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Lympstone Manor to Host Celebratory Protégé Dinner

Lympstone Manor to host celebratory Protégé Dinner
Written by Amy

On 19 September 2018, Lympstone Manor will be hosting its inaugural Protégé Dinner event to celebrate the talented chefs who have trained under celebrated British chef Michael Caines during their formative years. Each of the eight hand-selected protégés will be joining Michael from across the UK and Ireland to create a collaborative eight-course tasting menu in his Michelin-starred kitchen. All of these chefs now hold the accolade of running their own kitchens at properties including the Grove of Narberth, Ballyfin Demesne and Kentisbury Grange.

The collaborative menu is a celebration of the chefs’ culinary skill and technique. The eight-courses will be accompanied by a matching wine flight perfectly selected by Michael’s formative head sommelier, Edouard Oger, presently a master sommelier at the Court of Master Sommeliers. Dishes include wild river Exe fish with Exton saffron and estuary sea herbs from Tom Williams-Hawkes at the Salutation Inn, Topsham and Exmoor venison with celeriac, cavolo nero and blackberry from Liam Finnegan at The Castle, Taunton.

One of the gifted chefs joining the Protégé Dinner this September is Robby Jenks, who now holds the position of head chef at The Vineyard. Robby perfected his culinary skills with Michael for five unforgettable years working his way up from commis chef to junior sous chef over three years, before returning to Michael’s kitchen as senior sous chef. Robby recalls Michael’s mentorship as ‘the hardest I have ever been pushed and the most beneficial and inspirational stage of my training, teaching me how to cook at a high level’.

Sam Moody, head chef at Ballyfin Demesne, one of Ireland’s most renowned country house hotels, holds fond memories of his formative years with Michael, saying ‘Michael’s tireless pursuit of perfection in cuisine and service remains a huge inspiration’.

Commenting on this special event celebrating a collection of the chefs he has influenced throughout his career, Michael Caines MBE says ‘it’s an honour and a privilege to watch chefs flourish in their careers, heading up kitchens across the UK and Ireland and growing as culinary masters in their own right. I am incredibly excited to welcome these familiar faces to Lympstone Manor to create what will be a unique and exciting dinner, celebrating the strengths of these talented protégés’.

Tickets for the Protégé Dinner start from £255 per person including the eight-course menu and matching wine flight. For guests looking to extend their visit with overnight accommodation, prices start from £735 per room based on double occupancy, including accommodation, breakfast and morning tea or coffee.

Protégé Dinner Menu

Tom Williams-Hawkes, Salutation Inn, Topsham

Wild river Exe fish

Exton saffron, estuary sea herbs

2015 Pinot Gris, «Wellenstein Foulschette», Mathis Bastian, Luxembourg


 Robby Jenks, The Vineyard at Stockcross, Newbury

Roast veal sweetbread raviolo

watercress and truffle

2015 Vin de France Carignan Blanc, Domaine Ledogar


Chris Cleghorn, The Queensbury, Bath

Pan fried scallop

mushroom ketchup, leek, shellfish reduction

2015 Chardonnay, Dog Point, Marlborough


Sam Moody, Ballyfin Demesne, Co. Laois, Ireland

Butter poached turbot

sour onions, mushroom, broccoli

2016 Rioja Bianco, «La Bastid», Olivier Rivière


Allister Barsby, Grove of Narbeth, Pembrokeshire, Wales

Aylesbury duck from Fishguard

roast fennel, chorizo, buttermilk, five spice sauce

2016 Pinot Noir, «Boot Hill», Gusbourne Estate, Kent


Liam Finnegan, The Castle at Taunton, Somerset

Exmoor venison

celeriac, cavolo nero and blackberry

2016 IGT Cabernet Sauvignon 2016, «Il Rospo», Montesecondo


James Mason, Kentisbury Grange, North Devon

Thai green ice cream

pineapple foam, coconut crisp

2012 Riesling Spätlese, «Graacher Himmelreich» J.J Prüm, Mosel


Mike Tweedie, Adare Manor, Co. limerick, Ireland

Caramelized white chocolate

raspberry, pistachio

2015 Jurancon Moelleux, Domaine de Souch


Sylvain Peltier

French Patisseries


Coffee and petits fours


To book a reservation, please visit or call 01395 202040.

Telephone: 01395 202040

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