What’s On

May Dining Club

Join us for our May Dining Club! The 6-course menu will consist of produce grown in the walled garden of Keythorpe Hall and sourced from local artisan farms and producers.

Date:

Dinner Friday 17th May 2024 - Drinks from 7.30, Dinner at 8.00pm

Price: £90

Wines selected by Bert Blaize, award winning sommelier and author of Which Wine When, will be available to purchase separately. Specially chosen wines by the glass and the bottle will also be available on the evening.

Please let us know if you have any dietary requirements at time of booking.

We are also taking bookings for private and corporate lunches and dinners. Please email info@keythorpehall.co.uk for more information.

St Georges Mushrooms &

Wild Food with Claudio Bincoletto

Claudio Bincoletto is Keythorpe Hall’s Head Gardener and Ethnobotanist. Once the forager for the Italian army, Claudio has a wealth of experience teaching at Petersham Nurseries, as a speaker for the RHS, as a chef in top London restaurants and holding wild food cooking demonstrations at food & country shows across the UK.

Claudio will take you around the grounds of Keythorpe Hall to explore the wild foods growing around us. What to pick, what not to pick and more importantly why not to pick! His greatest passion and speciality is the wild mushroom so be ready to learn how to identify, sustainably pick & cook them! We will finish the walk with a tour of the 2-acre Victorian Walled Garden, which has been in restoration for the past 10 years.

After the walk, Claudio will demonstrate his chefs skills and cook lunch with the ingredients found.

Read a Conde Nast Traveller article about a walk with Claudio here.

Date: Saturday 27th April 2024

Time: 10.00-14.30h

Price: £95

 

Schedule of the day:

10.00h: Arrival coffee/tea & educational introduction to mushrooms

10.30-12.30h:Wild Food Walk through Keythorpe Halls grounds, looking at the landscape as a source of culinary delicacy. Followed by a tour of Keythorpe Walled Garden.

12.30-14.30h: Cooking demonstration with the ingredients found & lunch