On the last day of November we shall be hosting a Five course Feast evening paired with wines from New Zealand’s ‘Yealands Estate’ and Enotria and Coe Wine cellars. This inspiring winery was certified carbon negative from its inception, meaning that their wines reach our tables here, despite a long sea voyage, still carbon negative! Their approach to wine making and sustainability is world leading. We’ve long featured their wines on our list for good reason, beautifully balanced and in tune with nature.
Most excitingly though, Helen MacFarlane will be hosting the event and talking about some of the ways this winery has achieved such phenomenal flavour in its wines while pioneering the development of the sustainable viticulture movement.
Personally we were tickled to hear about the flock of 8000 baby doll sheep, chosen by breed, whom take care of the grass mowing while not quite being tall enough enough to nibble at the grapes. Brilliant.
Helen will be introducing her wines and our kitchen team will be doing their darnedest to pair dishes with the best of autumn’s produce.
Tickets for early bird booking £50 per head including five courses and wine flight.
Tasty Wassail Tales With Story teller Martin Maudsley
Last year’s wassail was the best to date. We can’t get over how much raucous frivolity ensued with Martin’s story telling tickling certain guests right on the button. That spread like wildfire across the room.
We shall be hosting a Four Course Apple’y inspired Feast with stories and music between each course. Then it’s out to the orchard to ward off the evil spirits and to encourage a bountiful crop for the coming year. Banging of saucepans, Wassail Kings & Queens, falling out of trees etc.
Legend has it that there’s fire involved, you’ll just have to come along to see if it’s true.
Two nights available, sold out for six years in a row.
Friday the 13th & Saturday 14th January 2017.
Tickets purchased before November 30th Early Bird Discount £50 per head. £60 thereafter. Advance tickets only on 01934 863713.
We’ve moved booking platforms to ResDiary or via our shiny new webbidyting. Our cookbook is now available for worldwide delivery.