Pau Stevens, from specialist cider maker Newton Court, will give a talk on the art of Herefordshire cider making, which will be followed by a special four-course meal created by award-winning chef/patron, Andy Link.
The menu includes crispy pork beignet with burnt apple ketchup; roast guinea fowl with barley and rosemary; assiette of apple with buttermilk caramel,; coffee with apple pate-de-fruit.
There will also be a cider aperitif on arrival.
“Devising the menu has been great fun,” says Andy. “All of Paul’s ciders are made with traditional apples, which are brimming with flavour. The menu has been created to compliment the flavours of the different ciders, all of which have such distinctive tastes.”
To book a table, or an overnight stay, call 01568 708440 for further information, or look up www.riversideaymestrey.co.uk