British Food From Land & Sea - Exclusive Dinner

About

A celebration of the changing seasons at Purslane Restaurant with Chef/Patron, Gareth Fulford, in collaboration with a Michelin-starred guest chef, Richard Craven, from The Royal Oak Whatcote. Sponsored by Poulton Hill. 

For one night only, Wednesday 18 September, as part of Cheltenham Food + Drink Week, enjoy an exclusive seven-course land and sea tasting menu with a glass of English sparkling wine on arrival.

Meet your hosts:

Purslane is a small, independent family-run restaurant in the heart of Cheltenham which specialises in the freshest, sustainably-caught seafood from British waters combined with the best local, seasonal produce the Cotswolds has to offer. The fish they use is sourced from small, inshore day-boat fishermen who use handlines and nets off the coast of Cornwall. 

Chef/Patron, Gareth Fulford leads a small team to bring out the best in these ingredients using every technique available from traditional salt-baking to barbecuing to sous vide. At front of house, Restaurant Manager Tegan Lodde and her team pair these beautiful meals with stunning wines and a relaxed, friendly service.

Richard Craven, the Chef/Patron of the Royal Oak in Whatcote was awarded a Michelin star for his Warwickshire pub just two years after opening, thanks to his terroir-driven country food, focusing on wild meats and foraged ingredients. Known as The Rural Cook, this celebrated countryside chef serves modern, refined country food with a strong emphasis on game.

Poulton Hill Estate plays a signficant role in the exciting movement of English winemakers. Founded in 2010 and located close to Cheltenham in the idyllic Cotswold countryside. They have 9,750 vines planted on the warm and sunny south-facing slopes of their estate, producing up to 20,000 bottles of wine a year. An environmentally active business, demonstrated by the Babydoll sheep that graze the orchard to the wildflowers they plant to help their insect population.

Why should you book this event? “Rich’s dishes focus primarily on terroir-driven wild meats and foraged ingredients, while ours celebrate the best of British seafood and seasonal produce. It’ll be a fantastic combination.” Gareth Fulford, Chef Patron Purslane.

Cost: £130 per person

Reservations: This is a ticketed event. A table reservation is required. Every effort will be made to resell tickets in the event of a cancellation. Should they be resold, a refund will be issued.

Capacity: The restaurant is limited to just 28 diners. This event will be a sell out so please book ahead to avoid disappointment.