A celebration of Cumbrian provenance with Champagne Lanson
Thursday 22 October at 6.30pm
Five seasonal dishes with five carefully paired champagnes, all served around one table.
Join us for an evening of Cumbrian produce and Champagne Lanson. With a menu created by head chef Michael Wilson, hosted by Champagne Lanson's key account manager, Laura Dawson.
The menu
The menu begins with Lindisfarne oysters, paired with a Nook House damson bon-bon and Le Père et Fils.
Next comes seared turbot with Morecambe Bay shrimps and Le Blanc de Blancs, followed by salt-aged Cumbrian mallard paired with Le Vintage 2014.
For the main course, Wham Head Farm Herdwick lamb is served with stuffed Roscoff onion and roasting jus, alongside Le Rosé Création 67.
To finish, a Cumbrian duck egg custard tart is paired with Le White Label.
A vegan menu is also available, celebrating the same seasonal ingredients and carefully crafted to complement its champagne pairings.
Thursday 22 October, 6.30pm
£85 per person