Nose to Tail Lamb Intimate Dining Experience

Join Executive Head Chef Lee Clarke for an exclusive chef-led dining experience at Rutland Hall Hotel & Spa.

This unique Nose to Tail evening celebrates lamb through a carefully curated menu showcasing creativity, sustainability and exceptional flavour. Each course highlights a different cut, demonstrating how outstanding ingredients can be transformed into an unforgettable dining experience.

Date: Friday 26th June
Time: 6:30pm
Price: £39.50 per person

Advance booking is essential as spaces are limited.