67 Dining

08/01/2025

As a small business we massively benefit from word of mouth and online reviews. I’ve recently set up a Google business listing and would greatly appreciate any of our previous customers leaving us a review over there…

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24/12/2024

We finish the evening with a local cheese board. This month it featured bathsoftcheese and Times Past Cheese Dairy 🧀

23/12/2024

For dessert: Toffee apple sticky pudding, butterscotch sauce and clotted cream

21/12/2024

For mains: Pan roasted hake, lobster mousse, celeriac fondant, roasted winter vegetables, finished in a lobster bisque split with dill oil

16/12/2024

To start: salt baked beetroot, roasted apple, creamy goats cheese, crunchy tapioca and beetroot cracker, finished with pickled cucumber and a dill oil

14/12/2024

Thanks to our latest group of Supper Clubbers. We hope to see you in 2025 🖤

03/12/2024

🌟 Early 2025 Supper Club dates are here 🌟

Spend the evening with like minded foodies, enjoying a modern British menu sourced locally (even as local as our kitchen garden).

Tickets are £58.95 per person for a four course feast, an additional cheese course can be added for £9.95 per person.

Email us to book your spot on our exclusive fine dining experience here in Weston-Super-Mare.

Most dietary requirements can be catered for.

01/12/2024

If you’re stuck on what to get those family and friends who are hard to buy for, or you’ve just left it all a bit too late this year…then why don’t you delight them with a 67 Dining digital gift voucher? They could be attending a Supper Club in 2025, as your treat.

🌟 Get in touch to purchase one today 🌟

18/11/2024

For dessert: our homegrown apples in a rapeseed and apple cake, served with fig leaf ice cream and toasted hazelnuts

17/11/2024

For main: slow cooked and rolled beef shin, cocette potato, beer braised shallots, tenderstem broccoli, served with a sticky beef jus

15/11/2024

To start: the most decadent mushroom parfait that could be mistaken for a rich chicken liver parfait. Served with toasted brioche, shaved raw mushrooms, crispy parsnips, nasturtium oil and homemade nasturtium ‘capers’

10/11/2024

Thank you to another great group of Supper Clubbers. What a joyful night of wining and dining! 🖤

03/11/2024

Cheese course: four different cheeses to cater for a cows milk intolerance. Three from Glastonbury Cheese - a sheep, goat and blue - plus a mature farmhouse Cheddar from Times Past Cheese Dairy. Accompanied by artisan crackers, figs, a homemade plum ‘cheese’ using our homegrown plums and tomato & chilli chutney.

02/11/2024

Some delicious recommended wines have just been sent out to November Supper Club guests 🍷

Thanks to for their expertise 👌

30/10/2024

For dessert: chocolate crémeux, chocolate ‘soil’, blackberry compote, walnuts, wild mushroom powder

26/10/2024

For main: roasted venison, or confit celeriac, accompanied by charred spring onions, haricot bean cassoulet, nasturtium pesto and broad beans

23/10/2024

To start: Elderflower pickled homegrown kohlrabi carpaccio, roasted garlic puree, cashew ayib, roasted chickpeas and pumpkin seeds

09/10/2024

Inspired by our trip to Morocco earlier this year, we started our evening with Zaalouk accompanied by homemade seeded crackers. This sumptuous dip was made using the last of our homegrown tomatoes and aubergines, and topped with pickled red onions and edible flowers.