Seasonal, local produce is at the heart of Rich’s cooking and will shine through at The Stafford, with a creative menu showcasing 'seasonal dishes of uncomplicated elegance’. 

To start, guests will be served four canapés, including golden Osetra caviar with aerated egg, shallot jam, potato and chives and Tunworth fritters with mustard seed emulsion.

The five-course menu also includes: chilled Devon crab salad; asparagus with bacon lardons, Hollandaise, black garlic and sherry; steamed stone bass with broad beans, Jersey Royals and tonka bean velouté; salt-aged beef with cauliflower butter, carrot, roasted garlic and foie gras jus; and a  dark chocolate mousse with raspberries, sheep’s milk yogurt and elderflower.

This is the latest in the The Game Bird’s guest chef series, which has previously seen Tom Kitchin, Michael Wignall and Lisa Goodwin-Allen cook alonside Tish.

The new menu will be available for lunch and dinner on 29 March at £80pp.

To book: https://www.eventbrite.co.uk/e/the-stafford-london-guest-chef-series-twin-farms-x-the-game-bird-tickets-57507499479