As January rears its ugly head again with the well-deserved title of ‘worst month of the year’, Simon Wood has presented himself as a knight in shining armour offering 50% OFF at his flagship restaurant, WOOD.
The chef has announced that from Wednesday – Friday each week in January, he’ll be offering diners 50% off his ‘Homage’ cheese and wine experience, as well as 50% off his evening tasting menu, which will showcase some new dishes from the award-winning chef.
The offer can’t be used in conjunction with any other voucher and excludes the restaurant’s lunch and shorter menu options, however WOOD makes an excellent dining destination to beat the January evening blues.
Located on the mezzanine of the restaurant, Homage offers an outstanding menu of specially selected cheese and wines in an intimate and decadent setting.
Guests can enjoy premium cheeses and paired beverages as part of a relaxed evening, or a larger get together, guided along by WOOD’s expert team who will explore British and continental cheeses. Prices start from £50 per person, but throughout January this will be sliced in half.
Alongside Homage, guests will also get the chance to enjoy WOOD’s evening tasting menu at half the price, which features some deliciously authentic flavours.
Always striving to use the best, locally-sourced quality ingredients, WOOD explores classic and nostalgic flavours through inventive small plates. For example, guests can try the fantastic Some Beef Its Bones and Whey soured onion dish, alongside new snacks like a garlic Kyiv or a new dessert of Pumpkin Spiced Chai.
Booking is essential to claim the 50% discount and you can book now via the link below.
The Dinner Menu
Garlic Kyiv, Truffled Egg on Toast
Bread & Dripping (Optional)
Chicken Wing Cabbage & Bacon
Koji Cured Bavette
Tunworth Tater (Optional)
Hake, Smoked Maitake, Sea Vegetables
Some Beef Its Bones and Whey Soured Onions
Pumpkin Spiced Chai
The Vegetarian Dinner Menu
Old Winchester, Lovage & Watercress
Truffled Egg on Toast
Marmite Milk Roll & Seasoned Butter (Optional)
Navet, Nage and Nori
Golden Cenarth Tater (Optional)
Maitake Panna Cotta, Confit Yolk and Pomme Soufflé
Fungi Cooked Over Fire, Leek & Potato, Truffle Toast