Rutland Hall Hotel & Spa is hosting a special Nose to Tail Venison Dining Experience this September, led by Executive Head Chef Lee Clarke.

Taking place on Friday 25th September at 6:30pm, the intimate evening will feature a one-night-only menu celebrating venison through a selection of carefully prepared cuts, bold flavours and creative cooking techniques.

The experience will take place in Blossoms Restaurant and will focus on sustainability, seasonality and making full use of the ingredient.

Executive Head Chef Lee Clarke brings experience from Michelin-recognised restaurants including Prévost and University Arms.

Tickets are £39.50 per person, with limited spaces available.

Bookings can be made through Rutland Hall Hotel & Spa or by contacting the Reservations Team on 01572 757 901.