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£75.00  Hand-dived Scallop Masterclass
Sun, 29 Mar 2020

Hand-dived Scallop Masterclass

Cooking Lesson - Wright Brothers Spitalfields

We’re showcasing delicious hand-dived scallops throughout March. What better way to learn more about these sustainable shellfish than at our one-off masterclass?

Our Group Head Chef, Richard Kirkwood will teach you how to open scallops like a pro and guide you in preparing your very own scallop ceviche to taste. He will then demonstrate how to cook and prepare a further two dishes offering the best tips and tricks, while answering all your questions. Gain the confidence to show off your culinary skills when entertaining at home, before sampling each of the dishes paired with wine.

Each guest will enjoy the 3 dishes, a Mimosa on arrival and 2 glasses of wine — view the menu here.

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£55.00 National Steak Month Menu
Wed, 01 Apr 2020

National Steak Month Menu

Special Dinner - Sagardi

Please call 020 3802 0478 or email saleslondon@sagardi.co.uk to find out more and book! 

From 1 Apr until 7 Apr

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£120 Italian Wine Dinner
Thu, 02 Apr 2020

Italian Wine Dinner

Special Dinner - The Gilbert Scott

Join us at our exclusive chef’s table to explore the wonderful world of Tuscan wine! We’re welcoming one of Italy’s oldest wine families – Antinori – to work our way through their outstanding Le Mortelle range, enjoyed alongside a bespoke five-course menu.

When it comes to Italian wine, there is no more famous than Antinori. With a history that dates back six centuries, the wine-making family has been responsible for some incredible innovations in the region, playing an instrumental role in the Super Tuscan revolution in the 1970s.

In this intimate, eight-seat event, you’ll enjoy unparalleled access to both The Gilbert Scott kitchen and the team behind the Antinori brand. Venture to the restaurant’s engine room to watch our chefs create five carefully curated courses, while learning about and tasting five distinctive Italian wines with our Head Sommelier, Juan Marcos Perez. You’ll be able to ask questions of both Juan and Head Chef, Jack Hazell, all while enjoying an exceptional and unique dining experience.

SAMPLE MENU
Marinated scallop, pomelo, Bottarga, extra virgin olive oil
“A” Rosato, Fattoria Aldobrandesca, 2018, Antinori

Cured mackerel, grilled green pepper purée, kaffir lime, cucumber, coriander
Vivia, 2018, Le Mortelle

Roasted veal sweetbread, chicken thigh, mushroom, Alsace bacon
Botrosecco, 2016, Le Mortelle

Fallow venison saddle, roasted sand-grown carrots, pine nuts
Poggio alle Nane, 2016, Le Mortelle

Cromwell bishop Stilton, Jerusalem artichoke, Tooting honey
Ampio, 2016, Le Mortelle

A sweet treat to finish

Book Here
£120 Italian Wine Dinner
Thu, 02 Apr 2020

Italian Wine Dinner

Drinks Masterclass - The Gilbert Scott

Join us at our exclusive chef’s table to explore the wonderful world of Tuscan wine! We’re welcoming one of Italy’s oldest wine families – Antinori – to work our way through their outstanding Le Mortelle range, enjoyed alongside a bespoke five-course menu.

When it comes to Italian wine, there is no more famous than Antinori. With a history that dates back six centuries, the wine-making family has been responsible for some incredible innovations in the region, playing an instrumental role in the Super Tuscan revolution in the 1970s.

In this intimate, eight-seat event, you’ll enjoy unparalleled access to both The Gilbert Scott kitchen and the team behind the Antinori brand. Venture to the restaurant’s engine room to watch our chefs create five carefully curated courses, while learning about and tasting five distinctive Italian wines with our Head Sommelier, Juan Marcos Perez. You’ll be able to ask questions of both Juan and Head Chef, Jack Hazell, all while enjoying an exceptional and unique dining experience.

SAMPLE MENU
Marinated scallop, pomelo, Bottarga, extra virgin olive oil
“A” Rosato, Fattoria Aldobrandesca, 2018, Antinori

Cured mackerel, grilled green pepper purée, kaffir lime, cucumber, coriander
Vivia, 2018, Le Mortelle

Roasted veal sweetbread, chicken thigh, mushroom, Alsace bacon
Botrosecco, 2016, Le Mortelle

Fallow venison saddle, roasted sand-grown carrots, pine nuts
Poggio alle Nane, 2016, Le Mortelle

Cromwell bishop Stilton, Jerusalem artichoke, Tooting honey
Ampio, 2016, Le Mortelle

A sweet treat to finish

DETAILS
Thursday 2nd April, 2020
6:30pm for a 7pm start
£120pp, inclusive of five courses and matched wines, water and hospitality charge

More Details

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