Dining Club

Join us for an evening of fine dining

Our popular Dining Club event is a live student exam at the end of our Diploma Students' chef training which contributes towards their final grades. The support of dining guests plays a vital part in the dynamic of the learning experience for them and it makes for a wonderful night of excellent food and wine.

Arrive by 7pm for a drinks and canape reception. We will introduce the students that are cooking and serving before you are seated for a delicious five-course tasting menu showcasing the best seasonal, local produce all prepared by this cohort of future chef talent.

How to Book

  • Book your places online here or call us on 01364 652784. Places are limited to 25 guests per night so please book early.
  • You wil be seated at a table to match your booking, so please tell us if you are expecting to be seated with others who have booked separately.
  • You must inform us at the time of booking of any food allergies / special dietary requirements of any guests. We will endeavour to accommodate food allergies wherever possible.

The Evening

  • Please arrive promptly for 7pm for canapés and a pre-dinner glass of fizz. The tasting menu will start at 7.30pm.
  • Free parking is available on site. Rydon's Taxis available on 01626 444333
  • A 125ml glass of wine has been specially matched to each course. Soft drinks are also available. We do not have a wine list and additional wine is not available to purchase on the evening.
  • Please arrange for carriages at 10.30pm when the event will end.

Terms

  • Cancellations with less than 24 hours notice are not refundable.

Late Spring Menu

Evenings of
Tue 26th, Wed 27th & Thu 28th May 7pm to 10.30pm

£75 per person

Book Your Place

The evening includes glass of sparkling wine on arrival & matched wine with each course of the meal.

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Bread

Ashburton Sourdough
served with Cultured Butter.

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Canapés

Goats Cheese and Beetroot Croustade.

Humous, Toasted Seeds, Parmesan and Poppy Seed Grassini.

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Amuse-Bouche

Pea Velouté with Coconut Foam

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Starter

Courgette and Basil Fregola
with Pecorino, Courgette Flower Tempura & Sun Blushed Tomato.

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Fish Course

Halibut Gravadlax
with Fennel, Orange & Crab Salad, Citrus Mayonnaise.

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Main Course

Slow-cooked Belly and Roasted Tenderloin of Pork
Served with Black Pudding Dauphine, Caramelised Apple Puree and Sage.

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Dessert

Peach and Lemon Verbena Tart
served with a Crème Fraiche Sorbet

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Petit Fours

Burnt Butter Madelines

Strawberry Cream Macarons


Booking

£75 per person

Book Your Place

Allergies & Special Diets

We are unable to cater for Vegans and Dairy free guests with this particular menu. We apologise for any disappointment.

Please inform us if you have any food allergies or vegetarians on your table. A member of our chef team will call you to discuss if this can be accommodated within the seasonal tasting menu that the students are creating.

Note: We use fresh, seasonal, locally sourced ingredients from artisan suppliers and dishes may be subject to change dependent on availability.