Dinner with Joe Hurd

Nov 2016

Dine with Anglo-Italian superstar chef Joe Hurd at Inox at this special event. You will be treated to a hearty Italian four course dinner, with a wine flight available to pre-order as an optional extra.

7pm Arrival
7.30pm Dinner is served
£38 per person
Ticket price includes a four course meal.

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Joe Hurd made his television debut on Saturday Kitchen and viewers called for Joe to permanently present the BBC show. Other credits include ITV’s prime-time show The Munch Box, Channel Five’s The Saturday Show, The Discovery Channel as well as travelling Europe to find his ‘5 Best Things’ for the Travel Channel.

Joe has worked in restaurants alongside revered chefs such as Francesco Mazzei, Claude Bosi and José Pizarro, as well as behind-the-scenes on shows for Paul Hollywood and Heston Blumenthal; but his real passion lies in supper clubs where, true to his Yorkshire-Calabrian roots, he recreates the big family meals of his youth.


Reception Drink

Passato di Melanzane – Burratini Affumicato
Slowly roasted aubergine mashed with smoked paprika, aubergine, chili, lemon, fennel pollen and garlic, finished with smoked burratini cheese and toasted pane carasau
Baked sheets of lasagna, layered with confit aubergine, egg, spinach and ricotta cheese, spicy nduja polpette, parmesan cheese and Besciamella


Parmigiana di Mama
Fried layers of aubergine, eggs, family tomato sauce, basil, parmigianno reggiano cheese, bread crumbs, a little chilli
La Porchetta
Slow 8 hour roasted pork belly. Fennel Pollen, Garlic, Chilli, Sage, Thyme,Rosemary, Vin Santo, Lardo.

– Served with –

Borlotti, Fava Beans, Red Onion
Pea Shoots
Sweet Mozzarella Cantuccini
Mozzarellla marinated in sweetened Italian cream. Lemon zest, blackcurrant, grappa and manuka sauce, crumbled cantucci biscuit, fresh mint

Please let us know at the time of booking if you have any special dietary requirements so that we can cater for your needs.

Book your tickets for this event on Eventbrite now.

Please note: a £10 deposit is required per person at the time of booking, which will be deducted from the final bill on the evening of the event.