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The Galley Gang

Galley Gang Ten Course Tasting Menu - £65

Galley Gang Ten Course Tasting Menu - £65

**UPDATE: We will be hosting another event like this at the next workshop in April 2023. Please message us if interested in joining the wait list for a ticket.

Join us for an incredible evening of fine food and wine, prepared table-side by our team of passionate yacht chefs.

Hosted by Galley Gang and Masterchef Professional Finalist Chef Bart van der Lee, this unique experience is the culmination of two days of intense work by our chefs. The menu samples sublime seasonal local flavours, as well as some added flair that only 11 chefs working together can bring.

The meal begins with a welcome cocktail and canapes in our main Truro kitchen, where you can see the chefs in action. Places are strictly limited to 24 covers and all profits for the dinner go to our chosen charity, SAS, who work to protect our oceans and climate.  

A £15 deposit is required to secure your place with the remaining £50 collected on the night.

Location: Truro Cookery School, Truro, Cornwall, TR1 1TH 

Date: 28th October 2022 

Canapes and cocktails served from 7.15pm.

The Menu* 


Grilled scallops, miso, seabuckthorn, pickled watermelon rind, green apple, shiso

Konro BBQ lobster, potato mousseline, poached egg yolk, samphire, champagne butter sauce, bottarga


Mi-cuit brill/sole, asparagus and broad beans cassoulet, herb salad and tomato vinaigrette

Crispy skin salmon, braised fennel, porcini sauce, fennel pollen

Duck breast with hispi cabbage, hazelnut purée and mango cumin sauce, bulls blood


Roasted squab pigeon, chestnut and sage emulsion, almond stuffed cherries, pigeon jus, crispy sage

Venison loin, parsnip & nettle purée, crispy salsify, red port sauce


Cornish Yarg, nettle, toasted brioche, apricot, walnut crumble

Pre dessert

Orange chiffon cake with, crème fraîche, Brazil nut, kombucha sorbet and smoked tea


White chocolate mousse with fig chutney, porcini soil, porcini biscuit, yoghurt and marjoram sorbet

(*subject to change)

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By Chef Arty Williams and The Galley Gang


Lobster shot: Cornish lobster, mango, caviar crouton

Smoked deer loin carpaccio, spring cherry salad

Crispy rice, scallop ceviche, lime


Local mackerel, pickled rhubarb, foraged sea herbs

Morel ravioli, spinach, Cornish Chardonnay butter sauce, kale crisp


Monkfish coconut curry, pine nut podi

Venison three ways. Organic venison pavé, venison and Cornish gouda bonbon, roasted marrow.


Cornish Blue ice-cream, sous vide plums, port coulis, digestive


Chocolarder cremieux lolly, hazelnut gelato

Deer fat chocolate and salt caramel fudge

The menu may change slightly in the coming weeks, as we chefs work through the course and get creative.

Please let us know if you have any serious dietary requirements, we'll do our best to provide an alternative. However, we regrettably cannot accommodate any serious allergies due to the nature of our open and busy kitchen.