Discover Redbreast Irish Whiskey with Joe Magowan
Thursday April 9th 2026
7.00-9.00pm
The JN Tasting Room
Crossgar
£25.00 pp
We are thrilled to be joined by the amazing Irish Whiskey Ambassador, Joe Magowan from the Irish Distillers Group for an evening discovering all there is to know about Redbreast Irish Whiskey.
What Joe doesn't know about whiskey isn't worth knowing!
A welcome drink will be served on arrival, then Joe will guide you through a selection of five specially selected Redbreast whiskeys to excite and delight the senses.
A selection of snacks will be served to accompany the tasting.
Fram X The Edible Flower Supper Club
Friday April 17th 2026
7.00-9.00pm
The JN Tasting Room
Crossgar
£65.00 pp
Supper Clubs at JN Wine are back, and we're kicking things off in style with a special evening pairing the characterful wines of Fram with beautifully considered dishes from The Edible Flower.
After more than a decade working at leading estates, Thinus Krüger founded Fram in 2012, drawn to vineyards with identity rather than prestige. Today, he works across the remote northern Swartland, Piekenierskloof and Citrusdal Mountain, sourcing from distinctive sites that bring real personality to his wines.
We're delighted to welcome back Erin of The Edible Flower - cook, recipe developer, food stylist and passionate advocate for seasonal, thoughtful cooking. Her supper clubs are known for fresh, family-style, vegetable-led dishes, inspired by the very best of Northern Irish produce.
On the night, Erin will prepare a generous feast designed to sit effortlessly alongside the Fram wines.
Supper Club tickets are always in high demand, so early booking is recommended.
The menu:
Canapes on arrival:
Lentil fritters with sorrel mayo
Goat's cheese crostini with asparagus, radish & pea
To start:
Sticky miso glazed aubergine with pickled cucumber salad and tahini & lime sauce
The main event: (served to share)
Seared hanger steak with chimichurri sauce
Spiced roasted squash & white beans with chimichurri sauce (for veggies)
Roasted beets with orange & sumac labneh and hazelnut brown butter
Buttery new potatoes with mint, scallions & dill
Roasted broccoli with romanesco, black olives and fried almonds
Green salad with edible flowers and dill & lemon dressing
To finish:
Wine spiced poached pears with chocolate & hazelnut cake, and softly whipped cream
Please let us know about any allergies well in advance. For other dietary requirements, simply mention them when booking and we’ll do our very best to accommodate.
