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Damian Clisby Guest Gourmet Dinner

Damian Clisby Guest Gourmet Dinner near Ebony, Kent

Below are upcoming Damian Clisby Guest Gourmet Dinner events happening in Ebony and the surrounding area. You can add your own events here.

Past Damian Clisby Guest Gourmet Dinner near Ebony, Kent

Below are past that have already happened in Ebony and the surrounding area. You can add your own events here.

June 2017

Damian Clisby Guest Gourmet Dinner

Food
Monday, 19th June 2017 from 6:30pm
Rye
thegallivant.co.uk

The Gallivant is delighted to announce that Damien Clisby, Executive Chef & Head of Culinary Research and Development at the renowned Petersham Nurseries, will be taking over the kitchen at the Gallivant on 19th June 2017 for one night only, to celebrate the first Romney Salt Marsh Lamb of the season.

Given their position, in the heart of the Romney Marsh, the award-winning Gallivant is in a prime position to bring guests the first lamb of the season. The lambs are currently being born in the beautiful marsh land around the Gallivant, where the ewes have been eating the salt marsh pastures, enriching their milk until the lambs themselves start to enjoy the riches of this unique grassland. The salt marsh grass is mixed with wild herbs and flowers, and being the first spring grass is the most nutritious grass of the year, ensuring the lambs have the very best natural nutrition.

Damien joined Petersham Nurseries as Head Chef in 2014 having previously been Head Chef at HIX Soho and Executive Chef at Cotswold House where he won the Cotswold Chef of the Year Award. He uses the abundance of fresh ingredients and flowers available at Petersham Nurseries in many of his dishes and has drawn upon his wealth of experience and passion for food, taking Petersham Nurseries Café to the next level. In keeping with the Gallivant’s ethos, Damian is passionate about sustainability and the in terms of food miles, the seasonal offering at this exclusive dinner will literally be a few miles from field to fork. The award winning Gallivant sources 95% of its fresh produce from a 10-mile radius, and the lamb will be served with local and seasonal accompaniments. Damien will be cooking alongside The Gallivant’s head chef Oliver Joyce, creating a delighting spring menu not to be missed.

This gourmet event is £75pp and includes the five-course dinner, canapés and paired wines. It starts at 6.30pm and bed and breakfast is available from £100 for those wishing to make a night of it.

Damian Clisby Guest Gourmet Dinner

Food
Monday, 19th June 2017 from 6:30pm
The Gallivant
New Lydd Road
Camber
TN31 7RB
thegallivant.co.uk

The Gallivant is delighted to announce that Damien Clisby, Executive Chef & Head of Culinary Research and Development at the renowned Petersham Nurseries, will be taking over the kitchen at the Gallivant on 19th June 2017 for one night only, to celebrate the first Romney Salt Marsh Lamb of the season.

Given their position, in the heart of the Romney Marsh, the award-winning Gallivant is in a prime position to bring guests the first lamb of the season. The lambs are currently being born in the beautiful marsh land around the Gallivant, where the ewes have been eating the salt marsh pastures, enriching their milk until the lambs themselves start to enjoy the riches of this unique grassland. The salt marsh grass is mixed with wild herbs and flowers, and being the first spring grass is the most nutritious grass of the year, ensuring the lambs have the very best natural nutrition.

Damien joined Petersham Nurseries as Head Chef in 2014 having previously been Head Chef at HIX Soho and Executive Chef at Cotswold House where he won the Cotswold Chef of the Year Award. He uses the abundance of fresh ingredients and flowers available at Petersham Nurseries in many of his dishes and has drawn upon his wealth of experience and passion for food, taking Petersham Nurseries Café to the next level. In keeping with the Gallivant’s ethos, Damian is passionate about sustainability and the in terms of food miles, the seasonal offering at this exclusive dinner will literally be a few miles from field to fork. The award winning Gallivant sources 95% of its fresh produce from a 10-mile radius, and the lamb will be served with local and seasonal accompaniments. Damien will be cooking alongside The Gallivant’s head chef Oliver Joyce, creating a delighting spring menu not to be missed.

This gourmet event is £75pp and includes the five-course dinner, canapés and paired wines. It starts at 6.30pm and bed and breakfast is available from £100 for those wishing to make a night of it.

Event

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