Dinners

Fridays at Berry Bros. & Rudd are about to be transformed. Arrive at our original 17th century shop to enjoy a flute or two of our delicious Grand Cru Champagne made by Mailly. Come armed with your favourite bottles; our team will take them off your hands, ensuring they are at your place setting by the time you descend to our atmospheric candlelit Napoleon Cellar for a relaxing dinner. Our amazing Head Chef, Stewart Turner, will treat you to a sensational four-course menu: a starter designed to go with white, a main for red, followed by a decadent cheese board and pudding, alongside which we’ll pour some luscious Sauternes. Once the meal is done and the wines finished, we will parade the empties for a fantastic line-up of the evening’s bottles.

Dress code: smart casual

Fridays at Berry Bros. & Rudd are about to be transformed. Arrive at our original 17th century shop to enjoy a flute or two of our delicious Grand Cru Champagne made by Mailly. Come armed with your favourite bottles; our team will take them off your hands, ensuring they are at your place setting by the time you descend to our atmospheric candlelit Napoleon Cellar for a relaxing dinner. Our amazing Head Chef, Stewart Turner, will treat you to a sensational four-course menu: a starter designed to go with white, a main for red, followed by a decadent cheese board and pudding, alongside which we’ll pour some luscious Sauternes. Once the meal is done and the wines finished, we will parade the empties for a fantastic line-up of the evening’s bottles.

Dress code: smart casual

Fridays at Berry Bros. & Rudd are about to be transformed. Arrive at our original 17th century shop to enjoy a flute or two of our delicious Grand Cru Champagne made by Mailly. Come armed with your favourite bottles; our team will take them off your hands, ensuring they are at your place setting by the time you descend to our atmospheric candlelit Napoleon Cellar for a relaxing dinner. Our amazing Head Chef, Stewart Turner, will treat you to a sensational four-course feast that centres around the catch of the day: a fish starter designed to go with a white wine, a fish main for a white or light red, followed by a decadent cheese board and pudding, alongside which we’ll pour some luscious Sauternes. Once the meal is done and the wines finished, we will parade the empties for a fantastic line-up of the evening’s bottles.

Dress code: smart casual.

Fridays at Berry Bros. & Rudd are about to be transformed. Arrive at our original 17th century shop to enjoy a flute or two of our delicious Grand Cru Champagne made by Mailly. Come armed with your favourite bottles; our team will take them off your hands, ensuring they are at your place setting by the time you descend to our atmospheric candlelit Napoleon Cellar for a relaxing dinner. Our amazing Head Chef, Stewart Turner, will treat you to a sensational four-course menu: a starter designed to go with white, a main for red, followed by a decadent cheese board and pudding, alongside which we’ll pour some luscious Sauternes. Once the meal is done and the wines finished, we will parade the empties for a fantastic line-up of the evening’s bottles.

Dress code: smart casual

Bring your guests to dine in the Napoleon Cellar on Monday evenings, when we hand over the reins to our Head Chef Stewart Turner. Previously of the Waterside Inn at Bray, Stewart will cook up an absolute storm – preparing a sumptuous three-course dinner, alongside which we will pour our award-winning Own Selection range. Expect a delicious apéritif in our original 17th century shop, alongside Stewart’s signature (and utterly moreish) gougères, before descending to the atmospheric Napoleon Cellar where a further four wines will be poured alongside Stewart’s menu.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

Bring your guests to dine in the Napoleon Cellar on Monday evenings, when we hand over the reins to our Head Chef Stewart Turner. Previously of the Waterside Inn at Bray, Stewart will cook up an absolute storm – preparing a sumptuous three-course dinner, alongside which we will pour our award-winning Own Selection range. Expect a delicious apéritif in our original 17th century shop, alongside Stewart’s signature (and utterly moreish) gougères, before descending to the atmospheric Napoleon Cellar where a further four wines will be poured alongside Stewart’s menu.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

You will learn about different styles of Sake, how it is made and how it should be served during this food and Sake matching lunch. We will be experimenting with different foods, pairing Sake with European dishes with a twist. Sake authority Asami Tasaka will be lending her expertise to the occasion. Guest speaker: Asami Tasaka, Director, World Sake Imports UK. Hosted by Rebecca Lamont, Head of Wine School.

