Join Executive Head Chef Lee Clarke for a unique one-night dining event celebrating the art of nose-to-tail cooking.

Event Details:

Friday 24th July 2026

From 6:30 pm

Blossoms Restaurant, Rutland Hall Hotel

£39.50 per person

This intimate dining experience will showcase the Dairy Cow through a carefully curated menu that highlights exceptional flavour, creativity, and sustainability. Each course has been thoughtfully designed to demonstrate how every part of the ingredient can be transformed into something truly memorable.

Chef Lee Clarke brings experience from Michelin-recognised restaurants including Prévost and University Arms, creating a dining experience that is as much about storytelling and craftsmanship as it is about great food.

Why attend?

Exclusive one-night-only menu

Chef-led dining experience

Sustainability-focused nose-to-tail cooking

Intimate atmosphere at Blossoms Restaurant

Limited spaces available

To book:

01572 757 901

Spaces are limited, and advance booking is essential.

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