A brief guest itinerary…
3pm – Guests arrived, were greeted by our team with afternoon tea and shown their bedrooms so they could settle in for the evening.
Leisure time – Guests were encouraged to spend the afternoon exploring the venue and grounds.
6pm – Official tour of Howsham Hall given by Dan Gill (Founder, Dine)
6:30pm – Drinks & Canapés served next to the crackling open fire in the Great Hall.
7:30pm – Guests welcomed into the dining room for a fantastic three course dining experience.
9:30pm – Coffee, port and brandy served in the Great Hall.
Venison tartare with walnut ketchup, pine oil, mushrooms & beetroot waffle
Edible cones of caprini goats’ cheese, elderflower jelly & beetroot relish
Seared scallop sorrel purée, seabass skin
Joanna Cairns from Twisted Willow, as always, nailed the brief! Bringing a vibrant Autumn colour palette to the table with a combination of beautiful blooms and textures.
Mushroom arancini with soy sauce jelly, king oyster mushrooms & parsley, sorrel gel and girolle mushroom
Homemade breads with herb infused butter
Hay & lavender smoked beef fillet with red fruits, purple potatoes, vegetables & leaves, beetroot powder & red wine jus
Black forest tower – genoise chocolate sponge, ganache, griottine cherries, dried fruits & berries, cherry gel, black cherry powder & chocolate leaf
If you would like to treat your team to an outstanding corporate retreat in North Yorkshire, then Howsham Hall could be the ideal venue – get in touch with our team today: firstname.lastname@example.org | 0345 450 4545