Taste of England Chef Series: An Evening with Ethan Pack of Three Sheets

4th August

For one evening only, Ethan Pack takes over the kitchen at The Swan at Chapel Down, the winery's two AA Rosette restaurant. One of three winners of Chapel Down's nationwide Taste of England campaign, created to identify and champion the next generation of culinary talent, Ethan will present a specially created three-course menu showcasing exceptional produce from across the British Isles, paired with Chapel Down sparkling wines.

This exclusive dining experience offers guests the opportunity to experience a menu that impressed a judging panel of leading restaurant critics, wine experts and hospitality figures for its originality, creativity and thoughtful approach to food and wine pairing.

Drawing on ingredients sourced from leading producers across England, Wales and Scotland, the menu combines outstanding British produce with techniques and influences from around the world. Highlights include an inventive Pork & Oyster dish featuring pork fillet, sauerkraut, oyster cream, strawberry ketchup and pickled turnip, paired with Chapel Down Grand Reserve 2019, followed by a Basque-style burnt cheesecake made with Neal's Yard goat's curd, Kent strawberries and orange blossom, paired with Chapel Down Rosé Reserve 2019.

Reflecting the chef's interpretation of modern English cuisine, the menu celebrates the quality of ingredients available across the British Isles while embracing inspiration from global food cultures to create something uniquely contemporary.

Throughout the evening, guests will hear from the chef about the inspiration behind the menu, the ingredients and producers featured within it, and the philosophy that earned recognition from the Taste of England judging panel.

The menu includes:

Sweetcorn sauteed in Bone Marrow, Fresh Lovage, Black Emulsion & Grated Doddington, Pickled Onions, Spring Onions & Pickling Liquid, paired with Chapel Down Brut Reserve 2022

Pork Fillet, Sauerkraut & Oyster Cream, Strawberry Ketchup, Pickled Turnip, Mustard Turnip Greens, paired with Chapel Down Rosé Reserve 2021

Goat Curd Burnt Cheesecake, Kentish strawberry syrup and orange blossom, paired with Chapel Down Grand Reserve 2019