Perhaps it’s a group of life-long friends, or new colleagues just getting to know each other – either way, breaking bread is the ultimate way to connect. This style of service offers a more casual approach to seated meals, perfect for rustic, hearty dishes.
For a boisterous Moroccan dinner party, we topped sultana-studded cous cous with slow-cooked lamb and saffron yoghurt, served alongside date and cauliflower tagine plus herb-laced cucumber salad. Needless to say, those platters did plenty of rounds.
After a unique dining experience that celebrates the whole animal. The Dan the Man team have designed a nose-to-tail whole animal share plate menu where each section of the table gets a different cut, alongside seasonal veg. This is not a whole animal degustation, nor a spit roast, this is something truly special we're offering guests so we can respect the entire animal and let nothing go to waste.
Download Share Plate Nose to Tail Deliciousness Here