Festive pigs by candlelight

A gastronomic evening of farm-to-fork dining in the Rhynd Café, cooked by our head chef Jack Baldwin, all by candlelight.

We have reared rare-breed Tamworths during 2024, and this will be an evening of pig-shaped delight, sampling all the delicious cuts. The butchers have said that it's some of the best pork they have seen so we have high hopes for how delicious it will be!

There will be champagne on arrival with two canapés, followed by a banquet-style, four-course dinner of starter, main , pudding and a cheese board with a nightcap. There will be a wide selection of wines, beers and spirits to buy on the night to accompany dinner.

Example menu (subject to change)

Canapés

· Pig-head terrine, apricots and pistachios set in pork jelly

· Pork and fennel sausage rolls, chipotle sauce

· Courgette and ham velouté with chive oil

Starter

· Carbonara of salsify, our own guanciale and a light carbonara sauce

Main

· A duo of pork: roast pork loin and confit smoked pork belly with Mum’s roast potatoes, honey-glazed carrots, parsnip purée, parsnips on pork dripping and a selection of bread sauce, cranberry sauce, apple sauce and gravy

Dessert

· Christmas puddings with brandy cream sauce

Cheese board and port