Will and Martin showcase their homemade Shropshire cheese and salumi
The cocktail bar had a calm and relaxed atmosphere as people chatted and perused over a selection of sumptuous dishes from our new menu.
Starters including Line Caught Mackerel and Chicken Liver Parfait with Hencote Chutney was followed by main courses featuring 28 Day Aged Beef Ribeye, Potato Gnocchi with Charcoal Roast Beetroot and Pan Seared Stone Bass.
Pianist Steve Parry elegantly played for diners with an array of romantic classics and familiar modern-day hits – he even took a few unusual requests.
Dessert arrived and for those with a sweet tooth, the decision was particularly hard. The Sticky Toffee Pudding provided comfort in a bowl, perfect for these cold winter nights, while the Tiramisu Baked Alaska capped a delicate finish to a stunning culinary evening.
Our Tiramisu Baked Alaska
We had some wonderful feedback about the food and the evening itself. Our brigade of chefs worked tirelessly throughout the day to make sure that guests left happy and wanting to come back for more.
If you missed out last night, don’t worry, our new menus are available here. Our next major event is happening November 29th when we launch our first Estate Red Wine – the Mark I.