NB Sake for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

Join us for an evening of smooth Jazz and summer wine.
We will settle into the New Orleans spirit with a mint Julep cocktail on arrival before sitting down to a sumptuous four-course summer feast designed by our Head chef Stewart Turner. Seasonal favourites such as poached salmon with dill mayonnaise will be matched with some of the most popular summer wines including Provence Rosé, crisp Sancerre and fruity Beaujolais. The delicious meal will be accompanied by a four-piece band playing classic jazz standards from Gershwin to Duke Ellington. After all, the only thing that pairs better than food with wine is live jazz. Hosted by Olivia Bodle and Henrietta Gullifer, Fine Wine Specialists.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

"Celebrate Detox January in style with this completely vegan food and wine tasting. Your host Barbara Drew MW will explain exactly how a wine can be classed vegan (and why many aren’t) and lead a tasting of examples from the Old World and the New. After you’ve had your apéritif, you’ll be served three vegan dishes, specially prepared by our Head Chef Stewart Turner, and accompanied by eight wines. Hosted by Barbara Drew MW, Wine and Spirit Education Specialist. "

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual.

As summer is in full-stride, join your host Katie Daniel, for an evening of land and sea. Expect buttery whites and full-bodied reds and some more unusual pairings. Hosted by Katie Daniel, Fine Wine Specialist

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stocks just before the time of the event, so most will be available to order following the event.

Dress code: smart casual

Join Ronnie Cox for a special supper in our candle-lit Napoleon Cellar to honour the haggis and the Bard of Ayrshire, Rabbie Burns. We will be serving some very special wines and excellent drams (including fine Burgundy and single malt Scotch) alongside a traditional feast of Scottish fare, prepared by our Head Chef Stewart Turner. The evening will, naturally, include an “Address to a Haggis”, as we explore the grain and grape at this Burns Night event.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

This evening we step back from wine regions to instead consider why certain foods and wines work together so well (and which combinations are less effective). Our five-course menu will include delicate fish, spicy dishes, a robust beef course, plus a selection of different cheeses and dessert. This will give us the opportunity to explore the key principles of food and wine matching, looking at the effect of salt, sweet, acidity, bitterness and umami on wine. We will also consider ideas such as weight and texture, and the effect of spice as well. For those wanting a thorough introduction into what wine to pair with what food, this is the perfect evening – bring your appetite. Hosted by Barbara Drew MW, Wine & Spirits Education Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

Inspired by the freshest produce, our Seasonal Sensation dinners are ingredient-led events that focus on one or two seasonal foods. Our Head Chef Stewart Turner has created a fantastic four-course tasting menu, carefully paired with wines chosen by your host, for what promises to be a truly indulgent, gourmet evening. Tonight’s focus will be British green asparagus, giving you the chance to immerse yourself in a meal based around this seasonal delight. While notoriously difficult to pair with wine, your host will select a mix of both classic and more unusual wines to complement your asparagus-themed menu. Hosted by Isabella Cameron, Fine Wine Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stocks just before the time of the event, so most will be available to order following the event.

Dress code: smart casual

The symbiosis between food and wine is well known and the right pairing can elevate both components to heavenly heights. Join Fine Wine Specialist Isobel Watson Smith in the splendid surrounds of our Sussex Cellar as she takes you through a few of our favourite matches. The evening will conclude with coffee and fresh mint tea, before we send you on your way, sated and smiling. Hosted by Isobel Watson Smith, Fine Wine Specialist

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual.

Explore an eclectic mix of food-friendly wines over a fun three-course meal of larger plates inspired by the South American food scene. Through the meal, we will mix and match different wines, discussing which pair best with the different dishes and why. Hosted by Barbara Drew MW, Wine & Spirits Education Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

Join us for an adventure, jumping down the rabbit hole to our Sussex Cellar. This evening – inspired by Lewis Carroll’s famous story – will include an appropriately themed four-course dinner, designed to satisfy those with “curious appetites”; with mock turtle soup, quince jam tarts and edible surprises. Hosted by our very own Alice, Olivia Bodle, guests will be greeted with a Drink Me cocktail, while the dinner will be accompanied by Olivia’s selection of the more unusual wines from our cellars. Hosted by Olivia Bodle, Fine Wine Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: touch of Wonderland

Your host for this evening, Demetri Walters MW, has a real interest in wines which have a deep sense of history, and which come from the more unusual – yet often extremely historic – wine regions of the world. As his wine selection suggests, this promises to be a fascinating evening. Hosted by Demetri Walters MW, Wine Educator & Presenter.

