Our February popup event is with our Head Development Chef BEN SULSTON

Selection of canapés and glass of sparkling on arrival

Kentish cured ham, beetroot, goats cheese, walnuts and thyme 

Fillet and shin of beef with celeriac, spinach, leeks and watercress

Baked lemon tart and raspberries

£45 per person

We are now adding an optional 10% service charge to our events which 100% will go to staff working on the night, this will be presented to you at the end of the evening

Please email events@oldfirestationtn.com if you require a vegetarian menu