‘The uncouth operations of bad carvers occasion almost as much discomfort to those who witness, as they do generally of awkwardness and embarrassment to those who exhibit them’ Eliza Acton, 1858

There is a problem that some people won’t admit to when presented with a leg of lamb or a loin of pork around the table on a Sunday…what do I do with it now?

We are very excited to invite Members to our first Carving Class in the Lutyens Room with our Head Chef, Marcus Verberne. For those who perhaps are not aware, Marcus’ previous posts include Head Chef at Roast and HIX Mayfair, so we are in very safe and skilled hands. Marcus will be sharing the do’s and don’ts when it comes to the famous British roast, and offering Members the chance to be a cut above the rest, so to speak…

Why not enjoy the best of spring produce, gain a tip or two ahead of the upcoming Easter celebrations and be guided through the preparation and carving of four different meats, expertly paired by our sommeliers, of course…

We will enjoy:

Canapés on arrival

Roast chicken, bread sauce
Saddle of lamb, Mum’s mint relish, celeriac dauphinoise
Leg of lamb, sprouting broccoli
Roast loin of pork on the bone, roast potatoes, Bramley apple sauce, red wine jus

Pavlova with mango and passionfruit cream