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WELCOME!

 

The purpose of our event is to create an informative and fun evening, which sparks the culinary curiosity of our guests. Our inspirations include Raymond Blanc’s salt masterclass in 2011, chef Thomas Keller instrumental role in the small plate movement and modern Nordic influence on fine dining gastronomy. The event will mirror the ethos of Brookes Restaurant by producing a seasonal and locally sourced menu.

 

The menu incorporates current industry trends including meats less prominent role, small plate dining, and a focus on creating balance in each dish including levels of acidity, texture and form. This is shown in our starter where the level of acidity is brought in by the pickled beetroot and fresh blackberry, height and form of the dish added by dill tops.