Winemaker’s Dinner with Gusbourne

GUSBOURNE WINEMAKER’S DINNER
Thursday, 18th September, 2025
6.30pm arrival for 7.00pm sit down

ON ARRIVAL IN THE ART SCHOOL CELLARS
A glass of Blanc de Blanc 2019 with a selection of Chef’s snacks
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Amuse bouche served with Art School breads and kombu & oak-smoked raw milk butter
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(V, Vg) Risotto of Peter Jones Hooton beetroot with purple, candied and pickled golden beetroot carpaccio, tapioca crisp, summer leaves and chive oil
Gusbourne Rosé, Kent, England 2019
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“Koffmans” squid bolognese: A rich ragu with ribbon “pasta” finished with organic olive oil & parmesan
Gusbourne 51o North, Kent, England 2016
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Pan-roast loin of wild Cheshire venison with pressed shoulder, cavolo nero, girolles, parsnip puree, a taste of damson and sauce Grand Veneur
Gusbourne Pinot Noir, Boot Hill Vineyard, Kent, England 2022
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Chef’s cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade apple & red onion chutney
Gusbourne Oak Reserve, Blanc de Blanc 2019

£155 per person, 5 courses and 5 wines