Enjoy three delicious courses with wines paired from Graham’s ‘three thirty three’ selection, with anecdotes and conversation from the man himself. For more information, see our event page here.

To Start

Charred asparagus with hollandaise sauce and crispy egg
&
Torched trout fillet with crème fraîche

To Follow

Beef shin, rosemary and thyme fondant potato, confit carrot, celeriac purée, baby onion jus

To Finish

Summer berry pudding, clotted cream, meringue shards

Menu subject to change