Joining Ben Tish, Culinary Director of The Stafford, Nathan will be at the pass for lunch and dinner on 29 March, cooking a 5-course collaborative menu - priced at £80. Wine pairing is available at an additional cost.
Twin Farms is the only five-star hotel in Vermont, and alongside the luxury accommodation, Nathan offers acclaimed farm-to-table cuisine. For the one-off event at The Stafford, Nathan and Ben have worked together to develop a creative menu that showcases seasonal dishes of uncomplicated elegance. Tickets.
Chilled Devon crab salad; new-season asparagus with bacon lardons, Hollandaise, black garlic and sherry; steamed stone bass with broad beans, Jersey Royals and tonka bean velouté and salt-aged beef with cauliflower butter, carrot, roasted garlic and foie gras jus.