Carl Ross x Jacob Farley

Last year, our dear friend and general chef-about-town, Carl Ross, cooked us a spectacular dinner centered around white truffles. The purchase of said truffles was a little like something out of French Connection 2, but fortunately we both survived. That dinner was tremendously cheery and really set us up for a proper Yuletide run-up.

I am therefore delighted to announce that Carl is back, this time in November. On this occasion, he'll be joining our very own Jake Farley at the stoves for our 3rd Annual Game and Madeira Dinner.

The menu looks a little something like this:

Pheasant Goujons, Buffalo and Ranch

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Partridge raviolo, sage, pancetta, lemon

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Roast venison, game liver toast, Madeira gravy, celeriac mash, charred hispi

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Apple and black berry crumble tart, custard

In a tradition almost as old as time itself, each course will be accompanied by an extraordinary aged Madeira from the deepest, darkest reaches of the Stoops' cellar (keep an eye on 'Instagram' for bottle announcements). Should this all become too much, refreshment will, as always, be available in the form of chastening pints of Allsopp's ale.