Suppers & Luncheons

Our suppers and lunches are designed to be intimate affairs with 8 to 12 guests per evening. The suppers take place at our home on the outskirts of Haywards Heath, West Sussex just a short cab ride or reasonable walk from the mainline station. As they are held in our home informality is the order of the day.

Each menu has been thoroughly researched and tested to allow you experience a modern approach to historical cooking. Typically we serve a set menu consisting of a complimentary beverage with a canapé, three courses with homemade sourdough bread plus coffee and a selection of teas. We want you to leave sated, inspired and happy. With this in mind we use only the best ingredients sourced as locally as possible. In the spirit of of our ancestral cooks almost everything is made from scratch whether it be stock, pastry or bread. All you need to bring with you is a healthy appetite and your choice of drink for the evening.

We also run cookery workshops at certain times of the year.

Please click on the links below to find our more about our forthcoming events.

23 OCTOBER 2021

Sir Walter Scott Supper

Join Repast to celebrate the 250th anniversary of the birth of Scottish historical novelist, poet and playwright Sir Walter Scott who was born on 15 August 1771. The 19th century recipes of Mrs Margaret ‘Luckie’ Dods will serve as inspiration for this five course meal which marks the return of Repast after an 18 month hiatus. Mrs Dods was the fictional landlady of the Cleikum Inn in Scott’s St Ronan’s Well (1824). Christian Isobel Johnstone adopted her name when she published her collection of recipes in The Cook and Housewife’s Manual in 1826. It is believed Scott provided the introduction for the book which describes the inauguration of the Cleikum club.

As with the pre-COVID suppers, guests will be seated at a communal table so we will be recommending that all guests do a lateral flow test before coming to the event.

NUMBER OF PLACES AVAILABLE: 0

Supper Club Dates 2021

I’m currently testing recipes for this year’s suppers and lunches so more delicious details will be available soon. In the meantime why not sign up for our newsletter or like our Facebook page to keep up to date with what’s coming up?

Don’t forget we also do private parties if you want Repast all to yourself! Email us at repastsc@gmail.com with your requirements.

Sam BiltonSuppers & Luncheons