Nose to Tail Venison Dining Experience

Join Executive Head Chef Lee Clarke at Rutland Hall Hotel & Spa for an intimate one-night dining experience celebrating nose-to-tail cooking.

Taking place on Friday 25th September 2026 from 6:30 pm, the evening will feature a specially curated venison menu showcasing a variety of cuts, flavours and cooking techniques.

Led by Executive Head Chef Lee Clarke, whose career includes Michelin-recognised restaurants, this unique dining experience combines creative cooking, sustainability and storytelling in the intimate setting of Blossoms Restaurant.

Friday 25th September 2026
6:30 pm
£39.50 per person
Blossoms Restaurant, Rutland Hall Hotel & Spa

Spaces are limited, and early booking is recommended.

To book, contact our Reservations Team on 01572 757 901 or email [email protected].