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Seckford Dinner: Celebrating the Fifth Quarter

To celebrate the very best of the unfashionable cuts, or Fifth Quarter as they are known, Suffolk chef Peter Harrison is teaming up with award-winning butcher Salter & King and Seckford Wines - one of Britain’s leading merchants of fine and rare wines. Peter is set to provide a selection of exquisite and unusual canapés followed by a two course dinner, while Seckford Wines will be matching the food with excellent wines from their massive portfolio. And of course, with all the meat sourced from free-range, organic or small-scale farmers by Gerard King of Salter & King, you can be confident that your special meal will only feature the best, slow-grown ingredients.

What is this all about?

“If we choose to eat meat, it follows that we should have respect for the living creatures bred for our table. We should do our best to know their provenance, so we can be confident that their shortened lives were comfortable and that the manner in which those lives were taken was humane''

We are also obliged to eat as much of the animal as possible, so nothing is wasted or thrown away. If we fail to do so, or we elect to ignore from whence our meat comes, we are disrespecting the animal and deluding ourselves. We are also stepping away from our responsibilities to sustainability. Fish are more than fish fingers. Pigs are more than bacon rashers and cows are more than steaks. This is why it’s important – ethically and morally - that all meat-eaters make a conscious effort to cook and consume more offal. Fortunately, the ‘Fifth Quarter’ can deliver truly delicious food experiences: all it takes is imaginative cooking and an open mind.

Tickets (including wines) are £75 per head, which includes a £5 donation to the charity ‘Compassion in World Farming’. We have limited capacity, so early booking is recommended.

Join us a Snape Maltings Concert Hall Cafe on Friday 5th October at 7pm. Click here to book you ticket

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