On Sunday 4th October, Michelin-starred restaurant Mýse from Joshua and Victoria Overington will host their inaugural Churn Supper, welcoming some of the UK’s best chefs into the kitchen to cook alongside Joshua for one night only.
Inspired by the age-old tradition – a gathering to give thanks to the farming communities for their hard work – the evening will celebrate the end of this year’s harvest and donate proceeds to RABI (Royal Agricultural Benevolent Institution) who work tirelessly to improve the wellbeing of farmers across the UK.
Joshua said, “We’re so lucky to have such incredible ingredients on our doorstep and we work directly with our suppliers each and every day, so we wanted to take a moment to honour the farming industry and pay tribute to each of the different sectors. RABI does so much fantastic work to support farmers all around the country who work hard to get food on our plates so we’re thrilled to be working with them and hope our Churn Supper – which we hope will be an annual event – can raise more awareness of that.”
Travelling from some of the UK’s most celebrated restaurants to the rolling hills of rural North Yorkshire, each guest chef will take on a course in the Mýse kitchen. Joining Joshua will be Pam Brunton of Inver (Scotland), Danny Africano of Lignum (Ireland), Ian Waller of Pine, (Northumberland), Paul Leonard from The Forest Side (Lake District), and David Taylor of Grace & Savour (Birmingham). Each dish will shine a light on a different sector of the farming industry: arable, aquaculture, livestock, horticulture, wild foraging and dairy, to pay tribute to the vast number of farmers and growers that do so much to shape how we eat.
Open since 2023, Mýse is an ode to the ancient North Yorkshire terroir that surrounds the restaurant. The ever-changing menu at Mýse takes guests through an experience that is shaped by Joshua’s favourite producers and seasonal ingredients with a playful nod to the nostalgia of his Yorkshire heritage, inspired by the dishes his grandmother would make for him. A dinner at Mýse, served beneath the soaring beams and large windows of the restaurant’s dining room, may feature braised ox cheek in Yorkshire pudding batter with fermented cucumber, hand-dived Orkney scallop cooked in its shell with sea urchin butter, or beastings tart made with colostrum from local Jersey cows. Six double bedrooms await guests who are settling in for an overnight stay, each named after a native tree, including Elm, Birch and Willow and decorated in soft, neutral tones with reclaimed wood furniture.
