Our autumn and winter menus are inspired by the wild meat in our mural The Expedtion in Pursuit of Rare Meats.
Over recent years we have worked closely with an award-winning butcher in Yorkshire who source their meats from local farms and gamekeepers. Farmison’s & Co are a family owned Butcher, specialising in traditional heritage breed British meats and seasonal game. Their suppliers include Fortnum & Mason and The Ivy Club.
The evening begins with a drinks reception, followed by a talk about preparing game by Andrew Cavanna, Commercial Director at Farmison’s & Co.
Dinner will be served in the restaurant, surrounded by Rex Whistler’s mural, his characters searching the land for new meats to sustain the diet of the people in Epicuriana.
Head Chef Alfio Laudani has created a four-course menu in partnership with Farmison’s & Co to showcase the best of the season. The final menu will be announced closer to the time as wild game is subject to availability. However, the below is a sample of the menu we hope to deliver.
Guests can either enjoy wine from our multi-award-winning wine list or the carefully chosen wine pairing created by our team.
(Menu to be confirmed closer to event due to the seasonal nature of wild game)
Pressed terrine of Seasonal Game
2015 Gewürztraminer, Domaine André Kientzler, Alsace
'Jugged Hare' Ravioli, roasting juices, Ceps
2011, Barolo, Massolino, Piedmonte
Venison; roast loin, slow-cooked haunch, beetroot and potato terrine, cacao sauce
2010 Vosne Romanee, Meo Camuzet, Burgundy
Selection of English Cheese from Paxton and Whitfield, London's Oldest cheesemonger
2013 Niepoort LBV, Portugal