On 14th November 2013, our Members and their guests were amazed yet again by a fantastic four-course gourmet dinner curated by our Executive Chef Michael Dutnall and his talented team. 

The nose to tail concept emphasised using every part of the animal creating a delicious culinary experience whilst adopting a more sustainable way of preparing food. 

The showcased menu was served as follows:

Oxtail consommé with chicken hearts & liver croute 
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Brawn with mustard & pickled onions 
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Trio Lamb, pulled shoulder, tongue & sweetbread boudin, boulangère rosti, navarin sauce
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Vanilla & pear souffle, with honey ice cream