An Evening of Mediumship & Connection

Dovecliff Hall Hotel, Burton-On-Trent

16 Seats. 3 Worlds.

Only 13 of Us.

UPCOMING EXPERIENCES

The Drawing Room at Dovecliff Hall

There is a specific kind of magic that happens in a room built for conversation. The Drawing Room at Dovecliff Hall has hosted over two centuries of stories, and on this night, we invite those stories to return to the table.

This is my signature "Dinner with the Dead" experience. It is not a stage show; it is an intimate, seated gathering where the living and the dead are invited to sit side-by-side.

  • ✨ 16 Seats. 3 Worlds. Only 13 of Us.

    To keep the energy focused and the messages personal, I am strictly limiting this gathering to 13 living guests.

    If you look at the table, however, you will notice we have set 16 places.

    Three chairs will remain intentionally empty.

    These seats are reserved for the spirits, the ancestors, and the loved ones who wish to join us.

    By physically holding that space, we signal to the Other Side that the door is open, the hospitality is extended, and we are ready to listen.

  • As you dine on a gourmet three-course menu prepared by Dovecliff’s award-winning chefs, the evening will be dedicated to bridging the gap between worlds.

    Direct Mediumship: With only 13 guests, the energy in the Drawing Room is concentrated.

    I will move throughout the circle, delivering direct evidence, specific names, and personal messages from the Other Side.

    The Shared Table: We believe that breaking bread together raises the vibration of the room.

    This is mediumship in its most natural, conversational form—happening right beside you as you eat.

    A Sacred Connection: We gather not just to witness the afterlife, but to experience it. In the quiet elegance of the Hall, you will be part of a small group of seekers proving that love never truly leaves the room.

  • Your seat at the table includes a choice of three courses from the following menu:

    You will be contacted via email 14 days before the event to obtain your food choices.

    Starters

    • Chef’s Soup of the Day: Served with croutons and a herb oil.

    • Duck & Orange Pâté: Served with brioche toast, mixed leaf salad, and a pear and apple chutney.

    • Galia Melon (V): Served with a mixed berry compote and a lime and mint syrup.

    • Smoked Salmon: With horseradish crème fraîche, Lilliput capers, and herb oil.

    Main CoursesAll mains are served with a selection of seasonal vegetables.

    • Blade of Beef: Slow-braised feather blade of beef served with pomme purée and a rich beef and red wine jus.

    • Chicken Supreme: Pan-roasted chicken supreme served with fondant potato and a café crème sauce.

    • Scottish Salmon: Roasted Scottish salmon fillet served with citrus new potatoes and a white wine and lobster bisque sauce.

    • Wild Mushroom & Truffle Risotto (V): Mascarpone finished with Parmesan shavings.

    Desserts

    • Bread & Butter Pudding: Orange-flavoured, made with Cointreau-soaked raisins and served with anglaise sauce.

    • Sticky Toffee Pudding: Warm pudding served with butterscotch sauce and vanilla ice cream.

    • Eton Mess: Vanilla Chantilly cream, chopped strawberries, and crisp meringue pieces.

    • Selection of Cheese & Biscuits: Served with grapes, biscuits, and chutney.

    Please Note:

    To allow each guest to choose their own level of grounding or spirit, beverages are not included in the event price.

    A full selection of wines, spirits, and soft drinks will be available for purchase from the Hall’s bar throughout the evening.