This November, acclaimed British chef Mark Hix will be hosting a one-off three-course Harvest dinner at stylish Bath restaurant The Pump Room. He’ll be cooking up an impressive four-course menu inspired by recipes from his cookbook British Seasonal Food – all made using locally sourced South West produce.
The evening will begin a selection of canapés, including Mark’s signature parsnip and hazelnut croquettes with Bramley apple sauce, alongside locally inspired snacks of Black Cow cheddar with Somerset membrillo. This will be followed by dishes including roast squash with toasted pumpkin seed, spelt risotto, and a rack of Peter Hannan’s sugar pit pork. For dessert, guests will be treated to Mark’s famous Temperley Mess, an alcohol-infused dessert made with Julian Templerley’s Morello cherries steeped in eau de vie. All courses will be paired with matching wines, with an English sparkling wine reception to kick off the celebrations.
Celebrated chef, restauranteur and food writer, Mark Hix is known for his original take on British gastronomy. HIX Oyster & Chop House was his first restaurant, opened in 2008. Since then, he’s gone on to open a number of other culinary ventures, including the famed HIX Oyster & Fish House in his hometown of Dorset – where he also runs an annual food festival, Food Rocks.
Built in 1795, The Pump Room is one of the most magnificent and elegant dining rooms in Bath. Housed within The Roman Baths, the restaurant has a neo-classical style inspired by fragments of the Roman Temple discovered directly below. It has both historic and literary acclaim – Jane Austen mentioned it in Persuasion and Northanger Abbey, and Mary Shelley wrote the iconic Frankenstein while staying in lodgings next door.
The Pump Room Restaurant, 13 Abbey Churchyard, Bath BA1 1LZ
19 November 2019
Tickets are priced at £75 per person and include an English sparkling wine and canapés reception, followed by a three-course dinner with matching wines and coffee. To buy tickets, visit searcys.co.uk