An evening with Jeremy Ford and Cannon & Cannon

A delicious collaboration cooked up between chef Jeremy Ford (MCA) and British charcuterie experts Cannon & Cannon.

On arrival at Spring Workshop, guests will enjoy a signature cocktail and charcuterie nibbles.

At 7.30pm prompt, guests will be seated to enjoy a unique five-course menu, built around seasonal British produce and locally produced artisan charcuterie. Each course will be matched with their ideal wine pairings.

Menu:

• Tortellini of Moons Green Nduja, Tomato, Basil
• English Asparagus, Rape Greens, soft eggs, crispy Native Breeds Pancetta
• Halibut, Trealy Farm Smoked Lardo, Morels, Peas, Feves
• Braised Ox cheek, Gloucester Chorizo Crumb, Roasted Cauliflower
• Gariguette & wild strawberries, pistachio brûlée, strawberry jelly, pistachio macaroon, pistachio ice cream

Cannon & Cannon founder Sean Cannon will be on hand throughout the evening to share his passion and knowledge of the charcuterie on offer and chef Jeremy Ford (MCA) will be presenting the menu to guests.

Only 40 tickets are available for this exclusive Pop Up dining event.

P.S. Not suitable for vegetarians!

A sneak peek at what you'll be enjoying: