Bourne & Hollingsworth presents an intimate and interactive evening of delicious food, delectable matched wines and informal discussion to the backdrop of the beautiful B&H Kitchen. The menu, specially curated by Bourne & Hollingsworth Group's Executive Chef, Adam Gray, in collaboration with Jascot Wines, is a four course feast of gastronomic delight, using only the finest locally sourced ingredients. Adam Gray will conduct demonstrations before each course, as well as being on-hand throughout the evening to interact with guests and answer any culinary questions that may arise. Jascots' in-house wine expert will be on hand to give guests an informal overview of the matched wines on offer, as well as sharing anecdotes and insider stories from the wine trade. Menu: - Starter: Seared scallops, creamed globe artichokes, maple syrup dressing. Paired with Azumbre Verdejo from Rueda, Spain - Second Course: Cornish sardines on toast, roasted tomatoes, radishes and salad cream Paired with Pecorino, Tenuta de Angelis, from Marche, Italy - Main Course: Roasted Lune valley lamb, English summer vegetable minestrone, lovage pesto Paired with Cairanne, Domain Grosset, Cote du Rhone, France - Pudding: Raspberry Bakewell tart, raspberry ripple ice cream, vanilla custard Paired with Les Pins 2013, Chateau Tirecul La Graviere, Monbazillac, France - To Finish: Tea, coffee and a selection of handmade chocolates This ticket includes 4 courses and 4 paired wines. Over 21s only. Valid ID may be required.