“On Wednesday 17th October, join South Place Chop House as they host the second session of their Seasonal Feasting Series. In keeping with South Place Chop House’s celebration of provenance, the masterclass and dinner will put a spotlight on a classic British favourite – the hearty Beef Wellington.
Enjoy a feast fit for a king as Head Chef, Guy Betteridge teaches you how to prepare the perfect winter warmer.To start, you will be welcomed with a cold glass of Nyetimber and served fresh Orkney scallops with a fennel purée, seaweed butter and samphire.
Taking centre stage is the Beef Wellington, accompanied by smooth truffle creamed potato, crispy grilled onions, roasted garlic, red wine and a mouth-watering marrowbone sauce. Adding a flare of drama flambéed at the table, the caramelised quince tart with festive chestnut and rum ice cream will be the sweet treat to finish the feast. For those who would prefer seafood, freshly caught fish features alongside carefully sourced cuts of beef.”
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