Friday 13th March proved anything but unlucky for guests at zephyr, where Mitch Tonks, Mark Hix and Dart Marina Head Chef Chris Dyke collaborated on a three-course dinner showcasing the best of West Country seafood and seasonal produce.
The evening began with champagne and canapés from 6:45pm, before guests settled in for a menu that brought together decades of culinary experience from three chefs who’ve all championed local, sustainable sourcing throughout their careers.
Each course was paired with wines selected and presented by Matthew Whitten, St Austell Brewery’s Wine Development Manager, who talked guests through his choices.
The event, which held an intimate party of just 40 guests, sold out in record time, if you’d like to secure a place at our next event make sure to sign up to our newsletter to be the first to hear.
