Luke Mackay's (Anti) Valentine's Feast

We’re sorry to say that our first feast on 1st February is now sold out, but there are still limited tickets remaining for our feast on Saturday 15th February.

We are calling it Anti Valentine’s for a number of reasons. First, Valentine’s can suck if you find yourself on your own for whatever reason and don’t want to be. Or you just want to eat out that night but can’t find a spare table amongst all the fawning couples.

And even if you are part of a duo, the pressure of going out and having to be romantic on Valentine’s night is often too much. It can be schmaltzy, overpriced and awkward, more likely to lead to a stale night and an argument in the cab home than a grand night of passion. That’s why Luke has always refused to go out for Valentine’s Day, instead cooking at home (he felt so strongly he wrote about it here).

But that doesn’t mean it shouldn’t be special. On our first Valentine’s night he cooked me confit chicken wings and turbot and chocolate pud (and I have barely seen my waistline since). I think it’s incredibly important to focus on your relationship at least one night a year, particularly when there are small noisy people in your household who take up your attention the rest of the time (not to mention dogs - if you haven’t seen already, Huck managed to make the national press over Christmas which was not at all ridiculous).

But let’s forget the word romance for a second, and put it aside with the tacky cards and the forced fun and the ridiculous heart-shaped vegetables. Instead, let’s think about appreciation, gratitude and happiness. Of eating well and heartily in a beautiful setting. Of enjoying each others’ company, and the company of old and new friends. Of having fun, and ignoring the mundanity and crap that life throws at us the rest of the time.

So alone, with friends, or as part of a couple, come and spend Valentine’s at High Grange with us. Eat, drink and be merry and we promise you will leave full and happy, and perhaps even in love.

Valentines menu

On arrival

High Grange cherry Martini

Nibbles

Wood-fired chicken livers with 7 spice and pomegranate molasses

Salt and vinegar Jerusalem artichokes crisps

Dinner menu

Cauliflower, fried buttermilk-chicken, Lyme Bay seaweed and caviar

Mackerel, crisp prawn heads and kohlrabi

Salt cod, whipped potato, onions and sobrasada

Confit pork belly ‘Red Panda Oil’ and spring onion and shiitake broth

Brown butter tart, sourdough ice cream and quince