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Martin Carabott Pop Up at Rathfinny Wine Estate
Join us, on what will hopefully be a lovely summers evening, for our July pop up restaurant with chef Martin Carabott. Taking place in the Tasting Room situated in the heart of the Estate with stunning views of the Vineyard and the South Downs.
Martin, 27, started cooking professionally at the age of 16, having studied at the Institute of Tourism Studies in Malta, his home country. During this time, he was picked to join the National Culinary team to represent Malta in International competitions. He also spent a year’s internship at the Gleneagles hotel in Scotland, where he returned after graduating.
At Gleneagles, he completed stages in the two Michelin starred restaurant Andrew Fairlie. He also competed in and was successful in various national culinary events before moving to London to work at the Lanesborough hotel’s Michelin starred Apsley’s restaurant, then run by Heinz Beck, holder of three Michelin stars at his La Pergola restaurant in Rome.
Leaving Apsley’s, he then joined The Royal Automobile Club to work in the fine dining restaurant with Executive Chef Philip Corrick. At the club, Martin worked his way up to Senior Sous Chef and participated in prestigious events such as The Craft Guild of Chefs National Chef of the Year, placing third in the final in 2015, winning the CSMA of Great Britain Award for Culinary Excellence and achieving the Royal Academy of Culinary Arts Award of Excellence in 2014, which led to him staging at the two Michelin starred Le Manoir aux Quat Saison in Oxfordshire.
In 2016, Martin competed in three of the biggest culinary competitions in the UK, The Roux Scholarship, the National Chef of the Year, making it to the final in both, and the British Culinary Federation Chef of the Year which he won.
He currently works with Isaac McHale, chef at the one Michelin starred The Clove Club in Shoreditch, (no.26 on the World’s 50 best restaurants list) at his new restaurant Luca, opened November 2016 which is modern British/Italian cuisine.
The evening will commence at 7.30pm when you will be welcomed with a glass of English sparkling wine. You will then be guided through a five-course tasting menu each course with a wine pairing (should you choose to purchase a wine flight with your food ticket).
Sample menu (may be altered slightly between now and the event):
Cheese and Chive Puffs
Cod Crisp, Nitamago Egg
Devilled Sweet Potato Dumplings
Hereford Beef, Green Peppercorn Cracker
Breads and Butters
Wiltshire Trout, Vanilla, Shiso and Mustard
West Coast Scallop, Purslane Butter, Beets and Green Apple
Norfolk Black Chicken, Citrus, Spiced Carrots
Summer Peach Bun, Prune Kernel
Macerated Strawberry Tart
Sparkling Wine Parfait
Please contact us for more details or if you have any dietary requirements.
£55 per person, £80 with a wine flight
Start time: 7.30pm, ending approximately 10.30pm.
We will do a pick up from Berwick station at 7.15pm and will drop guests back after the event. Please let us know if you wish you take this bus as spaces are limited - email us on email@example.com.
There are limited seats around our table overlooking the vines so please book your date early to avoid disappointment.
Please note, you will not be able to purchase wine on the evening so please choose the Wine Flight option in addition to your Food ticket to experience the full offering of the evening.
Any questions please drop us an email on firstname.lastname@example.org