A Feather & Bone first, a guest chef - one Michelin Star Chef, Andy Beynon from Behind restaurant in London. Cooking alongside our very own James Oakley (FAB Group Executive Chef) on 27 Feb. at Sai Ying Pun and 28 Feb. '24 at Wan Chai only. Wine pairing by our personal favourite Auld Family Wines, hosted by winemaker Jock Auld himself. We are very excited about this one! If you're keen do get in touch fast, as bookings have already started coming in.