From the edge of the North York Moors to the heart of the Cotswolds, The Black Swan, Oldstead is coming to The Wild Rabbit, Kingham.
In celebration of British farming, The Black Swan and The Wild Rabbit are hosting a six-course tasting menu in our Dining Room on Monday 27th February.
Chef Director Tommy Banks and Head Chef Callum Leslie, join The Wild Rabbit’s Executive Chef Sam Bowser and Head Chef Kathryn Law in The Wild Rabbit kitchen to prepare a seasonal feast.
Join us for a glass of Black Swan Edition Charles Palmer Classic Cuvee and canapés by the bar before our chefs guide you through the courses, including renowned dishes from The Black Swan menu, alongside courses from The Wild Rabbit team.
A meeting of farm to farm; the menu is a celebration of fresh produce from our sister farms at Daylesford Organic and Wootton estate, with ingredients and ferments from the Banks’ family farm in Oldstead, Yorkshire.
Arrival drinks – Black Swan Edition Charles Palmer Classic Cuvee 2015 (Sussex, England)
Canapés – Dairy cow beef tartar and BBQ teriyaki glazed celeriac
Amuse-bouche – Baked potato espuma, cheese and onion
The Wild Rabbit sourdough, Daylesford Organic salted butter
Crapaudine beetroot, goat’s curd, linseed
Banks Brothers Cabernet Sauvignon / Shiraz No. 6
Scallop, fermented turnip, gooseberry
Venison, black garlic, red cabbage
served with seasonal Daylesford Organic vegetables
Daylesford yoghurt sorbet, Léoube olive oil and citrus
Mushroom & woodruff
The evening costs £120 per person and £60 wine flight, we recommend booking well in advance as our supper clubs get booked up fast. Unfortunately, due to the nature of the event and limited kitchen space, we’re unable to accommodate any dietary requirements or allergies, including pescatarian, vegetarian and vegan menus.
For availability of our rooms and cottages during the event, please contact our reservations team on email@example.com.