Nose to Tail Dining – Goat
Join us for A Feast of Goat — an indulgent Nose to Tail dining experience celebrating exceptional produce, bold flavours and the art of whole-animal cooking. This intimate evening will showcase an abundant seasonal menu featuring dishes including goat’s curd, endive and walnut salad, slow cooked spiced goat shoulder stew, goat leg and tarragon hot pot, and BBQ goat loin with maitake mushrooms and risotto, alongside vibrant spring accompaniments and indulgent desserts and cheeses.
The event is led by Executive Head Chef Lee Clarke, well-known to local diners from the acclaimed Clarkes and Prévost restaurants, who joined Rutland Hall to lead an exciting new culinary chapter at the hotel and its reimagined restaurant, Blossoms – Rutland Lakeside Dining. With a modern British dining philosophy inspired by the surrounding countryside and lakeside setting, Lee’s menus focus on quality ingredients, generous hospitality and memorable dining experiences.
Designed as a relaxed and sociable evening for food lovers, A Feast of Goat promises dish after dish of expertly produced dishes — with so much food that guests regularly leave with takeaway boxes to continue enjoying the experience at home.
Set within the beautiful surroundings of Rutland Hall, this unique culinary evening promises a memorable celebration of ethical, nose-to-tail dining.
Date: 29th May 2026
Time: Starts at 6.30pm
Price: £39.50 per person
Spaces are limited – early booking is essential.