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Enjoy a five-course modern Indian feast created by executive chef Vivek Singh in honour of the Royal Wedding.
Available from 25-30 April, at lunch or dinner, the menu includes dishes such as tandoori black-leg chicken-tikka rillette with papaya chutney, and clove-smoked rack of Herdwick spring lamb with
Plasma screens erected in the restaurant’s basement bar and private dining room will screen coverage of the wedding on 29 April.
The event costs £50 per person.
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