On 16 October, chefs Francesco Mazzei and Neil Rankin will host an exclusive charity event showcasing Autumn’s abundance of wild produce. Stationed at the centre of the restaurant for the evening, both chefs will work with Master Butcher Sal Dodaro to demonstrate and create a feast around top quality ingredients and cuts of meat, sourced by Sal himself.
The evening starts with a wild ‘Jungle Juice’ cocktail and cicchetti of Black vinegar and wild mushroom pizzettes created by Neil and Aged Grana Padano cheese puffs prepared by Francesco. In addition, starters and pasta from each chef feature Bulls heart tomato, aged beef fat and puffed wild rice; Squid, black pepper romesco and kid goat meatball and Wild boar ragu stuffed ravioli.
(L to R) Sal Dodaro, Francesco Mazzei and Neil RankinSeated on communal tables at the centre of the restaurant, guests are treated to a butchery demonstration by Sal Dodaro and both chefs. Once butchered, the lamb will be cooked over coals and served as the focal ingredient for a show-stopping sharing main course from Francesco, served with warming glasses of Bordeaux red. Lastly, desserts will form the perfect sweet end to the evening.
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