In October 2015 we celebrated the life and work of the artist Richard Hamilton.
Our Guest Chef Tony Rodd created a menu embodying Hamilton’s innovate and experimental spirit, with a play on some Hamilton’s most iconic works.
This was savoured alongside the musings and performance of our special Guest Host, “stand-up conceptual artist” Doug Fishbone.
Study for a Fish-on Plate - Collage
Sea Bass with Spinach, Courgette, Aubergine, Peppers and a Provencale Sauce
Self Portrait - Rabbit on Ceramic
Rabbit with Pomme Mousaline, Carrots, Parsnips and a Red Wine Sauce
Just what makes yesterday's desserts so different? - Mixed Media
Apple and Blackberry with Crumble elements