This Winter, The Richmond Arms proudly presents “A Country Table”
We’re going to be sharing some of our favourite passed down family recipes, delicious approachable food to be passed hand to hand at your table, while sharing stories, setting the outside world aside, revelling in the bond that brings family and friends together.
At this special event, we're going back to the simplicity of one menu, three delicious courses for one great price of £25 per person. Please see below for the menu which will change each week, advance booking by ticket is essential.
15TH & 16TH NOVEMBER 2019
WILD MUSHROOM FLATBREAD - ROTISSERIE CHALLANS DUCK - QUINCE CLAFOUTIS
Sourdough flatbreads with an array of locally foraged and pickled wild mushrooms, Beautiful Challans duck raised in total freedom, slowly, slowly roasted on our “RollsRoyce” Rotisol rotisserie for ridiculous flavour followed by our neighbour John's quince's in a delicious pistachio clafoutis with yet more lashings of Goodwood cream.
22ND & 23RD NOVEMBER 2019
PEAR & GORGONZOLA - WILD BOAR - MONTE BIANCO
Pears from our tree which we lightly pickled in the summer, stuffed with Gorgonzola and tray baked with Serrano ham, sage & truffle honey followed by a robust braise of wild boar & Valpollicella, finishing off in true Italian style with local chestnuts converted into the classic Monte Bianco.
29TH & 30TH NOVEMBER 2019
SCOTCH EGG - OX TAIL - JUNKET
Our local farmer Tim Hoar’s sausage meat rolled into huge warm runny scotch eggs followed by whole Ox tails slowly cooked to melting unctuousness. Finishing with Emma’s Junket, a truly classic British evening.
now fully booked
now fully booked
Your meal commences at 7.30pm prompt and is served “family style” for you to carve, divide & devour! Tickets are ONLY available in advance for limited numbers of tables of 4 and above @ £25 per person. Tickets are non refundable.
You are welcome to arrive from 6 pm and we suggest arrival no later than 7pm to allow drinks to be purchased and atmosphere to develop!
Reserve your space at "A Country Table" now by email or call us: