Game by candlelight

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

We are lucky to be surrounded by some of the best game in the country at The Rhynd, whether that is wood pigeon, partridge, pheasant or roedeer. While these have fallen off menus, they are some of the best meats you can eat, especially when they're cooked with the care and attention that Jack ladels on them! 

There will be champagne on arrival with two canapés, followed by a banquet-style, four-course dinner of starter, main , pudding and petit fours 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

· Braised venison tartlet with a horseradish cream cheese

· Duck leg bon-bons with blood orange gel

· Pigeon consommé with pickled vegetables

Starter

· Pan-fried pigeon breast with beetroot fondant, rhubarb and ginger salsa, pickled shallots and a pigeon sauce

Main

· Guinea fowl supreme with Parisian gnocchi, Jerusalem artichoke purée, sautéed kale and a Madeira cream sauce

Pudding

· Rhubarb parfait, white chocolate tuille, poached rhubarb and a chestnut crumble

Petit fours and night caps