Wines to be tasted:

2017 Domaine Lyrarakis, Assyrtiko Crete, Greece
2017 Domaine Lyrarakis, Dafni, Psarades Vineyard, Crete
2016 Morabianca, Irpinia Falanghina, Mastroberardino, Campania, Italy
2016 Etna Bianco, Giovanni Rosso, Sicily
2016 Domaine Lyrarakis, Kotsifali, Crete, Greece
2014 Old Vine Primitivo, Manduria, Morella, Puglia
2013 Pedra Basta, Sonho Lusitano, Quinta do Centro, Alentejano, Portugal
2012 Quincha Corral, Vino de Pago el Terrerazo, Bodega Mustiguillo, Spain
Vecchio Samperi Ventennale, Marco De Bartoli, Marsala, Sicily 

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.

Dress code: smart casual

If the mainstream doesn’t quite cut it for you, then join Demetri Walters MW on a voyage of vinous discovery as he seeks to unearth the out-of-fashion, the little-understood, the antiquated and the downright obscure. Together we will seek inspiration and delight amongst regions yet to hit the limelight; we will sample the results of human endeavour and enjoy the most authentic of wine styles. It promises to be an enlightening evening. Hosted by Demetri Walters MW, Wine Educator & Presenter.

Wines to be tasted:

2016 Birichino, Pétulant Naturel Malvasia Bianca, Monterey, California, USA
2017 Muscadet Sèvre et Maine sur Lie, Domaine la Haute Févrie, Loire
2015 Ch. Malartic-Lagravière, Blanc Pessac-Léognan, Bordeaux
2016 Gewürztraminer, Les Jardins, Domaine André Ostertag, Alsace
2016 Alte Reben Riesling, Van Volxem, Mosel, Germany
2016 Petalos, Descendientes de J Palacios, Bierzo, Spain
2015 Passadouro Touriga Franca, Quinta do Passadouro, Pinhâo, Portugal
2013 Teroldego, Marion, Stefano Campedelli, Italy
2014 Changyu Golden Valley Ice Wine, Blue Diamond Label, Liaoning, China
2016 Elderton Golden Semillon, Barossa Valley, South Australia

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.

Dress code: smart casual

Your host Demetri will be your guide as you explore the climatic, physical and human influences that create the differences between French wines and their new world counterparts. Five different vinous pairings will help bring these ideas to life. Hosted by Demetri Walters MW, Wine Educator & Presenter.

Wines to be tasted:

Berry Bros. & Rudd Blanc de Blancs Champagne by Le Mesnil, Grand Cru
2012 Anthonij Rupert, L'Ormarins Brut Blanc de Blancs, South Africa
2016 Pouilly-Fumé, La Rambarde, Domaine Landrat-Guyollot, Loire
2017 Dog Point, Sauvignon Blanc, Marlborough, New Zealand
2012 Fixin, Clos de la Perrière, Domaine Joliet, Burgundy
2016 Circe Hillcrest Road Pinot Noir, Mornington Peninsula, Victoria
2011 Viña Koyle Auma, Los Lingues, Colchagua Valley
2008 Ch. Brane-Cantenac, Margaux
2013 Qupé, Bien Nacido Hillside Estate Syrah, Santa Maria Valley, California
2011 St Joseph, Le Paradis St Pierre, Domaine Coursodon

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.

Dress code: smart casual

Head Chef Stewart Turner has created a fantastic four-course tasting menu, carefully paired with wines chosen by your host, for what promises to be a truly indulgent, gourmet evening. Tonight, get your claws stuck into seasonal seafood with a menu designed to show off exactly how good fresh crab and lobster can be. We can promise a stunning wine to partner each crustacean-based dish. Hosted by Isobel Watson Smith, Fine Wine Specialist
 
NB Wines for this event will be chosen from Berry Bros. & Rudd’s stocks just before the time of the event, so most will be available to order following the event.
 
