Joining resident chefs Tartuffe at the grill on Saturday 25 October are Frae, the tiny 20-seat Holywood restaurant that’s built a reputation far bigger than its footprint. Led by chef Shaun Tinman and wine lead Paddy Noir, Frae has become known as one of Northern Ireland’s most original kitchens, bagging awards for its wine list and praise for its fearless, flavour-driven cooking.
Their food lives in the space between comfort and refinement. A braised pork pithivier that eats like a cross between Cornish pasty and French tourte. A celeriac and pickled walnut toastie that elevates the humble sandwich to something indulgent and sharp. Even their chicken rolls – crumbed, messy, layered with slaw – carry the same bold energy. It’s this approach that makes them such a natural partner for Tartuffe, whose live-fire cooking has been at the centre of each Open Fire Dining Club night.
Together, they’ll present a six-course, fire-led menu (plus a welcome snack) built on collaboration, peak-season produce and a shared love of food that brings people together.
The menu…
Carlingford Oyster
Smoked Teeling Mignonette, Bone Marrow, Brioche
Jambon Flatbread
Charcuterie, Scamorza
Celeriac Presse
Young Buck, Golden Raisin, Hazelnut
Kohlrabi Caesar
Grilled Anchovy, Caviar
Chicken Marbella
Blue Kale, New Potatoes with Sour Cream & Scallions
Veda
Barr Rua
Crumpet Sticky Toffee
Wood Ruff Custard, Blackberries
The evening’s drinks will be led by Ardbeg, the legendary Islay single malt known around the world for its depth, smoke and character. Distilled on the island for over 200 years, Ardbeg has built a reputation as one of the most awarded whiskies on Earth – revered for balancing peaty power with unexpected finesse. Guests will start the night with a twist on a Naked and Famous cocktail built on Ardbeg’s smoky backbone, before closing with a Rapscallion serve (a twist on a Manhattan but with sherry) alongside dessert, where the whisky’s richness comes into its own.
And of course, all of this will unfold at Torr Vale Mill – our riverside home for the series. The 200-year-old cotton mill, tucked into a bend of the River Goyt on the edge of the Peaks, has become the perfect setting for these nights of fire, food and long-table feasting. Less than half an hour from Manchester, yet a world away once you’re there.
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Open Fire Dining Club: Tartuffe x Frae
– Ardbeg Naked and Famous cocktail on arrival
– Welcome snack
– Six course dinner
– Ardbeg Rapscallion cocktail with dessert
When: Saturday 25 October (Doors + drinks: 2pm / Food: 3pm / Finish around: 6pm)
Where: Torr Vale Mill, Torrvale Rd, High Peak, SK22 3HS
Cost: £95
