Show navigation
Dorset Square Hotel

39-40 Dorset Square Marylebone London NW1 6QN
dorset@firmdale.com

  • Smoked salmon on a slate with a slice of lemon and fresh parsley.
  • Firmdale Hotels Group Executive Head Chef, Robin Read smiles as he stands in a vibrant garden Firmdale Hotels Group Executive Head Chef, Robin Read
  • Beautifully set dining tables at The Potting Shed Restaurant in booths and at private tables, looking toward an art installation of illuminated porcelain pots by Martha Freud scattered on a wall. The Potting Shed Restaurant
  • Haddock with fresh noodles with dried sweet potato crisps. Smoked Haddock
  • A black and white image of Alfred Enderby's smoking house Alfred Enderby
  • A pan fried fillet of sea bass on a bed of samphire with clam shells and prawns.  A small vase of flowers also sits on the table.
  • Alfred Enderby smoking house exterior Alfred Enderby
  • the chef's table - the best of spring with alfred enderby
    the potting shed at dorset square HOTEL
    friday 29 March 2019 AT 7.00pm
     for a 7.30pm start

    Highlighting the very best of spring produce, join us for an intimate, seasonal dinner celebrating the finest ingredients from Alfred Enderby, a traditional smokehouse based in northern England. The evening will begin with a glass of Chapel Down Brut English sparkling wine, alongside a selection of canapés in the charming surroundings of The Potting Shed at Marylebone's Dorset Square Hotel.

    Firmdale Hotels' Executive Head Chef, Robin Read, has created a delicious three-course menu with expertly matched wine pairings, alongside The Potting Shed's Head Chef, Donatas Drukteinis. Enjoy seasonal dishes including the award winning Alfred Enderby Smoked haddock carpaccio with crème fraîche, courgette and purple basil, before decadent Chateaubriand with asparagus, wild garlic purée, potato rösti and red wine sauce.

    The dinner will be held in conjunction with Alfred Enderby, one of only a few independent family run traditional fish smoking firms left in England. Patrick Salmon from Alfred Enderby will be joining us on the night to talk all things smoked.

    £50 per person to include a glass of Chapel Down and canapés reception in the bar and a three-course dinner with expert wine pairings.  

    THE MENU:

    Chef’s selection of canapés
    Chapel Down Brut, Kent, England NV

    Alfred Enderby Smoked haddock carpaccio, crème fraîche, courgette and purple basil
    Godello, Maga, Karma do Sil Ribeira, Sacra, Spain 2017

    Chateaubriand, asparagus, wild garlic purée, potato rösti, red wine sauce
    Château Belle Garde, Bordeaux, France 2016

    White chocolate and rhubarb mille-feuille, raspberry sorbet
    Château Petit Vedrines, Sauternes Bordeaux, France 2015

    RESERVATIONS:
    For more information and to book, please call The Potting Shed directly on 020 3642 2046 or click here to email. 

    Make an evening of it with an Overnight Stay.

    ABOUT ALFRED ENDERBY

    The traditional smokehouse in Grimsby, with its distinctive tall chimneys, is over 100 years old and continues to produce the highest quality smoked fish, all sourced from sustainable fisheries. They acquired a PGI (Protected Geographic Indication) several years ago for their traditional smoked haddock, which is the same protected status afforded to Champagne, Parma Ham, Cornish Clotted cream and reflects the unique method of production at Alfred Enderby.

    For more information on Alfred Enderby, please visit http://www.alfredenderby.co.uk/