Join us for a three-course dinner made entirely from surplus food paired with champagne, wines and spirits from the Clos19 range. All proceeds from the dinner will be going to the charity Refettorio Felix at St Cuthbert’s to support their efforts in providing vulnerable people quality meals made entirely from surplus food.
Roughly one third or 1.3 billion tonnes of the food produced globally is either lost or wasted every year whilst millions across the globe go hungry.
Inspired by the remarkable work done at Refettorio Felix at St Cuthbert’s, Clos19 have partnered with the charity to curate a program of supper clubs. Previous supper clubs have included Guest Chefs Jemima Jones and Lucy Carr-Ellison from Tart London in May and Guest Chefs Skye Gyngell and Rose Ashby in July.
£90 per person
On Thursday October 17th, renowned chef Éric Chavot will treat guests to a delicious three-course menu made from surplus food provided by the Felix Project and Food Chain. Eric's style draws on traditional French cuisine with an elegant and surprising twist. He is Head Chef at newly opened restaurant Bob Bob Cité which is garnering rave reviews from some of the most influential food critics in the UK.
Guests will enjoy drinks from the Clos19 portfolio such as Veuve Clicquot, Moët & Chandon, Cloudy Bay, Belvedere and Glenmorangie.
Guests should arrive for the cocktail reception at 19:30 followed by the seated dinner at 20:30.
Please submit any strict dietary restrictions you may have when purchasing your tickets, and don’t hesitate to contact our customer service team at firstname.lastname@example.org if you wish to provide further details.
Bookings are subject to availability. Non-refundable tickets in case of cancellation.