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An Evening with Paul Proffitt | #DEVOUR

An Evening with Paul Proffitt | #DEVOUR

Tuesday 5th November 2019

Experience an evening of sophisitcation, as Head Chef Paul Leonard and Paul Proffitt from the 2 Michelin-starred Henne Kirkeby Kro in Denmark cook an unforgettable six course tasting menu together. 

This evening is sponsored by Goodfellows, suppliers of innovation to the hospitality industry. They are known as the home of sexy plates and offer the best brands in tableware, kitchen equipment, machines and chefs clothing. 

TIMINGS

  • Laurent Perrier drinks reception and canapes: 19:00
  • Dinner: 19:30

PRICES

Including two tickets for An Evening with Paul Proffitt, and an overnight stay in a Classic Bedroom | £400

Higher room categories also available at additional cost. Currently residential packages are available | Full payment required at the time of booking.

GET TO KNOW: Paul Proffitt

Born and raised in Staffordshire, Paul is a midlands boy through and through. After graduating from the former Birmingham College of food, Paul went on to work in Michelin starred restaurants in England and France before coming back to Birmingham and meeting his Danish wife Julie. After the birth of his two daughters, Paul and his family made the decision to move out to Denmark in search of the all elusive work life balance. After a few emails, a meeting and two phone calls a day for a month, Paul was offered a job working with the infamous Paul Cunningham at a little inn on the Danish West coast which, at the time, had no accolades. It is to this day, the only job Paul has ever taken without setting foot in the kitchen, following his gut feeling and taking a pay-cut and a demotion in the process. Four years, two Michelin stars and a few promotions later, Paul now heads up the kitchen at Henne Kirkeby Kro, cooking simple, refined, comforting food with the best ingredients available and a massive smile.

TERMS AND CONDITIONS

Due to the nature of the event, we may not be able to accommodate certain dietary requirements as we are not operating a normal restaurant service. Please contact us in advance of booking to discuss. Full payment is non-refundable and non-transferable. Please note there is a service charge of 5% added the final bill, 100% of which is distributed between staff.

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