THE DEAD RABBITS CHEF’S RESIDENCY

TThroughout July, the Keeper’s House Restaurant and the Academicians’ Room will also be home to The Dead Rabbits London summer residency, which aims to bring together a collective of chefs, both newcomers and veterans, to create a series of dinners that will be available to the public every Thursday and Friday in July. This summer, the esteemed collective includes co-founders Graham Long, Edward Dutton and Greg Clarke.

With years of experience in the Country’s top kitchens these chefs will be cooking without restraints or boundaries, while maintaining the refined style and focus on the highest quality ingredients for which they are best known. With a shared philosophy for eating out, the dining experience will centre on amazing cooking, friendly service and a relaxed environment.

The six/four course tasting menu that changes weekly including highlights such as, Confit razor clam with sour cream and gooseberry, Rump of Cumbrian lamb with belly kebab, baby cucumber, anchovy and Apricot and camomile tar to finish. The complimenting wines put together by Zeren Wilson, will change weekly with the rotating seasonal menu.