Dress code: smart casual

Join the charismatic wine personality Joe Fattorini to uncover how restaurant wine lists are put together. Whether you need to know what to order for your business lunch or how to impress on date night, tonight will be enormously helpful. During a delicious dinner, Joe will share tips on getting the most out of your wine choices as well as entertaining you with anecdotes and stories along the way. Hosted by Joe Fattorini, Fine Wine Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual.

Join Chris Pollington for an exploration of the wine and food of Italy. This evening’s five-course, traditional Italian dinner will feature typical dishes from the regions and paired with some of the country’s best wines. Hosted by Chris Pollington, Fine Wine Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.


Dress code: smart casual

The humble vegetable is all too often limited to a side: tonight, however, vegetables will be taking centre-stage with a four-course feast designed to celebrate everything that can be grown in the ground. Our Head Chef Stewart Turner will create a menu inspired by vegetables, legumes and dairy, designed to prove that meat needn’t be the star of the show. The wines, carefully chosen by your host Olivia Bodle, cover a range of styles – both white and red, from the Old World and the New. Hosted by Olivia Bodle, Fine Wine Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

Pinot Noir – for its devoted followers there is no fairer grape. Admired for its unrivalled ability to speak of a place and reflect its surroundings, this evening promises a fabulous journey through some of the best-loved Pinot Noir styles from around the world. We begin our journey in the Loire with a delicious rosé, before moving across Europe for a taste of the traditional in Germany. On to the New World, we will revel in Pinot Noir’s expressiveness when challenged with differing terroir, stopping in the antipodes, South Africa and the USA along the way. We end our travels in the spiritual home of the grape, Burgundy. Hosted by Isabella Cameron, Fine Wine Specialist.

 Wines to be tasted:
Champagne Fleury, Blanc de Noirs, Brut
2016 Sancerre Rosé, Domaine François Cotat, Chavignol
2016 Toreye Spätburgunder, Eymann, Pfalz
2016 Craven Pinot Noir, Faure Vineyard, Stellenbosch, South Africa
2016 Crittenden Estate Peninsula Pinot Noir, Tuerong, Victoria
2015 Neudorf Vineyards, Tom's Block Pinot Noir, Nelson, New Zealand
2014 Domaine Drouhin, Roserock Pinot Noir, Eola-Amity Hills, Oregon
2012 Chambolle-Musigny, Les Lavrottes, 1er Cru, Olivier Bernstein 

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. 

Dress code: smart casual

Join your host Master of Wine Barbara Drew for an evening of food and wine matching, focusing on Champagne. Frequently relegated to apéritif time, Champagne can miss out on the attention it deserves – but tonight it will be in the spotlight throughout the evening. Barbara will put together an eclectic selection of wines: in addition to well-known Champagnes, there will be unusual ones too. Barbara’s choices will include biodynamic, vintage, single-vineyard and recently disgorged Champagnes as well as an array of the usual and more usual grape varieties. She looks forward to seeing you there. Hosted by Barbara Drew MW, Wine & Spirits Education Specialist

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

There is nothing quite like visiting a wine region, standing in the cellars or among the vines, to get a feel for what makes a producer and place so special. At this dinner, Fine Wine Specialist Sophie Thorpe will bring to life a few of those that she has visited, showing a selection of her favourite wines from around the world and sharing a little of the story behind each. Our Head Chef will design a menu to perfectly complement Sophie’s selection, including some of the very best wines from South Africa, Australia and California. It promises to be a fantastic evening. Hosted by Sophie Thorpe, Fine Wine Specialist.

Wines to be tasted:
2004 Champagne Pol Roger, Blanc De Blancs, Brut
2016 The Sadie Family Mrs Kirsten Ouwingerdreeks, Old Vines Series, South Africa
2013 Leeuwin Estate, Art Series Chardonnay, Margaret River, Australia
2013 Ramey Chardonnay, Sonoma Coast, California, USA
2016 Alheit Vineyards, Cartology, Western Cape, South Africa
2010 Tout Pres By Farr, Pinot Noir, Geelong, Australia
2014 Mullineux Granite Syrah, Swartland, South Africa
2014 Estate Cabernet Sauvignon, Moss Wood, Australia
2006 Ridge Monte Bello, Santa Cruz County, California, USA

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.

Dress code: smart casual.

