Date: Thursday 13th September, 7pm – 10pm

Join us for a sophisticated evening of outstanding wine and delicious cuisine showcasing some of the best produce Britain can offer. The evening will be hosted by our Food Development Chef, Tony Lewis and Reserve Wines.

The menu for the evening will be as follows:
Amuse-Bouche
Bloody Mary oysters
Colchester oysters, tomato juice, tabasco, horseradish, dill, and celery on a bed of rock salt

Vegetarian - Confit heirloom British tomatoes, marinated in vodka and tabasco sauce, served with celery salt, pepper and fennel

Starter
Honeywell's Chicken liver and brandy pate
with toasted brioche, shallot jam and baby gherkins

Vegetarian - Nottinghamshire Blue Cheese (Cropwell Bishop Stilton), celery and apple salad on a garlic crouton with a lemon and rapeseed oil dressing

Main
Braised Hereford shortrib
served with butternut squash and horseradish Norfolk mash, crispy shallots, and Lancashire greens

Vegetarian - Lancashire kale and butternut squash pie, black truffle and nutmeg mash and onion gravy

Dessert
British epic trifle
with British summer fruits, set custard, cream, sponge, and bramble jelly

Coffees
If you have any dietary requirements, please email events@bents.co.uk

Tickets are available for £55.00*

* Booking required due to limited spaces, see www.bents.co.uk for more details