What's On
Thursday 5th February
We’re delighted to welcome Gusbourne, one of England’s most celebrated wine producers, renowned for its estate-grown sparkling and still wines and its elegant expression of English terroir.
For the evening, Head Chef, James Wilson has created a six-course seasonal tasting menu, thoughtfully paired with Gusbourne wines.
Dishes include mushroom croustade and milk bread to begin, followed by carrot terrine, trout confit and venison, each matched with a selected Gusbourne wine. Desserts includes apple tarte tatin with meadowsweet ice cream, alongside pâte de fruit.
Wednesday 26th February
Later in the month, we have a sake-led dinner in collaboration with Tengu Sake, exploring traditional brewing techniques and contemporary food pairings.
This six-course tasting menu highlights Cornish bluefin tuna, seasonal vegetables, seabass and guinea fowl, each paired with a curated sake selection from Tengu’s range, sourced from nine award-winning Japanese breweries known for their elegant, food-friendly style.
Desserts include forced rhubarb and pine, mango, meadowsweet marshmallow and sea buckthorn pâte de fruit.