SOLD OUT! In Conversation with Alex Chalk, KC, MP and Peter Quentin, Special Adviser to the Defence Secretary, Ben Wallace

Sold Out!

Join us for our next 'In Conversation' dinner on Friday 23rd June at 6:30pm for 7:00pm at 45 The Square Restaurant at The Clarence Court Hotel.

  • Date: 23/06/2023 06:30 PM
  • Location 45 The Square Restaurant, The Clarence Court Hotel, Clarence Square, GL50 4JR (Map)

Description

Ticket prices include a welcome aperitif, a three-course fine dining menu, designed specifically for the Patrons Club by Chef Gareth Stockford, served with individual wine pairings and followed by coffee/tea.

After purchasing your tickets, please submit the menu choices for each attendee through this web page:Cheltenham In Conversation Menu Choices

In addition to the wonderful meal, we will be in 'In Conversation' with Alex Chalk, KC, MP and Peter Quentin.  Peter is a special adviser to the Defence Secretary, Ben Wallace and was previously an Associate Fellow at RUSI, heading up their Land Warfare Studies.  This conversation is not to be missed!  A quiz and mini auction will also form part of the evening's festivities.

Menu Choices

STARTERS

French Onion Soup with Crusty Bread

Monte Verde Merlot, Central Valley, Chile

Beetroot and Goats Cheese Souffle with Blood Orange Salad

Parini Pinot Grigio Rosato delle Venezie, Veneto, Italy

Smoked Salmon Mousse with Pickled Shallots and a Pineapple, Butternut and Caviar

Dressing

Riesling Alsace Organic Emile Beyer, Eguisheim, Alsace, France

 

MAINS

Pan Roasted Hogget, served Medium, with Salsa Verde, Blackberry Gel and Roasted

New Potatoes

Lunaris by Callia Malbec, San Juan, Puerto Rico

Chicken Breast with Peaches and Vanilla, Sauteed Spinach and Rosti Potato

Kleine Zalze Cellar Selection Bush Vines Chenin Blanc, Coastal Region, South Africa

Pan Fried Plaice with Celeriac, Apple and Lemongrass Puree with a Cobnut Foam

Gavi di Gavi, Enrico Serafino, Piemonte, Genova

Roasted Red Pepper Polenta with Red Pepper and Chilli Puree, with Broad Beans and

Soy Foam

Luis Felipe Edwards Macerao Orange Wine, Itata Valley, Chile

 

DESSERTS

Camp Coffee Crème Brûlée with Shortbread

Dessert Wine

Whisky and Marmalade Bread and Butter Pudding with Vanilla Custard or Ice

Cream

Errázuriz Wild Ferment Chardonnay, Casablanca Valley, Chile

Summer Fruit Salad with Cream or Ice Cream

Errázuriz 1870 Peñuelas Block Sauvignon Blanc, Casablanca Valley, Chile

After purchasing your tickets, please submit the menu choices for each attendee through this web page: Cheltenham In Conversation Menu Choices