October 11 2019
Mark Hix dinner at The Pump Room, Tuesday 19 November
Mark Hix? The Mark Hix?? Coming to Bath… to cook for us??? Yes indeed!
The celebrated British chef and food writer – known for his original take on British gastronomy – has teamed up with restaurant and hospitality company Searcys to host a one-off 3-course Harvest Dinner at the super-elegant, historic Pump Room on Tuesday 19 November,
In keeping with Searcys’ ongoing pledge to sustainability and local sourcing, we can expect an ingredient-led menu inspired by recipes from Hix’s cook book British Seasonal Food and celebrating the very best of British produce. Preview menu snippets include canapés of parsnip and hazelnut croquette with Bramley apple sauce and Black Cow Cheddar and Somerset membrillo; a starter array inviting Severn and Wye smoked eel with horseradish potato salad or heritage beets with Bath Blue cheese and cob nuts; mains of rack of Peter Hannan’s sugar pit pork served with Somerset cider braised cabbage and baked celeriac or creamed Sharpham Estate spelt risotto with woodland mushrooms… and Temperley Mess at the finishing line.
Tickets for this unique feast cost just £75 per person to include an English sparkling wine and canapé reception, followed by a 3-course dinner with matching wines and coffee. But be warned: tickets for this fabulous event are set to sell out fast – to guarantee your place at the party, click on this link asap.
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