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

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

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

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

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

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.

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

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.

This evening we are celebrating all things lobster. Our creative Head Chef Stewart Turner will design a menu of three courses, all using lobster as the star ingredient, before we finish with a refreshing fruit pudding. Each lobster course will be accompanied by two wines, some will be classic accompaniments to shellfish, while some will be more unusual. It promises to be a fun and unique event. Hosted by Don Shannon, Fine Wine Specialist .

Wines to be tasted:

2013 Nyetimber, Tillington Single Vineyard, Sparkling, Sussex
2016 Rheingau Riesling, Selected by Eva Fricke, Rheingau
2016 Chablis, Les Clos, Grand Cru, Domaine Pinson
2016 Mullineux Granite Chenin Blanc, Swartland, South Africa
2016 St Joseph Blanc, Domaine Pierre Gaillard
2016 Corton-Charlemagne, Olivier Leflaive
2000 Ch. Calon-Ségur, St Estèphe
2015 Savigny-lès-Beaune, Benjamin Leroux
2015 Wehlener Sonnenuhr Riesling Auslese, J.J. Prüm

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

Two of Italy’s finest wine regions go head to head in this dinner. With the finest examples of Brunello and Barolo, as well as a white to start, Italian Specialist Nicola Giacomelli will guide you through the differences between the wines, their grapes and their regions. Relax over several hours, as our Head Chef delivers course after course of Italian-styled fare to partner each flight of wines. Hosted by Nicola Giacomelli, 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

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

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

Besides laying claim to being France’s largest vineyard area, and home to more large wine estates than anywhere else in the country, Bordeaux also produces a larger share of the world’s most expensive wines than anywhere else. As you would expect, top-drawer Bordeaux represents the absolute apogee of production and tonight will be a wonderful chance to indulge in some very serious wine. Hosted by Demetri Walters MW, Wine Educator & Presenter.

Wines to be tasted:

2008 Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
2012 Domaine de Chevalier Blanc, Graves, Bordeaux
2000 Ch. Calon-Ségur, St Estèphe, Bordeaux
2004 Ch. Giscours, Margaux, Bordeaux
2006 Ch. Canon, St Emilion, Bordeaux
1975 Ch. Léoville-Barton, St Julien, Bordeaux
1997 Ch. Coutet, Barsac, Bordeaux 

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 Demetri Walters MW for an evening dedicated to a selection of celebrated reds from around the world. Our Head Chef Stewart Turner has created a fantastic four-course tasting menu – designed to perfectly partner the wines chosen by Demetri. With some of the finest reds from Burgundy, the Barossa and everywhere between the two, it promises to be a truly indulgent evening. Hosted by Demetri Walters MW, Wine Educator & Presenter.

Wines to be tasted:
2013 Gevrey-Chambertin, Corbeaux, Vieilles Vignes, 1er Cru, Domaine Denis Bachelet, Burgundy
2007 Gran Reserva 904, La Rioja Alta, Rioja, Spain
2006 Vigneto Bellavista, Chianti Classico, Castello di Ama, Tuscany, Italy
2014 Bodegas Cuarto Dominio, Malbec, Uco Valley, Mendoza, Argentina
2013 Elderton, Command Shiraz, Barossa Valley, South Australia
1997 Robert Mondavi, Cabernet Sauvignon Reserve, Napa Valley, California, USA
1996 Ch. d'Issan, Margaux, Bordeaux
1963 Warre's, Vintage Port

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 us at our bi-annual Tour de Burgundy Dinner. After a refreshing glass of Crémant de Bourgogne in our 17th-century shop, your host will lead you down to our candlelit Napoleon Cellar. The first of four courses will be Burgundian-inspired to accompany the greatest Grand Crus Chablis, Les Clos and another Grand Cru from Corton Charlemagne. Following on from this will be an interesting contrast between Chambolle-Musigny and Volnay for the second course, both renowned for their delicacy and layers of fragrance. The main course will accompany a pair of Grands Crus: Clos de Bèze from Gevrey-Chambertin and Clos de Vougeot. We will finish with an aged Grand Crus Clos-St Denis from 1978. Hosted by Felipe Carvallo, Wine & Spirit Education Specialist.

Wines to be tasted:

Crémant de Bourgogne, Brut, Domaine la Croix Montjoie, Burgundy
2016 Chablis, Les Clos, Grand Cru, Jean-Paul & Benoît Droin, Burgundy
2016 Corton-Charlemagne, Olivier Leflaive, Burgundy
2014 Chambolle-Musigny, Domaine A-F Gros, Burgundy
2015 Volnay, Les Champans, 1er Cru, Domaine François Buffet, Burgundy
2012 Clos de Vougeot, Grand Cru, Sylvain Loichet, Burgundy
2012 Chambertin, Clos de Bèze, Grand Cru Domaine Alain Burguet, Burgundy
1978 Clos-St Denis, Grand Cru Camille Giroud, Burgundy

Join your host Don Shannon for an evening celebrating Bordeaux’s famous 1855 classification of the wines of the Médoc. Over the evening he’ll share some of his knowledge of the region as you savour a meal designed by our Head Chef to complement each of the bottles on show. Starting with Champagne, we’ll move onto a dry white Bordeaux – a wine style that was not included in the original classification, then we’ll move onto the reds, the final flight of which will include an exceptional and mature First Growth – a 1966 Ch. Haut-Brion. All five Left Bank communes will be represented at this evening: St Estèphe, Pauillac, St Julien, Margaux and Pessac-Léognan. The grand finale will be a taste of the world’s most famous sweet wine, Ch. d’Yquem. Hosted by Don Shannon, Fine Wine Specialist

NB Spirits 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.

Wines to be tasted:

Champagne Louis Roederer, Brut Premier
2012 Domaine de Chevalier Blanc, Graves
2001 Ch. Cantemerle, Haut-Médoc
2015 Ch. Montrose, St Estèphe
2006 Ch. Brane-Cantenac, Margaux
2003 Ch. Lynch Bages, Pauillac
1988 Ch. Léoville-Las Cases, St Julien
1966 Ch. Haut-Brion, Pessac-Léognan
1997 Ch. d'Yquem, Sauternes

Dress code: smart casual

If you are planning a special event or celebration this summer, then – for a limited selection of dates – our beautiful Long Room is available to hire for private dinners for up to 14 guests, at a special rate. Together with our events team, we will plan a delicious menu designed to suit your occasion. To ensure you have the right wines to match your food, you can either draw on your own Berry Bros. & Rudd reserves, purchase wines from our list at retail price or bring in other wines for a corkage fee. Menus start at £65 per person; room hire is £495 (inc VAT); corkage is £25 a bottle. Please note, timings for private events are fixed.     

Dress code: smart casual