More often associated with trademark-eau de nil tins of biscuits and tea caddies than with cutting-edge cuisine, Fortnum & Mason is showing its prowess in the kitchen with a new series of chef’s dinners
More often associated with trademark-eau de nil tins of biscuits and tea caddies than with cutting-edge cuisine, Fortnum & Mason is showing its prowess in the kitchen with a new series of chef’s dinners. The first is next Wednedsay, 21 November, with an evening of white-truffled delights courtesy of Michelin-starred Angela Hartnett of Murano.
The dinner will take place in the Fountain Restaurant and will have five courses. We’ve had a sneaky peak at the menu:
Antipasto
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Roasted Pumpkin Soup, Sautéed Scottish scallops
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Carnarilo Risotto 18 month Parmigiano Reggiano
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Guinea Fowl, Celeriac Puree
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Baked Vacherin Grilled Charlotte Potatoes
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Pear Torta, Vanilla Ice Cream
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Coffee and Biscotti
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So if next Wednesday is looking a little quiet, I suggest you go along. If my meal at Murano was anything to go by, it will be a truly fantastic evening and anyway, who can resist a white truffle?
Dinner is £150 per head, guests can choose from a wine tasting menu of carefully selected glasses to go with each dish. Each guest will also receive a signed copy of Angela Hartnett’s Cucina: Three Generations of Italian Family Cooking.
Bookings: 0845 602 5694
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