February Supper Club
Saturday 25th, 7.30-10.30pm

Seasonal canapés
Daylesford Organic Prosecco

 
Crab ravioli with lemon and ginger sauce
Pinot Gris 'the Tattybogler', Bannockburn Creek Vineyards Central Otago, NZ

 
Roast sirloin of Aberdeen Angus with morels and creamed polenta
Leoube rouge, Provence, France
 
Stewed forced rhubarb with rhubarb jelly and rhubarb crumble ice cream 

Coffee
 

 £70 per person, inclusive of all wines. Booking required.

For enquiries and booking, please contact Rosie Henderson on rosie.henderson@daylesfordorganic.com or telephone 01608 731 700