Join us on Sunday, 6th November at the iconic Cliveden House for an exceptional evening of fine dining with Michelin-starred chef Richard Picard-Edwards and our very own Executive Head Chef, Chris Hannon.
Enjoy a Champagne reception on arrival, followed by a meticulously crafted five-course dinner and matching wines - all set against the elegant backdrop of Cliveden House.
Richard has been fortunate to work in some of the UK’s most prestigious restaurants and hotels, gaining invaluable experience under the mentorship of renowned chefs - a foundation that has shaped his culinary philosophy.
Richard joined the team at Ballyfin in April 2023 as Executive Head Chef, from the Mandarin Oriental Bittescombe Lodge. He received his first Michelin star and 3 AA rosettes working in the UK in 2014.
Learn MoreCanapés:
Beetroot and goats curd macaron
Cured cod, smoked cod roe, lime
Nyetimber, Classic Cuvée Brut, West Sussex, UK, NV
Snack:
Cheese gougère, Black truffle
Beykush Winery, Telti-Kuruk, Mykolaiv Region, Ukraine, 2024
Starter:
Caviar set cream of Jerusalem artichoke, Roast chicken jelly, Kristal caviar
Pierre Gimonnet et Fils, Cuis 1er Cru, Blanc de Blancs, Champagne, NV
Second course:
Duck-Pressing of duck, apple, gingerbread
Cantina Tramin, Blaűburgunder, Alto Adige, Italy, 2023
Fish course:
Pan seared halibut, confit leeks, crispy potato, champagne sauce
Cantina Tramin, Blaűburgunder, Alto Adige, Italy, 2023
Main course:
Venison-loin and faggot of venison, parsnip, celeriac
Cantina Tramin, Blaűburgunder, Alto Adige, Italy, 2023
Desert:
Smoked chocolate cigar, tonka bean, hazelnut praline.
Gaia Wines, Vin Santo by Gaia, Santorini, Greece, 2023
