An Evening of Mediumship & Connection with Tyler Evans
16 Seats. 3 Worlds.
Only 13 of Us.
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.
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In the refined, historic atmosphere of the Drawing Room, we will set a table for 16.
However, only 13 tickets are available for the living.
The remaining three seats are left intentionally vacant.
They serve as a Spirit Gateway—a physical invitation to the loved ones, ancestors, and guides who remain connected to us.
By holding this space in such a historic setting, we create a powerful focus for mediumship to occur.
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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.
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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.