• Mark Hix at The Pump Rooms, Bath

    4 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

     

     

    On The Menu

    CANAPES

    Parsnip and hazelnut croquette with Bramley apple sauce

    Black Cow Cheddar and Somerset membrillo

    Wine – Furleigh Estate, Blanc de Noirs, Brut, 2014

    DINNER MENU

    Starter

    Severn and Wye smoked eel with horseradish potato salad

    Heritage beets with Bath Blue and cob nuts

    Roast autumn squash with toasted pumpkin seed and chilli relish

    Wine – Pinot Gris, Greyfriars, Surrey Hills, England 2018

    
Main

    Rack of Peter Hannan’s sugar pit pork, Somerset cider braised cabbage and baked celeriac

    Creamed Sharpham Estate spelt risotto with woodland mushrooms (v)

    Wine – Petite Syrah, Guenoc, California, USA, 2016

    Dessert

    Temperley mess

    Wine – Jurançon, Château Jolys, Cuvée Jean, 2015

    £75 PER PERSON | BOOK HERE →

     

    ABOUT SEARCYS Searcys’ iconic restaurants, Champagne bars and events have a world-renowned, long-standing reputation for quality and innovation. The first ever event caterers in the UK, founded in 1847 by John Searcy, they’ve carved out a name as brave market-leaders, launching bold, forward-thinking concepts including the original in-station Champagne bar at St Pancras, one of London’s first skyscraper restaurants, as well as cafés and restaurants in two World Heritage Sites. Their 25 venues across the UK, serve fresh, modern dishes that focus on sustainability, local produce, and world-class service standards. Searcys restaurants: St Pancras Brasserie and Champagne Bar by Searcys, Helix and Iris at the Gherkin by Searcys, Osteria and Bonfire at the Barbican, the Roman Baths Kitchen, The Pump Room at Bath, The Orangery at Blenheim Palace, The Treehouse at The Alnwick Garden, The Granary Brasserie at Weston Park, The Design Museum CaféSearcys venues: 30 Pavilion Road, Kenwood House, Vintners’ Hall, 30 Euston Square, Blenheim Palace, The Roman Baths, Barbican, The Design Museum, Kenwood House, One Moorgate Place, The HAC, The Alnwick Garden, Weston Park