The menu is a work-in-progress but that’s the way great chefs work: inspired by the foraged, farmed and fished ingredients as well as their collaboration with each other. This much is clear:

At 5pm festivities begin with a formal welcome ceremony followed by cocktails/mocktails and passed hors d’oeuvres. By 6pm all guests are in their physically distanced seats and the 1st course is served paired with a local wine, beer or cider. The second course follows and so on until dessert is finished around 8pm and guests depart.

Vegans are catered to as equals. Other dietary issues? No problem – just let us know. With only 30 diners and 6 chefs it’s easy to accommodate just about any request. These ratios also ensure each guest has an opportunity to interact with our talented team of chefs. Ask questions, get recipes, tips and techniques. Our team of volunteers will be delighted to help you take photos so no awkward selfies required.

Live music will accompany the meal.