Game Dinner | CORD and Holland & Holland

On Thursday 16th October, Joshua Hunter, Executive Chef at Holland & Holland, the legendary name in British gunmaking, comes to Fleet Street to cook alongside CORD's Executive Chef Karl O'Dell.

Joshua worked through some of London's most acclaimed Michelin-starred kitchens before taking the reins at Holland & Holland's 60-acre Northwood estate, where the game on the plate is sourced from the land around the kitchen. Muntjac, red-legged partridge, Yorkshire grouse, Highland venison. This is game at its absolute peak, in the hands of two chefs who know exactly what to do with it, and it's only for one evening.

Thursday 16th October at 6:30pm. Spaces are strictly limited.

Price: £125 per person, plus service charge.
Wine pairing available on the night.

The Menu

Canapés

Tartare of Woolman'scwood muntjac, onion jelly

Rabbit liver parfait choux

Game consommé baby guiness

Cooked by Joshua Hunter

Starter

Pithivier of red legged partridge

Smoked bacon • Crab • Apple

Cooked by Joshua Hunter

Main Course

Yorkshire grouse

Parsley root • Stuffed shallot • Roasted ceps • Preserved fig • Game jus

Cooked by Joshua Hunter

Main Course

Highland venison raviolo

Black pudding • Blackberry • Beetroot

Cooked by Karl O'Dell

Dessert

Black Forest

Kirsch mousse • White chocolate • Amarena cherries

Cooked by Karl O'Dell

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