Book a table
Phone bookings: +44 (0)1935 317 555/ We will require a £10 per person deposit for bookings of 8 or more guests / Bookings for 11 or more can be accommodated in The Fox Room as a private dining room and a minimum spend applies / For our Covid-19 dining policy please click here
Book a room
2nd February 7pm
2nd February 7pm
David and Karen Richards’ artisan charcuterie is located just ten minutes away from The Fox. Sourcing locally-bred and reared free-range meat, they also cure and smoke seasonal meats from the West Country. David and Karen will co-host the evening, taking you through the range of charcuterie they supply us, which will be showcased in Mark’s menu for the evening.
Of course we need a great beer or two to pair our cured meats to, and we could think of no better than local brewers Gilt & Flint Organic Brewhouse.
Co-founder Dan Fitzpatrick will join Mark, David and Karen to tell us more about the lager, beer and stout that we will enjoying with the meal. Based at the beautiful Haye Farm in the Area of Outstanding Natural Beauty in East Devon, Gilt & Flint use age-old traditional brewing techniques to create organic, modern, new world beers. All of their agricultural by-product goes to feed the free-range livestock on the farm which repay them by fertilising the flint fields.
As always places are limited so book now to avoid disappointment. A great Christmas gift for any foodie friend or relative!
What's on the menu?
Capreolus cured meats with Somerset membrillo
Hodmedod carling peas with chorizo
Haddon-Paten escalope with coppa and sage
Dorset treacle tart with clotted cream
Each course will be paired to Gilt & Flint beers