Nose to Tail Venison Dining Experience

Join Executive Head Chef Lee Clarke at Rutland Hall Hotel & Spa for an intimate one-night dining experience celebrating nose-to-tail cooking. Taking place on Friday 25th September 2026 from 6:30 pm, the evening will feature a specially curated venison menu showcasing a variety of cuts, flavours and cooking techniques. Led by Executive Head Chef Lee Clarke, ... Read more »