Mark Hix at The Pump Rooms, Bath4 October 2019
CHEF MARK HIX PARTNERS WITH SEARCYS
FOR A SPECIAL HARVEST SUPPER AT THE PUMP ROOMS IN BATH
British chef Mark Hix MBE has teamed up with restaurant and hospitality company Searcys to host a one-off three-course Harvest dinner at The Pump Room, in Bath on 19 November.
Featuring Mark’s unique take on British gastronomy and some of the finest locally-sourced South West produce, the evening will begin with a sparkling wine reception around the Roman Baths, before moving upstairs to the Pump Room for a three-course harvest dinner with expertly paired wines, followed by coffee.
Kicking off with Mark’s signature canapes Parsnip and hazelnut croquette with Bramley apple sauce; as well as locally inspired snacks of Black Cow Cheddar with Somerset membrillo, served alongside a glass of Furleigh Estate English sparkling wine, from Dorset. This will be followed by Roast Autumn squash with toasted pumpkin seed and chilli relish and the main course of Rack of Peter Hannan’s sugar pit pork, Somerset cider-braised cabbage, and baked celeriac. To finish off, guests will be treated to Hix’s famous Temperley Mess, a delicious boozy dessert made with Julian Temperley’s morello cherries steeped in eau de vie.
To purchase your ticket, CLICK HERE