The Rhine, the Rhône, the Russian – rivers not only provide stunning backdrops to some of the world’s greatest wine regions but are often vital to their very existence. Over the course of a delicious dinner, we’ll discover why so many fine wines are grown on rivers, the unique natural conditions they provide, and their historic significance for the export and trade of their local production. With wines from around the world – including the Loire, Douro and Margaret rivers – this will be a fascinating exploration of the relationship between wine and its local natural environment. Hosted by Jared Ehret, Fine Wine Specialist

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual.

From Hannibal Lector with his famous Chianti to the constant Merlot/Pinot Noir battle in Sideways, wine has found its way into cinema-lovers’ hearts. Join us as we explore the huge range of wines in film accompanied by a delicious menu worthy of Babette’s feast. We’ll start with Gatsby’s Moet & Chandon Champagne, and move through to Anton Ego’s favourite wine Ch. Latour (Ratatouille). As Withnail would say, “We want the finest wines available to humanity. And we want them here, and we want them now!” Hosted by Henrietta Gullifer, Fine Wine Specialist.

Wines to be tasted:
2009 Champagne Moët & Chandon, Dom Pérignon, Brut
2013 Ch. Montelena Chardonnay, Napa Valley
2007 Chianti Classico Riserva, Gaiole, Badia a Coltibuono, Tuscany
2014 Au Bon Climat, Talley Rincon Pinot Noir, Arroyo Grande Valley, California
2014 Ridge Estate Merlot, Santa Cruz Mountains, California
1989 Ch. Latour, Pauillac
2010 Tokaji, Esszencia, Ch. Pajzos
1985 Dow's, Port, Portugal

NB Wines for this event have been chosen from Berry Bros. & Rudd’s historic stocks and may not be available to order following the event. 

Dress code: black tie

Don Shannon is looking forward to celebrating St Patrick’s Day with wines from the “Wine Geese” families of Ireland. This term emerged to describe Irish emigrant families throughout the centuries who have become involved in wine production in various countries across the world. Many of the original Wine Geese, such as the illustrious Barton and Lynch families, played an important role in the development of the Bordeaux wine industry, and more recent Wine Geese have spread their wings to fly as far as Chile and Australia. Don has chosen an exciting selection of these wines, as well as an Irish Whiskey, to enjoy over dinner with you in the Long Room this evening. The craic, wines and food will all be mighty. Don’t be shy about wearing green…  Hosted by Don Shannon, Fine Wine Specialist

Wines & spirits to be tasted:

Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
Connemara Peated, Single Malt, Irish Whiskey, 40%
2015 Art Series Riesling, Leeuwin Est. Margaret River, W. Australia
2015 Ch. du Tertre Blanc, Margaux
2014 Las Pizarras Chardonnay, Errazuriz, Chile
2006 Ch. Lynch Bages, Pauillac
2006 Ch. Phélan Ségur, St Estèphe
2015 Cullen, Diana Madeline, Margaret River, Western Australia
2010 Ch. Langoa Barton, St Julien
You will learn about different styles of Sake, how it is made and how it should be served during this food and Sake matching lunch. We will be experimenting with different foods, pairing Sake with European dishes with a twist. Sake authority Asami Tasaka will be lending her expertise to the occasion. Guest speaker: Asami Tasaka, Director, World Sake Imports UK. Hosted by Catherine Owen, Fine Wine Specialist.

NB Sake for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

Your host Edwin Dublin knows everything that there is to know about Champagne, and is full interesting snippets that elucidate and explain the region and its wines. Join us for a Champagne dinner around the Long Room Table for more of Edwin’s Champagne facts, fables and fiction. He will have a livery of seven very smart Champagnes to illustrate each point over our four-course dinner. Hosted by Edwin Dublin, Fine Wine Specialist.

Wines to be tasted:
Champagne Delamotte Blanc de Blancs
2008 Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut (Magnum)
2008 Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
2010 Champagne de Sousa, Cuvée des Caudalies, Grand Cru
2008 Champagne Louis Roederer, Brut
Champagne Jacquesson, Cuvée 736 Dégorgement Tardif, Extra Brut
2011 Champagne Pierre Peters, Cuvée Spéciale, Les Chétillons, Grand Cru, Brut
2004 Laurent Perrier, Alexandra Rosé Champagne, Brut 

NB Wines for this event have been chosen from Berry Bros. & Rudd’s historic stocks and may not be available to order following the event.

Dress code: smart casual