MON 29TH JAN & MON 26TH FEB
Tables available 6:30pm – late
There are few better winder dishes than fondue!
Start your evening with a warming aperitif of our homemade vin orange and a starter of smoked beetroor or cured meats.
This will be followed by a melting pot of 3 alpine cheeses, served with bread, potatoes and pickles for dipping.
RESERVE A TABLE
(select either 29th Jan or 26th Feb and click Fondue Supper under standard reservation)
PICKLING AND CURING MASTERCLASS
MONDAY 12TH FEBRUARY, 7PM
£35 pp including dinner and aperitf
Our most popular masterclass returns for 2018, teaching you the basics of pickling and curing vegetables, meat and fish.
We use a variety of different pickling and curing techniques throughout our menu and want to share our secrets with you! Our chefs will be up front demonstrating beetroot cured salmon, cured duck breasts, pickled cucumbers and red cabbage, plus pickled pears to finish.
Each demonstration will be accompanied by a dish for you to try, leaving you full of pickled goodness by the end of the evening. Ticket price also includes a glass of our homemade Vin Orange on arrival.
New year, new skill. Come and get involved.