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.

Autumn Menu

Evenings of
Mon 24th to Thu 27th November 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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Breads & Dip

Wild mushroom and cheese Danish Plat.

Rosemary and sea salt Pretzel baguette.

Roasted parsnip and rosemary hummus.

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Canapés

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Amuse-Bouche

Confit Chicken Wing
with Pancetta and Caramelised Cauliflower.

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Starter

Roasted Artichoke Agnolotti
with Aged Bliss, Tarragon and Truffle.

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Fish Course

Slow-cooked Cod Loin Wrapped in Seaweed
served with Celeriac Velouté and an Oyster Watercress Emulsion.

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Main Course

Venison Loin
with Pear, Blue Cheese, Chicory and a Grand Veneur Sauce.

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Dessert

Dark Chocolate Cheesecake
with Pecans, Chocolate Brittle and Honeycomb Sorbet.

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Petit Gateau

Pistachio and clementine Paris-Brest
with Pistachio Cream, Pate de Fruit & Candied Orange Zest.


Booking

£75 per person

Book Your Place

Allergies & Special Diets

Please inform us if you have any 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.