Dinners
Join us for one of our fine dining evenings. A perfect way to find out more about a specific wine region or style, or to simply relax over a more leisurely affair absorbing the knowledge of your expert host over several courses of the finest food and wine.
Food will be prepared in-house by our fantastic team, with Head Chef Stewart Turner at the helm; while our range of wine specialists will guide you through the glass in your hand.
Book
Description
Tonight will be a celebration of the mollusc, from mussels, oysters and clams to octopus and snails. Choosing the very freshest produce available, our Head Chef Stewart Turner will create four courses devoted entirely to the mollusc and designed to make the wines sing. Your host Rebecca Lamont, Head of Wine School, has compiled a wish-list of wines from both the Old World and the New, with a pair of bottles for each course prepared by Stewart and his team. Call it delicious before you call it madness. Hosted by Rebecca Lamont, Head of Wine School
Wines to be tasted:
Champagne Alfred Gratien, Brut
2014 Chablis, Valmur, Grand Cru, Jean-Claude Bessin, Burgundy
2015 Picpoul de Pinet, Domaine Félines Jourdan, Languedoc
2014 Muscadet de Sèvre et Maine sur lie, Domaine la Haute Févrie, Loire
2013 Torzi Matthews Frost Dodger Riesling, Eden Valley, Australia
2012 Clos Blanc de Vougeot, 1er Cru, Domaine de la Vougeraie, Burgundy
2013 Ch. Latour Martillac Blanc, Pessac-Léognan, Bordeaux
2015 Brouilly, Alain Michaud, Beaujolais
2014 Berry Bros. & Rudd Good Ordinary Claret, Bordeaux
Dress code: smart casual
NB Wines for this event have been chosen from Berry Bros. & Rudd’s historic stock and may not be available to order following the event.
Event details
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