Replonology

South Place Chop House Launches Seasonal Feast Series

This May, South Place Chop House will launch the first in its series of seasonal sharing feasts. On Friday 11th May, head chef Guy Betteridge, will host a spectacular dinner showcasing the highlights of Britain’s Spring produce at a four-course dinner held on Chop House’s central sharing table at South Place Hotel.

Sharing his passion for British produce, Guy’s Spring feast will feature a starter of chilled pea soup with dressed Dorset Crab on toast followed by Wye Valley asparagus. The main event is a show-stopping Suckling Pig, prepared specially for the event. This centrepiece will be served slow-roasted stuffed with wild garlic, young peas, broad beans and morel mushrooms. The dinner concludes with one of Guy’s specialties – Baked Alaska, an impressive flaming dessert – served tableside. The four-course suckling pig dinner costs £45 per person.

Guy Betteridge has recently joined South Place Hotel from the Gordon Ramsay Group, transforming the menus using fresh, local products. These seasonal menus have been built around Guy’s long-established relationships, which he has nurtured over the years with top suppliers from all across England and the UK.

South Place Chop House serves British classics with a London twist and is open for breakfast, lunch and dinner.

For more information and to book please visit: https://southplacehotel.com/whats_on/suckling-pig-dinner/