Join us for a one-night-only chef collaboration at The Jugged Hare, as our very own Executive Chef Rafael Liuth joins forces with the talented Ben Murphy for an indulgent six-course celebration of game and peak British seasonality.

Renowned for his playful, modern cooking style and bold flavours, Ben Murphy brings a wealth of experience from some of the world’s most prestigious kitchens – including the three-Michelin-starred Épicure at Le Bristol in Paris, Les Prés d’Eugénie, and Eleven Madison Park. Rising swiftly through the culinary ranks, he became the youngest ever Executive Chef of Launceston Place in Kensington, where his innovative approach earned widespread acclaim.

In 2023, his exceptional talent was recognised when he was named National Chef of the Year by the Craft Guild of Chefs. He has also showcased his culinary flair through appearances on the BBC’s Great British Menu.

Each chef will present bespoke dishes, blending classical technique with modern flair. Expect bold flavours, sharp execution, and a few clever surprises, all in true Jugged Hare style.

The evening kicks off with Ben’s playful take on Eggs & Soldiers – silky chicken liver parfait and buttery brioche, reimagined. Raf brings depth and drama with Fir Smoked Partridge, served with fermented elderberries and proper giblet jus. For the centrepiece, the two chefs unite on a feast of Wild Suffolk Venison with all the roast trimmings – bold, rustic, and unapologetically British.

Wednesday 10th September
6PM Arrival | £69pp
Optional wine pairing: £34pp

Booking is essential.