A few weeks ago, Matt was having his usual scan through Twitter and saw that Killerton House hold a Secret Supper Club each month from March until December. I’m always up for a meal out, especially if it’s a little unique. Turns out that this Secret Supper Club is a proper hidden gem.
He made the call and booked us in for 2nd March. After a couple of long days at work, it was the perfect excuse to get away on time, dash home, feed the cats, reapply some make up, brush my hair and head out again.
I haven’t been to Killerton House itself for years, possibly even decades. As a family, when my sister and I were much younger, Killerton was a regular Sunday outing for us but as we got older, the membership lapsed and we stopped going. It wasn’t until parkrun many years later, that I went back, and even then it was only through the stable block.
We drove down to the stable block car park and got out, hoping to see signs pointing us in the right direction. Nope. There were none. We wondered if we got the dates wrong, as there wasn’t anyone else around either. Not prepared to admit defeat, we hopped back in the car and drove to the main gate where Matt has dropped me for parkrun before. This looked a little more promising!
We parked and walked down to the house. The smell coming from the kitchen was amazing, though we still weren’t entirely sure where we were going, but knew to follow our noses. Always trust your nose! We walked around the back of the building and found the restaurant, and were warmly welcomed.
How cute is the menu! It’s in a copy of Ben Schott’s Food and Drink Miscellany, which was also quite interesting. We decided on two courses rather than the full three (good move!), and as I have a sweet tooth, I opted for mains and dessert, while Matt went for a starter and main. We ordered drinks and our food, and were given some hors d’oeuvres – creamed goats cheese on puff pastry topped with a baby tomato.
I am a real sucker for goats cheese. I think I had my first taste of goats cheese at the Devon County Show years ago, and it’s a taste that has stuck. Anyway, it was a nice mini starter for me, and a warm up for Matt, who had ordered the venison terrine.
I had a bite, and knew I had made the right decision with pudding. The terrine was nice, but I personally find venison a bit too strong to have in the generous quantity that it came in. Matt enjoyed it though.
We didn’t have to wait long for our mains. I had the duck breast with confit leg croquette, broccoli and a cherry jus. Matt had the pork tenderloin
I think I died and went to heaven. This was without doubt the best duck I have ever had. It was really succulent, not at all fatty. The whole thing was delicious. I’m always a bit cautious about fruit on a main course, but the addition of cherry was really lovely. Matt agreed, which is almost unheard of, as he is not a duck fan at all. Likewise, his pork tenderloin was beautifully cooked.
Before pudding came out, I wasn’t sure if it was going to be able to match the duck. Normally, I will pick the fruit dessert over the chocolate offering, but for a real change I went for the stem ginger and treacle tart. I think it was the clotted cream and ginger combination that appealed.
Yes, it matched the duck in terms of taste. You definitely could not have a lot of it, as it was really rich, but it was the perfect end to the meal. Except it wasn’t the end! We then had petit fours which were chocolatey and amazing (and snaffled before I took a picture).
The service was great too – we had a really attentive waitress who chatted away and was super-friendly without being that awful “is your food okay?” kinda person. It’s a pet peeve of mine when you’re usually mid-mouthful and the waiter comes over and asks with all the enthusiasm of a wet sponge whether your meal is okay. I know they have to, but it really bugs me. None of that here though, which was like the cherry on top of a lovely experience.
We’ve already booked back in for next month! At least we’ll know where we’re going this time.
Are you a starter or a dessert kind of person?