Taste of Eolas – Seafood Dinner


Join our Head Chef Craig Jackson and and fish supplier George Campbell & Sons for a stunning evening to celebrate local produce with paired wines.

We are delighted to partner with supplier George Campbell & Sons and Tarquin De Burgh, MD and Owner of De Burgh Fine Wines for a very special dinner in our Private Dining Room on Friday 5th July. Hosted by our Head Chef Craig who has created 5 course Tasting Menu that has been paired with wines to complement each dish. 

Craig was recently awarded the prestigious title of a Master Chef of Great Britain. Becoming a Master Chef of Great Britain is a huge accolade as you must hold a minimum of 2 AA Red Rosettes for at least 2 years.

This event will take place in our Private Dining Room, starting at 7pm. Price is £95 per person including the paired wines from De Burgh Fine Wines.



Champagne tempura langoustines, sweet chilli 

Cremant de Bourgogne, Domaine de La Verpaille 2021 

Crab, sour dough crumpet, spiced bisque butter 

Lugana, Nunzio Ghirladi, Lombardia 2021 

Hake, smoked haddock croquette, fish pie sauce

St Veran, La Grande Bruyere, Maison Matisco 2022 

Heather hills honey, lemon, meringue  

Lions de Suduiraut Sauternes 2018

Petit Fours



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