PoB Hotels launches Seasoned to Perfection dinner series

PoB Hotels has launched a new culinary experience across its member hotels designed to showcase produce from around the British Isles.

The Seasoned to Perfection initiative will centre around a series of dinners hosted at some of the UK’s top hotels in the Cotswolds, Sussex and Cumbria.

Each event will be led by a resident chef alongside two visiting chefs from other PoB properties, who will showcase produce from their region.

Guests will be able to book their dining experience alongside an overnight stay at the host hotel.

Kalindi Juneja, chief executive of PoB Hotels, said: “We are thrilled to introduce Seasoned to Perfection, a dedicated culinary experience that embraces the rich and diverse produce across the British Isles.”

The dinners series will run as follows:

**29 February – Farlam Hall Hotel and Restaurant in Cumbria **

Guests will enjoy cuisine curated by chef patron Hrishikesh Desai (Farlam Hall), head chef Alex Henderson (The Torridon), and head chef Paul Nicholson (Rockliffe Hall) for a six-course culinary journey.

13 March – Whatley Manor Hotel and Spa in the Cotswolds

Executive chef Ricki Weston (Whatley Manor), executive chef Douglas Balish (Grove of Narberth) and executive chef Ollie Bridgewater (Gilpin Hotel & Lake House) will work together to create a multi-course dining experience.

21 March – Gravetye Manor in Sussex (pictured)

The third and final dinner will showcase three chefs: executive Chef George Blogg (Gravetye Manor), chef director Aaron Patterson (Hambleton Hall) and executive chef Dominic Chapman (the Relais Henley) who will collaborate for the evening.

Matt Tebbutt, presenter of the BBC's Saturday Kitchen and ambassador of PoB Hotels, said: “I am thrilled to be working with PoB Hotels as an ambassador in 2024, and the new Seasoned to Perfection campaign is such an exciting step to really celebrate the wonderful produce and cuisine that we’re lucky enough to experience in the UK.”

PoB has also launched its annual book, the Handle, which features over 40 recipes from chefs within the collection.