Join Executive Head Chef Lee Clarke for an exclusive dining experience at Rutland Hall.
Date: Friday 27th March 2026
Time: Starting at 6:30pm
Price: £39.50 per person
The Experience
This is not just dinner; it’s a chef-led experience.
A one-night, nose-to-tail venison 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. Now at the helm of Rutland Hall’s kitchens, Lee brings his signature style — modern British dining with precision, creativity, and a deep respect for ingredients. This is your chance to experience his cooking up close.
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.