Join Executive Head Chef Lee Clarke at Rutland Hall Hotel & Spa for an exclusive Nose to Tail Dining Experience, celebrating the Dairy Cow through a carefully curated menu that showcases exceptional flavour, creativity, and sustainability.
Enjoy an intimate evening at Blossoms Restaurant, where each course highlights the full potential of the ingredient using refined techniques and seasonal British produce.
Date: Friday, 24th July 2026 Time: 6:30 pm Price: £39.50 per person
Spaces are limited, so advance booking is recommended.
