Join renowned chef and restaurateur Mark Hix at the Pump Room, Bath for a harvest dinner and inspired by recipes from his cookbook “British Seasonal Food”. 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.
Enjoy Mark’s signature canapes of Black Cow Cheddar with Somerset membrillo, served alongside a glass of Furleigh Estate English sparkling wine, from Dorset. This will be followed by a roast autumn squash with toasted pumpkin seeds and chilli relish and a main course of a rack of Peter Hannan’s sugar pit pork with Somerset cider braised cabbage and baked celeriac. 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.
See full menu.
Tuesday 19 November | 7.00pm – 10.00pm | £75.00 per person
*On arrival, please enter The Pump Room via the entrance on Stall Street
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