Rating: 5
VERIFIED
Acclaimed chef, restaurateur and food writer Mark Hix is lauded as one of Britain’s most eminent restaurateurs – with four restaurants in London and one in Dorset. Featuring Mark's unique take on British gastronomy and some of the finest locally-sourced South West produce, the evening will begin with a sparkling wine reception around the Roman Baths, before moving upstairs to the Pump Room for a three-course harvest dinner with expertly paired wines, followed by coffee.
The evening will kick off with Mark’s signature canapes, parsnip and hazelnut croquettes with Bramley apple sauce and locally inspired Black Cow Cheddar with Somerset membrillo. This will be followed by a starter selection of Severn and Wye smoked eel with horseradish potato salad, Heritage beets and Bath Blue cheese with cob nuts, and roast autumn squash with toasted pumpkin seeds and chilli relish. The main course will consist of Peter Hannan’s rack of sugar pit pork with Somerset cider-braised cabbage, and baked celeriac, or creamed Sharpham Estate spelt risotto with woodland mushrooms as a vegetarian alternative. To finish off, guests will be treated to Hix’s famous Temperley Mess, a delicious boozy dessert made with Julian Temperley’s morello cherries steeped in eau de vie.
Ticket | Event time | Cost |
---|---|---|
Three-course dinner by Mark Hix
Tickets include an English sparkling wine and canapé reception, three-courses with wine and coffee.
|
19:00 - 22:00 | £75.00 |
Address
Searcys at The Pump Room, Please enter using the Stall Street entrance, Stall St, Bath, BA1 1LZ, BA1 1LZ