An Evening with Richard Bertinet & Black Ven Rum

Once the school holidays are over, our events will begin again! The autumn series will kick off with a collaboration between chef and baker Richard Bertinet and Black Ven Rum.

Richard, of course, is no stranger to the Fish House. We last welcomed him to the restaurant in 2023 when he cooked up a fantastic 4 course meal including Lyme Bay crab and celeriac remoulade with seaweed crackers, and his famous brie baked in brioche. This year he will be collaborating with Black Ven, so you can certainly expect to find a boozy dessert on the menu this time round!

We always love to host events with our local producers. Not only because it gives everyone the opportunity to try something new, but also to chat to the producer and hear about their food and drink journey first-hand.

Black Ven rum is made in Lyme Regis, so I was very keen to try it when they launched. I loved it so much that it went straight on the drinks list at The Oyster & Fish House, and has been there ever since.

There will of course be a rum taster on arrival, with some delicious cocktails available throughout the evening, as well as our bespoke wine flight, that we create for every event.

5 courses created by Richard and Mark

What's on the Menu

Green pea pancake with crab and pea shoot salad

Lyme Bay scallop ceviche with Black Ven white rum

Cornish blue-fin tuna with squash salsa

Truffled Whitelake Bagborough

Black Ven rum baba

Chef, Baker, Food Writer

Richard Bertinet

Renowned Chef and Master Baker Richard Bertinet will be returning to to the Fish House this October to co-host our first dinner of the autumn along with Black Ven Rum. So, you can certainly expect to see rum babas on the menu!

Learn top tips from Richard throughout the evening as he talks about his life in baking and how to perfect that perfect loaf or tarte tatin. No soggy bottoms here!

With a special collaborative menu created by Richard and Mark for the evening, you will have plenty of time to chat to your host about all things bread, baking and patisserie!

Made in Lyme Regis

Black Ven Rum

Join us on October 2nd, and meet John Tucker, the man behind the rum! Black Ven rum is made from the finest raw ingredients in Lyme Regis.

With no added sugar used in the fermentation process, their rum has a natural sweetness which comes from the best-quality bakers’ molasses that they use.

Made in small batches—only 200 bottles at a time, Black Ven is twice distilled from 100% pure molasses here in Lyme Regis. Perfect for drinking neat with notes of caramel, coffee and a touch of vanilla.

Chat to John about his rum journey and pick up some tips for the perfect rum tipple to make at home.

Limited Availability

Book Online £75 per person

Please note that bookings are taken on a first-come, first-served basis. If your booking is successful you will receive a confirmation and payment link by email. Please pay the link within 48 hours in order to secure your booking. Please let us know of any dietary requirements at the time of booking. Please note that bookings are non-exchangeable to another date and non-refundable. The only exception to this is if we are able to refill your spot with guests on the wait list. The ticket price includes a 4 course meal and service charge. Drinks ordered on the day will be charged at the current menu price plus service charge at 12.5%. Please note that we can accommodate allergens. We cannot accommodate food preferences.