A supper club with rooms, in rural Suffolk

Supper Club, farmstead and eco retreat in rural Suffolk, established by chefs Joey O'Hare and Katy Taylor, offering the finest seasonal menus and relaxing Weekend Stays.

“ Food & drink 10/10 ”

~ The Times, February 2024. Read full article here.

Husk’s food is directly inspired by the immediate landscape - local game, foraged flavours, fermented, pickled and preserved fruits from the farmstead, eggs from our flock, and seasonal herbs and vegetables grown in the kitchen garden.

@huskthorington on Instagram

View fullsize Aldeburgh smoked haddock croquette with tarragon mayo, olive oil crisp bread with St Jude’s curd, and pea & ricotta tarts baked with whole grain flanders wheat 🌾 - your April snacks await. Just a few spots left towards the end of the month
View fullsize Hoo-ray Soufflé 😁 Wild garlic & Lincolnshire Poacher on the menu all month, made with eggs from the Husk flock. 🐓 @britishhenwelfaretrust It’s blustery out there today in Suffolk, keep cosy! * #suffolk #suffolkfood #spring #wild
View fullsize Good morning folks. Last night we kicked off the April menu which features rhubarb meringue pie as your spring pudding. The overwhelming majority of you favoured the old school hedgehog meringue over the modern zig zag on the poll so hedgehog it is!
View fullsize Your April main course featuring Suffolk game rissole, fermented beetroot ketchup, goose egg gribiche and a wild garlic green sauce. Pure spring on a plate.
View fullsize How magical to feel the world waking up 🌼. At Husk the daffs have graced the farm for the last few weeks and the tulips are well on their way. The quince trees are coming into leaf and the plum trees into blossom. Vodka (our beautiful West of Englan
View fullsize Hello everyone! It’s a very happy Wednesday here at Husk. We are so grateful to all of our wonderful diners for nominating us - thank you, as ever, for your support - and very grateful to the judges as well 🙏. We absolutely love what we do and
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View fullsize A snap of your March starter on the pass last week. Another retro classic with a twist. Vichyssoise with a little chopped egg garnish (thank you ladies 🐓) and a crispy smoked haddock croquette with tarragon mayo for dunking. See you all in the barn