Spring brings with it the most beautiful, vibrant ingredients. From Asparagus to Wild Garlic, this is a season which truly packs a punch. On Thursday 30th May Wilding Oxford pays homage to the vibrant flavours of Spring through a six-course menu created by Head Chef Ben Wood, alongside exquisite wines of Spain selected by Wilding’s Founder and Wine Director, Kent Barker, to pair with each dish.

MENU
Snacks
Cumbrian Lamb Kofta, Wild Garlic Yoghurt
Sourdough Crumpet, Courgette Pesto, Tunworth Cheese

Starter
BBQ Asparagus, Roast Chicken, Dashi Beurre Blanc

Followed by
Risotto of Toasted Grains, Girolles, Ricotta

Fish
Butter Poached and Roasted Cod, Minted Jersey Royals, Cava Sauce

Main
English “Iberico” Pork, Char Sui Dumpling

Dessert
Yoghurt Parfait, Raspberry Curd, Pistachio

To reserve this event, tickets must be purchased in advance.

£75