The first in a series of celebrations of the very best of the season, with a beautifully created 5 course set Spring menu by our Head Chef, Craig Jackson.
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, so to celebrate that and the start of Spring, join us on Friday 22nd March where this dinner will focus on the amazing local produce available. Specially for the evening Craig will be joined by Freya Reinsch from Alliance Wine, who has worked with Craig in pairing some exciting new wines and served with each course
This event will take place in our Private Dining Room, starting at 7pm. Price is £95 per person including the paired wines.