You’re invited to join The Wild Dinner Experience: the first in a series of dinners, hosted at RSA House in our Vaults.
We are partnering with Flavour Fred, Sustainable Meat Eater and Idyll Drinks to bring to life The Wild Dinner Experience, where flavours will be found in their truest form.
Join us for an evening of sensory stimulation in our subterranean 18th-century Vaults, where guests will explore a bespoke, three-course menu with delicious drinks pairings, late spring’s best wild produce and meat, sustainably hunted, and foraged exclusively for this evening.
The RSA House Vaults were used as wine cellars and used to lead directly onto the Thames. Wine was brought up the river in casks and bottled in adjoining cellars before being laid down in the Vaults.
Guests at our Wild Dinner will enjoy drinks from our partners, Woven Whiskey and Ridgeview Winery.
Our Wild Dinner menu is a collaboration with George, aka Flavour Fred, a professional forager and Brian Fantoni, executive chef at the RSA. This is not a supermarket shop…our menu will be determined by what can be foraged at this time of year.
Expect to see fermented, pickled and spiced ingredients, including slow-cooked venison and plums poached in wild fruit negroni. Venison will be sustainably sourced by the team at Sustainable Meat Eater, who advocate for low-carbon, free-roaming, additive-free and unprocessed wild meat.
Complimentary drinks pairings will be devised by the renowned figure in the drinks industry, Marcis Dzelzainis, Founder at Idyll Drinks and partner for cocktail bar, Muse at RSA House, where our drinks menu highlights sustainable agriculture, local provenance and rewilding.
Founder, Sustainable Meat Eater
Guests at our Wild Dinner will enjoy drinks from our partners, Woven Whiskey and Ridgeview Winery.
Our Wild Dinner menu is a collaboration with George, aka Flavour Fred, a professional forager and Brian Fantoni, executive chef at the RSA. This is not a supermarket shop…our menu will be determined by what can be foraged at this time of year.
Expect to see fermented, pickled and spiced ingredients, including slow-cooked venison and plums poached in wild fruit negroni. Venison will be sustainably sourced by the team at Sustainable Meat Eater, who advocate for low-carbon, free-roaming, additive-free and unprocessed wild meat.
Complimentary drinks pairings will be devised by the renowned figure in the drinks industry, Marcis Dzelzainis, Founder at Idyll Drinks and partner for cocktail bar, Muse at RSA House, where our drinks menu highlights sustainable agriculture, local provenance and rewilding.
