Batsman Tom Fell will be entertaining diners during February’s ‘Sunday Lunch with the Players’ along with Head of Player and Coaching Development Kevin Sharp in the Graeme Hick Pavilion on Sunday 17th February.
With our top notch cuisine also on offer, via a newly designed menu specially prepared by our Head Chef, it promises to be an occasion to saviour and remember.
The event will be repeated on Mother’s Day, Sunday 31st March, with other members of Worcestershire’s squad delighted to answer questions and to meet and greet diners.
There will be the opportunity to interact with both Tom and Kevin during the Question & Answer session and to have photographs taken with the them and the Vitality Blast Trophy.
Places are eagerly being snapped up and to avoid disappointment, please contact our Events Department to book your place at via email at firstname.lastname@example.org or via telephone on 01905 337940.
Bookings are available from 12 noon until 3pm, with the Q & A taking place at 1.30pm and lasting approximately half an hour.
The menu for the lunch is as follows:
Chef’s Homemade Soup Served with Artisan Bread – £3.95
Poached Salmon & Crayfish Rillette, Sunblush Tomato, Chive & Lemon Mayonnaise – £4.95
Duck & Cognac Parfait, Fig Compote & Wholegrain Toast – £4.25
Roast Herefordshire Striploin of Beef, Yorkshire Pudding & Duck Fat Roasted Potatoes with Beef Gravy – £9.95
Roast Leg of Lamb Served with Duck Fat Roasted Potatoes with a Red Currant & Mint Jus – £11.50
Pan Seared Fillet of Seabass, Crushed New Potatoes, Caper & Dill Butter – £11.95
Brie, Beetroot & Kale Tart Served with Rich Mornay Sauce – £9.95
(All mains are served with seasonal vegetables)
Vanilla Baked Cheesecake with Lemon Curd – £4.95
A Selection of British Cheeses, Quince Jelly & Grapes – £5.50
Chocolate and Orange Tart with Chantilly Cream – £4.95