Great British Game Week – Tom Aikens X Purdey Game Dinner
Tom's Kitchen
To celebrate Great British Game Week (19 – 25 November) chef Tom Aikens has partnered with James Purdey and Sons; luxury London gunmakers, for an exclusive game dinner on the 19 November 7pm. Held in The Blenheim Suite at Tom’s Kitchen Chelsea, Tom and a representative from Purdey will treat guests to a delicious six-course menu that showcases the very best of seasonal British game, all served alongside carefully selected wines. Tom has designed a menu that uses a varied selection of game including wild duck, partridge, venison and smoked Yorkshire grouse, all sourced from Celtic Fish & Game. In between courses, Jonathan Irby from Purdey will be leading an interesting and insightful discussion with diners about the importance of eating game and Purdey’s contribution to Britain’s historic shooting industry. An intimate party, guests will have the opportunity to ask questions and speak to Tom and Jonathan throughout the course of the evening.
To book tickets (£155), click here, full menu below.
Purdey Game Dinner Menu
19 November 7pm
Champagne & canapes on arrival
Wild duck consommé, confit duck, cured duck breast, pickled trumpets
Pressed partridge & foie gras ballotine, sloe gin jelly, savoury granola, apricot puree
Venison loin carpaccio, beetroot dressing, pickled beets, watercress, hazelnuts
Smoked Yorkshire grouse breast, fermented parsnip & confit leg gratin, spiced pear, game jus
Irish Mossfield, Cacklebean honey, oat biscuits
Chocolate mousse, lime granite, honeycomb, lime jelly, coco nibs, lime, olive oil
