Mother’s Day Weekend Menus
Our Chefs have curated a selection of Five-Course Menus, priced at £140pp, available for collection from on Friday 12th, Saturday 13th and Sunday 14th of March from 12:00-19:00. Featuring three British historically inspired menus; The Vivendier, Forme of Cury & Royal Cooking.
To ensure dishes are served in the best possible way, some of our dishes require finishing touches, re-heating instructions will be provided on collection. Book Now
The Vivendier Menu c.1430
Rice & Flesh
(c.1390)
Saffron, beef cheek & red wine
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & toasted bread
Chicken Cooked with Lettuces
(c.1670)
Celeriac & chicken roasting juices
Tipsy Cake
(c.1810)
Spit roast pineapple
British Cheese
Apple & plum chutney, oat cakes & seeded crackers
The Vivendier is a collection of 15th century recipes which contained such delights as fish with flames coming from its mouth and a mock chicken that looks cooked but is in fact alive to be awoken on serving and run amok along the dining table. The original authors remain unknown but the manuscript now resides in a museum in Germany. Heston discovered the text from an English translation he obtained in a book shop and it opened his eyes to the enormously creative talents of the chefs of the past. His interest quickly led him to the food historians, Ivan Day, Marc Meltonville and Richard who worked with him to uncover the original recipe for meat fruit, a dish that had been served at the coronation of Henry IV in 1399.
Forme of Cury Menu 1390
Rice & Flesh
(c.1390)
Saffron, beef cheek & red wine
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & toasted bread
Smoked Salmon Dressed in Champagne
(c.1720)
Seaweed butter, caviar & purple sprouting broccoli
Tipsy Cake
(c.1810)
Spit roast pineapple
British Cheese
Apple & plum chutney, oat cakes & seeded crackers
The Forme of Cury oldest extant cookbook in English. Cury is the Middle English word for cookery. The book was compiled by the court chefs of Richard II of England whose kitchens fed a household of 10,000 people on a daily basis. The book forms the starting point for many of the dishes at Dinner by Heston.
Royal Cooking Menu c.1710
Rice & Flesh
(c.1390)
Saffron & pickled beetroot
The Truffle
(c.1500)
Mushroom parfait & toasted bread
Roast Cauliflower
(c.1390)
Caramelised cauliflower macrows, charred brocolli & smoked shiitake dressing
Tipsy Cake
(c.1810)
Spit roast pineapple
British Cheese
Apple & plum chutney, oat cakes & seeded crackers
Royal Cooking is a book of compiled by Patrick Lamb and it contained a recipe several pages long for salamagundy. The word is a derivation of the French word ‘salmigondis’ which means ‘hodgepdge’ although Lamb’s version is anything but. It was a salad so fine that Lamb served it as part of the feast prepared for his employer, King James II for his coronation dinner in 1685. The meal contained an incredible 145 dish banquet with a further 30 more brought direct to the table. Heston found several versions of salamagundy in his research and eventually settled on a later one to work from but the version in Royal Cookery remains the earliest known recipe for Salamagundy.
Wine Selection
The Sommelier team at Dinner by Heston have curated bespoke wine pairings and a selection of wines to be enjoyed with your dinner at home.
Wine Pairings
Vivendier Wine Pairing
(c.1430)
500ml in total per person
2016 Chardonnay, Hof’s, Robertson, South Africa
2017 Grüner Veltliner Smaragd 'Kellerberg', Domäne Wachau, Austria
2015 Astralabe, Chêne Bleu, Rhône Valley, France
2019 Verduzzo Passito “Pass the cookies”, di Leonardo, Friuli, Italy
Dow’s Tawny Port, 10 years, Douro, Portugal
£60
Forme of Cury Wine Pairing
(c.1390)
500ml in total per person
2016 Chardonnay, Hof’s, Robertson, South Africa
2017 Grüner Veltliner Smaragd 'Kellerberg', Domäne Wachau, Austria
2018 Sauvignon Blend - Clarendelle Blanc “Inspired by Haut Brion” Bordeaux, France
2019 Verduzzo Passito “Pass the cookies”, di Leonardo, Friuli, Italy
Dow’s Tawny Port, 10 years, Douro, Portugal
£60
Royal Cooking Wine Pairing
(c.1720)
500ml in total per person
2016 Chardonnay, Hof’s, Robertson, South Africa
2017 Grüner Veltliner Smaragd 'Kellerberg', Domäne Wachau, Austria
2017 Zweigelt, Umathum, Burgenland, Austria
2019 Verduzzo Passito “Pass the cookies”, di Leonardo, Friuli, Italy
Dow’s Tawny Port, 10 years, Douro, Portugal
£60
Sparkling & Champagne
NV Moët & Chandon Impérial Brut, Épernay, Champagne, France
38.00
2015 Rathfinny Blanc de Noirs Brut, Sussex, England
45.00
Charles Heidsieck, Rosé Réserve Brut, Reims, Champagne, France
65.00
2017 Thienot, Blanc de Blancs 'Cuvée Stanislas' Brut, Reims, Champagne, France
69.00
White Wine
2018 Marisancho, Merseguera, Moscatel, Macabeo, Malvasia - 'Las Blancas', Bruno Murciano, Valencia, Spain
24.00
2018 Viognier - 'La vigne d'à Côté', Yves Cuilleron, Rhône Valley, France
35.00
2016 Riesling - 'Gaisberg', Schloss Gobelsburg, Kamptal, Austria
39.00
2017 Chardonnay - Chassagne Montrachet 1er Cru 'Clos Devant', René-Lequin Colin, Burgundy, France
65.00
Red Wine
2018 Grenache & Syrah - En Passant Rouge, Domaine Gayda, Vin de Pays D'Oc, France
20.00
2013 Pinot Noir - 'Julia's Vineyard', Cambria, Santa Maria Valley, California, USA
32.00
2015 Shiraz - Tara, Atacama, Chile
45.00
2016 Merlot - Château Pavillon Beauregard, Lalande de Pomerol, Bordeaux, France
49.00
2015 Pinot Noir - Gevrey-Chambertin 'Aux Corvées' Domaine Henri Richard, Burgundy, France
75.00