martini, clean, rich and complex with a caffeine kick to round off the feast. It’s a fitting partner for a finale built around energy, collaboration and a touch of indulgence.
As with every edition, Open Fire Dining Club will unfold in the woodland clearing at Torr Vale Mill providing the stage – tables set against the dramatic rock face backdrop, flames and smoke carrying through the trees in a setting that feels far beyond the city.
This is the final chapter of the season, and probably the only time you’ll see these collaborators cooking together.
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Open Fire Dining Club: Tartuffe x All-stars
– Henny-Rita on arrival
– Welcome snack
– Six course dinner
– Hennessy X.O Espresso Martini with dessert
When: Sunday 26 October (Doors + drinks: 2pm / Food: 3pm / Finish around: 6pm)
Where: Torr Vale Mill, Torrvale Rd, High Peak, SK22 3HS
Cost: £95
