The team at Restaurant 56 will be holding a special champagne supper on Saturday 16 September. Limited to just 24 guests, the intimate event will be masterminded by executive head chef, Andrew Scott, who will prepare a five-course tasting menu, with each dish matched to a particular Laurent-Perrier champagne.
Seated at one of three communal tables, guests will be treated to a stunning seasonal feast, packed with flavour, colour and texture. Ingredients will be locally sourced where possible. David Green of Laurent-Perrier will be on hand to talk through the choice served with each respective course, offering advice and leading the discussion on champagne and its origins.
Restaurant 56 is located within a grade II listed wing of Sudbury House Hotel in Farringdon, and has won three AA rosettes since it opened a year ago. The venue also came top in the Oxfordshire Restaurant Awards 2015, and its menu uses contemporary and classical techniques to depict British dishes, many with a hint of nostalgia. “This exclusive evening will not only showcase some of the very best seasonal ingredients, dishes and flavours from our tasting menus but will also give guests the opportunity to sample some of the best champagne, expertly matched to each dish by some of the very best producers and tasters,” says Andrew Scott.