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.
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
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/