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.
£90 per person
On Tuesday 2nd July, renowned chef Skye Gyngell and her head chef at Spring, Rose Ashby, will treat guests to a delicious three-course menu made from surplus food provided by the Felix Project and Food Chain. Given their commitment to seasonal produce, sustainable ethics and experience in producing “Scratch Menus” at their restaurant Spring, they are well-versed in creating exciting menus and tasty food with surplus ingredients available.
- Guests will enjoy drinks from the Clos19 portfolio such as Moët & Chandon, Veuve Clicquot, Ruinart, Cloudy Bay, Belvedere and Hennessy.
- Guests should arrive for the Cocktail Reception at 19:30pm followed by the seated dinner at 20:30pm
- Any dietary requirements should be communicated to the Clos19 Customer Care at least one week in advance of the dinner
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Guests should arrive for the Cocktail Reception at 19:30pm followed by the seated dinner at 20:30pm.
Any dietary requirements should be communicated to the Clos19 Customer Services at least one week in advance of the dinner.