Sam's Riverside Collaboration

Stephane Delourme, Group Head Chef of Rick Stein Restaurants, joins Sam Riverside's Head Chef Ashley Tinoco for a short series of special events.

The five ticketed services kick-off with dinner on 10 November, followed by lunch and dinner on 11 and 12 November. After canapés and a glass of Gusbourne English sparkling wine, a four-course menu is served includes dishes by both chefs such as: Queen scallops with Salpicón dressing and razor clams with Cornish white crab meat & Jamón Ibérico de Bellota. The menu is priced at £80 per person with an optional wine pairing for an additional £30.

Signature Dishes

Queen scallops with Salpicón dressing; razor clams with Cornish white crab meat & Jamón Ibérico de Bellota; peppered Oxfordshire venison with butternut squash & sprout tops and Quince Tarte Tatin with Calvados ice cream.


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