We are proud to be hosting a Bordeaux dinner at the Prestigious Bath Priory.

Guillaume Mulliez, Marketing Director for Dourthe, will be picking the perfect wines to go with this stellar menu.

Join Robert Clayton and Vito Scaduto for a special evening, alongside Executive Chef Michael Nizzero.

This exclusive collaboration will produce a one-off menu for this spectacular evening. With four fabulous courses all matched to specially selected wines, this really is one gastronomic event not to miss.

Michael’s career has taken him around the world from Dubai to Europe, including a fantastic few years at Hostellerie La Bri-queterie where he gained and held a Michelin Star as Executive Chef de Cuisine between 2011 and 2015. Most recently, Michael become Premier Sous-Chef at The Ritz working alongside Execu-tive Chef John Williams MBE to achieve a Michelin Star for the restaurant for the first time in its extensive history. He continues to delight our guests with his seasonal menus.

We are excited to have Robert Clayton back as our guest chef for one night only. Gaining his first Michelin star in 1995, we were very lucky to have him start at The Bath Priory where he once again achieved a Michelin star and maintained it for his seven year stay. Robert is now Chef de Patron of Claytons Kitchen – a perennial favourite for local foodies and discerning travellers. Inspired by Mediterranean and modern French cuisine, Robert showcases the freshest and very best ingredients and ensures that every dish is prepared, cooked and presented to perfection.

We also welcome who will pick the perfect wines from Dourthe who have been producing wines since 1840 and continue to develop and exceed expectations with their creations. Guillaume will expertly take you through each wine, sharing those little gems you can wow your friends with!

Canapés

by Michael Nizzero

Champagne Canard-Duchêne Charles VII Blanc de Blancs

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Pan fried diver caught scallops

Roast squash purée, chorizo

by Robert Clayton

Dourthe No 1, Bordeaux Sauvignon Blanc 2016

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Pan fried halibut

Tarbais bean purée, Madeira jus, mushrooms

By Michael Nizzero

Château Grand Barrail Lamarzelle Figeac, Saint Emilion Grand Cru 2011

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Honey roasted Creedy Carver duck breast

Duck leg bons bons, potato mousseline, cassis sauce

By robert Clayton

Château Le Boscq Saint Estèphe 2010

Château Belgrave Haut Médoc 2009

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Cashew nut texture

Passionfruit sorbet

By Michael Nizzero

Château de Ricaud Loupiac 2014

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To book: [email protected]