Nose to Tail Dining

Join Executive Head Chef Lee Clarke for an exclusive dining experience at Rutland Hall.

Date: Friday 24th April 2026
Time: Starting at 6:30pm
Price: £39.50 per person

The Experience
One night. One menu. One exceptional chef. This is not just dinner; it’s a chef-led experience.

A one-night, nose-to-tail Hoggett menu showcasing bold flavours, refined technique, and creative cooking. Each course is thoughtfully crafted to highlight the full potential of the ingredient, from delicate cuts to rich, slow-cooked dishes.

Led by Executive Head Chef Lee Clarke, whose career spans Michelin-recognised restaurants including Prévost and University Arms. This month’s meat is supplied by Sophie of Lavinton Lamb, an award-winning shepherdess based in Lincolnshire, supplying exceptional lamb to Michelin restaurants across the UK.

On Friday 24th April, we’ll be showcasing Sophie’s hoggett with a carefully curated menu designed to honour the whole animal and celebrate the journey from field to fork.

Why this is special
– Nose-to-tail dining focused on sustainability
– A carefully curated, flavour-led menu
– Intimate setting at Blossoms Restaurant
– A shared experience of food, storytelling, and atmosphere

To book, click the link below, and make sure you choose 18:30 as the timeslot, or contact our Reservations Team for more info:
T: 01572 757 901
E: reservations@rutlandhall.co.uk

Spaces are limited – early booking is essential.