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
Keep the winter chill away in our charming Long Room, where the fire will be roaring. Stewart Turner, our Head Chef, has created a warming four-course dinner with oxtail soup and truffle Wellington at its heart. The accompanying wine selection will be suitably earthy and full-bodied, including bottles from the Rhône, Piedmont and Rioja. Hosted by Rebecca Lamont, Head of Wine School
Wines to be tasted:
2012 Champagne Fleury, Notes Blanches, Brut
Blandy's, Sercial, 5-Year-Old, Madeira, Portugal
Bodegas Lustau, Amontillado del Castillo, Almacenista, Jerez, Spain
Berry Bros. & Rudd Vidiano by Lyrarakis Wines, Crete, Greece
2015 Châteauneuf-du-Pape, Domaine de Marcoux, Rhône
2016 Cornas, Patou, Domaine Dumien-Serrette, Rhône
2012 Brunello di Montalcino, Riserva, La Màgia, Tuscany, Italy
2013 Amarone Scarnocchio Classico, Lena di Mezzo, Monte del Frà, Veneto, Italy
2016 Riesling Eiswein, Zeltinger Himmelreich, Selbach-Oster, Mosel, Germany
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
Delivery and quality guarantee