Fri 19th & Sat 20th Nov | £50 per person
The Dutch Barn, Owl Lodge, Lacock

Food & stories from a Michelin star apprentice

Chef Jazz once lived a ‘normal’ life in Hastings. She & her parents loved good food and cooking. She dreamed of a life & career in a professional kitchen but just didn’t know where to start to achieve such a burning ambition.

Then she found Vaughan’s Cookery School Professional Kitchen Essentials course with Chef Peter Vaughan & his team in Devizes and her life changed. Jaz excelled during the course, as did the other students of all ages & different motivations. Peter could see the potential in this young chef-in-the-making and recommended her for a Specialised Chefs Scholarship, which results in a Diploma from the Royal Academy of Culinary Arts. She now is an apprentice at the luxury 5 star Coworth Park Hotel, owned by the Dorchester Group, complete with a Michelin star restaurant,
She joined the Vaughan’s Kitchen team to do a set of summer pop-up events at the Dutch Barn in Summer 2020 and many of you may remember her. Taking time off to return to where it all started, she will prepare an Autumn Feast using some of the Michelin star techniques she has learnt. She may even spill the beans on what really goes on in a Michelin star kitchen & life at one of the most expensive 5 star hotels outside London.

Arrive at Owl Lodge for 7.00pm - 7.30pm

Dinner commences 7.30pm - a three-course dinner in the Dutch barn, around the central fire pit.

Come dressed for NOV in the countryside!


On arrival

Drinks

Hot Wild Bullace & Damson wine foraged from Owl Lodge

Non-alcoholic version available

with

Autumn savouries

To Start

A taste of Autumn vegetables:
Slate Hill Wiltshire charcoal beets, hazelnuts, smoked goat’s cheese
Salt-baked Bromham celeriac, shallot confit with thyme
Cauliflower and mushroom pakora fritters, mango and ginger relish

Sourdough bread from the wood-fired oven

 (Gluten free and vegan options on request)


Mains

A duo of Duck & Wiltshire pigeon a l’orange: Confit duck, pigeon cooked over Slate Hill Wiltshire charcoal, orange dressing

or
Panache of local Squash a l’orange confit, charcoal grilled, mousseline  - non-meat 

  (All main courses are gluten free; vegan on request)

To Finish

2020 to 2021 Cranachan muddle
Wiltshire Cherries & blackberries soaked in whisky. Reminiscing the 2 years that will go down in the history books
(Gluten free and vegan on request)


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