Join estate owner Henry Warde for an evening celebrating magnums, tasting vintage Squerryes sparkling wines and other still wines. Guests will enjoy a four course meal prepared using seasonal, estate-led ingredients whilst learning about the joy of magnums and the unique flavours they offer.
The evening will commence with a drinks reception on the lawn before taking a seat in the Cork Room for dinner. With only 24 seats around the table, this intimate evening promises an insight into the world of magnums, complemented by a meal cooked by the Head Chef of the AA rosette winning Winery Restaurant and the convivial company of Henry Warde.
Trio of Canapés
Celeriac tart, baked celeriac tartare, espuma (g)(V) Smoked lobster brioche roll (g,e,d,f,cr) Rabbit ballotine, roasted sweetcorn (d)
Pan roasted halibut, lobster bisque,
trout caviar, king oyster mushroom (f,cr,d)
Estate Venison wellington Boulangerie potato, elderberry jus, slow roasted bunch carrot, truffle (d,e,g,su)
Pressed estate apple, elderberry sorbet,
cobnut crumble, blackberry creme patisserie (V)
Allergens: cr – crustaceans, d – dairy, e – egg, f - fish, g – gluten, su - sulphites