PREVIOUS EVENT 16th Feb 2017 ..... Oxtail with Domaine Savoir-Faire D’Autre Fois Mourvedre - CHEF - Kevin Rivers

Now that the winter months have tightened their grip and the nights are closing in, i reckon its time to warm your insides with my oxtail stew. The result of long experimentation, this is, i think, truly definitive winter dish. Stews are what you might call core dishes to our cooking traditions- where the french have their daubes and the italians have their stracotti, we have stews. it may not,perhaps be as lovely word as the other two, but a proper stew is a wonderful dish all the same

Tonight we will be serving 6 hour brasied ox cheek, oxtail and truffled swede stew, taking months of experimentation and 3 days to produce, the cuts of ox are macerated in : 

Savoir-Faire D’Autre Fois Mourvedre, Pays D’Oc   - Peppery and dark berry fruit aromas with hints of truffle, leather and stewed fruits with a hint  of  wild game and spice.

You will be served a Large glass of Mourvedre with your meal.

This wine will also be on offer for the night by the glass and by the bottle.

We will also be freshly baking rosemary and black pepper bread to accompany the stew 


Meal&Drink (£14.50) - Sold out

Sales stopped

February 16, 2022 19:00 - 23:00 (GMT +00:00 UTC)

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