Two hundred years ago, cavalry officers in the French army would slice the cork off the Champagne bottle with the sabre, rather than put themselves through the effort of removing the wire basket and easing the cork out. On the evening (from 6pm), Grande Commandeur of the Confrerie du Sabre d’Or Nathan Evans will teach you how with J Cuvée 20 Brut NV from J Vineyards & Winery. Followed by an impressive 3-course dinner with paired Orin Swift & MacMurray Estate wines. Tickets are priced at £135.
Steak tartare on crostini; half a lobster with garlic butter and Wagyu Black Angus MS5 Grade Rib-Eye 400g served with hash Browns, sautéed spinach, mushroom & truffle sauce.