Lympstone Manor in Devon will be hosting its inaugural dinner to celebrate the chefs who have trained under Michael Caines during their formative years.
Each of the eight protégés will be joining Caines from across the UK and Ireland to create a collaborative eight-course tasting menu in his Michelin-starred kitchen.
All of these chefs now run their own kitchens at properties including the Grove of Narberth, Ballyfin Demesne and Kentisbury Grange.
Robby Jenks, who now holds the position of head chef at The Vineyard and Sam Moody, head chef at Ballyfin Demesne, will both be participating in the event.
The eight-courses will be accompanied by a matching wine flight perfectly selected by Caines’ formative head sommelier, Edouard Oger.
Dishes include wild river Exe fish with Exton saffron and estuary sea herbs from Tom Williams-Hawkes at the Salutation Inn, Topsham and Exmoor venison with celeriac, cavolo nero and blackberry from Liam Finnegan at The Castle, Taunton.
Michael Caines MBE says: “It’s an honour and a privilege to watch chefs flourish in their careers, heading up kitchens across the UK and Ireland and growing as culinary masters in their own right. I am incredibly excited to welcome these familiar faces to Lympstone Manor to create what will be a unique and exciting dinner, celebrating the strengths of these talented protégés.”
Lympstone Manor is home to 21 bedrooms and was accepted into Relais & Châteaux after only three months of being open and a Michelin star after only six months of operating.
In July 2017, the hotel pledged to recycle or recover 100% of waste across its bedrooms and fine-dining restaurant in a new partnership.
Then earlier this year, the hotel announced that it is to plant a vineyard within its estate, which will eventually result in the production of classic Champagne-method sparkling wines in 2023.