Nose to Tail Intimate Dining Experience – Venison

Join our talented Executive Head Chef Lee Clarke for a unique and exclusive dining experience at Rutland Hall.

Date: Friday 25th September 2026
Time: Starting at 6:30pm
Price: £39.50 per person

The Experience
One night. One menu. One exceptional chef. This is not just dinner; it’s a chef-led experience.

A one-night, nose-to-tail Venison menu showcasing different cuts of the animal, bold flavours, refined technique, and creative cooking. Each course is thoughtfully crafted to highlight the full potential of the ingredient, from delicate cuts to rich, slow-cooked dishes.

Led by Executive Head Chef Lee Clarke, whose career spans Michelin-recognised restaurants including Prévost and University Arms.

Why this is special
– Nose-to-tail dining focused on sustainability
– A carefully curated, flavour-led menu
– Intimate setting at Blossoms Restaurant
– A shared experience of food, storytelling, and atmosphere

To book, click the link below or contact our Reservations Team for more info:
T: 01572 757 901
E: [email protected]

Spaces are limited – early booking is essential.