The Harewood Food and Drink Project have announced a special event at their Muddy Boots Bistro this March, featuring a menu created by Chef Ben Fingret.
Ben’s first kitchen job was with The Harewood Food and Drink Project in the very early days of the business, and having left to hone his skills in some of the country’s best restaurants and bistros, he rejoined the team back in October to take the lead on product development and their butchery programme.
Produce-led and shaped by his time spent working with kitchen gardens and whole-carcass butchery, Ben has strong classical foundations and is passionate about turning underused and less glamorous ingredients into delicious dishes.
The 5 course set menu on March 20th will with celebrate the best of British spring produce and feature exceptional ingredients from the Harewood estate, including Harewood Oxford Sandy Black ham-hock & tarragon suet pie, Asparagus & ricotta agnolotti with wild garlic and a Rolled Loin of Harewood Hogget, braised shoulder, turnip & mint
Tickets cost £45pp and are available to buy online at www.exploretock.com/harewood/