In collaboration with Woodlands Butcher and The Smokey Shed
We’re delighted to welcome Clare Smith from Woodlands Butcher, along with Neil Cotillard from The Smokey Shed, who will be sharing their expertise and ingredients with us throughout the evening.
Our Head Chef Lukasz Pietrasz has created a seasonal menu with quality Jersey beef at its heart. From the farmer and butcher to our kitchen, each stage of its journey brings care, knowledge and an appreciation for the Island’s produce.
The evening begins with a taste of The Smokey Shed’s biltong and jerky, made with grass-fed beef reared in Jersey. Five seasonal courses follow, with Jersey beef tartare and sirloin showcasing the quality of the beef supplied by Woodlands Butcher.
8th October - 6.30PM
5-course set menu | £75
Call 01534 481042 or email enquiries@greenhillshotel.com to book
This event is now fully booked
Go behind the scenes of our Field to Fork dinner with Chef Lukasz, including visits to The Smokey Shed and Woodlands Butcher.
From Jersey’s fields to the Greenhills kitchen, discover the local produce, people and preparation that bring this special menu to life.
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