A celebration of the best the UK has to offer, from vineyard to tableAbout this Event
Join us for an exceptional evening hosted by award‑winning chef Ruth Hansom, whose refined, ultra‑seasonal, produce‑led style has made her one of the most exciting talents in modern British cuisine.
Growing her own vegetables from the age of thirteen, Ruth developed a deep respect for provenance early in life. Her culinary journey includes training at The Ritz London through the Royal Academy of Culinary Arts, becoming the first-ever female Young National Chef of the Year, and reaching the finals of BBC's Great British Menu. Her leadership at The Princess of Shoreditch earned the restaurant 3 AA Rosettes and a place in the Michelin Guide, and she now runs her own highly acclaimed Hansom Restaurant in Bedale North Yorkshire, named Giles Coren's top restaurant for 2025.
This exclusive 5-course dinner will demonstrate the very best of British, with Ruth's menu showcasing Yorkshire produce, and wine pairings courtesy of Whitewolfe Estates, one of the most exciting names in English winemaking. Founded by Clare Whitehead and Luke Wolfe—friends who met while studying oenology and viticulture at Plumpton College—Whitewolfe is quickly earning acclaim for its characterful, meticulously crafted wines. Their Chardonnay, grown on the estate’s 10‑hectare vineyard, captures the distinctive purity and finesse that have made Kit’s Coty on Kent’s North Downs one of England’s most sought‑after wine regions.
Throughout the evening, guests will be guided through four unique expressions of Chardonnay, with Whitewolfe offering an insider’s perspective on the craft, personality and remarkable versatility of this celebrated varietal.
An unmissable opportunity for lovers of exceptional food and drink, the evening promises standout flavours, fascinating stories of British ingredients, and perfectly judged pairings from vineyard to table.
MENU:
Snacks and Bread
* Bread & Butter Pudding, Curlew weneslydale, Pickled Onion
* Gin Cured Whitby Sea Trout Cigar, Kholrabi, Horseradish
* Parker House Roll, Longley Farm Cultured Butter
North East Coast Crab “Bisque” Shawanmushi, Dressed White Crab, Compressed Cucumber, Lovage, Verjus.
Swaledale Lamb Loin, Stuffed Morel Mushroom, Spillman’s Asparagus, Wild Garlic.
Fennel and White Chocolate Parfait, Yorkshire Rhubarb, Meringue, Sorrel
Sweets
* Lemon Thyme Fudge
* Lemon Verberna Dodgers
* Dark Chocolate, smoked Hazelnut and Bedale Beetroot Truffle
Key Information
Please arrive from 6.30pm for a 6.50pm start.
Seating will be communal and pre-allocated.
If you have any dietary requirements, or you are booking tickets separately but are part of a bigger party, or tickets are sold out and you would like to be added to the waiting list, please email [email protected]
If you need to cancel, we can only offer you a refund with 72 hours or more notice of the date of the event.
Our events are photographed and filmed for use across our channels. Footage is likely to include individuals within the background or audience. If you do not wish to be photographed or filmed, please notify a member of staff.
For a full list of upcoming events at Fortnum’s visit: https://www.fortnumandmason.com/events
Event Venue
Food & Drink Studio, 3rd Floor, Fortnum & Mason, Fortnum & Mason, London, United Kingdom
GBP 150.00
