Looking forward to our Spiced Kitchen Feast next week, here's the menu for the evening which chef has been putting together in collaboration with Ally from Nature Kitchen. Go to Knightor.com to book or email us on firstname.lastname@example.org!
With pretty much a full house our 'Meat the Butcher' feast with Kittow's was our best feast yet! Thanks to James Kittow who kindly hosted the evening with a brilliant intro and presentation which kicked off the festivities. Our welcome cocktail, a peppered Negroni using gin infused with pink peppercorns and Knightor's very own vermouth went down well, cheers to our restaurant manager Diane for putting that beauty together specially for the event. Adding some theatre to the night, our first course of 'butchers bone tea' was served from teapots with beautiful spring primroses as a garnish. The main event 'Red Ruby ox cheek to tail' was a highlight of the evening with meat and local veg platters piled high, beef fat chips and Skinners ale and pepper gravy. To finish off we sent out beef suet roly poly with proper custard, YUM! All in all, fantastic food and a great atmosphere. Thanks to all who came, hopefully we will see you again at the next feast on Friday 29th April!
Updates and interesting things from all at Knightor Winery!