Events

Music for Autumn and Early Winter at The Dysart Petersham

We are back to the colours, lights, glints and reflections of the darker evenings, picking up the subtle changes of the flavours and colours of the seasons that are happening  …

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Blank Canvas Wine Dinner – Wednesday 10th October

Wednesday 10th October, 7:00pm for 7:30pm with Matt Thomson, winemaker Head Chef – Kenneth Culhane Blank Canvas embodies the story of a husband and wife team; international wine-making consultant Matt Thomson, …

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Next Classical Recital

Sunday, 7th October, 7:30pm Michelle Candotti – piano We welcome young Italian concert pianist, Michelle Candotti, who has enjoyed rave reviews internationally.  Programme Beethoven: Sonata op. 53, Waldstein Chopin: Nocturne …

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Music for Late Spring and Early Summer at The Dysart Petersham

Sunday 20th May  Olga Paliy Sunday 10th June Stephen Gutman It was almost possible to enjoy the wine in the interval out in the garden at the last recital in …

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TRIMBACH WINE DINNER – TUESDAY 6 MARCH

Tuesday 6th March, 7:00pm for 7:30pm Jean Trimbach Head Chef – Kenneth Culhane The Trimbach family has a wine-making history stretching back almost 400 years, the firm having come into …

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St. Valentine’s Day Tasting Menu

Celebrate with us St. Valentine’s Day dinner with two indulgent menus, one for vegetarian diners, in our romantic setting of log fire, candles, flowers, tables set well apart, soft lighting …

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Wine dinner and Music – Ivo Varbanov, Bulgaria

Wednesday 22nd November, 6:30pm for 7:00pm An evening of wine and food, opening with music. Passion and perfectionism in making and sharing distinctive and lovely wines, on a small scale, …

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Wine Dinner – Quinta de Lemos

Wednesday 27th September, 7:00pm for 7:30pm Pierre Manuel de Lemos, owner Head Chef – Kenneth Culhane £85.00 per person By reservation (£50 per person deposit payable on booking) Menu and …

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NEW SUMMER SET MENU FOR JULY

Beautifully fresh for the heat of summer, from the taster of chilled gazpacho of cucumber and fresh almonds, through 3 courses and petits fours. It combines the freshness and vibrant …

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