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Private members’ club The Rag has relaunched its menus for events, bringing a new level of culinary expertise to the offering at this exclusive venue on London’s Pall Mall.
Executive chef Paul Elliott’s career spans numerous prestigious establishments, including a three-year role as personal chef to the Aspinall family at Howletts Mansion in Kent, well known for its work with endangered wild animals.
The new private dining and banqueting menus feature the best British produce, promoting the use of rare breeds from British farms that practice the highest standards of animal husbandry. Only the finest meats make it into classics such as Tournedo Rossini and roasted loin of ‘Denham Estate’ venison wellington.
Using the new ‘menu selector’, event organisers can create their own event menus, choosing from an array of both classic and modern dishes.
Request a copy of The Rag’s new event menus by contacting Emily Moss, events manager via email at Banqueting@TheRag.co.uk or by phone 020 7930 9721.
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