With 10 exclusive and en suitebedrooms and15 acres of private grounds, the new dinner parties at Dewsall are set to be a dining experience to remember.Running from September through to March 2016, the series of events will build on the existing concept of the very successful Dewsall Supper Club.
Rather than just hosting chefs, the events will now also feature other famous names from the world of gastronomy, such as cookbook writers and broadcasters who often don’t have their own restaurants, in a rare and exclusive opportunity to sample their coverted dishes.
The dinner parties are set to draw foodies from far and wide, with expert cooks taking over the Dewsall kitchen to each produce a bespoke four course menu accompanied by specially selected wines. The relaxed evenings will be full of fun and conversation and will take place in the opulent surroundings of Dewsall’s Orangery style conservatory.
The first dinner, on Thursday 17th September will be sponsored by Pol Roger Champagne and hosted by the extremely talented Ben Tish who is Chef Director of the Salt Yard Group. The group comprises of Salt Yard in Fitzrovia, Dehesa and Ember Yard in Soho and Opera Tavern in Covent Garden, all specialising in a rare and delicious mix of food and wine from Spain & Italy. Prior to joining Salt Yard, Ben spent much of his career working with Jason Atherton at Maze and Stephen Terry of the Hardwick at London restaurants including Coast, One Lawn Terrace and Frith Street Restaurant, as well as working at The Ritz. Ben spent time at the Crinan Hotel in Scotland, where he was awarded Best Gastro Pub in Scotland, and Best Newcomer from the Good Food Guide.
Find full details about the dinner parties and the exclusive chef line-up here | http://www.dewsall.com/clubs-and-events/dinner-parties-at-dewsall/