Lamb 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 will be heroing the beautiful spring produce in the area, from lamb to rabbit and duck. 

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.